Pumpkin Bread

5 stars based on 46 votes

Perfect-Pumpkin-Bread

This Pumpkin Bread is an old family recipe that’s been passed down through the generations. I still remember baking the loaves as a child with my mom, and and carting them off to every neighborhood potluck, school event and holiday party. Now, I bake it all the time with my own kids. It’s easy — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.

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This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills!

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Begin by whisking together the flour, salt, baking powder, baking soda and spices.

pumpkin-bread-dry-ingredients

In the bowl of an electric mixer, or using a hand mixer, beat together the butter and sugar.

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Add the eggs one at a time, beating well after each addition, and continue beating until fluffy.

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Beat in the pumpkin; don’t worry if it looks a little grainy.

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On low speed, beat in the flour mixture until just combined.

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Then transfer the batter to loaf pans.

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Bake for 65-75 minutes, or until a cake tester comes out clean.

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That’s all there is to it. Enjoy!

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Pumpkin Bread

Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes

Ingredients

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 2 cups sugar
  • 1-1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 large eggs
  • 1 15-ounce can 100% pure pumpkin (I use Libby's)

Instructions

  1. Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans.
  2. Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
  3. In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.
  4. At low speed, beat in flour mixture until combined.
  5. Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely.
  6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Nutrition Information

Powered by Edamam

  • Per serving (24 servings)
  • Serving size: 1 slice
  • Calories: 166
  • Fat: 6g
  • Saturated fat: 4g
  • Carbohydrates: 26g
  • Sugar: 17g
  • Fiber: 1g
  • Protein: 2g
  • Sodium: 117mg
  • Cholesterol: 31mg

Reviews & Comments

  • 5 stars

    This is the best pumpkin bread or muffins. Add a cream cheese frosting to the muffins.

    - Amanda on December 15, 2014 Reply
  • 5 stars

    Absolutely the most delicious pumpkin bread I’ve ever made! It was moist, full of flavor, and cooked up beautifully!! I made it exactly according to the recipe…the only difference was that it only took about 57 minutes in my oven. I brought it into work and everyone raved!!! Can’t wait to try other recipes on your site…I’m hooked!

    - Jenny on December 15, 2014 Reply
  • 1 stars

    I followed this pumpkin bread recipe to the T and it crumbled when we tried to take it out of the pan. Is oil or water forgotten in this recipe? I just searched other pumpkin bread recipes and yours is the only one that doesn’t use any water or oil in the ingredients.

    - Joy on December 14, 2014 Reply
    • Hi Joy, Butter is used in place of oil. I suggest trying it again, and be sure to let it cool sufficiently before removing it from the pan.

      - Jenn on December 18, 2014 Reply
    • 5 stars

      What did you grease your pan with? Did you sufficiently grease the pan? A couple of years ago I bought two new loaf pans because I was having problems with things sticking to my old pans. Maybe it’s the pans?? The other thing you could do is to line the bottom of the loaf pan with parchment paper…and make sure you let it cool prior to removing. I would heartily recommend trying this recipe again, as it is by far the best pumpkin recipe I’ve ever baked. I have several requests from my coworkers and family members to make more this weekend! Don’t give up…

      - Jenny on December 18, 2014 Reply
  • 5 stars

    My kids LOVE this bread! They are picky, so I omitted the cloves and it worked fabulously!

    - Kelly on December 13, 2014 Reply
  • Could pecans be added? I like my pumpkin bread with nuts.

    - Craig Hebert on December 11, 2014 Reply
    • Hi Craig, Yes, but I would chop the nuts pretty small. This is a very moist and cake-like bread; the nuts might make it hard to slice.

      - Jenn on December 12, 2014 Reply
  • 5 stars

    Light, fluffy, moist, and flavorful. If you are concerned about all that butter, you can substitute 1/2 cup oil and they are still delicious.

    Next time I will add a little ginger, since I missed it.

    - Colleen on December 11, 2014 Reply
  • 5 stars

    My kids have been really sick and won’t eat hardly anything. I made these early this morning and oh boy they went to town on this bread! I’m glad they finally ate something and that they really liked it.

    - Tiffany Arceo on December 10, 2014 Reply
  • 5 stars

    This is the recipe that got me hooked on your blog! I have made at least a dozen loaves. It is without a doubt the quintessential pumpkin bread. Moist, perfectly seasoned, turns out beautifully every time. I’ve made it for teachers and family with rave reviews from all and requests for the recipe. I have tried many pumpkin bread recipes over the years, but this is hands-down the best!!!

    - Paige on December 9, 2014 Reply
  • 5 stars

    So yummy!This is rich and cake like and a definite keeper. I had a lot of pumpkin purée and increased the recipe by 1.5. Made 2 9×5 loaves and 6 muffins and I did cut back on some of the sugar too, and it was still sweet enough. Love the butter flavor with the pumpkin.

    - Julie Croxton on December 8, 2014 Reply
  • 5 stars

    I just finished baking these loaves and they came out perfect! Not to mention the sweet smell filling my home. This is a gem of a recipe. Thanks for sharing

    - Janine on December 7, 2014 Reply
  • 5 stars

    loved this bread. I added chocolate chips and it was fantastic!
    thanks so much.

    - Rosemary Heller on December 6, 2014 Reply
  • 5 stars

    This pumkin bread fits every criteria for me, I love butter based quick breads, this one is the best. Moist flavorful, just right. I add chopped pecans to the top of the batter once in the pan, and it looks spectacular. There is never a crumb left when I make this recipe.

    - Stormie Sucharski on December 6, 2014 Reply
  • 5 stars

    What if I made mini pumpkin loafs, would the bake time be the same? Also do you make a cream cheese frosting or glaze?

    - Kristina Wong on December 5, 2014 Reply
    • Hi Kristina, It depends on the size of the loaf pans, but I’d start checking after 30-35 minutes. I don’t use a frosting for these — they are plenty sweet as is. Hope you enjoy!

      - Jenn on December 7, 2014 Reply
  • 5 stars

    I made this recipe several times this fall. I did not change a thing! Followed the recipe as shown. I shared this bread and I have a loaf frozen for my son when he is home for Christmas.

    - Holly Mack on December 4, 2014 Reply
  • 5 stars

    I substituted quinoa flour, reduced the sugar to just < 1/4 c, blended dates and molasses with the cooked pumpkin leftover from Halloween and sprinkled pumpkin seeds on the top before baking. I really like the spice profile. Delicious. And easy to freeze if wrapped well. I've made ahead for over the holidays. Thanks Jenn. Don't remember how I initially found your site, but its a go-to for recipe ideas now.

    - Barb on December 3, 2014 Reply
  • 5 stars

    Spent my 20s, 30s and 40s searching for the perfect pumpkin bread recipe and my search is finally over. Texture and taste is the best I’ve ever had and this recipe is so quick and easy! The bonus is it makes two loaves. Who can just have one loaf for a house full of boys?! Only two changes: I ran out of white sugar so I had to use 1 cup of brown sugar for the white sugar. Also, I don’t like cloves so I left those out. Thank you, Jennifer!

    - Jodie on November 29, 2014 Reply
  • 5 stars

    My family LOVED this!! Made it twice in two weeks. I didn’t have two cake loaf pans, so I used a 9×13 pan instead and baked 5 minutes less. Turned out great!!! Everyone loved how moist it was. Even my Dad, who does not like desserts, had two servings. Thanks again for another great recipe, Jenn!!!

    - Jackie on November 27, 2014 Reply
  • 4 stars

    After reading a previous review, I halved the nutmeg and cloves, and I am very happy with the results – the warmth of the spice was there but was not overwhelming. My family loved the bread and agreed that the full teaspoon of nutmeg and cloves would have been too much.

    Next time I think I will put a little shy of the 2 cups sugar in the bread, it was just a little over sweet for my taste.

    - Kathryn Barrie on November 27, 2014 Reply
  • 5 stars

    This bread was made for thanksgiving this year and was by far the best recipe I have came across. My mom and I plan on making it every year now!

    - kimberly on November 26, 2014 Reply
  • 5 stars

    No one else in family likes pumpkin pi so I’ve been looking for an easy pumpkin ‘something’ to add to the Thanksgiving table. This bread is so good I’ll be lucky if I have any left for the big day tomorrow.

    Just a few comments for others trying this recipe for the first time (I made no modifications to the recipe as posted):
    — My loaves rose very sluggishly at first, so much so that I was sure I had a dud in my oven. Eventually the loaves rose to the occasion!
    — My loaves baked to perfection about 10 minutes faster than called for in the recipe. I was afraid they might be undercooked even tho the tester came out clean. If I had let them go the full time they would have been ruined.
    — The only change I made was to increase the spices– using my own pumpkin pie spice mix with ginger. The result is I won’t be missing the taste of pumpkin pie tomorrow ;-) .

    -

    - sue on November 26, 2014 Reply
  • 5 stars

    Made this bread the other night for the first time. It’s the best I have ever tasted. I added a pecan crumble topping to one of the loaves and it was a big hit. . making more tonight to freeze.

    Thank you Jen for a great recipe.

    - Heather on November 25, 2014 Reply
  • 3 stars

    Love the texture etc., however for my taste, the recipe has too much cloves and nutmeg. When I make this again, and I will, I will use 1/2 the amount of those 2 spices. Too overbearing. I personally enjoy the pumpkin taste more.. Also, watch the baking time, mine was done in 60 minutes.

    - Beth on November 24, 2014 Reply
  • 5 stars

    Hi,
    Delicious flavor!! I added a 1/4 C Choc Chips, too. Only issue, was that it began to crumble after cooled. It is quite possible I mixed it to fast&long with my kitchen aid mixer. would that cause it to be more of a cake than a bread?

    - patty dykstra on November 24, 2014 Reply
    • Hi Patty, This bread is definitely more cake-like and delicate, which is probably why it fell apart with the added chocolate chips. You didn’t do anything wrong with mixing it; that’s just the nature of it.

      - Jenn on November 24, 2014 Reply
  • Try adding in a package of reese’s peanut butter chips and some pecans. Sends it over the top.

    - Sharon Knorr on November 24, 2014 Reply
  • 5 stars

    I add 1/2 cup bourbon soaked raisins (soak raisins in bourbon for 24 hours) to this recipe. Everyone loves it!

    - Shannon on November 23, 2014 Reply
  • Have you ever added nuts and/or raisins to this recipe?

    - Pam on November 22, 2014 Reply
    • Hi Pam. I haven’t but I’m sure it’d be good :)

      - Jenn on November 22, 2014 Reply
  • Hi Jenn, I can’t wait to try this recipe! Can light brown sugar be substituted for granulated? Thanks very much!

    - Paula on November 22, 2014 Reply
    • Hi Paula, Unfortunately, I don’t think brown sugar will work in this recipe. Sorry!

      - Jenn on November 22, 2014 Reply
  • Making pumkin bread but have two different size loaf pans. Does it matter

    - Janice on November 19, 2014 Reply
    • Hi Janice, It depends; what size are the pans?

      - Jenn on November 19, 2014 Reply
  • 5 stars

    EXCELLENT! TASTY, MOIST AND DELICIOUS!

    - Lenetta McCollum on November 18, 2014 Reply
  • 5 stars

    I have been baking 40 years and this is the best pumpkin bread recipe I have ever made. Thank you.

    - Carla on November 18, 2014 Reply
  • 5 stars

    I made the recipe a second time but halved the sugar. It is still very good, so I recommend doing so if you are looking to cut back on the sweetness a bit.

    - Leslie on November 16, 2014 Reply
  • 5 stars

    What a great, forgiving recipe! I accidentally added the sugar to the dry ingredients instead of creaming it with the butter. Still light and delicious!

    - Ann on November 16, 2014 Reply
  • 5 stars

    I’ve tried this recipe a couple of times and it has always turned out beautifully. The family favorite was when I baked them in a muffin pan. Thanks for sharing!

    - Kim on November 15, 2014 Reply
    • Did you modify the baking time when you did this?

      - Erika on November 17, 2014 Reply
      • 5 stars

        For the mini muffins about 15 minutes, the full sized about 25.

        - Kim on November 18, 2014 Reply
  • 5 stars

    Absolutely wonderful – light, tender and delicious. My favorite pumpkin bread ever, and the only one I’m making from now on.

    - Vicki Frederick on November 15, 2014 Reply
  • 5 stars

    What are the nutritional facts please?

    - Keri on November 10, 2014 Reply
    • Hi Keri, They have been posted underneath the recipe. Hope that helps!

      - Jenn on November 11, 2014 Reply
  • 5 stars

    Excellent recipe! I traded out the butter for organic coconut oil. I used applesauce instead of eggs–local raw honey in place of sugar.
    This seriously is the best bread I’ve ever made and it’s so easy to make! Thank you for publishing this recipe for us!!

    - Vanessa on November 9, 2014 Reply
    • My daughter (who just had my first grandchild – a girl!) eats very healthy – so when you substitute how much coconut oil? How much raw honey? How much applesauce? Thank you for your reply.

      - Sandie on November 10, 2014 Reply
      • Hi Sandie!
        I used 3/4 c coconut oil and 1.5 c raw honey. I used 2/3 c. Applesauce. Good luck!
        Cheers to healthy eating
        ;)

        - Vanessa on November 14, 2014 Reply
    • How could you possibly know that its an excellent recipe when you’ve made so many substitutions?! Coconut oil and honey DO NOT taste the same as butter and sugar! Argh!

      - Leah on November 13, 2014 Reply
      • Hi Leah! Thank you for your input! I won’t dare review another recipe ever again unless I use every single ingredient that is listed. I’m a blasphemous person for even considering the notion that there may be people in my household that cannot eat certain foods. Mea culpa.

        - Vanessa on November 14, 2014 Reply
        • 5 stars

          Hi Vanessa,

          I want to thank you for your healthy modifications. This recipe is very good.

          - Lisa on November 15, 2014 Reply
          • Thank you for the healthy subst. measurements!! Will try.

            - Sherri on November 26, 2014
        • I also would like to thank you for your blasphemous review! Very helpful as I am looking for a recipe for my 3 year old who is severely allergic to eggs.

          - Rose on November 20, 2014 Reply
  • 5 stars

    Excellent recipe! I added a crumble topping of butter, flour and brown sugar as well.

    - Leslie on November 9, 2014 Reply
    • 5 stars

      That crumble topping sounds delicious. Would you put it on after it bakes or before it goes into the oven?

      - Lisa on November 20, 2014 Reply
  • Can I bake both loaves of the Pumpkin Bread at the same time?

    - Carolyn Gaynor on November 8, 2014 Reply
    • Yes, definitely.

      - Jenn on November 8, 2014 Reply
  • 5 stars

    Love this recipe using butter instead of oil. This is now my “go to” recipe for pumpkin bread.

    - Lois on November 6, 2014 Reply
  • 5 stars

    I came across this recipe earlier today because I had the urge to bake something. It is remarkable! I don’t usually like pumpkin bread too much, but this is divine :). It has such a great flavor–I made it exactly as the recipe is written (I divided it up between one 8×4 pan and 2 mini loaves). My mini loaves took about 40 minutes to bake.

    - Melissa F. on November 5, 2014 Reply
  • I have 5×3 mini loaf pans. How do I adjust the cooking time?

    - Laura on November 3, 2014 Reply
    • Hi Laura, It’s hard to say exactly, but I’d start checking after 35-40 minutes.

      - Jenn on November 3, 2014 Reply
  • 5 stars

    I made the pumpkin bread using this recipe, and although I didn’t have cloves or nutmeg it was absolutely amazing.

    - heba on November 1, 2014 Reply
  • INSTEAD OF BUTTER, CAN YOU USE MARGIN???

    - AMBER on October 28, 2014 Reply
    • Hi Amber, I haven’t tried it myself but it should work; just be sure the margarine is unsalted.

      - Jenn on October 29, 2014 Reply
  • 5 stars

    This pumpkin bread lives up to all the great reviews. Someone commented on how it seemed like you could put the whole batch in one pan. That is because the pan size is NOT a standard 9×5. What’s recommended is a SMALLER loaf pan. Thanks for sharing this wonderful recipe!

    - GeeGee on October 23, 2014 Reply
  • 5 stars

    I doubled this recipe to make extra for family and my husbands work. It has been a huge it! I’ve already gotten requests for more!

    - Kelley on October 3, 2014 Reply
  • 5 stars

    Just made this last night. As always simple recipe but so delicious. Sent some to work with my husband. His co-workers loved it.
    Thanks Jenn!

    - Laura D on September 27, 2014 Reply
  • My boss made her version (could it be the same?) this past week and it was outstanding…she had some streusel on top and it just made it all the more wonderful.

    - robin on September 27, 2014 Reply
  • Do you ever use gluten free flours? Wondering if I can use a Bob’s Mill flour I’ve got in this recipe.

    Thanks!

    - Jen Pacher on September 19, 2014 Reply
  • 4 stars

    I substituted coconut oil for the canola oil and doubled the cinnamon. I omitted the sugar completely. I wasn’t sure how it would turn out without the sugar, but it tasted good with a little bit of butter and honey spread on the top. My loaf cooked in 55 mins in a 175 degree Celsius fan-forced oven. (I live in Australia). Couldn’t really taste the pumpkin (used fresh cooked pumpkin). I added the raisins and substituted pecan nuts for the walnuts. I’m going to try the recipe with double the pumpkin and omitting the oil, as another reviewer has done.

    Great website Jen. Very well illustrated.

    - Susan on August 22, 2014 Reply
  • 5 stars

    This bread is so delicious. Each fall I buy a pumpkin and bake it and keep the pumpkin puree in the freezer. This recipe is a great way to use the pumpkin. I drizzle icing on top of a loaf for a dessert. Freezes well.

    - karen on July 17, 2014 Reply
  • Perfect! My kids gobbled it up!

    - Kelly on May 29, 2014 Reply
  • I was wondering if you can use pumpking pie spice and if so at what measurement?

    - Jennifer on May 28, 2014 Reply
  • I added less sugar 3/4 cup sugar, 3/4 stevia, I also used butternut squash as no store actually stocked pumpkin, I also used 1 cup of whole wheat flour, 1 cup of plain flour. When using fresh pumpkin best to steam it 12 minutes in microwave, blend with a stick blender, then give it 3 more minutes to concentrate the puree. Although the colour wasn’t as intense as the one depicted yet it still looked and tasted great. Perhaps the addition of pumpkins seeds, nuts and raisens, would enhance the texture. The family loved the recipe – thank you

    - mike on January 12, 2014 Reply
  • Why not put the seeds in as well, for a crunchy wholemeal texture?

    Can you use butternut squash in place of pumpkin, and stevia extract

    - Mike on January 10, 2014 Reply
  • Very sweet and delicious! Not too difficult to make and the whole family enjoyed it. We took the loaves out a little bit early (10 minutes or so), because we tested them when they started to look ready, so I recommend keeping an eye on them toward the end. I used fresh pumpkin in about the same amount and it turned out great! The texture was perfect. I will definitely try more recipes from here.

    - Samantha on January 9, 2014 Reply
  • This was the best pumpkin bread ever. I gave some to friends they are loved itand and want the recipe.

    It was a huge success and it the so moist and tasty. Thank you again,

    - Diana on November 26, 2013 Reply
  • Jenn,
    Just watched the instructional clip and it’s beautiful! I always try to include my Betsy in our baking endeavors and this is one of our favorites. However, especially with this reciepe, it always ends with Betsy sticking her hand in the batter and me chasing her out of the kitchen. You are an inspiration!
    Much love, Molly

    - Molly on November 22, 2013 Reply
    • lol. smart girl…the batter is the best part :) xo

      - Jenn on November 22, 2013 Reply
  • This sounds wonderful and I going to make. Do you think I can make them in the aluminum throw away bread pans?

    Thank you, and thank you for such delicious recipes and the effort you put into them.

    - Diana on November 22, 2013 Reply
    • Hi Diana, I’ve never tried it but don’t see why not. Hope you enjoy it and please come back and tell me how it turns out!

      - Jenn on November 22, 2013 Reply
  • I just watched your video. Your kids are adorable and it was so nice to see them helping you with this recipe. I have all my ingredients out on the counter as I type this so I can make your pumpkin bread recipe for gifting at Thanksgiving. Thank you for a great recipe and I hate to admit that I think it is replacing my old stand by! I made the same recipe in muffin format, so know how good it is going to be.

    - Karen T on November 21, 2013 Reply
    • Thank you, Karen! Hope you enjoy it as muffins as the muffins :)

      - Jenn on November 21, 2013 Reply
  • The pumpkin bread recipe: can I sub applesauce for the butter? Can I sub Splenda for the sugar? Can I sub SOME whole wheat flour for the white flour? thank you very much.

    - Lynne on November 21, 2013 Reply
    • Hi Lynne, Unfortunately I’ve never tried this recipe with those substitutions. You could try but the texture might be strange and it would taste like an entirely different bread. Sorry!!

      - Jenn on November 21, 2013 Reply
    • 5 stars

      I used half whole wheat and half white flours. The taste and texture were marvelous. I also substituted raw agave for some of the honey. Only problem was the bottoms stuck to my pans even though I used Pam. Next time will try parchment paper. I’ve made a lot of pumpkin bread but this was the tastiest!

      - Mary on November 16, 2014 Reply
  • Making this for a gift this year. Made the muffin version, and they are to die for…so know the bread will be just as welcome as a gift! Thanks and happy Thanksgiving to you and your family Jenn.

    - Karen T on November 20, 2013 Reply
  • Made this a couple weeks ago. Delicious. The loaves didn’t puff up as much as I thought they would. Seemed like I might get away with putting it all in one pan. But still great pumpkin bread. My go to recipe now.

    - Rebekah on November 8, 2013 Reply
  • Delicious!!!! Made one loaf and the rest mini- muffins for my kids and they gobbled them up. I also made a frosting with cream cheese, vanilla, pumpkin spice a little confectioners sugar then added whip cream to it.
    Love your recipes

    - Loretta on September 1, 2013 Reply
  • Love this recipe! It also works great as cupcakes. Put batter in lined cupcake tins and bake at 325 degrees fro 35-45 minutes.

    If you want a delicious frosting combo, whip up a quick maple butter cream (it’s to die for!).

    Maple Buttercream:
    1/4 c. butter (softened)
    4 oz. cream cheese
    1/2 lb powdered sugar
    1 tsp. maple extract

    Combine butter and cream cheese. Add maple extract and slowly add powdered sugar until you reach a desirable consistency. If the frosting is too thick, add a small splash of milk to thin it out.

    - Jen on April 12, 2013 Reply
    • That sounds delicious, Jen. Thanks for sharing the buttercream recipe.

      - Jenn on April 12, 2013 Reply
  • This is perfect! I wouldn’t change a thing!

    - Grace on March 9, 2013 Reply
  • i just made this one.but why mine is very soft?
    and the color not orange like your pic? but the taste is amazing.
    we dont have can pumpkin so i use fresh pumpkin. i bake them and then mash them.the rest is completely the same like the recipes.
    thanks for sharing…

    - mala on February 8, 2013 Reply
    • Hi Mala, Yours is probably soft because you used fresh pumpkin, which has more water content.

      - Jenn on February 8, 2013 Reply
  • can i use coconut oil instead of the butter in this recipe to make it lactose free?

    - tara on December 2, 2012 Reply
    • Hi Tara, I wish I could be more helpful but I can’t say for sure how this would turn out. I have no experience baking with coconut oil.

      - Jenn on December 3, 2012 Reply
      • 5 stars

        Coconut oil works fine- I used about 1/2 cup coconut oil and 1/4 canola, and I will experiment with using less oil.

        - ERP on October 26, 2014 Reply
  • Absolutely perfect pumpkin bread. Thank you so much! I’ve also tried a few of your other recipes, just wonderful!

    - Pauline on November 23, 2012 Reply
  • This pumpkin bread was absolutely the best! It was done to perfection after exactly 65 minutes and so simple to make. It didn’t last long at our house … am already thinking about making it again! Thanks for all the great recipes … I love how they are presented with the stories, pictures, and helpful instructions.

    - Terri on October 26, 2012 Reply
  • This is the best pumpkin bread I’ve found too! I also love to add in 2 cups of chocolate chips for an amazing Pumpkin Chocolate Chip bread!!

    - Mandy Burkhart on October 2, 2012 Reply
  • I love pumpkin bread but dislike pumpkin pie. I’ve tried using apple sauce for half of the butter/oil part and it was pretty successful.

    - Karen O on June 24, 2012 Reply
  • Still my favorite Pumpkin Bread recipe. I love how moist it is.

    - Linda S on June 20, 2012 Reply
  • I couldn’t resist adding chocolate chips, yummy!

    - Mary Thompson on June 20, 2012 Reply
  • I added the grated rind of one large orange because it was there. Good choice.

    - shar on June 20, 2012 Reply
  • I made this and I added white chocolate chips – it was perfect!!

    - Ashley @ Wishes and Dishes on June 20, 2012 Reply
  • Pumpkin bread is amazing! I usually use w/f flour and it tastes SOO GOOD! I love to add choc. chips for an extra surprise!

    - Jennifer on May 21, 2012 Reply
  • My husband loves this bread!

    - Carissa on March 8, 2012 Reply
  • My family LOVES this recipe. My 6 yr old, picky eater especially. Because he could eat this bread, or the muffin version everyday if I let him, I wanted to bump up the nutrition (the entire can of nutrient rich pureed pumpkin is a fantastic start!) so I replaced 1/2 cup sugar & 1/2 stick of butter with unsweetened applesauce without compromising texture or flavor. Also, 4 Tbsp. of ground flax added some fiber and healthy Omega 3’s. This recipe will be one we pass down and enjoy for generations!

    - Jennifer on March 5, 2012 Reply
  • I love all things pumpkin! This looks good and will try this out!

    - Pinky Sade on March 4, 2012 Reply
  • The BEST pumpkin bread! Never look for another pumpkin bread recipe again!

    - Sarah on March 3, 2012 Reply
  • My quest for the perfect pumpkin bread has officially ended—this is it! This bread is so moist and tender and perfectly spiced. I’ve made the loaf recipe and the muffin variation elsewhere on the site, and both were gobbled up by my family members. Further proof that those tattered, splattered old recipes from Mom’s recipe box are the best!

    - Allie on March 3, 2012 Reply
  • I adore all things pumpkin, especially pumpkin bread. This is my new favorite pumpkin bread recipe!

    - Delene on March 2, 2012 Reply
  • My favorite pumpkin bread recipe. I like to throw in some chopped walnuts and dried cranberries to get a little something extra in it. :) Thanks for sharing, love the original recipe – my family has several in a similar condition!

    - Victoria on March 1, 2012 Reply
  • I cut the sugar in 1/2 and thought it turned out perfect!

    - rodney on March 1, 2012 Reply
  • This was absolutely the best pumpkin bread I’ve ever had!!

    - Julie on March 1, 2012 Reply
  • I am a bread person and this is one for the books

    - MARIA on March 1, 2012 Reply
  • Thie recipe is AWESOME! It was easy and fun to make with my kids! And my house smelled SO good for days after we baked!! Delicious!

    - Jeanine on March 1, 2012 Reply
  • Sounds really good! The older, well-used recipes are always the best, so I’m definitely giving this one a try :)

    - Amy Bridgford on March 1, 2012 Reply
  • This was delicious, very moist.

    - Linda S on March 1, 2012 Reply
  • My favorite pumpkin bread recipe. Won’t use another.

    - Sarah whalen on March 1, 2012 Reply
  • This sounds delicious, can’t wait to try it. It has a lot of sugar in it. I wonder if it would turn out OK with less sugar?

    - Libby on January 26, 2012 Reply
    • Hi Libby, You’re right, it does have a lot of sugar. Unfortunately, that’s what makes it so good :) You could cut it a bit (maybe by 1/4 cup), but changing the recipe too much will alter the taste and texture. Hope that helps!

      - Jenn on January 26, 2012 Reply
  • I am a gourmet cook and I also bake. I MUST SAY this pumpkin bread was AMAZING. I did notice that I had to cook it an additional 35 minutes but everyone’s oven is different. I used the bitterknife test(and a little more pumkin). I MUST TELL YOU that I substituted 1 cup of King Arthur’s whole wheat flour,with the additional 1 cup of white flour. This stuff was amazing and it freezes well also!

    - Lisa Pearl on January 5, 2012 Reply
  • I love this recipe (and this blog!) but I found that this cake did not bake all the way through. I used the exact ingredients down to the pumpkin and it was still doughy in the center even after I baked it a bit longer. Maybe the pumpkin was a bit too watery? Or maybe I should have used a higher temperature?

    The taste was fantastic though (I could eat the batter by itself… but I won’t.)

    - S on March 25, 2011 Reply
    • S, It might be your oven temperature that’s off. Have you tried calibrating it?

      - Jenn on August 16, 2013 Reply
  • I made the pumpkin bread as muffins tonight. 350 degree oven for 20 minutes and they were perfect. I made 18 (fairly large) muffins out of this recipe.

    - Wendy on October 11, 2010 Reply
  • I have been wanting to make this bread for some time. Today, my daughter said she wanted to make muffins, so I wanted to see if this recipe could be used for muffins rather than bread. If so, are there easy modifications to make in terms of temperature and cooking time?
    Thanks!

    - Wendy on August 29, 2010 Reply
  • I love old family recipes that show their use over the years! Pumpkin bread is my weakness, but I may throw in some Trader Joes glazed pecans I have lying in my kitchen cabinet :) thanks for sharing!

    - Chris on November 2, 2009 Reply
  • Incredible recipe! Disappeared at work in less than 30 minutes.

    - Nicole on October 30, 2009 Reply
  • Okay- found your blog today and from now on, I will be a daily reader. Love your recipes, love your photos, love what you do! Keep these recipes coming please :)

    - Danielle Foster on October 30, 2009 Reply
  • This pumpkin bread was incredible. Thanks!

    - Rob on October 29, 2009 Reply
  • This bread was delicious, almost like pumpkin cake. It had the perfect balance of spices that were flavorful but not overwhelming. Make sure you let it cool completely before cutting it – I was impatient and cut it while it was still warm and it was very crumbly. After I let the rest cool completely, I was able to cut it in thick slices without it crumbling.

    - Heather on October 15, 2009 Reply
  • i baked your pumpkin bread recipe. they’re so moist and delicious..and simple. mine didn’t rise as high but i think one of my baking dishes was slightly larger (pampered chef dish). thanks!

    - brandy on October 8, 2009 Reply
  • Hi Jennifer, I made the pumpkin bread and gave it to Robinson Barracks ES/MS and Patch HS front office (I have one child in each school). The ladies loved it and I told them where to get the recipe. It was very tasty and the smell was wonderful.

    - Tamyla on October 5, 2009 Reply
  • My family absolutely loved this! Thanks for a great recipe.

    - Karen on October 3, 2009 Reply

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