THE BEST PUMPKIN BREAD

The Best Pumpkin Bread is a pumpkin bread with pudding recipe that is rich, moist, and full of fall flavor. Made with canned pumpkin and a combination of vanilla and butterscotch pudding mixes, this bread has a unique texture that sets it apart from other pumpkin breads. Topped with a sweet cream cheese glaze, it’s both cozy and indulgent – perfect for family gatherings, holiday tables, or gifting to neighbors.

Recipe Highlights

• Soft and moist bread every single time. The thing that sets this recipe apart from other pumpkin breads is the pudding! Adding 2 boxes of pudding mix to the batter gives the bread the most amazing flavor and texture.
• Easy to make and share! I love gifting quick breads to neighbors and friends. It only takes about 10 minutes to mix up the batter, and the recipe yields two large loaves or five mini loaves. Everyone loves a loaf of fresh pumpkin bread!
• Absolutely delicious! Recently, I began adding a cream cheese drizzle on the top just because it is pretty, and let’s face it – this bread tastes kinda like cake anyway, so we might as well add some frosting! If you really want to splurge, add some chocolate chips to the batter and turn it into Pumpkin Chocolate Chip Bread!

Be sure to check out our updated collection of Delicious Pumpkin Recipes!

What are the ingredients in Pumpkin Bread?

• Pumpkin: You will need a 15-ounce can of pumpkin. Make sure NOT to use pumpkin pie filling! You can also use homemade pumpkin puree if you’d like.
• Eggs: Yes, you read that right. You will need six eggs, lightly beaten. I’m not sure why so many, but I promise this bread is amazing, and maybe having so many eggs is part of the reason!
• Cinnamon applesauce: Using applesauce also helps to keep the bread moist (and the calories a little lower), and the cinnamon applesauce adds some flavor. If you want to use regular applesauce, that’s fine, but just go ahead and add a teaspoon of ground cinnamon to the batter as well.
• Oil: The recipe calls for vegetable or canola oil, but I almost always use coconut oil. Just make sure it is melted before mixing it in with the other ingredients.
• Flour: All-purpose flour works best.
• Sugar: Yep, that’s kind of a lot of sugar, but I never claimed this bread was healthy! You can reduce the sugar a little bit if you’d like, but don’t leave it out!
• Pudding mixes: You will need one small box (3 oz) of cook-and-serve vanilla pudding and one small box (3 oz) of cook-and-serve butterscotch pudding. These pudding mixes are a big part of why this bread is so yummy! I’ve tried to make this bread with instant pudding, and it doesn’t turn out quite as well, so stick with the cook-and-serve varieties.
• Pumpkin pie spice: You will need one tablespoon of pumpkin pie spice. Pumpkin pie spice is a delicious blend of cinnamon, ginger, nutmeg, and cloves. Easy to make your own if you don’t have any, but this spice is an absolute staple at my house in the fall – it seems like I use it in almost every recipe I make.
• Baking powder and baking soda: These are the leavening agents in the bread, so make sure they aren’t old or expired!
• Salt: Just a little bit of salt helps all of the other flavors to pop!

Cream Cheese Glaze

Cream cheese – You can use any variety of cream cheese (regular, low-fat, or non-fat). Just make sure it has been softened to room temperature before making the glaze.

Powdered sugar – Just a little bit of powdered sugar provides all of the necessary sweetness for the glaze.

Milk – Start with about 3 tablespoons of milk and then add a little more if needed to thin the glaze out to the desired consistency.

Recipe Tips

Full instructions for making this pumpkin bread with pudding recipe can be found on the recipe card below, but here are a few helpful tips.

• Use the right pudding mix: The key to this pumpkin bread with pudding recipe is using cook & serve pudding. Instant pudding does not work the same way—it won’t provide the rich flavor and moist texture that sets this bread apart. The vanilla and butterscotch combination makes it unique, but you can experiment by using two boxes of vanilla or two boxes of butterscotch for slightly different flavor variations.
• Mix gently for the perfect crumb: When combining wet and dry ingredients, mix only until just combined. Overmixing will create too much gluten in the flour, which results in a dense, tough loaf rather than a tender, soft one. The lighter you mix, the softer your bread will be.
• Check doneness carefully: Pumpkin bread can be tricky because it looks done on the outside before the inside is baked through. Insert a toothpick into the center; it should come out mostly clean. For accuracy, use a kitchen thermometer—the center should reach 200°F. This prevents loaves that are underbaked in the middle or dried out around the edges.
• Cool completely before glazing: The cream cheese glaze is one of the highlights of this recipe, but if you drizzle it over bread that’s still warm, it will melt and soak into the loaf. Let the bread cool fully on a wire rack before glazing for a polished, bakery-style finish that holds its shape.
• Add-ins make it special: This recipe is a great base for extras. Try folding in chocolate chips, chopped walnuts, pecans, or even dried cranberries to give each loaf a new flavor twist. These additions add texture and variety while keeping the pumpkin bread moist and delicious.

Storage Instructions

Once your pumpkin bread has cooled completely, wrap it tightly in plastic wrap or foil to keep it moist. It can be stored at room temperature for 2–3 days, or in the refrigerator for up to 5 days.

For longer storage, freeze the bread (either whole loaves or slices) by wrapping it first in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. For best results, freeze the bread without the cream cheese glaze and add it after thawing so the topping stays fresh and smooth.

THE BEST PUMPKIN BREAD RECIPE

Best Pumpkin Bread that is made with canned pumpkin, vanilla and butterscotch pudding mixes. This deliciously moist pumpkin quick bread recipe is also topped with a delicious cream cheese glaze!

Print Pin Rate

Course: bread

Cuisine: American

Keyword: best pumpkin bread

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 24 servings

Calories: 208kcal

Author: Jessica & Nellie

Cook ModePrevent your screen from going to sleep

Ingredients 

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• 15 oz can pumpkin
• 6 eggs lightly beaten
• ⅔ cup cinnamon applesauce  or you can use regular applesauce and add 1 tsp cinnamon to the batter
• ½ cup oil
• 2 cups flour
• 1 ½ cups sugar
• 1 sm. box 3 oz cook and serve vanilla pudding
• 1 sm. box 3 oz cook and serve butterscotch pudding
• 1 Tbsp. pumpkin pie spice
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Cream Cheese Glaze

• 4 ounces cream cheese softened
• ½ cup powdered sugar
• 3 Tbsp milk plus more if needed for desired consistency

Instructions

• Preheat the oven to 350°.
• In a large bowl whisk together the pumpkin, eggs, applesauce and oil.  
• In another large bowl, mix together all of the other ingredients.  Stir the pumpkin mixture into the flour mixture just until combined.  
• Pour the mixture into greased loaf pans.  You can either make two large loaves or five 5.75X3 inch pans.  I actually made one large loaf and two smaller ones and it worked out great.  Bake for 55-60 minutes (larger pans) or 40-45 minutes (smaller pans), or until a toothpick inserted in the center comes out clean.  
• Place the pans on a wire rack for about 10 minutes before removing the loaves from pans.  Cool completely on wire racks and then drizzle with the cream cheese glaze if desired.
• To make the Cream Cheese Glaze, beat cream cheese with an electric mixer for 1-2 minutes and then add powdered sugar. Mix well for about a minute and then add the milk, mixing on low speed until smooth. If you need to thin the glaze a bit in order to drizzle it, add a little more milk and mix until you have the perfect consistency. I just drizzled mine with a spoon but you could put it in a squeeze bottle too.
• Slice and serve the bread!

Video

Nutrition

Calories: 208kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 150mg | Potassium: 117mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2888IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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Can you make this Pumpkin Bread recipe healthy?

Quick breads are not known for being super healthy – we all know that they are pretty much cake in bread form, but there are some things that you can do to make this pumpkin bread a little bit healthier!

• Swap out some or all of the oil with more applesauce. This does change the consistency a little bit, but the bread will still taste great and will have less fat and calories!
• Swap out some or all of the white flour with whole wheat flour.
• Reduce the sugar. I would start by reducing the sugar by about 1/2 cup, and if you still think the bread is sweet enough, you could try reducing that even more the next time around.
• Leave off the cream cheese glaze. The bread is still wonderful even without it!

FAQs

What kind of pumpkin should I use in this pumpkin bread with pudding recipe?
Always use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which will throw off the balance of the recipe. If you’d prefer, you can also use homemade pumpkin puree—just make sure it’s thick and not watery, as excess liquid can change the texture of the bread.

Why does this recipe call for pudding mixes, and can I substitute them?
The pudding mixes are what set this pumpkin bread apart from other recipes! Cook & serve pudding (not instant) adds both flavor and incredible moisture to the bread. This recipe calls for one box of vanilla and one box of butterscotch pudding, but you can experiment with using two of the same kind if you prefer. Instant pudding doesn’t work well here, so avoid substituting it.

How should I store pumpkin bread with pudding, and how long does it last?
After cooling completely, wrap the bread tightly in plastic wrap or foil. It will stay fresh at room temperature for 2–3 days, or in the refrigerator for up to 5 days. For long-term storage, freeze the bread (unglazed) for up to 3 months. Thaw at room temperature, then add the cream cheese glaze before serving for the freshest look and taste.

Can I add mix-ins to this pumpkin bread with pudding recipe?
Absolutely! This bread is very versatile. Chocolate chips, chopped walnuts, pecans, or dried cranberries all pair wonderfully with the pumpkin flavor. Fold in about 1 to 1½ cups of mix-ins before baking. You can even swirl in a bit of cream cheese or Nutella for a more decadent twist.

How do I know when my pumpkin bread is fully baked?
Pumpkin bread can be tricky because the outside often looks done before the inside is fully cooked. Start checking at the minimum baking time by inserting a toothpick into the center of the loaf. It should come out mostly clean with a few moist crumbs, but not wet batter. For the most reliable method, use a kitchen thermometer—the internal temperature should read about 200°F when the bread is fully baked.

Here are more pumpkin bread recipes to try:

• With its moist pumpkin base, tart cranberries, and a touch of orange, Cranberry Orange Pumpkin Bread captures all the cozy flavors of fall.
• Topped with a crumbly cinnamon-sugar streusel, Apple Pumpkin Bread combines fresh apples and pumpkin in a quick bread that’s full of flavor and texture.
• A soft loaf filled with a sweet cream cheese mixture and swirled with cinnamon makes Cinnamon Swirl Pumpkin Bread an irresistible twist on the classic.
• Packed with fall spices like cinnamon, ginger, and nutmeg, this Spiced Pumpkin Cream Cheese Bread features a creamy swirl and a sprinkle of chocolate chips.
• Finished with a simple vanilla glaze, Pumpkin Chocolate Chip Bread is a sweet and satisfying pumpkin quick bread loaded with chocolatey goodness.

With its moist texture, rich flavor, and irresistible cream cheese glaze, this pumpkin bread with pudding recipe is sure to become a family favorite you’ll bake again and again every fall.