Day 23 of 31 days of pumpkin and let me tell you, there are a lot of pumpkin bread recipes out there. This one is the best. I’m not lyin’. The difference between this one and some of the other good ones? It’s made with 100% real butter baby. Not canola oil, not vegetable oil. Butter. Melted. It’s got all the sugar and twice the fat, but if you’re going to eat a piece of Pumpkin Bread, why do it any other way?
Since this recipe yields two loaves, I decided to throw 1/2 cup of chopped pecans into one of them. Love it. Until I tasted this Pumpkin Bread, I thought Starbucks® really had something. They got nothin’.
Ultimate Pumpkin Bread
The best pumpkin bread you'll ever taste.
Author: Amy Wilson
- 3 cups all-purpose flour
- 1 tsp ground cloves
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 3 cups granulated sugar
- 1 cup butter, really soft, half melted really
- 3 large eggs
- 1 16 oz can of pure pumpkin
- ½ cup chopped pecans (optional)
- Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.
- In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
- In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
- In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
- Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.
Yields 2 loaves.
179 replies on “Ultimate Pumpkin Bread”
I make this Vegan for the kids lunch. 1/2 the sugar! Coconut oil instead of butter. To replace the eggs I use a coffee grinder to grind 3 table spoons flax seed, mix with 9 table spoons water. Let chill in fridge for 20-30 minutes then add in place of egg. For topping I grind pecans, raw pumpkin seeds, coconut shreds and a tiny bit of sugar together and sprinkle on top. Makes a great crunchy top.
You are not Kinding …The Best-est !!
You are not KIDDING!
It’s the best pumpkin bread I’ve ever made. I also only use 2 cups sugar an add I package pumpkin pudding!!!It’s awesome!
It’s the best.Also only use 2 cups sugar an add 1 package of pumpkin pudding.yummy
Made this recipe last night and it is excellent. I added only one thing and that is cream cheese icing – – delicious! Maybe I have a sweet tooth, but I really do not find this recipe too sweet like many people are saying, would not change a thing..
my new go-to for a quick, delicious and easy pumpkin loaf. A BIG hit!
This was THE best pumpkin bread I have ever made! Thank you for a wonderful family favorite recipe!
I just want to add my thanks for the recipe, too. It is A M A Z I N G !!!! I followed it to the letter (the only thing I did different was making my own pumkin puree – they don’t sell canned pumpkin in Greece, as far as I know) I and really, really love it. My home smells like Christmas today thanks to this and the atmosphere is great! I had some friends over while I was making it and everyone loved it! Half of it disappeared within 15 minutes…….. 😀
Thank you for letting me know! I love that this recipe is being made all the way in Greece! Enjoy.
Not nearly as good as taste of homes pumpkin bread made with buttermilk. This also has too strong of a clove taste.
LOOOOOVE!!!! baked these for thank you gifts (they raved) and I kept out a handful of batter to bake for myself to try. Yep, this is the only pumpkin bread recipe you need!! Thank you for sharing :-))
This turned out great! I made a few substitutions…replaced 2 cups of sugar with dark brown sugar and split 16 ounces of pumpkin to 8 ounces of pumpkin and added 8 ounces of sweet potato mash.
This is yum! I also only used 2 cups of sugar. I think 3 would be overly sweet. I didn’t have any clove so I used a tablespoon of cinnamon, a tsp of pumpkin pie spice and 1/2 tsp of nutmeg. It’s delicious, but I love cinnamon so next time I might even add more. Overall, it’s a great really easy to make recipe.
I’m a mediocre baker and this turned out great for me. This was the best pumpkin bread I’ve ever made. Thank you!
[…] 3. Ultimate Pumpkin Bread @ Streaming Gourmet […]
Really IS the ultimate pumpkin bread! The texture was amazing. like the perfect pound cake, SO good. I followed the recipe exactly, except I baked the loaves in 12″x4″ long loaf pans, and placed a cookie sheet on the lower oven rack underneath to keep the bread from over-browning, which seems to happen too often with quick breads. Thanks for sharing this recipe!
I made this today looking forward to a fall pumpkin treat and a little disappointed. I followed the recipe exactly and baked in the top oven rack and it turned out very dry! Flavor is good but crumbly.
I have been searching for a long time for a great pumpkin bread recipe, and none of the others I have tried holds a candle to this one. It is PERFECT. Thank you so much!
My favorite bread to bake for my husband and my Airbnb guests who all rave!
I made it GLUTEN and DAIRY FREE and it was absolutely delicious! I used half brown rice flour and half white rice flour 3 cups total. I used earth balance instead of butter and used 1 teaspoon of baking powder, and half white sugar and the other half brown bc thts what I had and it was still delicious and very moist! Oh, I love pumpkin so I used about 20 ounces or so did not measure it. I may cut back to 2 1/2 cups of sugar. Still loved it with 3 tho. 🙂
It’s superb! As one who insists on modifications, I couldn’t resist doing so. Since I prefer uber-moist texture, I added another egg (from 3, to 4 eggs) and, increased the pumpkin from 1, to 1-1/2 15 oz. cans. As well, I used 1-1/2 cups of finely ground, fresh pecans, and, 1 cup of semi-sweet, mini chocolate chips.
Otherwise, I stuck to the recipe. The spice flavors are well-balanced for my personal tastes. It was one of few pumpkin bread recipes I found that don’t add copious amounts of oil. This recipe leans on butter, in lieu of vegetable oil. Again, many of the variables I mentioned are a matter of personal taste, and this one scored a home run for my tastes.
Hands down, it’s an A+, 5-star recipe!
Thank you for sharing this awesome recipe. It came out great!
I have been looking for a flavorful, moist pumpkin bread recipe and after trying several others, I have found it! This recipe is great! I only used 2 cups of sugar and scantily measured the cloves and nutmeg which resulted in a perfectly flavored bread. This recipe is a keeper! Thank you!
Thanks, Laura! Enjoy and happy holidays!
Fabulous ! I like the butter give it the rich taste the other recipes that call oil don’t do.
This was an Amazingly delicious pumpkin bread and I have had lots of them. Thanks so much for getting this right!
Any ballpark nutrition info on this recipe? Not that I care too much….I made this into 6 mini loaves last night and probably ate an entire one to myself 🙂
I’ve never gone through and broken it down to see. But I’m guessing the 2 cups of sugar and 2 sticks of butter don’t bode well. 😉 lol.