World's Best Pumpkin Bread Ever

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a great pumpkin bread/cake recipe. It makes three "loaves." If you're looking for a savory bread with undertones of pumpkin, you're in the wrong place--this recipe has a relatively rich and wonderfully moist and sweet consistency. This recipe can easily can be used for a pumpkin bundt cake as well. This bread/cake does not need a glaze to stay moist, so if you insist on glazing it, only add glaze (perhaps as a dip or drizzle) as you eat it so you don't exceed the liquid capacity of the batter and cause it to fall apart. Refrigerate if not consumed within the first 1-3 days (depending on the temperature/humidity in your home). A close friend's mother's recipe (mad props Sarah H.)! Edits to description December 27, 2012. No changes made to ingredients or directions.

Ingredients Nutrition


  1. Stir together sugar, oil, and eggs. Add pumpkin and water. Stir in dry ingredients. Blend well. Pour into 3 greased and floured loaf pans (8" x 4").
  2. Bake at 350° for 1 hour, or until toothpick/knife inserted in center of loaf comes out clean.


Most Helpful

You might be right in being the BEST! It's pretty darn good! I have larger pans so this made 2 loaves for me. My DH and kids had one loaf gone and have already started on the second (I just made this last night). The separate spices gives it a great flavor! I didn't realize until I had all the batter together (except baking soda) That I didn't have baking soda on hand. So after some online research I found that I can use 3 tsp of baking powder per every 1 tsp of baking soda. I was a little worried that it would mess it all up but it worked out great and the flavor was fantastic! These cook up nicely and stay moist. Thank you so much this is a new favorite and we will be making again for sure!! Made for Spring PAC 2009

Proud Veteran's wife April 17, 2009

This is ABSOLUTELY the best pumpkin bread I have ever had. Period. Thank you so much for posting it.

889318 December 26, 2012

Good recipe YoungCake!!!! This is really a keeper! Thanks so much for posting! (I ran out of white sugar so used 1 1/2 c white sugar and 1 1/2 c brown sugar) was still delicious!

kittycatmom October 22, 2008

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