Can I use pumpkin pie filling instead of pumpkin puree?

No, you should not use pumpkin pie filling. It already contains added sugar and spices, which will throw off the recipe balance. Always use 100% pure pumpkin puree (like Libby's) for best results in homemade pumpkin bread.

Can I use baking powder instead of baking soda in pumpkin bread?

While baking powder can work as a substitute, baking soda creates better browning and flavor in pumpkin bread. If you must substitute, you'll need to adjust the amount (generally using more baking powder than the baking soda called for) and expect slightly different results with less rise and paler color.

How do I convert this pumpkin bread recipe to muffins?

Fill 18-24 muffin cups about ⅔ full. Bake at 350°F for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes before transferring to a wire rack. Pumpkin muffins freeze beautifully too!

Can I reduce the sugar in this pumpkin bread recipe?

Yes! Many readers successfully reduce the sugar to 2 cups total (from 3 cups) without affecting texture. You can also use a combination of brown sugar and white sugar for a deeper flavor with less overall sweetness.

Can I substitute butter for the oil in pumpkin bread?

Yes, you can use melted butter instead of oil. However, oil keeps the bread moister for longer. If using butter, melt it and let it cool slightly before adding to the batter. For a healthier option, try substituting half the oil with unsweetened applesauce.

How long does homemade pumpkin bread last?

Wrapped tightly and stored at room temperature, pumpkin bread lasts 3-4 days. In the refrigerator, it will keep for up to 1 week. For longer storage, freeze for up to 3 months or longer if wrapped and stored well. The bread actually tastes better on day 2 when the flavors have melded!

Do I need to refrigerate pumpkin bread?

No, you don't need to refrigerate pumpkin bread. It stays moist at room temperature for 3-4 days when wrapped tightly. Refrigeration can actually dry it out, though it will extend the shelf life to about a week. For best flavor and texture, store at room temperature or freeze for longer storage.

Can I make this pumpkin bread recipe without eggs?

Yes, for vegan pumpkin bread or pumpkin bread recipe no eggs, use flax eggs instead. Mix 2 tablespoons ground flaxseed with 6 tablespoons water and let sit for 5 minutes until gel-like. This replaces the 2 eggs in the recipe. The texture will be denser but still delicious and moist.

What temperature should pumpkin bread be baked at?

Bake pumpkin bread at 350°F (176°C). This moderate temperature allows the bread to cook through evenly without over-browning the top.

Can I use fresh pumpkin for pumpkin bread?

Absolutely! You can make pumpkin bread recipe from scratch using homemade pumpkin puree from fresh pumpkins (just like in this recipe!), or use canned pumpkin. Roast small sugar pumpkins or Hokkaido pumpkins, blend until smooth, and measure out the amount needed. Fresh pumpkin may have more moisture than canned, so if the batter seems too wet, blot the puree with paper towels to remove excess moisture or let it sit in a fine mesh strainer set over a bowl to strain.

Is this pumpkin bread recipe healthy?

This traditional pumpkin bread is a treat rather than a health food, but it does contain nutritious pumpkin, which is rich in vitamin A, fiber, and antioxidants. For healthy pumpkin bread, try these modifications: reduce sugar to 1½-2 cups, replace half the oil with applesauce, use half whole wheat flour, and add walnuts or pecans for healthy fats and protein.

Can I make pumpkin bread in mini loaf pans?

Yes! This recipe works beautifully for pumpkin bread mini loaves and pumpkin bread muffins. Use 6-8 mini loaf pans (3x5-inch size) or line 18-24 muffin tins. Fill about ⅔ full and bake at 350°F for 35-45 minutes (for mini loaves) and 20-25 minutes for muffins, or until a toothpick inserted in the center comes out clean. Mini pumpkin bread loaves and pumpkin muffins are perfect for gifting!

Pumpkin Bread Recipe (Easy, No Mixer, Super Moist)

Name: Best Pumpkin Bread Recipe (No Mixer, Super Moist)
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 15 ounces homemade pumpkin purée or 1 can Libby's Canned Pumpkin (425g); 3 1/2 cups all-purpose flour (480g)*see notes for correctly measuring flour below; 3 cups granulated sugar (595g); 2 teaspoons baking soda (10g); 2 teaspoons kosher salt (or 1 1/2 teaspoons table salt) (8g); 1 teaspoon cinnamon, or more to taste (2g); 1 teaspoon nutmeg, freshly grated or more to taste (1g); 1 cup vegetable oil (227g); 4 large eggs, room temperature (200g); 2/3 cup water (140g) (sub orange juice); 2 teaspoons pure vanilla extract (8g); 1 cup toasted pumpkin seeds (optional) (140g)

Description

This best pumpkin bread recipe is super moist, delicious, and requires no mixer at all! My 99-year-old Granny's easy one-bowl recipe has been our family's favorite for generations. With just 15 minutes of hands-on time, you'll have two perfectly moist (yeah, I know, this word kinda sucks:) loaves that taste better than Starbucks – and actually stay moist for days. Not a fan of pumpkin seeds? Just leave them out for the ultimate classic pumpkin bread.

Add chocolate chips, toasted pecans, or walnuts – this versatile recipe adapts beautifully to whatever add-ins you love!

Ingredients

Scale

15 ounces homemade pumpkin purée or 1 can Libby's Canned Pumpkin (425g)
3 1/2 cups all-purpose flour (480g)*see notes for correctly measuring flour below
3 cups granulated sugar (595g)
2 teaspoons baking soda (10g)
2 teaspoons kosher salt (or 1 1/2 teaspoons table salt) (8g)
1 teaspoon cinnamon, or more to taste (2g)
1 teaspoon nutmeg, freshly grated or more to taste (1g)
1 cup vegetable oil (227g)
4 large eggs, room temperature (200g)
2/3 cup water (140g) (sub orange juice)
2 teaspoons pure vanilla extract (8g)
1 cup toasted pumpkin seeds (optional) (140g)

*I use 00 flour when I'm in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you're working with. Just be sure to use the 'scoop and level' method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat the oven to 350°F/176°C and prep the baking pans. Turn on the oven and generously butter two 9x5-inch loaf pans (or spray with non-stick cooking spray). Add about 1/2 cup of flour to one pan and turn the pan while tapping it to ensure the flour coats every surface well. Tap out the excess flour into the second loaf pan and repeat. Tap both pans well to remove excess flour; set aside.
Measure the dry ingredients. In a large mixing bowl, whisk the flour, sugar, baking soda, cinnamon, nutmeg, and salt together until well combined.
Add the wet ingredients. Make a well in the flour mixture and add the oil, eggs, water, vanilla, and pumpkin purée and mix just until smooth. Add the pumpkin seeds (if using) and stir them into the batter using a rubber spatula just until combined. *Do not overmix.
Bake the pumpkin bread. Divide the batter evenly between two loaf pans and bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. Remove to a cooling rack for 10 minutes, then gently run a knife around the edges to help it release. Carefully remove the pumpkin loaf from the pan and allow it to finish cooling on the wire rack until completely cooled. Enjoy!

Notes

Use this recipe to make 30 pumpkin muffins instead. Line muffin tins with paper or foil liners and fill 3/4. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes then remove them from the pan to finish cooling on the racks. Store muffins in an airtight container, or freeze them for easy weekday breakfast, or lunch box deserts.
For a pumpkin pie spiced pumpkin bread, substitute pumpkin pie spice for the cinnamon and nutmeg called for in the recipe.
If you want slightly less sweet pumpkin bread, use 1/4 to 1/2 cup (50 to 100g) less sugar. This is a dessert bread after all, but it's also really tasty without as much sugar (not to mention healthier too). If you cut out too much sugar you run the risk of the recipe failing.
Substitute orange juice for the water called for in the recipe for a little bit of citrus flavor, but you don't need to use it to make the pumpkin bread any moister because this is by far the most moist pumpkin bread recipe I've ever eaten.

1 Loaf Pumpkin Bread Recipe (MAKES 1 LOAF)

If you don't have a large family or any friends who might want the 2nd pumpkin loaf this recipe makes, below are the measurements needed to make one single pumpkin bread loaf.

7 1/2 ounces homemade pumpkin purée (1/2 can store-bought) (212g)
1 3/4 cup all-purpose flour (240g)*see notes for correctly measuring flour below
1 1/2 cups pure cane sugar (or granulated sugar) (295g)
1 teaspoon baking soda (5g)
1 teaspoon kosher salt (or 3/4 teaspoons table salt) (4.5g)
1/2 teaspoon cinnamon, or more to taste (1g)
1/2 teaspoon nutmeg, freshly grated or more to taste (0.5g)
1/2 cup vegetable oil (113g)
2 large eggs, room temperature (100g)
1/3 cup water (70g)
1 teaspoon pure vanilla extract (4g)
1/2 cup toasted pumpkin seeds, pecans, or walnuts (70g)

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Cakes + Tortes
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1 Slice