Pumpkin Bread

Tested & Perfected Recipes

Kids love it, grown-ups love it…this pumpkin bread is hard to beat!

Pumpkin Bread

My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe. One of my clearest childhood memories is baking the loaves with my mom and then carting them off to every neighborhood potluck and holiday party. Now I bake this pumpkin bread 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

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

What you’ll need to make pumpkin bread

How to make pumpkin bread

Begin by combining the flour, salt, baking powder, baking soda, and spices. I like to add everything in neat little piles in case I lose track of what I’ve added.

Whisk well and set aside.

Combine the butter and sugar in a large bowl or in the bowl of an electric mixer.

Beat until just combined. It will look a little crumbly.

Add the eggs one at a time, beating well after each addition.

Continue beating for a few minutes until light and fluffy.

Add the pumpkin.

Beat until combined. It will look a little grainy — that’s okay.

Add the dry ingredients to the pumpkin mixture.

And beat on low speed until just combined.

Transfer the batter to loaf pans.

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

Let the loaves cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

That’s all there is to it. Enjoy!

Pumpkin Bread

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Pumpkin Bread

Kids love it, grown-ups love it…this pumpkin bread is hard to beat!

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

Ingredients

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

Instructions

  1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
  2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
  3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
  4. Add the flour mixture and mix on low speed until combined.
  5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
  6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
  7. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Information

Powered by Edamam

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • First and foremost, the texture of this bread is fabulous! So moist yet light and airy – not oily or dense. I only took off a star because the spices are too strong for my liking. I’m not sure if it’s the clove or the nutmeg, but I’ll try reducing these next time. I’ll definitely make it again and play with the spices!

    • — Tiffany on July 25, 2021
    • Reply
  • Hi—I really enjoyed this recipe. It was easy to follow, and the ingredients were easily available. I used a pumpkin from my garden. I just boiled it, cut the skin off, and mashed it. I used 500 grams for your recipe. Two wonderful loaves! It smelt great cooking.

    • — Anne O’Brien on July 16, 2021
    • Reply
  • This was such a great recipe ! I made one big loaf and reduced the sugar by 1/2 a cup, which was a perfect amount of sweetness for me. The cloves seemed to slightly overpower the pumpkin flavour so next time I would add a little less, but that’s just personal preference 🙂

    • — Hana on July 13, 2021
    • Reply
  • Can I use pumpkin pie spice mix, in place of the individual spices? if so, how much? thanks!

    • — Meredith Buddington on June 14, 2021
    • Reply
    • Sure – you’ll need 1 tablespoon. Hope you enjoy!

      • — Jenn on June 15, 2021
      • Reply
  • Excellent recipe that I have already made 4 times in 2021! Made exactly as outlined with the following exceptions: I used salted butter so I cut back the salt to 1/4 tsp, I used 3 heaping tsps of pumpkin pie spice in lieu of 1 tsp each of cloves, cinnamon and ginger, I cut back on the sugar to 1 1/2 cups as 2 cups of sugar was a tad too sweet for us, added 1 cup of softened Sultana raisins to the batter for more moistness and topped with chopped walnuts prior to baking. The recipe comes out simply perfect every single time!! Thank you so much for sharing this super good and treasured old time recipe.

    • — Missy Bell on June 10, 2021
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  • Pumpkin bread isn’t really part of our baking culture in South Africa. I tried making it once before and it was disastrous, but i had loads of pumpkin that needed to be used up so i decided to give your recipe a try. WELL we made it 3 times in 2 weeks! Sooo good. I also liked that this didn’t call for pumpkin spice which is also not readily available here. Thank you

    • — Rochell Keyser on May 21, 2021
    • Reply
  • I love this recipe however it needs more baking powder. I put in 2.5 half teaspoons so it rises fully. Otherwise, it was great.

    • — Dee Dee on May 15, 2021
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  • I apologise if I am posting this twice. My data conked on me mid “Enter”.

    This recipe is my go to for a nice baked present for friends. I have a question though. I have 3 ripe bananas. Is there a way to incorporate them into this recipe

    • — Leila on May 14, 2021
    • Reply
    • Hi Leila, I’ve never tried this with bananas so it’s hard to say how it would come out. You may want to give this recipe a try instead.

      • — Jenn on May 14, 2021
      • Reply
  • I made this recipe as muffins, and everyone I shared them with asked for the recipe. Deliciously spiced, perfectly moist.

    • — Emily on May 10, 2021
    • Reply
  • Great recipe on it’s own.
    Add 1/2 to 1 tsp of Cardamom for that extra spice punch!
    Our neighbor enjoyed the second loaf in ‘repayment” for some Baking Powder!

    • — John W Pyles on May 9, 2021
    • Reply
  • I used a 19 oz jar of pumpkin butter (pumpkin, sugar, apple juice) and 1 cup sugar to make one 9 x 5 loaf (same timing) plus a few muffins (21 minutes). Everyone loved it.

    • — Joan L. on May 9, 2021
    • Reply
  • My girlfriend introduced this recipe to me and I have made it three times since! Like the heading says – everyone loves it! We make muffins and bake at 350 for 20 minutes. Cream cheese icing and it becomes a healthy cupcake! So light – absolute keeper!

    • — Bev on May 6, 2021
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  • I have made this bread many, many times. It is fantastic – amazing flavor and texture. A few years ago I made it into mini-loaves and gave it to people for Christmas. I also have made the cake version of it which is in the first cookbook. I brought that to a small gathering and it a hit. When I asked if anyone wanted a piece to take home before I wrapped it up – everyone said yes,

    • — Cheri T on May 5, 2021
    • Reply
  • My guests rave about this recipe…my son in law says it’s his favorite way to eat a pumpkin!

    • — Gay Lee Freedman on May 5, 2021
    • Reply
  • Made this with gluten-free flour and mini chocolate chips. Everyone loved it! My mom even said that this recipe was a keeper because it was packed with spices you could actually taste. She said it reminded her of an old-fashioned spice cake mixed with pumpkin. 10/10 would recommend.

    • — Sara on April 29, 2021
    • Reply
  • This is my go-to recipe when I crave pumpkin bread. Absolutely delicious every time!!

    • — Nikki on April 27, 2021
    • Reply

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