Best-Ever Pumpkin Bread Recipe


I have an overwhelming love of fall and when the temperature drops a bit and those first few leaves start fluttering to the ground I always start baking like crazy! And yes, that means all things pumpkin! I don’t go overboard, I’m not out buying pumpkin-spiced toilet paper or anything. But some candles and baked goodies – I’m all over that!

I’m always trying new recipes but the one thing I make every year is pumpkin bread. My go-to recipe always seems to be a hit and I’m convinced it’s due in part to my secret ingredient, which you’ll find below.

This recipe makes a really large loaf of pumpkin bread so be prepared! 

Drop me a line in the comments if you try this recipe and love it as much as I do! 

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Equipment Needed:

Best-Ever Pumpkin Bread

Yield: 1 Loaf


  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tbs baking powder
  • Secret ingredient! 1 - 3.4 ounce box of dry, instant vanilla pudding mix, unprepared
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 - 15-ounce can of pure pumpkin (not pie filling). Note: I like to add ¼ to ½ of another can of pumpkin to my recipe!
  • I'm not a fan of having nuts in my baked goods but if you are - add  ⅓ cup of chopped walnuts or pecans!
  • Non-stick cooking spray


  • Preheat oven to 350
  • Spray loaf pan with a small amount of non-stick cooking spray, spread evenly around pan with paper towel, soaking up excess spray.
  • Mix dry ingredients in large mixing bowl until well blended: flour, sugar, cinnamon, pumpkin pie spice, baking soda, baking powder and dry pudding mix.
  • Add in butter, eggs, and pumpkin.
  • Use an electric mixer on medium speed until all ingredients are completely blended.
  • Pour mixture into loaf pan.
  • Bake for 55 - 60 minutes or until a toothpick inserted in center comes out clean.

Don’t forget to comment below and let me know what you think!

Have a happy fall!

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