Moist Pumpkin Bread Recipe (Easy!)

This is the Best Pumpkin Bread with a yummy, chocolatey twist!

It’s my favorite time of year — when you can pull out your leggings and sweaters and are in the mood to cook and bake all things pumpkin!

My sister concocted this incredible recipe for freezer-friendly White Chocolate Pumpkin Bread. It’s a fun twist on traditional pumpkin bread and would be perfect to bake for snack or dessert (or you could even eat it for breakfast, you know!)

This would be a great recipe to bake ahead and then have on hand to share with friends or to serve at fall get-togethers! Yum! -Crystal

White Chocolate Pumpkin Bread Ingredients

• 5 eggs
• 1 1/4 cups canola oil
• 1 can (15 ounces) pumpkin
• 2 cups all-purpose flour
• 2 cups sugar
• 2 packages (3 ounces each) instant vanilla pudding mix (I used 1 5.25 ounce package.)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup white chocolate chips, optional

How to make Pumpkin Bread

1. Preheat oven to 325º F. Grease two 8″ x 4″ loaf pans and set aside.

2. In a large bowl, beat eggs. Add canola oil and pumpkin; beat until smooth.

3. In a medium bowl, combine flour, sugar, pudding mix, baking soda, cinnamon, and salt.

4. Gradually beat the flour mixture into the pumpkin mixture.

5. Pour batter into prepared loaf pans.

6. Bake in preheated oven for 75-80 minutes, or until toothpick inserted in the center comes out clean.

7. Cool the loave for 10 minutes before loosening edges with a knife and removing bread to wire racks to cool completely.

8. If desired, microwave white chocolate chips in a microwave-safe dish, stirring every 15 seconds until melted and smooth. Drizzle over cooled bread.

How to tell if Pumpkin Bread is done

This bread is dense and takes a long time to fully bake. You can tell when it’s fully cooked through if you slide a toothpick in the center of the loaf and it comes out clean.

If there are still bits of gooey pumpkin batter left on the toothpick, you should put it back in the oven for at least 5-10 more minutes and then check again.

What to serve with Pumpkin Bread

This bread is so rich, it could easily be served as a dessert (even topped with a scoop of vanilla ice cream!)

It would also be a fantastic addition to any brunch menu — served with an egg dish, breakfast meat, and fresh fruit.

What to put on Pumpkin Bread

If you put the white chocolate drizzle on the bread, you hardly need anything else.

However, softened butter always tastes wonderful on fresh pumpkin bread.

How to store Pumpkin Bread

Once the bread is completely cooled to room temperature, you should put in in an air-tight food storage container or zip-top bag to keep it fresh.

How long does Pumpkin Bread last?

Pumpkin bread can be stored at room temperature for 3 or 4 days, but if you’re going to store it longer than that, we’d recommend freezing it. You can even slice it before freezing and simply defrost a few slices at a time.

Should pumpkin bread be refrigerated after baking?

Refrigeration tends to dry out baked goods, so keeping it tightly sealed at room temperature is best. If you live in a very warm or humid climate, you may need to refrigerate the bread to help it last longer.

How to Freeze Pumpkin Bread

To freeze whole loaves, wrap the bread in a layer of plastic wrap and place in a zip-top bag. Label and freeze.

If you’d prefer to slice the bread ahead of time, then place the sliced bread in an air-tight food storage container to freeze. This way, it’s easier to quickly defrost a slice or two.

How long can you freeze Pumpkin Bread?

If properly packaged, pumpkin bread should be fine in the freezer for 6 months.

Easy Pumpkin Bread Recipe FAQs

Recipe

Easy Pumpkin Bread Recipe with Canned Pumpkin

Author Olivia

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cool Time 10 minutes minutes

Servings 2 loaves

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Ingredients

  

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• 5 eggs
• 1 1/4 cups canola oil
• 15 oz pumpkin puree
• 2 cups all-purpose flour
• 2 cups sugar
• 2 pkgs. instant vanilla pudding mix 3 ounces each (or one 5.25 ounce package)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 teaspoon salt
• 1 cup white chocolate chips optional

Instructions

• Preheat oven to 325º F. Grease two 8″ x 4″ loaf pans and set aside.
• In a large bowl, beat eggs. Add canola oil and pumpkin; beat until smooth.
• In a medium bowl, combine flour, sugar, pudding mix, baking soda, cinnamon, and salt.
• Gradually beat flour mixture into pumpkin mixture.
• Pour batter into prepared loaf pans.
• Bake in preheated oven for 75-80 minutes, or until toothpick inserted in the center comes out clean.
• Cool the loave for 10 minutes before loosening edges with a knife and removing bread to wire racks to cool completely.
• If desired, microwave white chocolate chips in a microwave-safe dish, stirring every 15 seconds until melted and smooth. Drizzle over cooled bread.

Nutrition

Serving: 2slices | Calories: 265kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 36mg | Sodium: 116mg | Potassium: 82mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2810IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

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