I Tested 5 of the Best Pumpkin Bread Recipes on the Internet—This Was the Clear Winner

Thanks to this bake-off, my year has officially peaked. I’ve always wanted to uncover the best pumpkin bread recipe on the internet to find out once and for all if there really is a difference between them. Like many, I’m a pumpkin bread fiend. At the sight of the first falling leaf, I’m ready to break out my flannel and toss pumpkin spice around like confetti.

To be fair, if you look at the ingredients between most recipes, it’s hard to imagine there would be a difference. They all include some variation of flour, sugar, spice, pumpkin, and eggs. So with a little extra time on my hands (and an extra craving for comfort with the drop in temperatures), I decided it was time to determine which of these popular internet recipes is truly the best pumpkin bread recipe ever.

For this bake-off, I stuck to well-known food publications that are reliably great recipe sources. And after polling my friends, most have tried at least one of these recipes. (Be sure to scroll to the bottom where I’m sharing a few more of my favorite pumpkin bread recipes from some of the best bloggers and bakers on the internet!)

Here’s how the best pumpkin bread recipe bake-off shook out, should you want to host one of your own.

Rules of the Road

No Mix-Ins

Some of the recipes I baked ask for optional toppings or mix-ins, but for the sake of comparison, I wanted a clean slate.

Must Follow Recipes EXACTLY

As someone who spends a lot of time in the kitchen, I’m used to taking a few liberties and inserting my own interpretations of recipes. However, for the sake of this bake-off, I stuck to the exact directions as written. That meant that even if I disagreed with the method or measurements, I ignored my personal opinions and followed the recipe exactly.

Ranking Guardrails

In the spirit of continuing to find fun and inventive ways to socialize with friends during this fall season, I invited a few friends to participate in the pumpkin bread tasting. My taste testers, my foodie friend Kristin, her husband Mark, and my friend Ka all had different expectations for what they thought made for the perfect pumpkin loaf, so I used their feedback to help guide my decisions.

Testers said that a pumpkin loaf should be different than banana bread. It should be slightly moister and have a nice crust in addition to a sharp pumpkin flavor. The ranking below is MY personal decision based on what I look for in a pumpkin loaf slice, aka, the perfect loaf.

  1. A nice rise and signature loaf look.
  2. A perfectly moist crumb.
  3. Heavy on the spice.
  4. Pumpkin flavor comes through.
  5. Does this loaf pass the second day test?

To be fair, all of the loaves I baked were good. I would even be content baking any of them again with some minor tweaks here and there. It really came down to the small differences that made some recipes better than others.

So without further ado, here is my ranking and the winner of my best pumpkin bread recipe bake-off!

#6 Epicurious Spiced Pumpkin Bread: For the Doorstep Drop-Off

This was the densest loaf and it didn’t quite achieve the rise that the others did. Unfortunately, I could barely taste any of the spices. Instead, all I got was an overwhelmingly sweet flavor. Some of my testers enjoyed the flavor a bit more, calling it “molasses-y,” which if you like that kind of flavor is nice.

I didn’t realize until I was getting ready to bake, but this recipe actually makes two loaves. Which hey, is great if you’re down to bake a loaf for yourself and another to deliver to a friend. The recipe also calls for (optional) chopped walnuts. Perhaps I would have liked this one more if it had the added texture of the walnuts and punched up the spices a lot, but overall, this one was average and ranked the lowest among the group based on flavor.

#5 Food52 Pumpkin Bread: For the Beginner Baker

Food52 says “Pumpkin bread should be quick to come together, confident in pumpkin flavor, and moist as can be,” all things I was looking for in a pumpkin bread. This was the one recipe that I did not use a stand mixer for. In their directions, Food52 has you add the wet ingredients into the dry ingredients in just a bowl (a technique that I was also surprised by as I’m used to adding dry ingredients in parts to wet ingredients). But again, I was following these recipes to a T.

This was also the ONLY recipe to ask for pumpkin pie spice rather than individual spices. Taste testers did like the pumpkin-y flavor here as well. I was super impressed with the bake and rise on this loaf as well. I actually didn’t mind this loaf, but was slightly disappointed as this was the driest crumb of all the loaves. The crumb did not improve in moistness the following days either. Perhaps I would try baking five minutes less than the written directions next time to see if that helps maintain a bit more moistness in addition to punching up the spices. I would have ranked this one higher if it had only delivered on its moist loaf claim.

I actually didn’t mind this loaf on its own! If I wasn’t comparing this loaf to others, I would be totally content with a slice of this pumpkin bread. My friend Kristin even ranked this one as her number one loaf and “the loaf I would want to eat with my morning cup of coffee!”

HOWEVER, this recipe only calls for one cup of pumpkin. My biggest pet peeve with any pumpkin recipe during the season is if I can use the whole can of puree or not. It also resulted in a very faint pumpkin flavor. The texture on this loaf is really nice though—it was the only loaf to rely on the creaming method of beating the butter and sugar together which added some nice lightness to the loaf. In the end, this was just a good, basic pumpkin bread recipe. Not disappointing, but not show-stopping either.

#3 Bon Appétit Pumpkin Bread: For the Flavor Fiend

This loaf caused the most conversation of the bunch and it was a close call between having this one be ranked #1 or #2. Some of my tasters loved this one. My friend Mark said this loaf had the best texture of the bunch, but others ranked this one in the middle of the road based on flavor.

Personally, I liked this loaf for a few reasons. It had the most complex flavor among the loaves, leaning on fresh grated ginger and heavy on the spices, in addition to the use of olive oil. It was the most artisanal of the group. My friend Ka didn’t love that the olive oil took away from the flavor of the spices and pumpkin, so my recommendation on this loaf is to ensure that you use really good olive oil because you will be able to taste it. The rise on this loaf was great as well. Some taste testers wanted slightly more moistness from the loaf, but agreed that the complexity in flavor made up for it.

#2 New York Times: For the Pumpkin Purist

What set this loaf apart from the others was the texture. The sour cream adds to the moist texture while also cutting through the sweetness from the very slight tang. This loaf also had the truest and purest pumpkin flavor. However, that is most likely from the fact that this loaf only uses cinnamon as its spice. This was the only callout from testers who all asked for more spices. As someone who also likes lots of spice, I will definitely add extra pumpkin pie spices to the batter next time.

The loaf stayed moist for days and even a week later which was truly impressive and made for a great morning coffee treat. I would recommend baking for five extra minutes if you prefer a loaf that’s a bit cakeier rather than moist. Overall, this loaf ranked high and won the “best pumpkin bread recipe” accolade for its texture and pumpkin flavor.

#1 Camille Styles: For the Cake Enthusiast

Before you go wondering whether the voting was rigged, let me tell you—one bite of this pumpkin bread and you’ll agree: it’s perfection. This isn’t your typical pumpkin loaf—in fact, it’s so indulgent that Camille calls it a cake. (Related: What exactly is the difference between pumpkin bread and cake? Maybe that’s for another story… ) I’ll get to the loaf in a minute, but first, let’s talk about the incredibly addictive cream cheese frosting. While other pumpkin loaves use oil, this one relies on butter for a moist crumb and dimension of flavor. The spices add an extra layer of toasty fall flavor. And don’t skimp on the walnut garnish—I love the contrast of crunchy texture against the soft loaf. Overall this feels like a truly iconic fall afternoon treat served alongside a cup of coffee.

Final Thoughts

Pro Tip: If you find yourself getting sick of pumpkin, know that you can sub in sweet potato puree or butternut squash puree and you’ll barely be able to tell the difference.

If you’re in search of some different pumpkin loaves, here are a few more that I have made and loved.

The Best Pumpkin Bread from Camille Styles

Pumpkin Spice Bread with Cream Cheese Frosting from The Vanilla Bean Baking Blog

Vegan Chocolate Chip Pumpkin Bread from Jessica in the Kitchen

Pumpkin Tahini Loaf from A Cozy Kitchen

Gluten Free Pumpkin Bread from Broma Bakery

This post was originally published on October 12, 2020, and has since been updated.

It’s Pumpkin Bread Season—and This Perfect Pumpkin Loaf Cake Is the Only Recipe You Need to Bookmark

Out of every season, fall is the one that brings out what some might consider my most basic side. (So cynical, people!) Give me all the vanilla-scented candles, plush throws to curl up in, handmade artisanal mugs, and of course, pumpkin spice everything. If fully leaning into my Rory Gilmore side is wrong, then I don’t want to be right.

Inevitably, it’s around this time of year that I start regularly googling “best pumpkin bread recipe” and going down the rabbit hole of reviews to find my go-to loaf for the season. Last year, we even tested the five best pumpkin bread recipes on the Internet to find the fan favorite. But I still felt that I hadn’t reached perfection.

So, after loads of testing and tweaking to make it my own, I landed on today’s pumpkin cake recipe… with cream cheese frosting! It encapsulates everything I’m looking for in a loaf of pumpkin goodness. Read on for a few tips on making this pumpkin cake recipe, and drop a comment letting us know if you give it a try.

How to Make This Pumpkin Cake With Cream Cheese Frosting

First things first: this is a one-bowl cake that comes together in under 30 minutes. Which makes it a perfect weekend baking project to do with kids or when you just want to get in your baking flow without having to think too hard. These are the ingredients you’ll need for the cake itself:

  • all-purpose flour (you can also sub half whole-wheat)
  • baking powder
  • baking soda
  • salt
  • cinnamon
  • ground ginger
  • melted unsalted butter (I find it so much more delicious than most recipes that call for vegetable oil)
  • eggs
  • brown sugar
  • sugar
  • canned pumpkin
  • vanilla extract

The method follows a typical process of mixing the wet ingredients, then stirring in the dry ingredients before pouring the batter into the pan to bake it in the oven. Simple!

All About This Cream Cheese Frosting

This cream cheese frosting is about as good as it gets. It’s actually addictive. Make sure that your cream cheese is full-fat and at room temperature. Then, you’ll blend it in a mixer with powdered sugar, maple syrup, and vanilla extract. The secret ingredient here is the heavy cream, which whips up and lightens the entire frosting to make it fluffier and less dense.

Tips for Success

  • Room temperature ingredients. This will ensure that everything combines smoothly and reaches the consistency we want.
  • Use high-quality, canned 100% pure pumpkin. Organic, if you can find it. Do not use a can of “pumpkin pie filling” here.
  • Prep your loaf pan. Lightly spray the inside of your loaf pan to ensure the cake can be removed easily. You’ll want to let it cool for at least 30 minutes before slicing into the cake.

Tips for Getting the Perfect Texture

Baking time is important here—overcooking will result in a dry texture. However, if your pumpkin cake comes out too wet or moist, it likely means that it’s undercooked. (A common problem with loaf cakes.) Here’s how to test it: After the cake has been in the oven for an hour, insert a toothpick in the center of the cake. If it comes out with wet batter, bake for another 10 minutes. If the toothpick comes out clean or with a few dry crumbs, you can pull it out and let cool on a wire rack. It’s ready!

Ingredient Swaps and Other Ideas

  • Swap out your spices. Most pumpkin bread recipes call for pumpkin pie spice, but since I’m not a huge fan of nutmeg or ground cloves, I decided to use just cinnamon, ginger, and vanilla to flavor this one. However, you can absolutely swap the cinnamon and ginger for a tablespoon of pumpkin pie spice, instead.
  • Make these into pumpkin cupcakes or pumpkin muffins! Just fill a muffin tin with the batter about two-thirds full (I like to use muffin tin liners to make it easy), then bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
  • Pump up the protein. To add more protein to this pumpkin bread/cake, you can add two scoops of vanilla protein powder with the dry ingredients, and reduce the flour by two tablespoons.
  • Add more whole grains. Substitute half of the all-purpose flour with white whole-wheat flour.
  • Change up the texture. Feel free to add a scoop of toasted walnuts or pecans to the batter if you like a crunch!

More Pumpkin Dessert Recipes You’ll Love This Fall

No-Bake Pumpkin Mascarpone Pie

It’s a pumpkin pie and pumpkin cheesecake in one—plus the fact that it’s no-bake means it’s not taking up any valuable oven space on Thanksgiving.

No-Bake Pumpkin Pie Bars

This one takes the no-bake theme and translates it to the most delicious bars that are perfect for taking to a holiday potluck.

Chewy Pumpkin Spice Cookies with Cinnamon Glaze

These cookies are perfectly spiced with cinnamon and drizzled with icing for a cozy fall treat that pairs perfectly with a cup of coffee.