The very best pumpkin bread

Alright, so you’ve read my post on 8 things to do this fall. Try a new recipe, how is that outdoorsy? Well try this pumpkin bread recipe and you’ll be asked to bring it along to every hike, get together, and excursion this fall!

I’m not even kidding, this is the most flavorful and moist pumpkin bread you’ll probably ever eat. I get compliments on it every year, and I make it multiple times a month during the fall and winter seasons! It’s perfect for breakfast paired with tea or a vanilla latte, as a snack, or even as a sweet & savory dessert!

It’s not only delicious, but it’s also incredibly easy to make. Most of the ingredients you probably already have so you’ll just need to mix them together, pop into a bread pan, and an hour later – voila! Yummy melt in your mouth pumpkin bread. Save it for yourself, hide it from the kids, or be a saint and share with others. This pumpkin bread is always a hit at potlucks and never disappoints as a holidays gift. Whatever your intended purpose may be, get in the kitchen and start mixing up a batch or two, you won’t be disappointed and your house will smell great!


1 (15oz) can pumpkin puree
½ cup vegetable oil, or unsweetened applesauce
1 cup sugar
2 eggs
1 tsp vanilla

1 ½ cup flour (for a healthier option, split into ¾ cup whole wheat and ¾ cup white flour)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp ginger
¼ tsp allspice


1. Preheat oven to 350 degrees F. Grease and flour one 9×5” loaf pan.

2. In a large bowl, mix together wet ingredients (top list).

I use veggie oil, creature of habit!

3. In a smaller bowl, mix together dry ingredients (bottom list). Add into large bowl and stir until evenly incorporated.

Here I did half and half flours, and tend to eyeball the spices to taste 🙂
It looks a little lumpy, but as long as everything is mixed, it’s good to go!

4. Bake for 1 hour, or until toothpick inserted into center comes out clean.

5. Let sit at room temperature until cool. Remove from pan, cut into thick slices and enjoy!

Yummy crusty goodness

I tend to make the bread at night, and let it cool overnight either in the pan or on a cutting board. Store in air tight container for up to a week, but let’s be honest, it’ll be gone before then!


Let me know what you think, I’d love to hear what you paired your pumpkin bread with!

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