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Pumpkin Bread

5 stars based on 335 votes

Perfect-Pumpkin-Bread

One of my strongest childhood memories is baking this pumpkin bread with my mom, and then carting it off to every neighborhood potluck and holiday party. Now, I bake the recipe with my own kids, and it’s just as wonderful today as it was back then. It’s easy to make — 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.

pumpkin-bread-old-recipe-card

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

pumpkin-bread-ingredients

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.

pumpkin-bread-butter-and-sugar

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.

pumpkin-bread-batter-with-pumpkin

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

pumpkin-bread-batter-with-dry-ingredients

Then transfer the batter to loaf pans.

Spiced Pumpkin Bread

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!

pumpkin-bread-kids-batter

 

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, plus more for greasing the pan
  • 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, plus more for greasing the pan
  • 2 large eggs
  • 1 15-ounce can 100% pure pumpkin (I use Libby's)

Instructions

  1. Preheat oven to 325 degrees. Generously grease two 8 ½” x 4 ½” loaf pans with butter and dust with flour (or use a baking spray with flour).
  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. The mixture might look grainy and curdled at this point -- that's ok.
  4. At low speed, beat in flour mixture until well combined.
  5. Turn batter into prepared pans, dividing evenly, and bake for 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. (If the loaves stick, run a plastic knife around the edges of the pan to loosen them.)
  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

    Just made this for the first time today. I love the shot of the well-worn recipe. Can totally relate. My personal favorites are the ones that my mother hand wrote. Anyway, this pumpkin bread is delicious. I made 4 gift-size loaves, baked for 50 minutes and they’re perfect. The seasoning is perfect too. Needless to say, my house smells like the holiday. Thanks for another wonderful recipe, Jennifer. And happy holidays!

    - Judy on December 9, 2016 Reply
  • Why is it cooked at 325 instead of 350? I have a banana bread recipe that is very close to the pumpkin bread and it is cooked at 350. I plan on trying this later today.

    - Dorothy C. on December 7, 2016 Reply
    • Hi Dorothy, I based this on an original recipe from my mom, and that’s what the recipe specified. Hope you enjoy!

      - Jenn on December 7, 2016 Reply
  • 5 stars

    Absolutely the best pumpkin bread I’ve made or eaten, and I have a long history with pumpkin bread! It truly is light(in texture) but rich in flavor, moist, and irresistible. I can’t tell you how many different recipes I’ve tried (including ATK), but this is the winner. Family & guests concurred. My go to recipe from now until … Followed the recipe as is

    - Carol on December 7, 2016 Reply
  • 5 stars

    I had a 29oz can of Libby’s pumpkin so made a double batch of this in small tins and froze the loaves! They froze really well wrapped in plastic then placed in Ziploc bags. Enjoyed it throughout the fall.

    - Claire on December 5, 2016 Reply
  • 5 stars

    My first shot at making pumpkin bread and success!!! Loved this recipe.

    - KK on December 5, 2016 Reply
  • 4 stars

    Can you use flaxseed for substitutes of eggs.

    - Marie Statham on December 4, 2016 Reply
    • Hi Marie, I haven’t tried them this way, but a few readers commented that they have and have been happy with the results. Hope you enjoy!

      - Jenn on December 5, 2016 Reply
  • 3 stars

    Can i print recipes

    - mikejan on December 4, 2016 Reply
    • Definitely! Just go to the very top of the recipe page that you’re on. Immediately under the recipe title, you will see a bar with a few options (Recipe/Reviews/Add Review/Print). Select the print button there.

      - Jenn on December 5, 2016 Reply
  • 5 stars

    Awesome recipe!! Easy to follow directions, delicious fresh out of the oven and after freezing. The family insists on more!! Thanks Jenn for such an incredible pumpkin bread.

    - Hildy on December 4, 2016 Reply
  • 5 stars

    Every time I make this recipe I have to make 4 loaves, one for my family, 3 for the people I work with, this is the best recipe for pumpkin bread, period!

    - Stormie Sucharski on December 3, 2016 Reply
  • 5 stars

    Wonderful bread! It freezes beautifully and is moist and delicious. I’m going to try adding walnuts next time to one loaf.

    - Joanne on December 2, 2016 Reply
  • 5 stars

    I absolutely loved this! I cut the recipe in half (because I only have one loaf pan) and it turned out really well. I think I’ll put chocolate chips in it next time. This bread is light enough to be called a breakfast and good enough to be topped with whipped cream and called a dessert.

    - Leslie on December 2, 2016 Reply
  • 5 stars

    I love the pic of the old recipe! It’s what made me choose this precise recipe to use our leftover pumpkin. The only change I wonder about is making brown sugar half the sugar in the original recipe. Since I was baking with my boyfriends kids I made it exactly as is. It’s moist and delicious! A definite hit and my new go to :)

    - Paula on December 2, 2016 Reply
  • 5 stars

    I loved this recipe! It is lightly sweetened and not greasy at all. It makes the perfect breakfast. I do like to add chocolate chips as well to “gild the lily”, my favs are Chocolove chocolate chips or Valrhona pearls.

    - Robin on December 2, 2016 Reply
  • 5 stars

    Recipe is perfect and my family loves it!

    - B. DVB on December 2, 2016 Reply
  • 5 stars

    The bread is a really nice basic pumpkin spice bread. Stayed moist and fresh to the end of the loaf. I used fresh pumpkin but otherwise kept to the recipe exactly. It’s a nice breakfast bread but have also been enjoying it with afternoon tea!

    - Mary Cusack on December 1, 2016 Reply
  • 5 stars

    I adore this recipe; however, I added a scant 1/4 teaspoon of black pepper. The spiciness added just the right depth and flavor.

    - Meghan Girroir on December 1, 2016 Reply
    • Love that idea, Meghan!

      - Jenn on December 1, 2016 Reply
  • 5 stars

    I recently made the pumpkin bread recipe to give to friends/neighbors for Christmas. The only change I made was using smaller pans to yield more gifts. It’s an amazing recipe and freezes beautifully.

    - Liz on December 1, 2016 Reply
  • I almost cried when I saw the original recipe. It looks so much like my mother’s recipes. I am going to try your recipe.

    - Pamela on November 30, 2016 Reply
  • 5 stars

    I absolutely love this recipe! It is delicious. I wanted to make mini loaves of it for my friends for the holidays. What bake temp/time should I use for the mini loaves?

    Thanks!

    - Emily Nelson on November 30, 2016 Reply
    • Hi Emily, I can’t say for sure how many mini loaves this would make because I’ve never done it, but I’d start checking them at about 35 – 40 minutes.

      - Jenn on November 30, 2016 Reply
  • 4 stars

    I found it a little too sweet for me. It was devoured quickly at my work so I don’t think they minded the sweetness. Note that it was more of a cake texture rather than a bread texture.

    - Nancerino on November 29, 2016 Reply
    • 5 stars

      I agree. I decreased the sugar to 1 1/2 cups and it tasted wonderful. I considered making it with 3/4 cup each of brown sugar & white sugar next time. Has anyone else tried this?

      - Jeanie on December 4, 2016 Reply
  • 5 stars

    I used 12 x 4.5 in. loaf pan and baked for around 80 min. It came out moist with crispy crust on top. It was absolutely delicious. Not overly sweet like some store bought pumpkin bread. This will now be my go-to pumpkin bread recipe.

    - Yuri Clingerman on November 27, 2016 Reply
  • 5 stars

    I fixed this for Thanksgiving dinner this year and my little girls, my husband, sister, and mom all gave it high reviews. It was easy and very tasty.

    - Gina B on November 27, 2016 Reply
  • 5 stars

    My bread turned out short, but so moist and delicious. Thanks for a great recipe!

    - Melissa Gentry on November 26, 2016 Reply
    • Hi Melissa, Glad you enjoyed. Be sure to use two 8×4-inch loaf pans for the best results.

      - Jenn on November 26, 2016 Reply
  • Can you 1/2 the recipe? I only want to make one loaf?

    - Lucia on November 26, 2016 Reply
    • Definitely!

      - Jenn on November 26, 2016 Reply
      • Thanx so much…definitely going to try it!

        - Lucia on November 27, 2016 Reply
  • Can I freeze the bread for Christmas ? thank you!

    - Kathy on November 25, 2016 Reply
    • Definitely!

      - Jenn on November 25, 2016 Reply
  • Happy thanksgiving! I came across this recipe and was wondering if I would be able to add some walnuts to it? Does anyone have any experience with this? does it taste good? Thank you!

    - Laura on November 25, 2016 Reply
    • Walnuts would be a nice addition here, Laura. (And happy Thanksgiving to you!)

      - Jenn on November 25, 2016 Reply
  • 5 stars

    Made it today. We ate one and we are bringing one to our dinner. It’s so delicious. Super moist and so much flavor. Making more tomorrow. Kids can’t get enough.

    - Erin Manukay on November 24, 2016 Reply
  • My daughter had always had trouble making sure the inside of the bread is cooked but ends up browning the top edges of the bread? How can she alleviate this from happening?

    Thanks for your anticipated help.

    Happy Thanksgiving!

    - Bob Guylitto on November 24, 2016 Reply
    • Hi Bob, She can cover the bread with foil for the last 20 minutes to prevent it from getting too dark. Hope that helps!

      - Jenn on November 25, 2016 Reply
      • I make mine in a bundt plan. Cooks faster and more evenly. And this recipe is great!

        - Jesse on November 25, 2016 Reply
  • 5 stars

    Delicious! Easy to make with my 5-year-old daughter. A great Thanksgiving hit!

    - Nadia on November 24, 2016 Reply
  • Good morning and Happy Thanksgiving to you and your family. I should have asked this yesterday, but would it be possible to use a bundt cake pan and a loaf pan. Or a bundt cake and muffins for the rest. Really looking forward to making this today.

    - Erin Manukay on November 24, 2016 Reply
    • Hi Erin, This recipe won’t work in a standard bundt pan — there’s not enough batter. If you have mini ones, it will work.

      - Jenn on November 24, 2016 Reply
  • 5 stars

    Just made this with my daughter – fantastic!!! Each Halloween I roast a pumpkin so we had fresh purée. We used an 8×12 pan (I know, do they even make these anymore?) but it was what we had (what did happen to my bread pans?). It came out rediculously delicious and moist. With some homemade whipped cream it was like having pumpkin pie. Thank you for sharing this recipe!

    - AMC on November 23, 2016 Reply
  • Hello! I would like to know if I can bake the entire recipe in one big loaf pan. If so, how should I adjust the oven temperature/baking time? Thank you!

    - Monica on November 23, 2016 Reply
    • Hi Monica, I don’t recommend making this in a large loaf – it comes out really dense that way. Sorry!!

      - Jenn on November 23, 2016 Reply
      • Thank you so much for your quick response!!! I am glad I asked! :)

        - Monica on November 23, 2016 Reply
  • 5 stars

    I made this pumpkin bread last year and it came out great! I want to make it again this year for thanksgiving tomorrow. I was wondering will the bread still be good if I make it this evening for thanksgiving tomorrow evening. I am using muffin trays instead of a loaf pan.

    - Katie on November 23, 2016 Reply
    • Hi Katie, Yes, this bread keeps well for days and days.

      - Jenn on November 23, 2016 Reply
  • 5 stars

    My 6 year old daughter loves this pumpkin bread. I have made it twice, the first time with all purpose flour, then whole wheat flour( used 1 1/2cups instead of 2 cups) I prefer the whole wheat gives it a little bit nuttiness. Thanks for sharing it.

    - Christine Schmitt on November 23, 2016 Reply
  • 5 stars

    So moist. Family loves the recipe! Thanks Once upon a Chef!!

    - Christine on November 23, 2016 Reply
  • Really would like to make this today but was wondering if you have ever made it with roasted pureed pumpkin vs the can?

    - Dawn on November 22, 2016 Reply
    • Hi Dawn, I haven’t made it with fresh pumpkin, but a number of readers have and have been happy with the results. After the pumpkin has cooled, use a towel to squeeze out all of the extra liquid you can (so the bread isn’t too moist). Hope you enjoy!

      - Jenn on November 22, 2016 Reply
  • 5 stars

    Just pulled this out of the oven and couldn’t wait until it cooled…delicious! Perfect blend of spices and soooo moist! I followed the recipe exactly as written and it baked up just fine. I’m giving a loaf to my daughter to take to her in-laws for Thanksgiving and I’m sure that it will be enjoyed over cups of coffee for dessert and breakfast. So thankful for your posts!

    - Sherree P. on November 21, 2016 Reply
  • 5 stars

    I made this bread today and it came out perfectly! I’m vegan so I substituted the eggs with two flax seed “eggs” and used Earth Balance butter. In one of the loaves I added a couple handfuls of dark chocolate chips. It’s quite possibly the best pumpkin bread recipe I’ve ever come across. Thank you!

    - Miss Cale on November 21, 2016 Reply
  • 1 stars

    Wow, must’ve done something way wrong!! Just pulled out of the oven. Double checked my mix and all looked ok. But, they were done after 35 min and were only about 1.5 inches high. Disappointed. It does taste good tho.

    - Rebecca on November 21, 2016 Reply
    • Glad they tasted good, but it definitely sounds like something went wrong there! Is there a chance you may have measured something incorrectly?

      - Jenn on November 22, 2016 Reply
  • What would be adjusted cooking time for mini loaves, and how many mini loaves would this recipe make?

    - Becky on November 21, 2016 Reply
    • Hi Becky, I can’t say with confidence how many mini loaves this will make because I’ve never done it, but I’d start checking them at about 35 – 40 minutes.

      - Jenn on November 21, 2016 Reply
      • were the ingredients fresh (not expired) ie: baking powder/ baking soda? That makes a huge difference in the turn out of baked goodies…

        - FLBAKER on November 24, 2016 Reply
        • my comment added to the wrong person. sorry Becky, that was for Rebecca… FLBAKER

          - FLBAKER on November 24, 2016 Reply
  • 5 stars

    Made this tonight- delicious!! Wondering how long it keeps…

    - Aislinn on November 20, 2016 Reply
    • Glad you like it, Aislinn! It keeps well for up to 3 days.

      - Jenn on November 20, 2016 Reply
      • Do you think if I made it Sunday, it would still be tasty on Thursday? Thank you for your help!

        - Aislinn on November 21, 2016 Reply
        • Hi Aislinn, This keeps well for about 3 days, so it may not be at its freshest, but should still be fine.

          - Jenn on November 21, 2016 Reply
  • 5 stars

    Just as described! I love the cloves.

    - Donald on November 20, 2016 Reply
  • Hi!

    I’m planning to try this recipe. I live at an altitude of 4,450 ft. Should I bake the loaves for a little longer because of this? If so, how much longer?

    Lorraine

    - Lorraine on November 20, 2016 Reply
    • Hi Lorainne, I’ve never baked at high altitude, so I don’t know for sure, but these tips should be helpful. Hope you enjoy the bread!

      - Jenn on November 21, 2016 Reply
  • Sorry if this has been asked already, but do the loaves freeze well? I plan on baking them tomorrow, they sound delicious!

    - Joanne on November 19, 2016 Reply
    • They freeze beautifully, Joanne. Enjoy!

      - Jenn on November 20, 2016 Reply
      • Thanks, Jenn, I just took them out of the oven and the kitchen smells wonderful!

        - Joanne on November 20, 2016 Reply
  • What’s the difference in some recipes cakes/breads using oil vs. butter. I’ve seen both for pumpkin bread and can’t decide. I love butter but use oil making a great NY style crumb cake.

    - George on November 19, 2016 Reply
    • Hi George, Recipes with butter typically call for creaming the butter and sugar to create lightness. This would be impossible with oil. Butter and oil are not interchangeable in baking recipes unless the recipe calls for melted butter.

      - Jenn on November 20, 2016 Reply
  • hi can I add pecans??

    - Marsha Wheelock on November 19, 2016 Reply
  • 5 stars

    Hi Jenn,
    Thanks a bunch for sharing this delicious recipe. It is so moist, light and yummy, and very easy to make. Thanks for sharing, and making me feel like a “master” baker!
    Sincerely,
    Lisa

    - Lisa on November 18, 2016 Reply
  • 5 stars

    Thank you for an excellent recipe. Made it as is, then with whole wheat flour, and then vegan (flax eggs and coconut oil) for a school potluck. A hit all three ways. Thank you!

    - Mags on November 16, 2016 Reply
  • I have made this bread twice and each time it does not rise. It is very dense. Is there some adjustment to make to the baking soda?

    - Diana on November 16, 2016 Reply
    • Hi Diana, Are you making any substitutions or cooking at high altitude?

      - Jenn on November 17, 2016 Reply
  • Can you use vegetable oil instead of butter?

    - Linn Bee on November 16, 2016 Reply
    • Sorry, Linn – that won’t work in this recipe.

      - Jenn on November 16, 2016 Reply
  • 5 stars

    I have made this pumpkin bread 4 times in 2 weekends! I made it for my friend who had surgery and she requested it again:)
    I also made muffins with one batch because my 9 year old said he doesn’t want to have to get a knife to cut the loaf. Same recipe just let it cook for a shorter time. Anyway, my son wants them as muffins again to share with his friends in January for his birthday.
    Also brought a plate to share with my co-workers and it was gone within 2 hours.
    Love the recipe and didn’t change a thing. Thank you for a great recipe, Jenn.

    - Maame A. on November 16, 2016 Reply
  • 5 stars

    I love all your recipes. Can I use fresh pumpkin if I can get all the water out in your pumpkin bread and your muffin recipe

    - Iris Grant on November 15, 2016 Reply
    • Yes (and glad you like the recipes)!

      - Jenn on November 15, 2016 Reply
  • 5 stars

    I made these this past weekend, but as muffins rather than bread. And I added dried cranberries. They are fantastic muffins. Very, very moist. Perfect balance of spices. Will definitely keep making these!

    Thank you!!!!

    - pilar on November 15, 2016 Reply
  • 5 stars

    Love love love this bread. But unfortunately when making two, they didn’t rise to fill both pans, next time I’ll double the recipe if I want 2 loaves or use recipe add is for 1 loaf. Suggestion, add chocolate chips, yum! Thank you for this recipe, this will be passed on in my family from now on!

    - Erin on November 14, 2016 Reply
  • Can I use raw pumpkin seeds? Should I roast them first, would it make any difference? I like nuts in my breads, I thought pumpkin seeds would be nice since it’s a pumpkin bread! :)

    - Monica Tien on November 13, 2016 Reply
    • Hi Monica, Sure you could add some roasted pepitas — I think they’d be pretty sprinkled on top too.

      - Jenn on November 13, 2016 Reply
      • 5 stars

        Thank you! It came out DIVINE! Pepitas were a huge hit, great addition :)

        - Monica on November 15, 2016 Reply
  • Can I use cooked and cooled fresh pumpkin?

    - Roni on November 10, 2016 Reply
    • Definitely! After it’s cooled, use a towel to squeeze out all of the extra liquid you can (so the bread isn’t too moist). Hope you enjoy!

      - Jenn on November 10, 2016 Reply
  • 5 stars

    I used gluten free flour and exchanged the sugar to brown sugar. It was excellent.

    - Sandi on November 10, 2016 Reply
  • I plan on making this for Thanksgiving, and I was just wondering since I’m trying to stay away from sugar, is there a healthier alternative I could put in this recipe to substitute for sugar?

    - Kandis on November 10, 2016 Reply
    • Hi Kandis, I don’t think that there’s an equivalent replacement for the sugar unless you wanted to try something like Stevia (but I don’t have any experience with it, so I’m not sure how it would affect the bread). You could also cut the sugar a bit (maybe by 1/4 cup), but reducing the sugar too much will alter the taste and texture. Hope that helps!

      - Jenn on November 10, 2016 Reply
      • Thank you for replying. I will probably try the Stevia. I will do a test run first to make sure it tastes right. Thanks again.

        - Kandis on November 11, 2016 Reply
  • Hi Jenn,

    I’d like to make your pumpkin bread tonight, the only thing they don’t sell canned pumpkin here in Qatar ;( does it mean i should roast fresh pumpkin and then scoop it and carry on with the recipe?
    Thanks so much x
    A

    - Aleksandra on November 10, 2016 Reply
    • Yes that should work, Aleksandra — just try to get the consistency similar to canned pumpkin (not too watery).

      - Jenn on November 10, 2016 Reply
  • 5 stars

    I tried this recipe and it was really good but for some reason the loaves didn’t rise very much at all, they were both quite dense and not tall, the only thing I did different was I used 1 1/2 cups of dark brown sugar and 1/2 cup of white sugar, I’m wondering if this is why I didn’t rise? I followed the recipe down to a T on the other ingredients

    - AmyH on November 8, 2016 Reply
    • Hi Amy, This pumpkin bread is actually more like cake than bread, so it doesn’t rise much. That said, changing the sugar when baking can definitely change the results.

      - Jenn on November 9, 2016 Reply
  • 5 stars

    I thought my Mom had the best pumpkin recipe, I was wrong. This is the best!!! I love everything on this website!!

    - Leslie Cummings on November 8, 2016 Reply
  • Can I double the recipe for four loaves?

    - Tiffany Nolan on November 8, 2016 Reply
    • Yes!

      - Jenn on November 8, 2016 Reply
  • 5 stars

    So I just got done making this pumpkin bread and for whatever reason the center of them sunk in. Not sure if I did something wrong or what? Can you please help me

    - Brent Palmer on November 6, 2016 Reply
    • Hi Brent, This bread is pretty predictable so I think something must’ve gone wrong. Might you have made a mistake with measuring? Or could you oven need adjusting? Sorry to hear you had a problem with it!

      - Jenn on November 7, 2016 Reply
      • 2 stars

        Hi. I am a seasoned baker and my results were similar to Brent’s. The flavor is good, but they sunk after cooling and are really dense, not like bread at all. Any ideas?

        - Lisa on November 23, 2016 Reply
        • 5 stars

          Ahh, discovered the problem: The “can” of pumpkin I used is 29 oz. not 15. I’ve only ever bought this size can for my pies, so I didn’t think to look. Doh!

          Any suggestions for recovering?

          - Lisa on November 23, 2016 Reply
          • Hi Lisa, Unfortunately, there’s no way to fix it once it’s baked. So sorry!

            - Jenn on November 23, 2016
  • 5 stars

    I made this with fresh pumpkin and it was a perfect balance of sweet and spice not to mention super moist the next day!

    - Kim on November 6, 2016 Reply
  • Can these pumpkin loaves be frozen?

    - Jean Ernst on November 5, 2016 Reply
    • Yes Jean, they freeze nicely!

      - Jenn on November 6, 2016 Reply
  • 5 stars

    This recipe was so moist and delicious. I added an extra teaspoon of cinnamon because I love cinnamon!

    - Christine Brandlin on November 4, 2016 Reply
  • 5 stars

    I made this yesterday and everyone loved it! Best recipe for pumpkin bread yet! It was moist with the perfect amount of spices.

    - Karin on November 3, 2016 Reply
  • 5 stars

    OMG…Jenn, I just made your Pumpkin Bread and the house smelled so delicious as was the Pumpkin Bread. It was so easy to make. I put 1 cup of Sugar and 1 Cup of Splenda and added golden raisins. This recipe is a keeper. Thanks So Much♡♡♡♡

    - Sandy on November 2, 2016 Reply
  • 5 stars

    Just about to try this recipe….could I use Becel Margarine instead of butter. Cholesterol issues so trying to keep the fat low
    Thx

    - Iris on October 30, 2016 Reply
    • Hi Iris, I haven’t made this with margarine, but I suspect it should be fine. Just make sure to use unsalted margarine.

      - Jenn on October 31, 2016 Reply
    • 5 stars

      I use margarine, and it comes out perfectly fine and delicious :’)

      - Saya on November 7, 2016 Reply
  • 5 stars

    This is by far the best pumpkin bread I have ever had. I have tried hundreds of recipes online in general and this is the first time I felt I had to stop and comment. Moist, perfectly spiced, perfect ratios, great direction. 5 stars perfect as is I did not make one change. Thank you for sharing. I will be using this recipe for seasons to come.

    - Veronica on October 30, 2016 Reply
  • 5 stars

    We loved this recipe.

    - T Grossman on October 30, 2016 Reply
  • 5 stars

    Incredible recipe! I used two 10-inch loaf pans and the bread was perfect at 50 minutes. My new go-to pumpkin bread recipe. Thank you!

    - Meg on October 30, 2016 Reply
  • 5 stars

    I made the bread today and it turned out great.I was looking for a recipe like my Mom’s and this was it.I make pumpkin bread a lot I am staying with this recipe from now on Thank you.

    - renee on October 29, 2016 Reply
  • 5 stars

    Being from Britain we don’t do a lot with pumpkin apart from carve them for Halloween and throw the insides out! We don’t have canned pumpkin over here so for this recipe I have roasted and pureed fresh pumpkin. I’m a big lover of squash but only make savoury dishes with it so this year I thought I’d try something more sweet like cake rather than just soup so Google found your recipe and I’m so glad it did! This recipe is amazing! My two boys love it, my nan loves it and she’s a fussy Scot whos not a fan of the pumpkin carving tradition we have adopted from yourselves because comes from the time when Halloween was about carving turnips! As I make it for my small children to enjoy as an after school snack and in their lunch boxes I’ve adjusted the recipe a little to make it a bit more healthier. I use half wholemeal flour and have reduced the sugar by half and it still tastes incredible! Also I found baking it in my oven over here it only takes 45 minutes to bake two loaves. I want to be able to bake this cake all year round so my Halloween weekend is going to consist of roasting and pureeing pumpkin to freeze so I can continue to bake it all year round! Many thanks for the recipe!

    - lauren parry on October 29, 2016 Reply
    • Lauren, we DO have tinned pumpkin over here in Blighty, readily available in loads of supermarkets. I am about to open a can/tin of Libby’s to make the bread. No scooping out/roasting going on here! I’m a Scot, like your gran, and totally familiar with turnip howking – hard labour indeed!

      - Sylvana on October 30, 2016 Reply
  • Think I could add some frozen cranberries (thawed and chopped) to the loaves?

    - Julie on October 29, 2016 Reply
    • I think that would work, but be aware that as the cranberries defrost they may add a little bit of a red color to the batter. Enjoy!

      - Jenn on October 29, 2016 Reply
  • 5 stars

    Ok…I made this bread last night. I made 3 small loves. They are incredible. The taste is beyond belief. This is definitely a keep.

    Now…to address those of you who have said the bread wasn’t done in the 60 minutes, even though the toothpick test said it was. The problem isn’t the recipe. It’s with all of us. And I can explain. Last night, I took the bread out of the oven, right at 60 minutes. The toothpick test was clean, indicating the bread was done. Well, I took one loaf, flipped it out of the pan, and immediately I noticed, that it was very soft and falling apart. It seemed done, but yet not done. I tasted it and it tasted incredible. But, because it seemed like it might not be done, I put the other 2 loaves back into the oven for another 30 minutes. That was a mistake. Though I didn’t realizes it until this morning. Let me explain. The 2 loaves that I put back into the oven, seemed a bit dry, not too horribly, but just a tad, on top of that, they seemed to lose some of their flavor. The loaf I had already cut and left on the cutting board, I decided to cut a slice of that and have a piece of it this morning. And that’s when I figured out where we ALL went wrong. Do NOT remove the bread from their pans, do NOT cut the bread, DON’T do anything to it. Just take the bread out of the oven at the end of the 60 minutes, put it on the counter or stove top, and walk away. Leave it alone. Don’t touch it until the next morning. If you do that, you’ll have the bread you expected in the first place. And now that I have figured this out, I now know to bake the bread a day before I need it or want it. This recipe is super incredible and awesome tasting. It’s worth keeping and making. Over and over and over and over…. Happy Baking Everyone.

    - Cheryl on October 28, 2016 Reply
  • I made this bread last night, tastes wonderful, but it didn’t rise. My baking powder is fresh. My unsalted butter was room temp.

    - Kathleen Jones on October 28, 2016 Reply
    • Hi Kathleen, This is more cake-like than bread-like, so it won’t rise much. If you want to get a bit more rise out of it, add 1/2 cup more flour.

      - Jenn on October 28, 2016 Reply
  • 5 stars

    i used 3t of pumpkin pie spice in lieu of the spices and added 1t of vanilla and it was divine! for my oven i baked at 350 for a little over an hour. an outstanding recipe! thank u!

    - Alyssa on October 28, 2016 Reply
  • 5 stars

    Well you already have 523 reviews so this isn’t needed but I had to tell you how much I love this recipe and your website. My 22 year old son requested this for the second time because everyone at his job loves it. Makes this mom happy to make it for her son! 😊

    - Sherry on October 27, 2016 Reply
  • 5 stars

    My autistic 17 year old son made this using his pumpkin he got from a school field trip. The recipe was easy to follow and turned out moist and delicious. Only thing he did different was added chopped walnuts. Will use this recipe again!

    - Louisa Cogan on October 25, 2016 Reply
    • So glad you (and he) enjoyed it!

      - Jenn on October 26, 2016 Reply
  • 5 stars

    This recipe is one of the best punkin breads I’ve made. Delicious! Thank you for sharing!

    - Trudy on October 24, 2016 Reply
  • What would be the baking time if I make muffins instead of loaves?

    - KateT on October 24, 2016 Reply
    • Hi Kate, I’d start checking the muffins at about 25 minutes. Hope you enjoy!

      - Jenn on October 25, 2016 Reply
  • Hi Jenn, your pumpkin bread looks
    amazing, however, in your recipe it calls
    for 2 cups of sugar……that seems like
    a lot of sugar. Can I cut back on the sugar to 1 cup?

    Gail

    - Gail Crocker on October 24, 2016 Reply
    • Hi Gail, I haven’t tried the recipe with only 1 cup of sugar, so I can’t say for sure, but some other readers have commented that they have cut the sugar back a bit and have been happy with the results.

      - Jenn on October 25, 2016 Reply
  • 4 stars

    Thank you for sharing your recipe it was delicious!! Incredibly moist.

    - Melinda on October 24, 2016 Reply
  • 5 stars

    I made this today. Using regular butter and no salt. Used 6 mini loaf pans. It came out great nice and moist. Even though I put the eggs in the bowl too soon and mixed all together. I also coated the pans with spray and sugar. Will be making another batch for the holidays.

    - Terry on October 21, 2016 Reply
  • can brown sugar be used in place of the regular sugar?

    - grace on October 21, 2016 Reply
    • Hi Grace, while I would recommend sticking with the regular sugar, a number of readers have used half brown and half white sugar and have been happy with the results.

      - Jenn on October 21, 2016 Reply
  • 5 stars

    I have never had pumpkin bread before so I was a little bit unsure about the taste of it. But I am so glad I did!! The combination of the spices and the pumpkin purée was unbelievable! My family devoured it less that 5 minutes and that recipe made two pans! I had to make another batch the next day cause they begged for more!

    - Jerrika on October 20, 2016 Reply
  • 1 stars

    Came out very heavy. I wouldn’t make it again.

    - Adrienne on October 19, 2016 Reply
  • 5 stars

    I made this tonight and I hate baking!
    Your receipe is superb. I really love the spice flavor and how moist it is. It will be my go to now.
    Thank you!

    - Kimberlee on October 18, 2016 Reply
  • 5 stars

    I made this yesterday and it is really wonderful.
    I added some walnuts and swapped out one cup of the white flour for almond flour.
    I am so glad that it yielded two loaves because boy oh boy is it good!
    This was a first time for me to make a pumpkin loaf and I will definitely be making it again!
    I had to increase baking time to 80 minutes, but maybe it is because of my swap, or maybe due to my oven.
    Thank you for sharing!

    - michelle Sweeney on October 17, 2016 Reply
  • 5 stars

    I just made this for a work breakfast and the loaf is now gone, 5 hours later. I doubled the recipe, which made three large loaves. I kept one at home — it will not go to waste.

    - Cathy W. on October 17, 2016 Reply
  • 3 stars

    A bit disappointed with this recipe. I followed it perfectly, and it didn’t come out bad, just not the best pumpkin bread I’ve ever had. The spices were a bit overwhelming and it didn’t really taste like pumpkin, even though I added extra. Texture was perfect. If I were to do it again, I would cover it with foil to keep it from getting too crispy and add much more pumpkin (and thus add more flour)

    - Cay W on October 15, 2016 Reply
  • 5 stars

    Its October and I really wanted pumpkin bread in celebration, even if it is still very hot outside. I tried another recipe I got elsewhere last night and it was terrible. No flavor. We wound up throwing it away. But I still needed that pumpkin bread. I came looking on Jenn Segal’s site, hoping she had one. Every recipe I have tried of hers has really be great. Yeah! She had one waiting for me. She probably wondered what took so long… So I tried again today to get my pumpkin bread fix. Oh my, my house smells so good. The pumpkin bread is moist and wonderful, very flavorful. I did two things differently. I substituted Earth Balance Buttery Spread for butter, and instead of dusting the loaf pans with flour, I used sugar. This left a wonderful sugary crust on 3 sides. Yummy!

    - Janiene Pape on October 14, 2016 Reply
  • 5 stars

    I never leave comments, but I had to after making this. It is simple to make and extremely delicious! Better than any pumpkin bread I’ve bought or made before. Definitely keeping this in my recipe pile. Thank you!!

    - Nina on October 14, 2016 Reply
  • 5 stars

    First time I made this recipe I did the big WOW! So moist, so delicious, so perfect, etc! Today I plan to venture with fresh cooked pumpkin and an extra egg or two! I have found when I bake my squash it is great consistency so figure I have nothing lose but a few ingredients! 6 stars to posted recipe!

    - Erica on October 13, 2016 Reply
    • 5 stars

      Absolutely delicious outcome! I used a food processor to whip up the baked pumpkin. Added 1 extra egg. The rest is the same as Jenn’s recipe!

      - Erica on October 13, 2016 Reply
  • 5 stars

    This is possibly the best pumpkin bread I have ever made. It was so good that the first loaf was gone within 15 minutes of coming out of the oven. I HAD TO HIDE THE OTHER LOAF! It came out super moist and stayed that way. Just enough spice that it wasn’t bland. Super easy to make. Since I live in the mountains though I shaved off 15 minutes of cooking time.

    - Mary on October 12, 2016 Reply
  • 5 stars

    This is the most amazing bread I’ve ever made! I cannot believe the flavour and how moist it came out! The only change I made was to add two teaspoons of pumpkin pie spice in place of the nutmeg, cinnamon & cloves (simply because I didn’t have any cloves). This recipe is amazing and I can’t wait to make again. Thank you for sharing this!

    - Samantha on October 10, 2016 Reply
  • How many loafs Does this make? And can I freeze the batter if I have any left over?

    - Nicole on October 10, 2016 Reply
    • Hi Nicole, this recipe makes two loaves. I wouldn’t recommend freezing the batter, but you could bake both loaves and then freeze one of them. They freeze nicely!

      - Jenn on October 10, 2016 Reply
  • 5 stars

    Made the pumpkin bread today and it was amazing! Have been using the same recipe for over 30 years but this will be my new go to recipe! Thank you for posting it!

    - Cindy Skarin on October 9, 2016 Reply
  • 5 stars

    This bread is so GOOD!! I can’t wait to bring it to work. I am a beginner and made two of your recipes today. My workplace is going to love your recipes! Thank you Jenn. P.s. I greased the pan and also sprinkled flour as you suggested for the non-stick pan that really helped them slide out of the pan. :) Thank so much for responding.

    - Denise on October 9, 2016 Reply
  • 5 stars

    I made this tonight and it’s wonderful. The only change I made was to cut back on the sugar. The bread is light and moist and very tasty. The house smells awesome too.

    - Marlee on October 8, 2016 Reply
  • 5 stars

    Definitely a five star recipe . I’ve made tons of pumpkin bread and this is my favorite recipe to date. I used 1 cup of brown sugar and 1 cup of white and that made the bread (in my humble opinion) even more rich and autumny-tasting.

    - Carol on October 8, 2016 Reply
  • Hi Jenn, I am fairly new to baking, but have to start somewhere. :) Can I also use a non-stick bread pan from Sur La Tab? Or do I have to grease that too? I grew up on this bread too so wan to make my own. Thank you, I love your site, I just signed up today.
    Best,
    Denise

    - Denise Durgin on October 8, 2016 Reply
    • Hi Denise, While you probably wouldn’t have a problem with the bread sticking in that pan, I may grease it a bit just to be safe. Hope you enjoy!

      - Jenn on October 8, 2016 Reply
  • 3 stars

    I used a 1/4 cup of butter and 2×1/4 cups of applesauce. The bread turned out too wet and dence. :( Any suggestions? Maybe I need to add more flour. (Also only added 1 1/2 cups of sugar instead of 2 cups)

    - Jeanine on October 7, 2016 Reply
    • Hi Jeanine, More flour might help, but I think the bread will still be quite dense without the full amount of butter. Unfortunately, any time you make substitutions in baking, it greatly affects the outcome of the finished product. Sorry!

      - Jenn on October 8, 2016 Reply
  • 5 stars

    If you are searching for a ‘classic” pumpkin bread, this is the one for you! Just the right amount of spices, and a smell that is heaven,y as it bakes.

    - Paula Massanari on October 7, 2016 Reply
  • 5 stars

    Excellent. Very moist and the pumpkin taste really comes through. Like many others I added raisins.

    - Mary Brittian on October 6, 2016 Reply
  • 5 stars

    Oh, forgot, I”m giving this a 5-star based on the scent in my kitchen and my 8yo daughters assessment of success today :)

    - Stacie on October 6, 2016 Reply
  • I just made these for my 3rd graders class for ‘Pumpkin/Apple’ Day and it was a big hit! So I’m making more bc I didn’t even get to try it – they wanted 2 loaves. However, I want to make it in muffin size, using paper liners. I’m not sure if I can directly pour right into the paper (i.e. no grease/flour) and I’m also not sure how to adjust the bake time (per 24 cup muffin pan)? I think i have to wing it bc it’s ready to go and I’m too impatient to wait for a response! I”ll prob try 30 minutes and just keep checking every 10 min thereafter.

    - Stacie on October 6, 2016 Reply
    • Hi Stacie, This is basically the same recipe so just go ahead and follow the same method. Hope you enjoy them!

      - Jenn on October 6, 2016 Reply
  • 5 stars

    Love your recipe. The pumpkin bread is so soft and delicious. I made 3 loaves, one big one and two small ones to give away. It was so good I am in the process of making more right now. Thanks!

    - Frances on October 6, 2016 Reply
  • 5 stars

    P.S. I forgot. I also added one cup of raisins and it worked fine.

    - Mary Knight on October 6, 2016 Reply
  • 5 stars

    I made this yesterday and my husband and I enjoyed it with our afternoon tea. I loved it! I shared it with a neighbor, froze some, and we ate it again today. I followed the recipe, but substituted allspice and ginger because I did not have the cloves. My cooking time was 70 minutes. I will make this again and many more times. Thanks.

    - Mary Knight on October 6, 2016 Reply
  • I’m looking forward to cooking this, but I try to use as much natural ingredients as possible. Also being an Aussie I have to translate some of your ingredients and measurements, but why would you use tinned pumpkin?? I’ve never heard of that before. I’m not being negative just confused.

    - Lara on October 6, 2016 Reply
    • Hi Lara, Canned pumpkin is actually pretty common in the states, but feel free to use fresh pumpkin if you prefer! If you’re using fresh pumpkin, once you’ve roasted it, use a towel and squeeze out all of the extra liquid you can (so the bread is not too moist). Hope you enjoy!

      - Jenn on October 7, 2016 Reply
  • 5 stars

    F*** yeah! Stop searching for a pumpkin bread recipe, you’ve found it.

    Added 2 tbsp maple syrup and topped with cardamom glaze, toasted pumpkin seeds, and orange zest. DELICIOUS!!!

    - Rob on October 5, 2016 Reply
  • 5 stars

    I have tried many Pumpkin Bread recipes over the yrs, and this was definitely the BEST I’ve ever made!! My family devoured it. My 13 yr old son actually came home from school today and begged me to make it again. I’d say it was a hit!

    - Danielle on October 5, 2016 Reply
  • I just found this recipe, and I was wondering if you could bake this in a tube or bundt pan?

    - Donna on October 5, 2016 Reply
    • Hi Donna, I’d be hesitant to bake this in a bundt pan as I’d be afraid it would stick. That said, a few readers have used a bundt pan successfully. I’d just make sure to generously grease the pan with butter and a good dusting of flour. I’d love to hear how it turns out!

      - Jenn on October 5, 2016 Reply
  • 5 stars

    Ugh this was so amazing. I think I ate an entire loaf in three or four days! The only thing I did differently was add a tiny bit of vanilla extract because I’m a sucker for vanilla. I’m going to make this again and bring it to a thanksgiving dinner and probably again for a Halloween party later this month! Yumm! Thanks so much for this recipe! :)

    - Sarah on October 4, 2016 Reply
  • Best pumpkin bread recipe EVER!!! I think the fact that butter is used instead of cooking oil is what makes a huge difference. I added chocolate chips to two small loaves and did my first big loaf plain. You could add craisins, raisins, nuts, whatever, as this is a very versatile and moist recipe! Luv it! ;)

    - Lily H on October 4, 2016 Reply
  • How do I add spiced pumpkin seeds without them burning?

    - Judi on October 3, 2016 Reply
    • Hi Judi, a couple of readers have commented that they sprinkled pumpkin seeds on top of the bread and didn’t mention issues with burning. I’d just keep an eye on them and cover the bread loosely with foil if you find they’re starting to burn.

      - Jenn on October 4, 2016 Reply
  • 5 stars

    I followed the recipe pretty closely, except I substituted 1/4 cup of vegetable oil for a 1/2 stick of butter, so I used one full stick plus 1/4 cup vegetable oil. The bread was very moist, but still holds together perfectly. I also added 1/2 tsp ground ginger and made one loaf with mini chocolate chips and the other with chopped walnuts. My husband LOVED it! Perfect amount of spice and moisture, but slightly crispy on the outside.

    - Natasha on October 3, 2016 Reply
  • Hello! i plan on making this bread, but i don’t have any of the spices, could i replace them for pumpkin pie spice instead? if so how much should i add?
    Thank you!

    - Lisa Maa on October 2, 2016 Reply
    • Yes, Lisa, that should work. Some other readers have substituted the other spices with pumpkin pie spice and have used 3 tsp. Hope you enjoy!

      - Jenn on October 3, 2016 Reply
  • 5 stars

    I love pumpkin bread, I grew up on it ever thanksgiving and this brought me back to a special place in my heart where my mom and my grandma us to make it. It was amazing. Thank you for that memory! I will definitaly be sharing this with my friends!

    - Emma on October 2, 2016 Reply
  • 5 stars

    This recipe was SO good! I followed the recipe exactly except I added a little more cinnamon and nutmeg, and a pinch of allspice. I also added another 1/4 teaspoon of baking soda to make it rise a bit more. It turned out perfect! It’s already gone. Will definitely make again:)

    - Reva on October 1, 2016 Reply
  • 5 stars

    This pumpkin bread is amazing! I followed the direction exactly- except I only had 1 stick of unsalted butter on hand. To make up for the remaining butter called for, I added 4 tablespoons of melted coconut oil. The recipe made one loaf of bread (1.5 qt baking dish) and 6 big muffins. My husband and kids loved it! Yet again, another recipe from Once Upon a Chef that will be my one and only go to!

    - Christina Bowman on September 30, 2016 Reply
  • 5 stars

    Made this amazing pumpkin bread this evening. Half of one loaf is already gone. This recipe is packed with flavor. I have to say, sometimes when I make these loaf recipes in general, the baking time is a problem; Not this recipe, 63 minutes is perfection in my oven. I only made 1 change and 1 addition. I used 1 cup brown sugar & 1 cup regular sugar. The addition was 1 teaspoon of ginger. Thank you very much for this wonderful recipe. My family loves this moist yummynous. Wish I could add a photo of the finished product. Definitely a keeper!

    - Dawn on September 30, 2016 Reply
  • 5 stars

    This recipe turned out amazing! I added a few chocolate chips to one of the loaves, just to make sure my daughter would try it. Turns out she loves it even without the added chocolate, so it’s going in my permanent recipe book! PS…for my fellow Canadian bakers, I used just under 2 cups of pure pumpkin (we don’t have the 15oz cans-at least not at the grocery stores I shop at)

    - Linda on September 28, 2016 Reply
  • This recipe is so good! The bread is so soft and it tastes wonderful! Thank you!!!!!

    - Michelle B. on September 28, 2016 Reply
  • 5 stars

    I was looking for a pumpkin bread recipe that did not use oil. This recipe is delicious!! Very moist and I like using the whole can of pumpkin vs 1 cup that is used in other recipes. The only change I made was to use 1/2 tsp cloves and 1/4 tsp nutmeg. The first time I made it I thought the clove flavor was a little overpowering (personal preference). This is going into my permanent recipe box!!

    - Laura on September 27, 2016 Reply
  • 5 stars

    I just made this and let me tell you……it is amazing. Grandma sure knows best. It’s moist and not so sweet. I did, however, top it with some home made cream cheese glaze. And, had a warm slice with a cup of coffee. Thank you so much for sharing your grandma’s recipe.

    - Jane on September 27, 2016 Reply
    • 5 stars

      Would love to see your recipe for cream cheese glaze!

      - Susan on September 28, 2016 Reply
  • 5 stars

    Made it exactly, came out moist and really is the best I have tasted. Great compliments. Thanks for sharing

    - Nella on September 26, 2016 Reply
  • 5 stars

    Delicious! Very moist and so easy! I would definitely make this again.

    - Dawn on September 26, 2016 Reply
  • 2 stars

    The bread came out pretty bland in my opinion, and far too sweet. I halved the recipe to make only one loaf. I will not be using this recipe again.

    - Lauren on September 26, 2016 Reply
  • Can you use egg whites instead of whole eggs? If so, how many egg whites please?

    - Casey on September 24, 2016 Reply
    • I’d suggest sticking with whole eggs here to keep the bread tender.

      - Jenn on September 24, 2016 Reply
  • Could the butter be replaced with light Olive oil?

    - Mary on September 22, 2016 Reply
    • Hi Mary, I wouldn’t use olive oil in this recipe but coconut oil might work.

      - Jenn on September 23, 2016 Reply
  • 5 stars

    I’ve tried maybe 3 or 4 exceptionally rated pumpkin bread recipes but have never been thrilled. All have been good, but no stand outs, until now. I made this recipe today, following the directions exactly as is, with exception of subbing 1/2 a cup of brown sugar for the white. It was excellent. Rose beautifully, smelled divine, cut up nicely, moist and light without being crumbly. Perfect amount of spice as well. Took about 70 minutes in the oven, but think next time I will leave them in for another 5 with the oven off. Will also up brown sugar as well from 1/2 a cup to 1 cup (so 1 cup white and 1 brown), as it was still plenty sweet.
    Overall, a pumpkin bread I would finally make to serve or give to others.

    - Bru1nmomma on September 21, 2016 Reply
  • 5 stars

    It was exactly what I was looking for. Moist, thick, and spice filled. It was gone within a couple hours.

    - Mary on September 19, 2016 Reply
  • 5 stars

    WOW!! This recipe was AMAZING! It was super easy and so delicous! 10 out of 10 would recomend.

    - Maya on September 18, 2016 Reply
  • 4 stars

    Great recipe. I only used about half of the sugar (mixed up brown and granulated sugar also) and added some seeds on top. It came out still too sweet for me personally but definitely delicious. I started with frozen, diced pumpkin that I mashed once heated up. To get the liquid out, I scooped it into a coffee filter. Saves you from having to throw a kitchen towel straight into the laundry basket.

    - Geraldine on September 17, 2016 Reply
  • 5 stars

    This is now my go-to pumpkin bread recipe. This came out so light and fluffy and full of flavor. It is by far the best pumpkin bread recipe I have used. Even my poodle took it out of my hand and licked the plate!! I did add 1 tsp of ginger and cut the sugar by 1/4 cup. I thought about toasting some of it and adding sausage and sage to it to make a stuffing for butterfly pork chops.

    - P Rae on September 16, 2016 Reply
  • 5 stars

    Just made the bread. My seven year old grandson gave it five stars and said it is the best. We used a pumpkin that had been baked, puréed and frozen. Weight of 15 oz. also changed the sugar to one cup with half a cup of brown sugar. Like less sweet and the demension brown sugar adds to recipe. Also put it in a bundt pan and baked it 55 minutes. It rose beautifully and was so moist. THank you!

    - Lin pyles on September 15, 2016 Reply
  • This recipe was great. The breads rose for me with no problem. My entire family loved it!

    - Leslie Toron on September 15, 2016 Reply
  • 5 stars

    I made this last October while nearly ten months pregnant. I ended up eating both loaves myself since my preschoolers weren’t fans of pumpkin. Oh well! More for me! I’ve been dreaming of it since and just dug up the recipe to make this weekend. My mouth is drooling in anticipation. FYI, I substituted g-free flours… Half quinoa flour/half brown rice flour. Simply delicious. Oh, and I put pumpkin seeds on top.

    - Laura on September 15, 2016 Reply
  • 5 stars

    Does this need to be put in the fridge after its done baking ? Or can it stay out on the counter

    - Rach on September 10, 2016 Reply
    • The counter is fine. Hope you enjoy!

      - Jenn on September 10, 2016 Reply
  • 5 stars

    Delicious pumpkin bread recipe. After I take the loaves out of the oven, I poke holes in them and pour a cinnamon glaze on top. The glaze sinks in and infuses these delicious breads with even more cinnamony goodness. I also add more cinnamon to the recipe (yes, kinda obsessed with cinnamon) and add a half teaspoon of ginger and allspice as well. Absolute heaven.

    - Suzanne G. on September 7, 2016 Reply
    • I have not made this yet but it looks so good- I can’t wait to make it, but I bought regular butter instead of unsalted like it calls for. Will that make a difference?

      - Peggy on October 9, 2016 Reply
      • Hi Peggy, Yes, you can use the salted butter. I would just cut out some of the added salt in the recipe. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can reduce the salt in the recipe as needed.

        - Jenn on October 10, 2016 Reply
  • 5 stars

    Absolutely wonderful when baked correctly, according to the recipe. This recipe will be placed in my “favorites” recipe book, to be passed on to my kids!

    - Bhenni on September 6, 2016 Reply
  • 5 stars

    love it. I tried adding vanilla too.
    Thanks!

    - Hutchies on September 5, 2016 Reply
  • 2 stars

    Very disappointed with this! To begin with, it didn’t rise! Secondly, because it is called “bread” I assumed wrongly that it would pop easily out of the pan. Turns out it’s more like cake and needs to be cool before turning out. A little heads up about that would have been nice. The whole thing went in the garbage, which is sad because I wasted a can of pumpkin which is hard to find where I live! (Norway) It had a nice taste though, but no one wanted to eat from a plate of crumbs and chunks. I give this 2 stars for the taste. Would definitely not make again!

    - Mary on September 5, 2016 Reply
    • Sounds like its the way you made it not the recipe itself

      - Cindy on October 1, 2016 Reply
    • The directions are quite clear about cooling in the pans. A shame you tossed it. When I’ve had a crumbly disaster I freeze the crumbs and use them for pudding and ice cream toppings. Makes something simple a little fancier and tastier.

      - Zelda on October 1, 2016 Reply
    • If that ever happens again with a sweet bread or cake, you can always make a trifle with the chunks. Just layer it with whipcream. No need to throw it out! Freezes well too.

      - Chithra on November 8, 2016 Reply
  • 5 stars

    I’m going to marry this recipe and we will live happily ever after. Thank you very much. It’s wonderful. The best!

    - Susana on September 3, 2016 Reply
  • 5 stars

    I’m going to marry this recipe a we will live happily ever after. Thanks you very much. It’s wonderful. The best!

    - Susana on September 3, 2016 Reply
    • :)

      - Jenn on September 4, 2016 Reply
  • 5 stars

    Hello , are your serving slices per loaf? The information says 24 slices but I wasn’t sure if that was just for one loaf. Thank you for sharing this recipe.

    - Marlene Gates on September 1, 2016 Reply
    • Marlene, That’s for 2 loaves (so each loaf is the equivalent of 12 slices). Enjoy!

      - Jenn on September 3, 2016 Reply
  • Has anyone ever used coconut flour with this recipe?

    - Kati on August 28, 2016 Reply
    • No I haven’t, but I think it would be great! Love coconut flour.

      - patti Holden on August 29, 2016 Reply
  • 4 stars

    I halved the recipe for this to make just 1 loaf and it didnt turn out too great, it didn’t rise! I didn’t use canned cause they don’t sell them in Australia so I’m wondering whether too much moisture in the mix had something to do with it? Do you think this could be it? If so, how should I drain/prepare the pumpkin better?

    I took off a star because it didn’t rise for me but otherwise it was still delicious!

    - Suzana on August 27, 2016 Reply
    • Hi Suzana, This bread doesn’t really dome because it is more like cake than bread. That said, if you felt there was an issue with it rising, it could’ve been too much moisture from the pumpkin. If you’re using fresh pumpkin, once you’ve roasted it, use a towel and squeeze out all of the extra liquid you can. Hope that helps!

      - Jenn on August 29, 2016 Reply
  • Can I use fresh, mashed pumpkin in this recipe?

    - Dianne Hunter on July 23, 2016 Reply
    • Hi Dianne, I’ve never prepared it with fresh pumpkin because I thought there would be too much moisture, but other readers have prepared it this way with good results. One helpful reader suggested: Once your pumpkin is roasted use a towel and squeeze out all of the extra liquid you can and then use it as you would canned pumpkin. Hope that helps!

      - Jenn on July 24, 2016 Reply
      • 5 stars

        Made it with boiled mashed pumpkin well drained and they turned out delicious.
        They where a hit.
        Thank you.

        - Dianne Hunter on July 29, 2016 Reply
        • Happy to hear that Dianne — thanks for reporting back!

          - Jenn on July 30, 2016 Reply
  • 5 stars

    Hey, I made this for my moms work and it was absolutely spectacular I had so much fun making and serving the wonderful and outstanding pumpkin loaf

    - Koellie on July 12, 2016 Reply
  • 5 stars

    I love this pumpkin bread! I’ve added chocolate chips to it also and it’s amazing!

    - Kristina on July 6, 2016 Reply
  • 5 stars

    I used this recipe this past weekend for my husband’s birthday. I do not usually bake anything. This was easy and everyone loved it! I did add a little cream cheese frosting.

    - Suzanne on June 20, 2016 Reply
  • Are there any revisions I could make to this recipe to bake at high altitude?

    - Maddi on May 15, 2016 Reply
    • Hi Maddi, I’ve never baked at high altitude, but these guidelines should help.

      - Jenn on May 16, 2016 Reply
  • Hello,

    I’ve been looking for a good pumpkin bread recipe and your recipe looks delicious! I had a couple of questions. If one wanted to add walnuts, how much do you think one should add?

    Kind Regards

    - Jackelinn on April 22, 2016 Reply
    • Yes Jackielinn, I think you could add anywhere between 1/4 and 1/2 cup nuts to the bread. Just be sure to chop the nuts pretty small. This is a moist and cake-like bread and the nuts might make it harder to slice. Enjoy!

      - Jenn on April 23, 2016 Reply
  • 5 stars

    This has become my favorite recipe. I think that what sets this apart from other recipes is the wonderful blend of spices. Love love love and absolutley recommend!

    - Mia Toll on April 15, 2016 Reply
  • 5 stars

    The best pumpkin bread I’ve ever tasted I used a loaf and I made 12 cupcakes

    - Stephanie on April 9, 2016 Reply
  • 5 stars

    I have this bread in my oven right now and needed to quickly write a review because I love it so much! I’ve made it several times and our family of four gobbles up both loaves in just 2 days. I love the recipe as is but just for the heck of it, I like to add some mini chocolate chips every now and then. Why not, right? Thanks for another great recipe, Jenn!

    - Laura on March 9, 2016 Reply
  • Hi! Can this be made in a 9×13 Pyrex ? What modifications should I make?
    Thanks,
    Kim

    - Kim on March 6, 2016 Reply
    • Yes Kim, it could be made in 9 x 13 Pyrex dishes (I think you’ll need 2.) The only modification is that they shouldn’t take as long to bake. I’d start checking for doneness at about 45 minutes.

      - Jenn on March 7, 2016 Reply
  • 5 stars

    I never write reviews but had to tell you how moist and amazing this recipe is. And i have made tons of pumpkin bread. I made 4 loaves, and froze 3 for post baby meals/snacks. Thank you

    - Megan Steinhauer on March 5, 2016 Reply
  • I really would love to try this bread, i will use natural pumpkin and don’t understand the quantity.
    Thanks, regards from argentina

    - Carla on March 2, 2016 Reply
    • Hi Carla, I just added the metric conversions to this recipe so I think that will help. Just look for the toggle switch in the right hand corner of the recipe above the ingredients. Hope you enjoy!

      - Jenn on March 4, 2016 Reply
    • A 15 oz can equals 1 3/4 cups of pumpkin.

      - Teresa Heiss on March 6, 2016 Reply
  • 4 stars

    Recipe was great. I cut the butter in half and the sugar then I added chocolate chips and Pumpkin seeds. Yum

    - Alexis on February 29, 2016 Reply
  • 5 stars

    Fantastic bread!!! So moist and yummy! Made it a couple of weeks ago and it barely lasted the whole weekend :) The spices were good, but I thought it overpowered the pumpkin and tasted more like a spice bread than pumpkin bread- still great, though! Will definitely make it again and adjust the spices a bit to suit my taste :) Thanks so much for sharing this recipe!

    - Kelsey on February 27, 2016 Reply
  • 5 stars

    I made this bread and doubled it. It turned our very nice. I served it to the young women at my church and they really liked it so did the leaders. They said to keep this recipe as a ‘go to recipe’ every time for pumpkin bread.

    - Sharon S on February 17, 2016 Reply
  • 5 stars

    I made this bread during the holidays and I am still getting request for more. My husband asked again last night if I’d make some for the office. It’s amazing!! Thanks for sharing :).

    - Trish on February 5, 2016 Reply
    • 5 stars

      Love it! My family loves pumpkin bread and I have been searching for the recipe that is most like my grandmothers and this is it! I did double the cinnamon and it was still delicious!

      - Terri on February 16, 2016 Reply
  • 5 stars

    Absolutely scrumptious!!! I just made your pumpkin scones for the umpteenth time (my teenagers LOVE it) and decided to finish off the can of pumpkin by trying this recipe….needless to say, 2 slices and 2 scones with a glass of milk later……

    - Danette on February 4, 2016 Reply
  • 5 stars

    Excellent

    - Sue Mazzei on February 2, 2016 Reply
  • 5 stars

    This was wonderful! I made one loaf with raisins and pecans, it turned out just as well as the other. I also used the spiced glaze from your Pumpkin Scone recipe only I added maple syrup instead of the pumpkin puree. My son was over the moon!

    - LeAnn on February 1, 2016 Reply
  • Planning to make this recipe and using a 10″ pan instead of two pans as directed in the recipe. Would this change the baking time?

    - Cat on January 31, 2016 Reply
  • 5 stars

    Another winner Jenn! Everyone enjoyed! Thank you this is the best cooking site I have ever used.

    - Sara on January 30, 2016 Reply
  • 5 stars

    Used 1c white flour and 1c wholewheat, and 3/4c white sugar, 3/4c dark brown sugar.

    Baked in 45 minutes, and is delicious. :)

    - Terri on January 25, 2016 Reply
  • Where can I find the kits where you have the flour, etc in a bag and the can of pumpkin all sold together around holidays?

    - Judy Barnes on January 22, 2016 Reply
  • 5 stars

    This is one the best pumpkin bread recipes! I used canned organic pumpkin instead of Libby’s, which was a bit dry so I added a 1/2 of butter milk to moisten it. Then, topped it with some almond shavings and granola. It came out perfect.

    - Helen on January 12, 2016 Reply
    • Oops, correction, I added 1/4 cup of buttermilk, not 1/2 cup.

      - Helen on January 12, 2016 Reply
  • 5 stars

    Very good flavor. Except my bread does not rise and its very squishy. What could be wrong? What kind of flour do you use?

    - Laura on January 7, 2016 Reply
    • Could it be the baking soda or baking powder ?

      - Laura on January 7, 2016 Reply
      • Hi Laura, I would recommend you use both as they serve different purposes in this recipe.

        - Jenn on January 8, 2016 Reply
    • Hi Laura, This bread doesn’t really rise/dome because it is more like cake than bread. Regarding it being a little underdone, did you use the correct size pans? And is it possible that you measured something incorrectly?

      - Jenn on January 8, 2016 Reply
  • 5 stars

    This is the first recipe review I’ve written. I’ve made it twice in as many weeks because it’s just that amazing a recipe! Thanks for sharing it.

    - Alina on January 4, 2016 Reply
  • 5 stars

    Great recipe! The cloves seem to mellow out after the bread cools.

    To reduce the fat, I creamed the sugar with 1/4 cup butter and 1/4 cup plain whole milk yogurt. I also used fresh baked pumpkin that was fairly dense and dry. After adding the pumpkin, I added 1/4 cup 2 percent milk to the batter. Otherwise followed the recipe.

    - Cberg on January 1, 2016 Reply
  • 5 stars

    I made this for Christmas neighbor gifts. Such a hit with all, even one neighbor’s dog who found it under the tree! Moist, just sweet enough (not too) and delicious. I will make it again and again.

    - Lynn on January 1, 2016 Reply
  • 5 stars

    I just bought myself a Kitchen aid and was looking to break it in. I came across your pumpkin bread recipe and gave it a whirl. I never write reviews but I just had to say thank you for sharing it! It was delicious! I will make often I am sure!

    - Cindi on December 29, 2015 Reply
  • 5 stars

    This recipe is a keeper! I had some leftover pumpkin and it’s been years since I’ve made pumpkin bread and couldn’t remember what recipe I used. Very happy that your version popped up in my google search.
    Will definitely be making this again.

    - Shirlee on December 27, 2015 Reply
  • 5 stars

    I’m trying this recipe as we speak. The goods are currently in the oven. I placed 1 half in a bigger loaf and the other half in two small loaf pans. I hope they turn out. I’ll be checking the little ones in 35 to 45 mins. Wish me luck :)

    - Angela on December 24, 2015 Reply
  • 5 stars

    My husband took the pumpkin bread to work and his coworkers loved it to the very last crumb. Thank you for sharing your recipes

    - Bea on December 24, 2015 Reply
  • Do you oil and flour loaf pans?

    - Marilyn Allen on December 23, 2015 Reply
    • Hi Marilyn, It depends on the recipe, but it is always good insurance that the loaves won’t stick.

      - Jenn on December 24, 2015 Reply
  • 4 stars

    Follwed directiins exactly as published. Very moist, but too much clove and netmeg. I’ll definitely make this again, but will cut these spices in half. Was still a hit.

    - Patty on December 22, 2015 Reply
  • 5 stars

    Yum! Followed the recipe as written with the exception of reducing the sugar by 1/2 cup. Cooking time was 60 minutes. I’ll definitely make this again. Thank you for sharing it!

    - Kim on December 22, 2015 Reply
  • 5 stars

    I NEVER bake. However, I wanted to try making something this week. I came across this recipe and it was perfect!

    The only things I changed were using salted butter in place of the salt and unsalted butter, and I used pumpkin pie spice in place of the spices because I didn’t have the cloves. It turned out PERFECT. I’m going to add walnuts to my next batch!

    - Lori on December 22, 2015 Reply
  • 5 stars

    My husband and I made this for our family last weekend and it was a big hit, even with our 3 year old nephew…the directions were precise and we followed them to the letter with fantastic results…as another reviewer remarked the recipe works well at a high altitude without alterations as we live the Rocky Mountain area…we have also decided we are going to make the bread as edible Christmas gifts this year as well as create a GF version for a dear friend…can’t wait to taste it again…

    - SusanBee on December 20, 2015 Reply
    • I forgot to write that our only addition was a teaspoon of ginger like the recipe on the Libby’s pumpkin can…

      - SusanBee on December 20, 2015 Reply
  • If I want to split the mixture into a few small little ceramic loaf dishes to give for gifts, would I still cook them for the same amount of time?

    - Lauren on December 20, 2015 Reply
    • Yes Lauren, Just decrease the cooking time. I would start checking them after around 35 – 40 minutes.

      - Jenn on December 21, 2015 Reply
  • 2 stars

    Way too spicy! Too much nutmeg & cloves.

    - Karen F on December 19, 2015 Reply
  • 5 stars

    This bread is SOOO delicious! I made it according to directions, using room temp butter. I’ve made several loaves already for Christmas gifts. Everyone has commented on how most and flavorful it is. I would highly recommend making it!

    - Tjkangas on December 18, 2015 Reply
  • 5 stars

    This bread was amazing. It was the most delicious and moist pumpkin bread I’ve ever had!

    - Heather on December 18, 2015 Reply
  • 5 stars

    This bread is my husband’s favorite. All I add is Chocolate chips. It is moist and oh so flavorful.

    - Brianna on December 17, 2015 Reply
  • I usually add walnuts and raisins to my pumpkin breads. Do you think adding them to your recipe will affect the final product? Thanks

    - Leo on December 16, 2015 Reply
    • Hi Leo, it’s no problem at all to add walnuts and raisins. I hope you enjoy it!

      - Jenn on December 16, 2015 Reply
  • 5 stars

    Absolutely perfect!! This is a keeper. Thanks to you and to Grandma:)

    - Karin Jones on December 15, 2015 Reply
  • 5 stars

    This sounds wonderful! I am curious though-if I only have salted butter could I use that for this recipe and would I then completely omit the salt in the recipe? Thank you in advance.

    - Gigi on December 15, 2015 Reply
    • Hi Gigi, I haven’t tried this recipe with salted butter, but I suppose you could try that. While it depends upon the brand, most salted butter has about 1/4 tsp. salt per stick, so I would adjust the added salt accordingly Hope that helps!

      - Jenn on December 16, 2015 Reply
  • 5 stars

    I thought *I* had the world’s best pumpkin bread recipe, but I humbly concede. I am in my late 50’s and this is the best pumpkin bread I’ve ever made, ever eaten. Moist, tender, flavorful, absolutely delicious. Mine were ready around 55 minutes. What a wonderful recipe, I’m so glad I tried it!

    - GeeMissus on December 13, 2015 Reply
  • 5 stars

    My family loved this! Very moist and delicious. Finished a loaf in one day. We had to pace ourselves with the second loaf. My two girls brought in their school lunches the next few days. Hubby even asked to bring a loaf to work. Thank you for a great and easy recipe.

    - Vivian C. on December 11, 2015 Reply
  • Hi Ellyn, I’ve never prepared a combination of the two– sounds yummy though! Let me know how it turns out if you try it!

    - Jenn on December 9, 2015 Reply
  • 5 stars

    This pumpkin bread is amazing! It came out moist, flavorful, and delicious. I was really worried while the bread was baking because the smell of cloves was over whelming and I was certain the bread would be over powered by the cloves. I am glad to report that I worried for nothing. The spice balance is perfect and the bread tastes well balanced. This recipe has earned its bookmark on my phone!

    - Candace on December 9, 2015 Reply
  • 5 stars

    I had a can of pumpkin that I had no idea what to do with this Thanksgiving. I Googled and ran across this recipe. I switched the flour to oat flour. Everything else was organic or Non-GMO. Oh.My.Word. This was the best recipe I have tried in a long time. The bread was so moist and reminded me a little of ginger bread, but not as harsh. The spices are perfect. I’ve made two more batches recently. This is my new winter favorite!

    - Sheila965 on December 7, 2015 Reply
  • 4 stars

    Loved this recipie. It tastes awesome but, it was so crumbly. I could not pick it up. It was super moist, it had pulled away from the sides of the pan and the tester pulled out clean. It was just so fragile. So soft I had to push the knife through which broke it a bit. Did I undercook? Over cook? I want to make it again but hope it comes out a little stiffer do you can pick it up without it falling apart. Thanks for the great recipe I’ll keep trying till I get it perfect.

    - Dennis Kirkpatrick on December 6, 2015 Reply
    • Hi Dennis, Did you let it cool completely before cutting it? Usually that’s the problem.

      - Jenn on December 7, 2015 Reply
  • 5 stars

    Made this twice this week and it’s fabulous!

    - Dolly A Seivert on December 6, 2015 Reply
  • 5 stars

    This pumpkin bread was delicious! even the non-pumpkin lovers in the family enjoyed this bread! I cut the recipe in half because I only have one loaf pan and this worked brilliantly

    - LBP on December 6, 2015 Reply
  • Can you use fresh pumpkin with this recipe and is it still 2 cups.

    - Linda Bayne on December 5, 2015 Reply
    • While I’ve never prepared it with fresh pumpkin and worried about there being too much moisture, a number of other readers have prepared it successfully with fresh pumpkin so you could certainly give it a try. One helpful comment from a reader suggests this: Once your pumpkin is roasted use a towel and squeeze out all of the extra liquid you can and then use it as you would canned pumpkin. Hope that helps!

      - Jenn on December 5, 2015 Reply
      • 5 stars

        I just made this with fresh pumpkin and oh my gosh sooooooo delicious

        - Rosie on December 14, 2015 Reply
  • Can I cut the recipe in half to make one loaf?

    - Pam on December 3, 2015 Reply
    • Yes, definitely!

      - Jenn on December 3, 2015 Reply
      • These were a delicious blessing from your grandmother.How wonderful that you have these treasured memories. .This is now my go to site for recipes. You have answered the call in sharing your time and talent with us all. Thank you.

        - Pam on December 6, 2015 Reply
  • 5 stars

    I made this with home canned pumpkin that I pureed before adding to the mixture.
    Also, I didn’t have a beater so I did it by hand. It still came out absolutely delicious and the loaves didn’t last more than a day at my house! I’m going to make this again right now :-)

    - Kyralyn on December 3, 2015 Reply
  • 5 stars

    Oh my! I made this pumpkin bread last night and it is delicious! I mean, delicious! FYI, I made it with freshly milled flour and the loaves came out perfectly

    - Sandra on December 1, 2015 Reply
    • Oh, and I used glass loaf pans that were slightly larger than the recipe called for. Also, it took a little less time than the suggested cook time.

      - Sandra on December 1, 2015 Reply
  • 3 stars

    Good starter batter. I found this recipe to be a little dry and not as spicy as I would like – second pass I added a teaspoon of pumpkin pie spice in addition to the regular ones; also added dried cranberries and chocolate chips. Very delicious!

    - Denise on December 1, 2015 Reply
  • I just found this recipe and it looks good. I plan to make mini loaves to give out to members at a luncheon – how would that affect the cooking time – and I will be making them in the rubbery type pan.

    - Jody on November 30, 2015 Reply
    • You can make them in small loaf pans and decrease the cooking time. I would start checking them after around 35 – 40 minutes. They may take a little longer in silicone baking pans, so make sure to check them for doneness.

      - Jenn on November 30, 2015 Reply
  • 5 stars

    The pumpkin bread recipe produced perfect results. The bread is moist yet light. This recipe is simple and great for beginners and experienced cooks alike. I added finely chopped pecans and chopped raisins (add a bit of flour to raisins so they don’t clump).

    - Marsha Teaford on November 29, 2015 Reply
  • 5 stars

    This is an excellent recipe. The loaves were nicely spiced and very moist. As others have noted, the butter needs to be soft when you do the creaming of the sugar and butter. Very good – my baby grandsons loved it!

    - Linda on November 28, 2015 Reply
  • 5 stars

    This is the best pumpkin bread recipe I’ve ever made. To find the best recipes, I usually Google “the best X (recipe)” and then read the reviews. I’m so glad I stumbled upon this blog- the recipe was perfect. Other than one slight modification listed below, I made the recipe as is.

    A few tips:
    -Recipe calls for butter instead of vegetable oil. I personally prefer to use butter rather than a processed oil whenever possible. Since you’re creaming the butter with sugar, you’ll want room temp (read: softened) butter to start. For the best result leave the butter out on the counter for an hour rather than using the microwave, because microwaving butter results in a greasier baked good.
    -Let your eggs come to room temperature before using as well. They emulsify more easily with the other ingredients (30-60 minutes on the counter should do).

    I made one loaf of bread which I filled about halfway full of batter. It rose a little but not significantly, so I would recommend filling your bread pan more than 1/3 full. I added chocolate chips to the remaining batter and made 8 pumpkin muffins (cupcake size) which turned out fantastic! The addition of the chocolate chips was great. It’s sweet, but I think pumpkin bread should be spiced and sweet.

    Overall, this bread is extremely good. It’s heavily spiced and very moist…I will be making this again.

    - Julia on November 28, 2015 Reply
    • Oh…one more thing. My butter wasn’t quite as soft as it should have been to start, so if you’re in the same boat I would recommend creaming the butter ALONE first THEN adding the sugar. Otherwise, you’ll end up with sugar spraying out in the sink :)

      - Julia on November 28, 2015 Reply
  • 5 stars

    I have now made this recipe 4 times. I know it all in my head. This is the very best pumpkin recipe I have made. I will make this over and over and over.

    - Sara Rice on November 27, 2015 Reply
  • 5 stars

    I don’t normally leave reviews for recipes good or bad, but I just had to for this amazing bread. This is hands down the tastiest and fluffiest pumpkin bread I’ve ever made :) I also love that it makes two loaves as I only had half a can of pumpkin puree leftover from a different recipe and was easily able to half the recipe to make just one loaf. However…now that I’ve tasted how awesome this bread is I really wish I would have just opened a new can of puree to make 2 loaves haha. Thank you for this delicious recipe!

    - Natalie on November 27, 2015 Reply
  • 5 stars

    Absolutely delicious. However, I made fresh pumpkin puree instead of using canned. I didn’t have cloves or nutmeg, but it still turned out great!

    - heba on November 27, 2015 Reply
  • 5 stars

    I made this today for Thanksgiving with a gluten-free flour blend to accommodate my husband’s allergy, and it was a huge success! No one knew it was gluten-free until I told them, and I couldn’t even believe how well it turned out myself. Thank you for the wonderful recipe – it’s a keeper!

    - Emily on November 26, 2015 Reply
  • 5 stars

    You really ought to edit this and add the oven temperature to the recipe. I went with 350 degrees and it worked perfectly in my oven. This pumpkin bread is delicious!

    - Chuck on November 26, 2015 Reply
    • Hi Chuck. I’m so glad you enjoyed it — temp is indicated in the first line :)

      - Jenn on November 27, 2015 Reply
  • 5 stars

    Hi Jenn
    I just wanted to say again how much I love this recipe! I have recommended this recipe and your website over and over again to my friends. Hope you and your family have a happy holidays!

    - Naya on November 25, 2015 Reply
  • I wanted to add some pumpkin spice liquor to this. Is it possible to do this with this recipe?

    - Ellie on November 24, 2015 Reply
    • Ellie, This bread is heavily spiced already. I’d be concerned that the pumpkin liquor would be overkill!

      - Jenn on November 25, 2015 Reply
  • What kind of adjustments do I need to make when baking at altitude (5300′)?

    - Coloradomom on November 24, 2015 Reply
  • 5 stars

    This is a wonderful recipe. My two loaves came out perfectly. Love the balance of flavors and it isn’t too sweet. Keeps well in the fridge and then reheat a few slices in the toaster oven. I also made some cream cheese frosting for the side and my kids loved the combo.

    - Sara R. Rice on November 22, 2015 Reply
  • 5 stars

    Last year my 16 year old son declared that this was the best pumpkin bread ever. It’s moist and flavorful. He even made the bread a few times by himself.

    Thank you for sharing this recipe!

    - Linda on November 22, 2015 Reply
  • What a delicious looking recipe! I’m going to try it tonight but just have a large square cake pan – How would you suggest I adjust the cooking temp/time?

    - Larissa on November 22, 2015 Reply
    • 5 stars

      Just came out if the oven – cooked it at 150°C fanbake for an hour and it was perfect :)

      - Larissa on November 22, 2015 Reply
    • Hi Larissa, It should be about the same; just keep an eye on it.

      - Jenn on November 22, 2015 Reply
  • 4 stars

    Hi Jenn,

    Great recipe, thank you.
    I would like to make this without the refined sugar. Any suggestions of what I can use?
    Dates or mashed banana?

    Thanks for the assistance.

    Best,

    Linda

    - Linda on November 20, 2015 Reply
    • Hi Linda, Unfortunately, there’s no good substitute for the sugar in this recipe. The bread is super moist, so I fear mashed fruit would turn it to mush. You can, however, cut back on the sugar by a good 1/2 cup.

      - Jenn on November 20, 2015 Reply
  • 5 stars

    This is my very first time baking any kind of bread. This bread was very moist and delicious. Thank you for sharing this yummy recipe.

    - Lorena on November 19, 2015 Reply
  • 5 stars

    I made this today and it tasted awesome! I had never made pumpkin bread before except from a box mix but this tasted way better. Served the bread to friends and they enjoyed as well. This recipe is a keeper. I’ll never go back to box mix again! Thanks

    - Chelle on November 17, 2015 Reply
  • 5 stars

    I assume you I will have to half the entire recipe if I only have one loaf pan, correct?

    - April on November 17, 2015 Reply
    • That’s correct :)

      - Jenn on November 17, 2015 Reply
      • Hi Jenn – I’m excited to make this for Thanksgiving, but I also have only one loaf pan so I’m going to halve the recipe. Is the cook time the same for 1 loaf vs. 2? Thanks!

        - Emily Anderson on November 19, 2015 Reply
        • Hi Emily, Yes, it will be about the same. Enjoy!

          - Jenn on November 20, 2015 Reply
  • 5 stars

    I made the bread last night and it was delish! I was hoping to use the recipe to make pumpkin muffins. Would any adjustment be needed?

    - Lindsay D on November 17, 2015 Reply
  • 5 stars

    Delicious! Just cooled enough to try, it’s so good and moist. I can see many more in the future.

    - Lisa Askew on November 15, 2015 Reply
  • I’m hoping this recipe turns out well!! I’m nervous about how little dough went into the pans… I’m used to having full pans when I put them into the oven instead of 1/3 full. Also, the dough is very thick… I live in Wyoming and I’m wondering if that will make a difference in how it bakes also.

    - Karen on November 14, 2015 Reply
    • 4 stars

      Another question: I made a double batch and I forgot to add two of the eggs. How will that effect it? Not as moist?

      - Karen on November 15, 2015 Reply
      • It also won’t rise as well. Hope it turned out okay!

        - Jenn on November 17, 2015 Reply
    • 5 stars

      How did it turn out?
      When my batter seems a bit too thick I add some milk to it and very quickly mix it just saw the batter loosens up a bit to the consistency of batter that I’m normally used to. It works and I’ve never had any problems. The loaf comes out very moiste

      - Talin Baghdassarian on November 15, 2015 Reply
      • 5 stars

        It turned out pretty good! I made a double batch of what they said is two loafs. I used 1/3 butter, 1/3 margarine, 1/3 applesauce, only two eggs because I forgot that I didn’t add the other two. The baby shower I took it to devoured it in 2 1/2 hours!!

        - Karen on November 15, 2015 Reply
  • Have you ever made this recipe using one bundt pan instead? Any adjustments necessary? Thanks!

    - Kchafin on November 14, 2015 Reply
    • Yes — and you will need to make adjustments. I will email you a recipe :)

      - Jenn on November 15, 2015 Reply
      • Uh oh- I made this on a whim and it’s baking now….in a bundt pan…

        - Chelsea on November 26, 2015 Reply
  • 5 stars

    This pumpkin loaf is excellent in every way: spicy (but not overly), moist (but not too oily), flavourful (not overpowered by pumpkin or other spices). Will make this again and again! I wrapped the second loaf in freezer paper then a ziplock freezer bag, so I hope that the 2nd loaf tastes almost as good without degradation in the freezer!

    - maria on November 14, 2015 Reply
  • I would like to add fresh cranberries to this bread. Do you think this is a good idea? And how much should I use? Thanks Jenn!

    - Aileen on November 13, 2015 Reply
    • Hi Aileen, You could certainly try it but I worry they will add too much moisture — this is a very moist bread already. You might increase the flour by 1/2 cup.

      - Jenn on November 13, 2015 Reply
  • Can I bake these in mini loaf pans? Anything I need to do differently?

    - Beth Daniel on November 12, 2015 Reply
    • Yep, just reduce the cook time. I’d start checking around 35-40 min.

      - Jenn on November 14, 2015 Reply
  • 5 stars

    I made this last weekend and the family loved it! The spices really came through in this and we really like that. I think I found my new pumpkin bread recipe.

    - Jeremy on November 12, 2015 Reply
  • 5 stars

    Excellent pumpkin bread. Has that rich, old fashioned flavor.

    - Laurel on November 12, 2015 Reply
  • Do you think this would be okay to mail if it’s 2 day mail? I’m afraid of it spoiling.

    - Valerie on November 12, 2015 Reply
    • Hi Valerie, It keeps well for several days so it should be fine.

      - Jenn on November 12, 2015 Reply
  • Do not like cloves…can I substitute some ginger and/or all spice?

    - Carol Winkelman on November 10, 2015 Reply
    • Hi Carol, Good call to leave it out — the cloves are strong in this recipe. Ginger and allspice would both work :)

      - Jenn on November 10, 2015 Reply
  • 5 stars

    I love this recipe and make it at least once a month year round. I generally give it to my kids for breakfast or a snack to bring to school and they love it. They don’t love banana bread or zucchini bread, but they can’t get enough of this pumpkin bread.

    - Kate on November 10, 2015 Reply
    • I’d just like to add that I adjusted the recipe by decreasing the sugar to 1 1/2 cups instead of 2 cups and liked it even better.

      - Kate on November 14, 2015 Reply
  • Hi Jenn! I’d like to make mini loaves. Can you suggest recipe alterations for that? Love your webiste and recipes!! Thanks.

    - Maureen on November 9, 2015 Reply
    • Hi Maureen, Just reduce the cook time; I’d start checking at 35-40 minutes. So glad you’re enjoying the site — thank you!

      - Jenn on November 9, 2015 Reply
      • How full do I fill the mini loaf pans?

        - Heather Brown on December 14, 2015 Reply
        • Heather, I would fill them so they are about 2/3’s of the way full.

          - Jenn on December 14, 2015 Reply
  • 5 stars

    Fabulous! Everyone loved it, even my picky 7 year old and 5 year old. They all asked for seconds. And some in the lunch box. And some for school snack. I think I might give these as gifts this holiday season.

    - Lisa on November 8, 2015 Reply
  • 5 stars

    Delicious! I reduced the sugar to 3/4 cup, and I made muffins instead of bread. My kids begged for seconds and thirds.

    - Tricia on November 8, 2015 Reply
    • 5 stars

      I meant I reduced the sugar to 1.5 cups. Sorry about that!

      - Tricia on November 8, 2015 Reply
  • 5 stars

    Amazing! Made a feel modifications and I must say, turned out fantastic! Super moist. Only had one egg, so used a half cup vegi oil. Added Coconut oil and a bit of vanilla powder. Used half white sugar/brown sugar and added allspice and additional pumpkin spice that included ginger. Also added pecans!

    - Alisyn on November 7, 2015 Reply
  • 5 stars

    My son was in the NICU and I was trying to cure boredom. I made this for his nurses in the kitchen at the Ronald McDonald House. It was easy to make and everyone loved it! Thank you for the great recipe.

    - Sara on November 7, 2015 Reply
    • Sara, I’m glad everyone enjoyed it, and I really hope your son is okay.

      - Jenn on November 8, 2015 Reply
  • 5 stars

    I made this pumpkin bread yesterday, the only ingredient I changed was the butter (I used oil) and it came out perfect and super moist. I mixed dry ingredients in one bowl and wet in another then mixed all together and bake.

    - Ida on November 6, 2015 Reply
  • 5 stars

    This pumpkin bread is excellent! I did make a couple of small changes…I cut the cloves back to 1/8 tsp, added 1/4 tsp ginger and reduced the nutmeg to 1/2 tsp. Otherwise, I followed the directions exactly and it turned out great. My loaves did stick a bit, unfortunately, so when she says to heavily grease the pan, heavily grease the pan and don’t just use Pam spray…use Crisco or some other kind of shortening. Thanks for a great recipe!

    - Peggy Jackson on November 5, 2015 Reply
  • 3 stars

    I made this bread last Sunday. Flavor was there but I feel it came out very dense…Almost like cake rather than bread

    - Sherrie on November 4, 2015 Reply
    • When I make it, I sift the flour and dry ingredients before adding to the rest of the mix…that should help and keep it from turning out so dense.

      - RGrady on November 5, 2015 Reply
    • Pumpkin bread is closer to pound cake.
      That’s why it is cake like.

      - Janice on November 11, 2015 Reply
  • 5 stars

    The pumpkin bread was outstanding: true pumpkin flavor, perfect blend of spices and incredibly moist. And it couldn’t have been easier to make. Definitely a keeper autumn recipe!

    - Jo Ann Natt on November 4, 2015 Reply
  • 5 stars

    I thought this bread was perfect as is. I wouldn’t change a thing. The only problem I had is that it didn’t rise very much. Is this because my baking soda might be old or can there be another reason?

    That being said the flavor and texture was still great! My kids devoured it!

    - Courtney on November 4, 2015 Reply
    • Hi Courtney, Glad you liked the pumpkin bread. Did you use the correct size pans? It doesn’t really dome because it is more like cake than bread :)

      - Jenn on November 8, 2015 Reply
      • My pans are 9 x 4. That’s pretty close in size to the ones you used, isn’t it? The flavor and texture were still very good despite not rising. I may try using fresh baking soda next time to see if it makes any difference. They literally didn’t look like they rose at all.

        - Courtney on November 11, 2015 Reply
        • Hi Courtney, My pans are 8×4 (or 8-1/2 x 4-1/2) — it actually makes a big difference. Hope that helps :)

          - Jenn on November 11, 2015 Reply
    • Re: the baking soda, age does matter. It needs to be replaced every six months. Even at six months it has reduced effectiveness…I date the top of the container and add a bit more toward the end of the six months. Cooks Illustrated did a study and write up on it.

      - Rietta on November 14, 2015 Reply
  • hi,
    I want to try this recipe, however instead of canned pumpkin can use puree pumpkin home made? I have a big pumpkin that I want to use. Thank you.

    - isabel on November 4, 2015 Reply
    • Hi Isabel, You can but I can’t guarantee the results will be exactly the same, as the water content in your pumpkin might be different than canned pumpkin, which is always consistent.

      - Jenn on November 8, 2015 Reply
      • 5 stars

        I used fresh roasted pumpkin… the water content was higher making them very moist (and delicious once refrigerated and set). The only thing I would change is the spice ratio… trying “pumpkin pie” spice next time!

        - Beth on November 8, 2015 Reply
  • 5 stars

    I made this last week and it was wonderful!! My husband loved it. I am looking forward to making it for Thanksgiving. Thanks for sharing!

    - Gina on November 2, 2015 Reply
  • 5 stars

    I love this bread! I made it last night – it was devoured. My question — if I were to make this in mini loaves to give as gifts, how long would I bake them? Thank you!

    - Karen Hallam on November 2, 2015 Reply
    • Hi Karen, So glad it was a hit. I would start checking mini loaves around 35-40 minutes.

      - Jenn on November 2, 2015 Reply
  • 2 stars

    This is bad. I added less cloves and still all you could smell are the cloves. Should only use one loaf pan. Two are way too thin.

    - Annette on November 2, 2015 Reply
  • 2 stars

    This recipe was very disappointing. It was barely done after 90 minutes in the oven and was so moist and sticky that it was almost impossible to slice. I was embarrassed to take it to a breakfast as I had promised. Most of it came home with me. Some of the slices held together enough that I could toast them and the flavor was delicious.

    - Betty Peeler on November 1, 2015 Reply
    • So sorry you had trouble with the recipe, Betty. I’m wondering, did you make any substitutions?

      - Jenn on November 2, 2015 Reply
    • 5 stars

      Your first issue was making a recipe for the first time, and offering it to guests. Always make the recipe first prior to serving to guests. This recipe turned out great for me.

      - Juan R. on November 22, 2015 Reply
    • 2 stars

      Same here. I followed the directions exactly. It smelled wonderful but once sliced the top part looked like bread and the bottom half was smooth like it was not done. I actually made it twice. Great flavor but after 60 to 75 minutes if bake time it was not done.

      - Cozy on November 1, 2016 Reply
  • 5 stars

    I give this recipe 5 stars. This pumpkin bread had an excellent taste and was very moist!

    - Sabrina H on November 1, 2015 Reply
  • 4 stars

    This pumpkin loaf is deliciously moist and flavorful. The recipe is easy and I’ve been making it around the holidays for two years now – it’s always a hit. I replaced some of the spices with my own blend and it’s still just as fragrant and delicious.

    - Stephanie on November 1, 2015 Reply
  • 5 stars

    First, Thank for this recipe! My question is, can you freeze the bread, and if so, what is the best way to defrost it when you want it? Thank you. (:

    - Julie on November 1, 2015 Reply
    • Hi Julie, Yes it freezes beautifully. Simply defrost on the countertop.

      - Jenn on November 2, 2015 Reply
  • My first time trying this recipe, oh my goodness I will make this one from now on. I even forgot to cream butter and sugar ( put sugar in dry mixture) still turned out so good. Thank you for this awesome recipes

    - Sheila on November 1, 2015 Reply
  • 5 stars

    How would you adjust cooking time for Mini loaves?

    - Nisha on November 1, 2015 Reply
    • Hi Nisha, I would start checking at 35-40 minutes.

      - Jenn on November 2, 2015 Reply
  • 5 stars

    I’ve been making this pumpkin bread for a while now, and it’s my favorite recipe. Not only it’s simple and easy but it tastes great. My two toddlers love this bread and because they end up eating most of it, I modify this for health reasons and personal preference. I only use brown sugar and 1 cup instead of 2. I also use 1/2 of recommended clove and nutmeg because I don’t like their overwhelming taste and at the end after I mix all the flour mixture, if the batter is a bit thick, I add 2-3 tablespoons of milk to it and whisk it quickly. I also double the baking powder and add a tad of vanilla to it. During this season, this bread is a staple in our home.

    - Talin Baghdassarian on November 1, 2015 Reply
  • Smells wonderful. Added walnuts and substituted half dark brown sugar for the white sugar. Yummy!

    - Patti Holden on October 31, 2015 Reply
  • 5 stars

    Thanks for the recipe. We are living in Brussels, Belgium and can’t find pure pumpkin puree. We only found Pumpkin pie mix. It says it contains sugar and spices. Any thoughts on whether or not to add the recommend amounts of sugar and spices. We thank you from Brussels!

    - John Richer on October 31, 2015 Reply
    • Hi John, It’s hard to say since I don’t know how much sugar is in the mixture, but I would say cut back on the sugar by 1/2 cup, and reduce the spices by about 25%. The recipe is pretty forgiving so it should work :)

      - Jenn on November 2, 2015 Reply
  • 5 stars

    I am so glad I read the reviews and decided to go with less sugar only using half of the amount.. Half brown and half white sugar. I made a mistake and bought pumpkin pie mix instead of the plain pumpkin. I noticed it after I had put it in sugar butter mixture. Well it turned out to be very good anyway. But tomorrow I plan on making it again using regular pumpkin .? Also had no problem of it grumbling or coming out of the pan. I did butter and flour for baking pans. I let it cool for about 30 minutes and then cut it while it was still warm. Served to about 15 people and they all raved about it, I couldn’t believe it .
    This is definitely a keeper.

    - Marlene Bray on October 31, 2015 Reply
  • 5 stars

    Wonderfully moist and full of flavor. The fragrance when the loaves are baking is as delicious as the bread.

    - Diana on October 30, 2015 Reply
  • 5 stars

    Absolutely delicious. Followed the recipe exactly. It’s our new family favorite!

    - Jane on October 30, 2015 Reply
  • 5 stars

    Hi! This recipe looks amazing, and I definitely want to try it, but do you think it would still be just as good if I substitute Oil for applesauce and Whole wheat flour for white flour? And if I add dried cranberries? Thanks so much!!!

    - Masha on October 29, 2015 Reply
    • Hi Masha, I definitely wouldn’t substitute the butter, although you can cut it back by a few tablespoons. Maybe try half whole wheat flour? And cranberries will work :)

      - Jenn on October 30, 2015 Reply
    • If you do you’ll need some oil – usually it’s advised to only substitute half with applesauce and the other half oil. Otherwise you’ll never get it out of the pan.

      - Kia on October 30, 2015 Reply
  • How do you get the loaf breads moist and cooked all the way through??

    - Jodi on October 29, 2015 Reply
    • Hi Jodi, Have you tried this bread? It is incredibly moist.

      - Jenn on October 30, 2015 Reply
  • 5 stars

    Best pumpkin loaf ever and so easy to make. Thank you.

    - lucysky on October 29, 2015 Reply
  • I can’t wait to try this recipe. My husband loves pumpkin bread1 I love your website!

    - CynthiaT on October 29, 2015 Reply
  • 5 stars

    Absolutely amazing pumpkin bread! I followed the recipe exactly, but made muffins instead and I was rewarded with the most wonderfully moist pumpkin muffins I’ve ever had! They didn’t have the heaviness of some quick breads and the pumpkin flavor and spices were perfect without being overwhelming.

    - Sally Kolarik on October 29, 2015 Reply
  • 5 stars

    This is by far the best pumpkin bread recipe ever! It comes out perfectly every single time I make it. And it’s simple quick and easy!

    - cbowles on October 29, 2015 Reply
  • Your pumpkin recipe is delicious, moist and full of flavor. Recipe makes two, so I am sharing with friends! I am making pumpkin muffins every week, perfect for
    lunch, and snacking at work! (You emailed the perfect bake time) Thank you for sharing your recipes and spreading your joy of cooking. Warmly, Donna

    - Donna on October 29, 2015 Reply
  • 5 stars

    My teenageers love this with chocolate chips added!! We have given it as gifts also and the recipe is always requested. We love it!

    - Susan R on October 29, 2015 Reply
  • 5 stars

    I’ve made the delicious pumpkin bread a few times. Everyone that I have served it too loves it. My question – Is it suppose to rise? Mine never does.

    - Eileen on October 28, 2015 Reply
    • Hi Eileen, It’s more cake-like than bread-like, so it won’t rise a lot. If you want to get a bit more rise out of it, add 1/2 cup more flour.

      - Jenn on October 28, 2015 Reply
  • 5 stars

    Thanks for the recipe, I added 3/4 cup raisins ,3/4 cup unsweetened applesauce. It was amazing

    - Tadine on October 28, 2015 Reply
  • 5 stars

    Delicious! I used fresh pumpkin and substituted whole wheat flour for half the amount called for. Thank you for sharing your grandmother’s recipe!

    - Carol Ann on October 27, 2015 Reply
  • 5 stars

    This pumpkin bread was delicious I added about a cup and a half of pecans also I will make it again for my friends thank you

    - Tena Horne on October 26, 2015 Reply
  • Hi I can’t wait to try this recipe but J have one quick question… Can you use hard boiled eggs instead of regular eggs?

    - Emily Musgrove on October 26, 2015 Reply
    • Hi Emily, Hard boiled eggs will not work. Sorry!

      - Jenn on October 26, 2015 Reply
  • 5 stars

    Wonderful classic recipe. I follow it precisely. Last time I made it, I decided to add some raisins that I let soak in a 5 hour vanilla bath. Ermergerd! Heaven!

    - marie on October 25, 2015 Reply
  • 5 stars

    I randomly found this website as I was browsing looking for pumpkin bread. This was the first time I have ever made any kind of “bread” and WOW am I amazed. It is sooooo delicious! It’s only fair to write a review since all of you other reviews are so helpful! I made a loaf as well as muffins and I’m planning on making this for loved ones ;) hugs!

    - Jasmin on October 25, 2015 Reply
  • I am going to make this today, and I was wondering, because I have a kitchen aid stand mixer, if to use the whisk or paddle attachment. I have seen various recipes with the paddle attachment but I don’t know if the concept refers to this recipe too, and I am very excited to make it!

    - Regan on October 25, 2015 Reply
    • Hi Regan, I would use the paddle attachment. Enjoy!

      - Jenn on October 25, 2015 Reply
  • 5 stars

    Made this last night and it was just wonderful. Made one loaf for a friend who’s recovering from surgery and the other for us. Only one exception, I did 3 tea. of pumpkin pie spice. I don’t care for ginger or cloves. Loved the wonderful smell that filled my house and the great texture!

    - Wanda Testerman on October 25, 2015 Reply
  • 5 stars

    Tried the pumpkin bread recipe but used Namaste Gluten free flour with good results….thank you for a great recipe…will add to my recipe box

    - Maggie Belgie on October 25, 2015 Reply
  • 5 stars

    Hi Jenn,
    Thank you for the wonderful recipe. The taste is awesome, only it is a bit too sweet for me .Next time I have to cut back on the sugar . Can I double or triple the recipe? Also, why did the bread not come out smooth on top but it had cracked :-( What did I do wrong? How do I prevent the bread from cracking?

    - Lily on October 25, 2015 Reply
    • Hi Lily, It’s fine to double the recipe and cut back on the sugar a bit. Not sure why it cracked but it’s okay if it does — many loaf breads do.

      - Jenn on October 30, 2015 Reply
  • 5 stars

    THESE ARE AMAZING! I had just about 1 and a half cups of sugar on hand, so I put in a squeeze of honey, too, and I had used about a quarter cup of the can of pumpkin for another recipe last night, so I added a bit of vanilla Greek yogurt to supplement the missing pumpkin.

    - Sandy on October 24, 2015 Reply
  • 5 stars

    Just made this pumpkin bread!! NO Words! It is sooo moist! I was going to make your recipe & another just to compare, but I don’t want to make the other! I am about to make another batch of mini loaves from your recipe, to take to work! **Hmm now I need to check out your other recipes! LOL! Great Work!**

    - Deja on October 23, 2015 Reply
  • 5 stars

    Delicious! This is a very good recipe and I would recommend it to anyone looking for a recipe with butter instead of oil.

    - Kathryn on October 22, 2015 Reply
  • 5 stars

    I made your pumpkin bread for a Canadian Thanksgiving dinner and it was such a hit! Everyone was raving about it ! Thank you for sharing :)

    - Naz on October 20, 2015 Reply
  • 5 stars

    I made this last night and I think the butter just makes it absolutely awesome.

    - Nichole Hall on October 17, 2015 Reply
  • Can I put chocolate chips in this?

    - riley on October 16, 2015 Reply
    • Sure!

      - Jenn on October 16, 2015 Reply
  • 5 stars

    Absolutely delicious! I followed the recipe to a T and the two loaves came out perfect (not to mention my house smelled so good!). My family and I loved it.

    - TC on October 12, 2015 Reply
  • 5 stars

    Everyone loves this one, I make it with your cream cheese frosting on the side. To the cream cheese frosting I add 1 tbsp. buttermilk at the end.

    - Julie on October 8, 2015 Reply
  • 5 stars

    I made a few adjustments to this recipe and it was, for my taste, flawless. I used one cup of brown sugar and one cup of white sugar, and also added 1.5 teaspoons of vanilla extract (I just love vanilla and pumpkin together). I haven’t made this recipe exactly as it’s written, so I can’t attest to it except for with the few changes I made. Wow, it was absolutely amazing. It is heavily spiced, but nothing says Autumn to me like rich spices and tons of warm flavor. I oiled my loaf pans and lined the bottoms with parchment paper and I had no problem whatsoever with sticking! When I first took the loaves out of the oven and tried to cut a piece off, it was crumbly. I let the rest of it cool completely and cutting was easy and I had very little crumbling. Thanks for the great recipe!

    - Shannon on October 7, 2015 Reply
    • 5 stars

      Thanks so much for the parchment paper tip. Mine stuck and I was so disappointed that they weren’t as pretty as they were yummy!

      - Jane on October 24, 2015 Reply
  • 5 stars

    Can I substitute the canned pumpkin for real pumpkin? Is so, Would I use the same amount as if it was canned pumpkin? I’m not really a baker, but I want to start and I have pumpkins that have grown in my backyard and wanted to attempt baking something and this looks so good!

    - Jenn on October 5, 2015 Reply
    • Hi Jenn, I probably wouldn’t substitute fresh pumpkin in this recipe. I worry that the water content would differ from that of canned pumpkin, and that will greatly affect the consistency of the bread. Sorry!

      - Jenn on October 6, 2015 Reply
      • 5 stars

        You can use fresh pumpkin. I do it every year. Once your pumpkin is roasted use a flour sack towel and squeeze out all of the extra liquid you can and then use it as you would canned pumpkin. Just make sure you squeeze out as much liquid as you can.

        - Brandy on October 6, 2015 Reply
        • 5 stars

          Awesome! Thank you for letting me know this. I would not have done that.
          Thank you!!!

          - Jenn on October 8, 2015 Reply
    • 5 stars

      This came out fantastic!! I made it with real pumpkin and also with canned pumpkin. Both ways were very good. I do have to say though the batch with real pumpkin was a little bit more moist. I will be making this again! Thanks!!

      - Jenn on October 14, 2015 Reply
  • 5 stars

    I just made this, it’s delicious!! The house smells great so it was a long hour wait :-) my whole family loved it! Thanks for sharing!

    - Sarah on September 27, 2015 Reply
  • 5 stars

    This was a huge hit – at home and at work. Moist, full of flavour, looked as nice as it tasted. I added a cinnamon glaze and some golden raisins, but would be just as tasty as written. No idea how it tasted the next day – it was devoured that quickly! Will definitely be making this again. Thanks for sharing such a great recipe.

    - Marlene on September 24, 2015 Reply
  • 5 stars

    This is the recipe I’ve been looking for! I was able to make a perfect batch for my family, and then I made a Gluten Free version for myself. I simply substituted my favorite blend of GF flours for the 2 cups of regular flour. The exact texture and flavor I’ve been looking for.

    - P Severson on September 17, 2015 Reply
  • Can I make this as muffins, or can I make it in a glass pyrex pan, or can I make it in a bundt pan?
    I don’t have loaf pans. Thanks.

    - Brisa on September 16, 2015 Reply
    • Hi Brisa, I would make it as muffins or in a glass pyrex; I’m worried it will stick in a bundt pan. You’ll need to adjust the cook time, especially for muffins, so definitely keep an eye on it.

      - Jenn on September 17, 2015 Reply
      • 5 stars

        Hi, just a follow up. I made half of the recipe in a loaf pan as described and half in a regular muffin tin (11 muffins). The texture of the muffins is not good but the loaf came out perfectly. I will continue to use this recipe with a loaf pan as you have described here. By the way, I decreased the sugar to 1.5 cups and I still found the texture and taste to be excellent.

        - Brisa on October 29, 2015 Reply
  • Can I use pumpkin spice instead of the spices outlined in the recipe? If so, then how much?

    - R on September 16, 2015 Reply
    • Unfortunately, I haven’t tried it so I can’t recommend it. Sorry!

      - Jenn on September 17, 2015 Reply
    • 4 stars

      I used pumpkin spice instead of the individual spices and it turned out great! Instead of 1 teaspoon of each spice I used 3 teaspoons of pumpkin spice.

      The recipe was super delicious but next time I may try it with a little less sugar as it was fairly sweet! Definitely being added to my recipe box though!

      - Kate on September 22, 2015 Reply
    • 5 stars

      I used 3 teaspoons Pumpkin Pie Spice and it tasted wonderful!

      - Kate on October 4, 2015 Reply
  • 4 stars

    Turned out great. I think a little less spice would make it perfect for me. I added a cream cheese frosting and tiny gingerbread men for decoration. Perfect for afternoon tea.

    - Stephanie on September 6, 2015 Reply
  • Has anyone doubled this or frozen it.?

    - Danica on September 3, 2015 Reply
    • 5 stars

      This freezes beautifully. I had it in the freezer for about 6 months and the muffins I baked up with it were perfect!

      - Kia on September 13, 2015 Reply
  • 5 stars

    I was skeptical about trying this recipe, but I am glad I did. It is perfect! I bring this during the holidays to parties and get asked for the recipe.

    - Sarah on September 1, 2015 Reply
  • 5 stars

    OMG this bread was so stinking good, two loaves didn’t last but maybe three days between just me and my husband!! Getting ready to make some more. I did alter it for my chocolate loving husband by adding chocolate chips, but I personally found it best without the chocolate. Great coffee bread!!!!

    - Tiffany on August 27, 2015 Reply
    • It doesn’t last long in my house either…2 days tops and it’s only four of us.

      - RGrady on August 28, 2015 Reply
  • 5 stars

    It’s looking for something comforting to make for gipsy and stumbled on to your sites made this bread.by far the best pumpkin bread recipes have found to date. I will use this as a staple each fall for certain.thanks for passing it on

    - Jessica on August 27, 2015 Reply
  • 5 stars

    This has become a staple in my home. This pumpkin bread is so moist and delicious!! Everyone loves it and can’t get enough of it.

    - Tammy Taber on August 27, 2015 Reply
  • 5 stars

    Thanks for the recipe, have been looking for a long time for a pumpkin bread that I can actually cook the middle of the bread without over baking the rest of it. Hubby says he will get fat eating so much of the bread!

    - Janet on August 10, 2015 Reply
  • 5 stars

    I’ve tried several pumpkin bread recipes but this is by far the best tasting….and it’s so easy to follow. I discovered the recipe last fall and since then, I have made it too many times to count, for neighbors, church bake sales, family members, and even for my sons’ teachers. It sold out for a month straight at each of our bake sales. It’s so moist and flavorable. I make it every chance I get. Glad I finally found a winner!

    - RGrady on June 27, 2015 Reply
  • 5 stars

    I made this pumpkin bread on numerous occasions and it always comes out moist and very tasty. I love it.
    Thanks for sharing.

    - Ewa on May 31, 2015 Reply
  • 5 stars

    This is a wonderful recipe. The bread comes out nice, moist, and flavorful, it isn’t very sweet either which is perfect. It had the house smelling wonderful. All around good recipe. I made it for date, but he cancelled his loss…more for me. :)

    This will be a recipe I will use for years to come (I’m only 27, but am trying to create tried and true recipe bank for myself). Thank you for this recipe its awesome!!

    - Christina on May 16, 2015 Reply
  • On the pumpkin bread, it states 2 loaf pans, but can I use mini loaf pans at about 5 by 3″ each? If so how many per recipe, 2, 3 or ?

    Thank you

    - Karyl on May 12, 2015 Reply
    • Hi Karyl, It’s fine to use mini loaf pans — I’m guessing you’d need 3 or 4 but can’t say for sure since I haven’t tried it. You’ll also need to reduce the cooking time; I’d start checking after 45 minutes.

      - Jenn on May 13, 2015 Reply
  • 5 stars

    Made this for my family, and we loved it! Great classic, moist, just savory enough, easy to prepare recipe for pumpkin bread. Good for breakfast, snacks, you can even toast it and it will be great. Will definitely make again

    - Abigail S on May 9, 2015 Reply
  • 5 stars

    This was the best pumpkin bread my family has ever eaten! I used a Pampered Chef stone 4 loaf pan and baked the bread for 50 minutes. Also, based of the reviews I used 1 1/2 tsp of cinnamon, 1/2 tsp of nutmeg, 1/2 tsp of cloves. It was amazing!

    - Mendy on April 26, 2015 Reply
  • 5 stars

    I made this bread for Easter brunch, and I have to say it was the definitely a show stopper. My family put out a dish of cream cheese to spread on it and it was really pretty good. The creaminess blended very nicely with the robust spices. I myself had a hard time staying out of it, for I had about 10 pieces, and I’m not exaggerating. I overeat on these occasions. My friend asked me for the recipe and said she really liked it. I always find that in pumpkin recipes it pays to double the amount of cinnamon, so I did. It was very profound in the bread. I also did 1 1/2 cups of sugar instead of two and it was perfectly sweet. Thank you so much for making this day special by sharing this recipe with us!

    - Heidi on April 5, 2015 Reply
  • 4 stars

    I made this recipe today, and it turned out great! My 4 and 2 year old really enjoyed baking with me. The only thing I’d change is the amount of cloves. Other then that, it’s delicious. [:

    - Ashley on April 2, 2015 Reply
  • 5 stars

    I really enjoyed this pumpkin bread. I love how you included a picture of your grandmother’s recipe. Those are truly cherished memories. I did add dried cranberries. I love them in pumpkin bread.

    - Michele B on March 25, 2015 Reply
    • An excellent idea. Thanks for the suggestion.

      - lucysky on October 15, 2015 Reply
  • 5 stars

    My husband, who has previously not enjoyed pumpkin bread, absolutely loved this! We may have eaten the entire loaf in one day! By far my favorite pumpkin bread. I love all the big spice flavor.

    - Courtney T on March 22, 2015 Reply
  • 4 stars

    This bread was very good! My 2-year-old enjoyed helping me make it, and we added tiny chocolate chips which were able to stay suspended in the batter and not all sink to the bottom like regular chips would.

    - Christine S on March 20, 2015 Reply
  • 5 stars

    I think this pumpkin bread is spectacular. My son inhaled it. I brought a loaf in to work, and it was devoured within minutes. Thanks for sharing this great recipe!!

    - Carrie on March 19, 2015 Reply
  • 5 stars

    OMG, the pumpkin bread is out of this world. I only used 1 and 1/4 C sugar otherwise followed the directions.

    - Susan on March 5, 2015 Reply
  • 5 stars

    I have made this pumpkin bread four times already, and every time, it has been a big hit with my family and me. Considering that I have been baking for more than 40 years, adopting this recipe as my favorite pumpkin bread recipe says a lot! I am so glad that I discovered your site and your newsletter, Jenn — you are a blessing!

    - Joanne on March 2, 2015 Reply
    • Thank you, Joanne. That is so nice to read :)

      - Jenn on March 2, 2015 Reply
  • Any adjustments for high altitude? I’m at 5,280 feet (Colorado).

    - Jeannie on February 22, 2015 Reply
  • 5 stars

    I’ve made this pumpkin bread twice so far and it has been a hit especially with my toddlers. The first time, I followed the directions exactly as shown on this site, and it came out very good. However, based on personal preference, I made some adjustments to it for the 2nd time. I’m not a big fan of cloves and nutmeg so I only used 1/4 teaspoon of each and because my children eat it too, I reduced sugar from 2 cups to 1 cup. It tasted awesome!
    As for complaints that it crumbles, etc., I haven’t had that. I oil the pan, put a parchment paper underneath and flour the paper and the walls lightly. After 75 minutes of baking, let it sit for 30 minutes and by turning the pan upside down, the loaf just slides out. Then I let it sit for couple of more hours to cool down completely. I highly recommend this recipe.

    - Talin on February 21, 2015 Reply
  • Jennifer…I am going to bake the pumpkin bread this afternoon… if I wanted to add chocolate chips, what amount should I use?

    - Diana on February 21, 2015 Reply
    • Hi Diana, I would probably use about a cup.

      - Jenn on February 21, 2015 Reply
  • I cannot get tinned pumpkin. How can I prepare fresh pumpkin for this recipe?

    - Suzanne on February 20, 2015 Reply
  • 5 stars

    I made this recipe last night. My family Loved it, including my picky toddler. I have been baking my entire life and this loaf has a beautiful, moist consistency. I substituted coconut oil for the margarine and added walnuts.. it was amazing! I knew it would be as the original recipe looks very used indeed!! Always a good sign!
    Thanks for sharing your family recipe..

    - Lesley Petras on February 20, 2015 Reply
  • 5 stars

    I’ve tried a few pumpkin bread recipes and this is by far the best in my opinion. My kids love it and I always add it to their lunchboxes. Thanks, Jenn!!!

    - Tara on February 8, 2015 Reply
  • 1 stars

    The flavor was good, like any pumpkin bread. But the texture was awful. I baked it in muffin pans and I only got 9 whole muffins out of 24. The rest of them just crumbled to pieces. I’m supposed to take them to an event, but that’s not going to happen. I doubled the recipe and it only made 24 muffins and one loaf. I hope the loaf will come out of the pan without falling apart. Overall, I feel like I wasted my time and money using this recipe. I’ll go back to my old recipe.

    - Cheryl on January 31, 2015 Reply
  • 5 stars

    Delicious.

    - ann on January 18, 2015 Reply
  • 5 stars

    I’ve searched high and low for a great pumpkin bread recipe for years. Many have been good, but none of them have been great until now! I love this recipe. The loaves are moist, pumpkin-y, and the balance of spices is perfect. I added some walnuts to the recipe because my family loves nuts. Both loaves were gone in a single day.

    I sprayed the loaf pans with cooking spray and put a parchment paper cut out on on the bottom of the pan out of habit. They were easy to remove from the pans and didn’t stick. One pan had a non-stick coating and one didn’t. No problems removing the loaf from either pan.

    - Annette on January 15, 2015 Reply
  • 1 stars

    Very crumbly. Texture was off. Cloves and nutmeg were too strong. I have made several pumpkin breads, this was my least favorite.

    - martha on January 12, 2015 Reply
  • 3 stars

    I think the pans should be greased and floured. I made 1 loaf and 8 mini loaves and everyone came out with no bottom. They were good and still eatable, but I could not give them away as planned.

    - Janice D on December 30, 2014 Reply
  • 5 stars

    Excellent recipe! Everyone that’s tasted it has asked me for more. I added chopped walnuts and raisins to the batter just before baking.

    - Bonnie on December 27, 2014 Reply
  • 5 stars

    Hello!

    I’ve made this once in loaf pans and it was exquisite! Wondering if I can make the recipe in one big bundt cake pan? Has anyone tried this ?

    - Trina on December 27, 2014 Reply
    • Hi Trina, I think it should work. If you try it, please come back and let us know how it turns out :)

      - Jenn on December 27, 2014 Reply
      • 4 stars

        I made it in a bundt with fresh cooked & pureed pumpkin- it needed the full 75 minutes but came out great. Only thing is it stuck…a lot. I think I would seriously flour before doing it again. Has anyone done cupcakes? Tips on the super stickiness? (by the way, the deliciousness made up for the crumbles)

        - Kristina on January 6, 2015 Reply
  • I am going to make it today using gluten free flour, here’s hoping it is still good. I will let you know.

    - Denise on December 26, 2014 Reply
  • 5 stars

    Fantastic recipe! I did use pumpkin that I had harvested and froze. Turns out fine. If worried about extra liquid, stain through cheese cloth. I did not and still turns out very well. Thanks for the recipe.

    - Virginia on December 23, 2014 Reply
  • I am wondering if I can make this recipe ahead in any sort of way, and still get great results? I need the bread for in a few days but want to get my baking done asap. Do the loaves freeze well? How would you refresh the frozen bread? Is it possible to prep the ‘dough’ before baking it? Thanks so much!

    - Brooke on December 21, 2014 Reply
    • Hi Brooke, These loaves do freeze well so you can bake them ahead of time. (They also stay moist for several days so that might not even be necessary.) Also, the dough must be baked immediately after mixed.

      - Jenn on December 22, 2014 Reply
  • 5 stars

    Oh my gosh, this is heaven. Takes like pumpkin pie in bread form. I just baked it, and I’m not sure it will even be cool before it’s all gone! Can’t wait to try even more recipes!

    - Michelle on December 20, 2014 Reply
  • 5 stars

    Wonderfully delicious! We have made this recipe with fresh chopped cranberries and walnuts, or with chocolate chips, my sons personal favorite, and all have been received with rave reviews! Many thanks!!!

    - julianna on December 19, 2014 Reply
  • 5 stars

    I have some lovely pumpkins that need eaten up – this recipe looks wonderful. Can I substitute fresh pureed pumpkin for the canned? Same amount?

    - Kristina on December 19, 2014 Reply
    • Hi Kristina, I can’t guarantee it will come out exactly the same because the consistency/water content might be different than canned but it should work.

      - Jenn on December 19, 2014 Reply
      • Thank you! I’ll give it a try & let you know how it turns out. Happy Holidays!

        - Kristina on December 19, 2014 Reply
  • 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
    • 4 stars

      I find breads/cakes turn out best when I use room temp ingredients mixed in the proper order. If you moved too quickly, didn’t thoroughly mix or added additions all at once instead of 1/3 at a time you can end up with crumbly bread. Using bread flour and fresh eggs also improves texture. For this recipe I reduced the granulated sugar by 1/2 cup and added conf. sugar as a topping.

      - Di on April 26, 2015 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
      • 5 stars

        I put 1/2 C white and 1/2 cup brown sugar & it was amazing! My kids loved everything about this recipe! The spices are perfect! I made 2 recipes in one day & put mini chocolate chips in the 2nd recipe!

        - Tracy on December 21, 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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