Pumpkin Bread

Tested & Perfected Recipes

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!

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

 

My Recipe Videos

Pumpkin Bread

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

Ingredients

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1 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: 6g
  • Saturated fat: 4g
  • Carbohydrates: 26g
  • Sugar: 17g
  • Fiber: 1g
  • Protein: 2g
  • Sodium: 117mg
  • Cholesterol: 31mg

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.

Reviews & Comments

  • A friend of mine made this pumpkin bread and brought it to a get together a few days ago, it was delicious! I’m planning on making it at home, but am wondering if I can use a cast-iron skillet to bake it? Should I adjust the temperature/bake-time/recipe?

    Thanks!

    • — Sarah on November 20, 2018
    • Reply
    • Hi Sarah, I think that would work. You may need to reduce the cooking time; I’d start checking around 40 minutes.

      • — Jenn on November 20, 2018
      • Reply
  • That’s soo good (light) hesitated over nutmeg and cloves but it is absolutely wonderful and you are right it is very cake like.Love it ….it’s a keeper

    • — Peggy on November 19, 2018
    • Reply
  • Thank you! This was easy to make and it was delicious!

    • — Adrian P. on November 19, 2018
    • Reply
  • This was so moist and delicious!! This was my first time baking pumpkin bread, and this recipe is a keeper! I think next time I’ll add some walnuts for a bit of texture. I shared a loaf at work, and kept one for my family. It was a big hit! Thank you so much for sharing it. Happy holidays, and many blessings to you and your family. 🙂

    • — RoseMarie Jones on November 19, 2018
    • Reply
  • Not good – followed the recipe exactly & mush in the middle! I’m not the only one apparently…

    • — Nae on November 18, 2018
    • Reply
  • Hello!
    My first time making this recipe!
    Can you refrigerate the batter and bake at a later time? If so how long can the batter last in the fridge?
    Thanks!

    • — Becca on November 18, 2018
    • Reply
    • Hi Becca, Unfortunately, it won’t work to refrigerate the batter as the cake/bread won’t rise well when you go to bake it. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake it.

      • — Jenn on November 19, 2018
      • Reply
  • Absolutely the best pumpkin bread recipe I’ve ever made

    • — Careyann on November 18, 2018
    • Reply
  • We only buy self-rising flour, and salted butter. Can I use those, and if so, what do i need to omit, or add?

    • — Marlene Williams on November 18, 2018
    • Reply
    • Hi Marlene, I don’t recommend using self-rising flour – sorry! If you’d like to use salted butter, that’s fine; each stick has about 1/4 teaspoon salt so you’d need to reduce the salt in the recipe accordingly. Hope that helps!

      • — Jenn on November 18, 2018
      • Reply
  • Thank you for such a delicious recipe! It wasnt too sweet and just perfect use of the pumpkin puree I had from the pumpkin guts I had cooked and blended. I was even able to use 1 cup of while wheat flour and 1 of white and 1 cup of brown sugar with a cup of white and it still turned out delicious 😀

    • — Natasha on November 17, 2018
    • Reply
  • Finally, a pumpkin bread recipe that uses ingredients I actually have in my kitchen, and canned pumpkin that I can find and buy! Thank you, I can’t wait to make this!

    • — Judy on November 17, 2018
    • Reply
  • I would like to try making mini-loaves from your recipe. Any suggestions on baking time?

    Thanks!

    • — Carol Morrison on November 16, 2018
    • Reply
    • Hi Carol, I’d start checking them at 35 – 40 minutes. Enjoy!

      • — Jenn on November 16, 2018
      • Reply
  • I would love to try this recipe but have pumpkins I have grown on my allotment so want to use fresh pumpkin. Can you give me any advice to make it into the purée to add to your recipe please? Is it just softened purée or is there sugar in the tinned purée.

    • — Wendy Banner on November 16, 2018
    • Reply
    • Hi Wendy, You can use fresh pumpkin here. You’ll need to roast it first to get it really soft. Also, make sure to drain it of excess water so that the consistency is similar to that of canned pumpkin. (And the canned pumpkin has no sugar or spices so you won’t need to add anything to your pumpkin. Hope you enjoy!

      • — Jenn on November 16, 2018
      • Reply
      • Thank you for responding so quickly and for your advice. I’m definitely going to try your recipe – I love the idea that it is from an old recipe kept from your grandmother.

        • — Wendy Banner on November 16, 2018
        • Reply
  • Wondering how this recipe would turn out with half whole wheat flour. Just trying to make it a little healthier.

    • — Merle Singer on November 15, 2018
    • Reply
    • Hi Merle, the whole wheat flour will change the texture a little, but I think you can get away with it. Please lmk how it turns out!

      • — Jenn on November 15, 2018
      • Reply
  • Recipe reminds me of my mother

    • — Ginger kelly on November 14, 2018
    • Reply
  • Oh my goodness! Absolutely the best pumpkin bread I’ve ever made. Just sliced myself a piece still a touch warm and so delicious!! This will be my go to recipe from now on. Thank you Jenn!!

    • — Diane K LeGette on November 14, 2018
    • Reply
  • This is absolutely the BEST pumpkin bread recipe ever! My kids and I love pumpkin bread and I have tried dozens of recipes over the years and this one is definitely the best! Thanks!

    • — Roni on November 13, 2018
    • Reply
  • I’m not great in the kitchen ; I don’t have a well-stocked kitchen when it comes to spices and equipment. So, for those of you out there, for example, who don’t have a mixer, or don’t want to buy cloves: I’m with you and YES you should make this recipe.

    Changed a few things purely based on what I didn’t have/didn’t want to pay for 😉

    – subbed salted butter for unsalted
    – subbed brown sugar
    – subbed allspice for cloves
    – creamed sugar and butter by hand–it was super easy
    – stuck butter in microwave for like…20 seconds–again super easy
    – halved the sugar
    – made one loaf

    This is the best pumpkin bread I have ever had. Thank you for sharing something so yummy and easy to make!

    • — Sam on November 13, 2018
    • Reply
  • What a fabulous recipe. The aroma from the oven was tantalizing. We doubled the receipe first time out and are so glad we did. For fun we sprinkled in mini chocolate chips in two of the pans. Wow! But we enjoy with and without.

    • — Don Braaten on November 12, 2018
    • Reply
  • Good pumpkin bread. It was moist and dense which was exactly what I was looking for. A little too much spice for me with the cloves, next time I would do 1/2 tsp of cloves or less. I also swapped 1 cup of the sugar for brown sugar and added a tsp of vanilla. I only had one large loaf pan so I put it all in and cooked it for 75 minutes at 350. Very good ! It’s not allowing me to give stars but I would give it 4 stars.

    • — Gabby D on November 11, 2018
    • Reply
  • Absolutely delicious. My husband almost finished a whole loaf himself and kept saying how good it was. I made this with 1 3/4 cup pumpkin puree, that I made from scratch. I was running low on white sugar so I used 1 cup white and 1 cup brown sugar. Amazing recipe, thanks for sharing, I will be making this again soon.

    • — Andi on November 11, 2018
    • Reply
  • Made this recipe, just halved it because it’s just me and I WILL eat both loafs in time if they’re just there lol. Absolutely perfect recipe! Love the history and story behind it too! Also Your website is stunning…Thanks so much for sharing!!

    • — Haleigh on November 11, 2018
    • Reply
  • This pumpkin bread is AMAZING. I made it with some adjustments—GF and at high altitude. I made most of the traditional adjustments for high altitude (reducing baking powder, reducing sugar and increasing oven temp by 25 degrees) and just substituted a GF baking flour (King Arthur Measure for Measure) and this turned out beautifully. I made two loaves and both of them were gone in a couple of days. Thank you so much for this recipe—it rocks!

    • — Emily on November 10, 2018
    • Reply
  • I followed the receipe exactly and it took forever to cook and still was not cooked instead you could see the pumpkin purée when I cut it.
    Never had this happen in baking so i tried it again, same thing mushy and not cooked. I divided it in two metal pans cooked for over 90 minutes still the same. Not sure why??

    • — Liz on November 8, 2018
    • Reply
    • Hi Liz, I’m so sorry to hear you had a problem with this (twice)! This recipe is usually pretty predictable- did you use two 8 x 4-inch loaf pans?

      • — Jenn on November 9, 2018
      • Reply
  • This bread is perfect! The spice-to-pumpkin ratio is great (I suggest grinding the spices fresh, it adds to the flavor). It works well with canned or fresh pumpkin, and it comes out dense and very moist. My only critique is that I didn’t seem to have enough batter for two loaf pans–I made one loaf and 6 muffins.

    This is a new family favorite, thank you for sharing!!

    • — M on November 7, 2018
    • Reply
  • I cut the recipe in half since I only have 1 loaf pan. Made it exactly as written otherwise. I found that my bread didn’t rise as much as the bread in the picture. It’s not flat, but definitely could’ve rose a little more. Could it be because it’s really rainy and muggy here today…and I have a window in a nearby room open? I have a gas oven with a hanging thermometer so I can get the baking temp right (oven not calibrated properly). This was a tad too sweet for me. Overall, I like it and I’m glad it doesn’t have 1/2c of oil like some other recipes suggest.

    • — MeowBoops on November 6, 2018
    • Reply
    • Hi, This bread is more like a cake and doesn’t rise a ton. That said, if your kitchen was really humid, that may have had a minor impact.

      • — Jenn on November 7, 2018
      • Reply
  • I made this for the folks at work and they’re head over heels for it! Thanks for sharing!

    • — Kali on November 6, 2018
    • Reply
  • I made this recipe today but used 3 tsp pumpkin pie spice and 1 tsp cinnamon instead of the individual spices. It was amazing. I will be making this again very soon since I know it won’t last long!

    • — Mary R on November 5, 2018
    • Reply
  • MMM this is some of the best pumpkin bread I have had ever. I did cut the amount of cloves by half and added vanilla extract, had to use a different pan size—otherwise stayed true to the recipe. So delicious moist and pumpkin-y. Even better the next day!

    • — Rachel on November 5, 2018
    • Reply
  • Best pumpkin bread ever!!

    • — Elizabeth on November 5, 2018
    • Reply
  • Hi Jen,
    My daughter and I saw you at Politics and Prose and just love your new book! I was wondering if you could suggest a substitution for the eggs in this recipe as I would like to make it for my grandson who has an egg allergy.
    Thanks!
    Laurie

    • — Laurie Reed on November 4, 2018
    • Reply
    • Thanks for coming out to support me at Politics and Prose, Laurie! 🙂 A number of my readers that avoid eggs have mentioned that they use flax eggs when baking. I would assume many baking recipes would also work with some kind of egg substitute. Hope that helps!

      • — Jenn on November 6, 2018
      • Reply
    • Use chia seeds in water 1 TBSP chia in 3TBsp water = 1 egg let chia sit for 15 min….

      • — Al Bart on November 14, 2018
      • Reply
  • Could I pour all the batter into a 4” tall bundt pan? How would I adjust the time/temp? I only have one loaf pan at the moment.

    • — Allison on November 4, 2018
    • Reply
    • Hi Allison, I’d actually suggest the Glazed Pumpkin Pound Cake (from my cookbook) if you’d like to use a bundt pan. Hope you enjoy if you make it! 🙂

      • — Jenn on November 6, 2018
      • Reply
  • This recipie is better with added walnuts and raisins. Also I use fresh pumpkin that I roasted in the oven. So much better. Thank you for the base.

    • — Lisa M Gendron on November 4, 2018
    • Reply
  • I made this Pumpkin Bread last year and then made it again a few days ago. I had a friend that suggested I put a Streusel Topping on the bread. I did and it was wonderful. I also changed the cooking temperature to 350 degrees since that is the temperature that I cook my Banana Bread. I added 1 tsp. of vanilla and use pumpkin pie spice. This is a wonderful Pumpkin Bread recipe. Everyone that has tried it loves the bread.
    It would not let me give it any stars.

    • — Dorothy Curry on November 3, 2018
    • Reply
  • Simple and delicious! Very moist! Will make again ..

    • — Irene M. on November 2, 2018
    • Reply
  • I have made this pumpkin bread 4 times now, don’t need to change a single thing on this recipe. It’s so moist and the flavor is perfect. It’s a hit every time. I’ve had people asking for the recipe because they love it so much. I just made another batch last night to send to my Dad in another State, but had to made us one too so my family wouldn’t come home to the house smelling like wonderful pumpkin bread, but none for us. I will save and make this recipe for many years to come. Thank you for sharing this wonderful creation.

    • — Leanne on November 2, 2018
    • Reply
  • This bread was great! And since it’s after Halloween I had made my own pumpkin puree out of the jack-o-lantern it turned out great!

    • — Zoe ^.^ on November 1, 2018
    • Reply
  • With all of the great reviews, I had to give this a try. The last recipe I tried made it with oil and sugar. Butter makes the batter better though, right? So I wanted to make this a bundt “cake” instead of a loaf of “bread”. I used 1 cup granulated sugar and 1 cup brown sugar, I left out the salt, added 1 tsp vanilla and 3 eggs instead of 2. I generously greased the bundt pan with Pam Bakers and baked for exactly 1 hour at 350 degrees F. Wait about 5-10 minutes to cool before removing from the pan and it easily comes out perfectly. Once completely cooled, I dust with powdered sugar and store in a container in the refrigerator. Thank you for sharing this gem of a recipe!!! It tastes wonderful!!!

    • — Sheri Kibbe on November 1, 2018
    • Reply
    • I really like your idea & am wondering if this might work using gluten free flour. We have a dtr who would appreciate it. Thx much.

      • — Connie on November 12, 2018
      • Reply
      • I made this for a group of friends, one of whom can’t take gluten. I used gluten free flour and it worked fine. Delicious bread.

        Carmen

        • — Carmen Regalado on November 17, 2018
        • Reply
  • I love Pumpkin bread and this is the Best Pumpkin bread I have ever tasted!

    • — nanceeq on October 31, 2018
    • Reply
  • Gluten Free Winner!

    Just made this with gluten-free flour mix…ABSOLUTELY FABULOUS! I recommend baking for the full 75 mins. So totally happy to try a recipe and not have to change a thing! Every crumb is DELICIOUS!

    Big Baking Hugs!
    Nicole

    • — Nicole D. on October 31, 2018
    • Reply
  • Have never made pumpkin bread before but my teenage son loves it when my mother in law makes it. Followed the recipe except I melted the butter in microwave as it wasn’t softened enough, and as suggested by others– I used 1/2 the amount of cloves and added a tsp of ground ginger. I used the size pans recommended and these loaves came out amazing. Five stars.

    • — Laura K on October 31, 2018
    • Reply
  • This is a really simple and amazing recipe, thank you! I followed everything except for the sugar – I had only about 1 cup left in my pantry, instead of the 2 cups recommended. The pumpkin breads came out wonderfully moist, with a perfect thin crust and a light, flavorful texture. They are some of the best I’ve ever had.

    • — Sophia on October 30, 2018
    • Reply
  • If I only have one pan, is it recommend to half this recipe?

    • — Kelly A. on October 30, 2018
    • Reply
    • Hi Kelly, If it’s an 8×4-in pan, definitely halve the recipe.

      • — Jenn on October 30, 2018
      • Reply
  • What if I don’t have baking powder?

    • — Sabrina on October 30, 2018
    • Reply
    • Hi Sabrina, you really need baking powder for this recipe – sorry!

      • — Jenn on October 30, 2018
      • Reply
    • You can make your own baking powder by mixing 1 tsp. Baking soda with 2 tsp. Cream of tartar. Just up the amounts depending on how much baking powder you need! Enjoy!

      • — Tina on November 5, 2018
      • Reply
  • Does this recipe need any adjustments for high altitude baking?

    • — Shannon on October 30, 2018
    • Reply
    • Hi Shannon, I don’t have any experience with high altitude baking, but these tips help. Hope you enjoy the bread!

      • — Jenn on October 30, 2018
      • Reply
  • I choose this recipe because it called for only 2 eggs instead of 4 like the others I saw. It is very good! Thank you for sharing.

    • — Michael Faeth on October 29, 2018
    • Reply
  • Hi, all my loaf pans measure 9×6. Should I just put the batter in one pan? I’m afraid if I use 2 pans the loaf might not be high enough?

    • — Corrina Lynn on October 29, 2018
    • Reply
    • Hi Corrina, I wouldn’t recommend using one loaf pan. Instead, I’d increase the recipe by 1.5 and bake it in two pans. Hope you enjoy!

      • — Jenn on October 30, 2018
      • Reply
  • Had a hankering for some pumpkin bread, so I went browsing the web for a good recipe. I came across this one and figured it was simple enough. Followed the recipe as stated, except I did not have cloves so I substituted ground ginger. I also added chocolate chunks and finished with a maple glaze. Also cooked it in a bundt pan instead of the two loafs, and Let me just say that this was one of the beat bread recipes I have ever had. I honestly wish I could use this base for other quick breads as it was that easy. I do cook professionally, but only bake occasionally and I had no issues making this. The bread was moist, almost cake consistency. The exterior was nice and crunchy, and the color was beautiful. I cooked it at 325 for 67 min and it was just beautiful. My mother cant stop talking about it, and I am no doubt making this for thanksgiving.

    • — Katherine on October 29, 2018
    • Reply
  • Excellent! Very moist and delicious and will make this again.

    • — Irene M. on October 29, 2018
    • Reply
  • This bread does not take long at all, it delicious, moist, and is really pretty. I love it.

    • — Mia Chesbrough on October 29, 2018
    • Reply
  • How long would you bake those small heavy paper loaf pans?

    • — Caryn on October 28, 2018
    • Reply
    • Hi Caryn, I’d start checking them at 35 – 40 minutes. I’ve never baked bread in paper loaf pans; I don’t think it should have any impact on the baking time, but keep a close eye on them.

      • — Jenn on October 30, 2018
      • Reply
  • Great recipe! I halved the cloves and added 1 teaspoon of ginger as well. Delicious! Next time I’d like to decrease the sugar a little—maybe 1/2 a cup less—but I’m wondering if this will affect the texture or the crunchy crust?

    • — Margaret on October 28, 2018
    • Reply
    • Hi Margaret, I think you could decrease the sugar by 1/2 cup but I wouldn’t reduce it any more than that. Please LMK how it turns out. 🙂

      • — Jenn on October 28, 2018
      • Reply
      • Wound up making this again with 1 3/4 C sugar and the texture was unaffected—still delicious and moist with a crunchy crust on top. A touch less sugar is just my preference. This recipe is amazing!

        • — Margaret on November 15, 2018
        • Reply
  • This is a wonderful pumpkin bread recipe! I cut the sugar back to 1 1/2 c, added 1/2 tsp. of ginger, 1 cup of chopped walnuts and a few handfuls of golden raisins. Perfectly moist and delicous

    • — Mary Kate on October 28, 2018
    • Reply
  • Thank you for sharing this recipe, it was so moist that was gone quickly… I
    I loved it

    • — Lily V.M on October 28, 2018
    • Reply
  • I have followed this recipe, had to bake longer than suggested, toothpick came out clean, bread did not fall apart when I took it out. However, after it cooled down and I cut it, it looked like clay and was mushy. Very unpleasant! What a weird recipe!

    • — Tanya on October 27, 2018
    • Reply
  • This recipe is so good! I made two loaves and they turned out perfect and so moist.

    Tweaks –
    I put pecans on top of my second loaf and I will be doing that from now on because their crunch compliments the bread’s moistness perfectly!
    I glazed both of my loaves.
    I also added 1 TSP McCormick pumpkin spice.
    Next time I will half the cloves and try adding some ginger powder.

    Question to Jenn, how to store the bread (fridge? room temperature? wrapped?) and how long will it stay fresh like that?

    Thank you for this awesome recipe. xx

    • — Akshata on October 27, 2018
    • Reply
    • Glad you enjoyed the loaves, Akshata! I store this bread loosely wrapped in foil on the countertop — it keeps well for 3 to 4 days.

      • — Jenn on October 28, 2018
      • Reply
  • Outstanding basic old fashioned pumpkin bread! Love it.

    • — Grace on October 27, 2018
    • Reply
  • Fabulous every time!!

    • — Jann Merrill on October 27, 2018
    • Reply
  • This recipe is very similar to one I had but lost. I made it today and followed the recipe to a T but the loaves didn’t rise. Does anyone know why? My other similar recipe also came out great.

    • — Deborah on October 27, 2018
    • Reply
    • Hi Deborah, This bread is more like a cake so it doesn’t rise very much.

      • — Jenn on October 29, 2018
      • Reply
  • Best pumpkin bread ever! We make it every year now!

    • — Maddie Rice on October 27, 2018
    • Reply
  • Another 5 star review? YEP

    • — Devin on October 27, 2018
    • Reply
  • Your recipes are the best out there and every recipe I try, turns out so successful. I tried this one yesterday and turned out Licious! Everybody loved it. Thank you Jenn!

    • — Poochie on October 26, 2018
    • Reply
  • This is the most delicious pumpkin bread I’ve ever tasted! The right combo of spice and sweetness-I had to freeze the second one in order to hide from husband’s late eve snacking.
    I love all your recipes! E in Miami

    • — Elena Schwartz on October 25, 2018
    • Reply
  • This pumpkin bread is excellent. It is very moist and delicious . Truly wonderful! I recommend that you try this recipe if your looking for a keeper.
    Sincerely Pam Ches

    • — Pam Ces on October 24, 2018
    • Reply
  • This is by far the easiest and best tasting pumpkin bread I have ever made, and I’ve made a lot of pumpkin bread in my day. I can’t stop eating it! **drops crumbs on keyboard**

    • — Nancy on October 24, 2018
    • Reply
    • 🙂

      • — Jenn on October 25, 2018
      • Reply
  • How many muffins will this recipe make?

    • — booboo on October 24, 2018
    • Reply
    • Hi Booboo, depending upon how high you fill the muffin cups, I estimate this would make 12 to 18 muffins.

      • — Jenn on October 25, 2018
      • Reply
  • We made two loaves today. This is the best pumpkin bread recipe I’ve used

    • — Heather on October 24, 2018
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  • So good! So moist!

    • — Bob Filipowich on October 23, 2018
    • Reply
  • I replaced the spices with 2 tsp of pumpkin spice, 1/2 tsp of cinnamon and 1/2 tsp of nutmeg, also added chocolate chips. Came out perfect

    • — Dayna on October 22, 2018
    • Reply
  • Sooo…is it ok if we’ve made this bread three times in the last two weeks?? I mean we plan on sharing with our neighbors, but hasn’t happened so far. “It’s like a drug,” my husband said after finishing his third piece. Giving this five stars from our family.

    • — Brenda on October 22, 2018
    • Reply
  • I just made this pumpkin bread for the first time last night, and it is fantastic! Moist and delicious, and the spices are perfect. I added raisins and, as I am a vegan, I used a flax egg rather than the regular egg and used vegan margarine. I will definitely make it again. Thank you for this wonderful recipe!

    • — Karen MacDonald on October 22, 2018
    • Reply
  • This bread is excellent, however, clove is overpowering. Next time will cut to 1/2.

    • — Deb on October 22, 2018
    • Reply
  • I absolutely loved this recipe! Many of my friends really enjoyed the finished product! <3

    • — Kristina Jin on October 21, 2018
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  • I made a few adjustments to make it more healthy 1/2 the sugar and added a little honey. I also halved the butter and used applesauce for the rest. I was very pleasantly surprised that even with these changes it turned out amazing. Every one loved it and it disappeared instantly.

    • — Tisha on October 21, 2018
    • Reply
  • Oops!!! Problem solved! Didn’t check the size of the can of Libby’s! Used DOUBLE the size of pumpkin. Sorry, and tomorrow is another day!!

    • — Bob on October 21, 2018
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  • I used foil 4×8 aluminum foil pans and ended up with loaves that were “mushy” and can’t figure out why! I’m thinking perhaps it’s the pans, ‘cause I followed the rest of the recipe, and in fact double checked to be sure I did. Bread was tasty enough but I would rather end up with the consistency of bread. I baked them for over 75 minutes too. Can you enlighten me on what I might do to solve my problem? Thank you.

    • — Bob on October 21, 2018
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  • Made these today for a breakfast meeting…instead of doing a full loaf, I made ‘breadlettes’, using a ‘brownie pan’ so that I don’t have to cut the bread in the morning. I had a little batter left over, so I mixed in some dried cranberries and voila, a great dessert. Definitely a keeper recipe for me ~ thanks so much!

    • — Kate C on October 21, 2018
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  • Delicious! Whole family loves this in loaf or muffin form!

    • — Beau R on October 21, 2018
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  • I made this yesterday and it’s amazing! Next time I will decrease the amount of sugar though. Since the weather is cold already, I left the baked bread in the kitchen and it made the whole apartment smell so good. I guess that’s why I had a really good sleep last night 😀thanks jenn for sharing this recipe.

    • — Celeste on October 21, 2018
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  • Good Morning, Are you able to make this recipe with fresh pumpkin rather than canned as Im making pumpkins with the kids today and want to make some bread from them. Thanks so much Rachel 😀

    • — RACHEL on October 21, 2018
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    • Sure, Rachel – just make sure to drain it of excess water so that the consistency is similar to that of canned pumpkin.

      • — Jenn on October 21, 2018
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  • I made this delicious pumpkin bread for our family reunion today. It was moist and spicy. Couldn’t have been better.

    • — Kelli Cook on October 20, 2018
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  • This is a delicious pumpkin bread – not overpowering. I added chopped pecans to the batter and on top of the bread. This recipe made 5 mini-loaves for me. Perfect gifts!

    • — Jami on October 20, 2018
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    • I wanted to do that also. How long did you bake the mini loaves?

      • — Angela on October 22, 2018
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  • This is my favorite pumpkin bread! The only thing I did different was to add chopped pecans.

    • — Amy on October 18, 2018
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  • Excellent every time.

    • — Elizabeth Dunlop on October 18, 2018
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  • Absolutely a five star recipe. I have made this twice in two weeks. The first time I added dark chocolate chips, the second I finished with a maple syrup glaze.

    To die for!

    • — Jennifer Gosselin on October 17, 2018
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  • Can’t wait to try this recipe with my preschool class! Quick question, do you think I could substitute 3 tsp. pumpkin pie spice for the cloves, cinnamon, and nutmeg?

    • — Lori on October 17, 2018
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    • Yes, Lori, that will work. Hope the kids enjoy it! 🙂

      • — Jenn on October 17, 2018
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  • Make this following the recipe and added some raisins and dried cranberries. It was Soo tasty.
    Loved it, thank you!

    • — Lin on October 17, 2018
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  • I made this bread, but omitting the cloves and adding a half a teaspoon of cardamon, as well as half a teaspoon of vanilla extract and it came out amazing, very sweet and dense, great flavor, perfect with black coffee. I also baked in the 325 degree oven as stated but it only took my loaves about 55 minutes in a glass pans.

    • — SNGR on October 16, 2018
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  • Great recipe!
    When baked in a metal pan, my loaf took about 55 minutes.
    In a glass pan, it took 60 minutes.

    • — Irene Williams on October 15, 2018
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  • I’m making this bread again it so was good! My kids loved it and said this was the best they have ever tasted. I have made other recipes on your site and they also were outstanding.
    Thanks I will be following you.
    Single Mom

    • — Jen on October 15, 2018
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  • This was the worst pumpkin bread I have ever made, is there something missing in this recipe? I have made a ton of pumpkin bread and was so excited about this one but it was terrible I don’t even think the squirrels will eat it.

    • — Kari on October 15, 2018
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  • Turned out terrific. I had a larger loaf pan and baked 350 for 75 minutes and added walnuts. I will make this again for sure. Thank you Jen for a great fall receipe.

    • — Tasha Fine on October 15, 2018
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  • For me, this recipe called for way too much cloves. I can’t taste anything but the cloves in it. Next time I will use a different recipe.

    • — Tessa on October 15, 2018
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    • I deleted the cloves and it was delish. The rest of the recipe is worth keeping. Consider that many people had success with it so may want to review the ingredients again and like Bob, make sure you use the right can size.

      • — Gwanma on November 17, 2018
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  • This recipe was awful. Came out way underdone and tastes like pure clove.

    • — Don on October 14, 2018
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  • I followed recipe exactly,was really pleased with color, moistness and taste! It took 75 minutes of baking.

    • — Barbara May on October 14, 2018
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  • I am a huge fan of this website and have enjoyed many recipes. But I have to say I am stunned at the amount of sugar in this recipe. I reduced the sugar by 33% and I still found it way too sweet.

    • — Elaine on October 14, 2018
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    • I agree. I knew it was too much sugar so I reduced by 1/4 cup. I will make it again but I will only use 1/2-1 cup of sugar. Tastes like candy not pumpkin bread.

      • — Shelley on November 5, 2018
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  • Hi Jenn, I made these using beet sugar instead of regular sugar and they came out fantastic. My son is Type1 diabetic and beet sugar measures/bakes & TASTES like regular sugar but does not cause his glucose to spike (yeah!). Question: to make this recipe gluten free, could I just switch out the regular all purpose flour for all purpose Rice flour?

    • — Pat on October 14, 2018
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    • So glad your son was able to enjoy it, Pat! I haven’t tried converting this recipe to gluten-free but other readers have had success using a gluten-free flour blend.

      • — Jenn on October 15, 2018
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      • Make yesterday with almond flour blend for a GF friend. Never quite baked thoroughly but flavor amazing. Luckily I can try original for my family this afternoon.

        • — Melissa on October 17, 2018
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        • I just made it with gluten-free flour, cup4cup brand from Whole Foods. Tasted good to me!

          • — Laura on November 7, 2018
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  • This recipe is absolutely amazing! I used 9×5 loaf pans and cooked 55 minutes at 350°. I will definitely be making this again!

    • — Autumn Scott on October 14, 2018
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  • Best baking recipe I’ve come across. Turns out incredible every time.

    • — Nharris on October 14, 2018
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  • I tried the recipe but mine did not rise quite like yours. In addition, the batter was very liquidy, not as thick as yours. I did not have store bought puree so just made my own. I am not sure what may have caused mine to turn out flat though. I used the same baking powder and baking soda earlier in the day to make banana bread and they rose well

    • — Lucrecia on October 14, 2018
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    • Hi Lucrecia, This bread is more like a cake so it doesn’t rise very much. That said, you mentioned that you made your own pumpkin puree. Did you squeeze all the extra liquid out of it before incorporating it into the batter? If the pumpkin is still liquidy, it will definitely make the batter too thin and the bread too moist.

      • — Jenn on October 16, 2018
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  • So easy to put together and makes the house smell amazing! I love these heritage type recipes. People did not have time/money to waste ingredients back then so you know the recipe is going to be good 🙂

    • — JelBakes on October 14, 2018
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  • Tried to make this one work several times but it’s just not a winner for me. Your results may vary! All of my loaves had a dark stripe of gooey, underbaked batter near the bottom, even after baking 15+ minutes over the recommended time (and by then I started getting an unpleasantly chewy crust on the outside). I also found the flavors rather bland…very sweet and dense, but no real kick of pumpkin or spice.

    • — Leslie on October 14, 2018
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  • I had one larger loaf pan so ended up putting all batter into it. It baked nicely. I baked at 360 for about 75 minutes. I also used only one cup of sugar. It came out perfect. Thanks, Jenn!

    • — Olga on October 13, 2018
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  • I am so bemused about the baking at 325. I don’t have a new oven, I always bake at 350 and bake many banana bread, zucchini and pumpkin breads – many!! This time I thought I’d try this recipe since there are almost 1500 positive reviews. The ingredients and steps are simple. I was precise. But how on earth are people baking at 325! I had these darn things in the oven almost 3 hours at 325 and it never got cooked in the middle – total disappointment.

    • — Tanya Reid on October 11, 2018
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    • I baked for 60 minutes. Probably could have left in 5 more minutes. Mine were fine.

      • — Mickey on October 12, 2018
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  • This recipe is fantastic. I cut the sugar in half.

    • — Brandi on October 10, 2018
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  • This pumpkin bread is amazing!!! Only thing I would change is to add chopped pecans to the batter.

    • — Stephanie Klepacki on October 10, 2018
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    • I had a recipe for pumpkin bread that used oil and I just did not want to use that. Butter is so much better!!!

      I did add pecans, a handful of dried cranberries, and about a tsp of vanilla. Next time I will bake at 350. 325 was no fun as it took longer than 75 mins but results were VERY good. Will try less sugar next time mainly because I don’t need it, not because I didn’t like the sweetness level. I did use cane sugar and the flavor was off the charts good.

      • — JoJo on October 14, 2018
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  • This tasted like a eating a spoon full of suger. I’m so bummed that I wasted fresh pumpkin puree on this mess of a recipe.

    • — Liz on October 10, 2018
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    • Try being a bit more civil…Eat the sugar you can use the sweet.
      What the world needs now is kindness

      • — Paula on November 4, 2018
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  • I made this recipe and it tasted delicious. However, the loaves stuck to the pan and I lost some of the bottom. I normally don’t experience this. Any suggestions?

    • — Amy on October 10, 2018
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    • Hi Amy, Sorry you had a problem with the bread sticking – Did you thoroughly grease and flour the pan? If so, next time I’d suggest trying a baking spray with flour like this one by Baker’s Joy.

      • — Jenn on October 10, 2018
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  • I need a pumpkin cupcake recipe for an upcoming fall party and was wondering if this recipe might work for cupcakes? If so, could you please provide an estimate for an appropriate baking temperature and amount of time? Thank you!

    • — Cathy Jow on October 10, 2018
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    • Hi Cathy, If you want to make cupcakes, I’d suggest this recipe. Because they have a streusel topping, the muffins themselves contain less sugar (which would be good if you will be icing them). You can skip the streusel and ice them instead. The recipe makes 12 muffins, but I’d put less batter in each well and make a total of 18. Hope that helps!

      • — Jenn on October 10, 2018
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      • Perfect! Thank you so much!

        • — Cathy Jow on October 11, 2018
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  • I made this yesterday and I am so proud to say that it came out perfectly! I totally forgot to read the beginning of the instructions so I set my oven to 350 on accident and baked for 65 minutes. I also used fresh pumpkin that was very liquidy in the batter, so I ended up gradually adding around a 1/2-3/4 cup of flour to the batter. I also used about a cup of organic brown sugar and 1/2 of organic honey in place of sugar. I also used one big 8×8 pan instead of the little loaf ones, since it covered the exact same area. In the end, the bread came out extremely nicely. Often I have mess ups with anything I bake, but this recipe was so nice and easy to follow and alter. Thank you so much! I shared the bread with my whole family, even my very picky and healthy eating parents, and they adored it! Thank you so very much once again.

    • — T on October 10, 2018
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  • Great recipe! I halved it to make one pumpkin bread and it came out really well.

    • — Patty on October 9, 2018
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  • I did modify this based upon another person’s review. First of all, I am at my vacation home and found out I do not have a loaf pan! So, I put it in an angel food cake/tube pan. As another person suggested, I cut the sugar to 1 1/2 cups and used 1 stick butter and 1/2 cup applesauce. I added 3/4 chocolate chips and 1 cup chopped walnuts. I sprinkled a few more finely chopped walnuts mixed with brown sugar over the top before baking. Baked at 325 for 1 hour. PERFECTION!

    • — Trina on October 9, 2018
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  • Turned out great! I only have one 2lb loaf pan so made one large loaf, 300F (on fan assist) for 75 minutes, it is really good! I cut 1/4 cup sugar out and glad I did, it was sweet enough, would definitely make it again!

    • — Hannah on October 9, 2018
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  • Fabulous pumpkin bread! I make pumpkin bread often but because your recipes always come out so delicious, I thought I’d give this one a try. Glad I did, but I did make a few changes. As with the zucchini bread recipe (yes, that too was unbelievably good) I struggled with using so much butter. So for both, I cut the butter by 1/4 cup and subbed 4 ounces unsweetened applesauce, still both breads were so moist! Didn’t miss the 1/2 stick of butter at all. I also cut back about 1/4 cup sugar because I just don’t like things too sweet. I tweaked the spices because some people really don’t care for nutmeg and/or cloves. Used 1/4 tsp each of nutmeg and cloves and upped the cinnamon to 1 & 1/2 tsp. Also added 1/4 cup raisins (which also helped with using less sugar). Everyone who has tried it has said best pumpkin bread they ever had.
    Thanks,
    Vivian

    • — Vivian on October 9, 2018
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  • I add a few chocolate chips. Love this recipe!

    • — Rebeka on October 9, 2018
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  • Just made pumpkin bread last week. So moist and delicious.
    I did add raisins and think next time I make it I will add some walnuts. Yum.

    • — Benna on October 8, 2018
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  • Made this today. So incredibly moist and delicious! So easy to make! Followed the recipe exactly as written! Came out perfect!

    • — Carmen Dean on October 8, 2018
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  • This is in my top 5 favorite recipes, any course. I cook a lot but I am not a 5-Star home chef. I can mess up anything, but the recipe has never failed me! I’ve made it as a snack for my 4 (always) hungry teenagers, I’ve taken it to a friend’s house after a long day of baseball, I’ve used the batter and made muffins for the kids to grab for breakfast, and I’ve made it for my husband and I to hide from the kids and nibble on during a day of binge-watching Downton Abbey! I want to share it because I love it, but I kind of want to keep it secret so my friends and family think I’m just THAT good! 😉

    • — Rebecca Walker on October 8, 2018
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  • BEST pumpkin bread recipe on earth. I prepared this as directed. I like my breads slightly on the soft side so I baked for 60 minutes instead of 65-75. Absolutely perfect, I brought it to work and it disappeared in about 1 hour between the 5 of us.

    • — Haley on October 8, 2018
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  • Can I cut the recipe in half and just make one loaf? If so, do I need to adjust cooking temp & time?
    Thanx.

    • — Linda on October 8, 2018
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    • Hi Linda, that would be fine with no adjustments needed. Hope you enjoy!

      • — Jenn on October 9, 2018
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  • I would like to try this but I have leftover pumpkin pie filling, can I use that instead of pumpkin purée?

    • — Beth on October 8, 2018
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    • Hi Beth, I would recommend sticking with the pumpkin puree for this one – sorry!

      • — Jenn on October 9, 2018
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  • I never write reviews but I had to tell you what a hit this recipe is! Made the pumpkin bread for my friends yesterday and everyone raved about it all night—so moist and flavorful. The only change I made was whole wheat flour instead of white and adding a sprinkle of mini chocolate chips on top. I’ll make this bread again and again. Yum!

    • — Jaclyn on October 8, 2018
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  • Hi Jenn,
    I made your GrandMother’s Pumpkin Bread yesterday and it was a hit. So moist and delicious. Thanks so much for the recipe. It’s a keeper. I love your website and make a lot of your recipes. Thanks, Sandy C.

    • — Sandra Cirello on October 8, 2018
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  • What do you think of adding dried cranberries (Craisins)?

    • — Carmen Regalado on October 7, 2018
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    • Sure, Carmen – I think that’d work. Please let me know how it turns out if you try it.

      • — Jenn on October 8, 2018
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  • Awesome bread! Made this today, it was so easy and turned out perfect! I did not have regular plain pumpkin so I subbed it with pumpkin pie filling & it still turned out fantastic! Thanks for the recipe, will be using it in the future for sure 🙂

    • — Elizabeth Lancaster-Khan on October 7, 2018
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  • Can these be frozen?

    • — Karen on October 7, 2018
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    • Definitely – they freeze nicely!

      • — Jenn on October 7, 2018
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  • I made this recipe today and added mini chocolate chips to add a little extra sweetness for my son. I also used a bundt cake pan as some other comments suggested. Everything about the finished product is heavenly. I will definitely be saving this recipe for frequent use in the future. Thank you for sharing this recipe!

    • — Christina on October 7, 2018
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  • It was amazingly moist and delicious. Super easy to make. I used two 9 x 5 inch bread pans and baked for 65 minutes and they worked perfectly.

    • — Rain on October 7, 2018
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  • this recipe is absolutely the best. I used it for guests and they loved it. The next time I made this, I decided to add Pumpkin butter to it (poured half batter in pan, spread the pumpkin butter on top, pour the rest of the batter on top. It received great raves from my friends!
    I tell everyone about your blog because your recipes are easy to follow, the out come is what I hope for and very tasty! thank you for sharing and hope you continue to do so. thanks!

    • — Liz on October 6, 2018
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  • Mine turned out delicious but really flat…followed to a t so not sure what happened? It also only took 45 minutes to bake. Maybe my soda was old. Anyone else have this issue?

    • — Casi on October 6, 2018
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    • Hi Casi, I would check your baking powder and baking soda. I would also check the size of your loaf pans.

      • — Jenn on October 7, 2018
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  • Great Recipe! Made it into muffins for breakfast (baked for shorter time -20-25 min) and it was delicious.

    • — Cheryl Fernndez on October 6, 2018
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    • Great recipe. I substituted pie spice from Penney’s for the spices and it was delicious,.

      • — Robin on October 6, 2018
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  • This pumpkin bread was delicious – rich in flavor and so moist! I wouldn’t change anything about it. So glad I didn’t add chocolate chips so it didn’t distract from any of the pumpkin spice flavor.

    • — Jennifer on October 5, 2018
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  • Best Pumpkin bread!!

    • — Chelsea on October 5, 2018
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  • Great recipe. Added an extra 1/2 tsp cinnamon and used 1 1/2 cups sugar and it was perfect.

    • — Mindy on October 5, 2018
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  • Hello……….I have sometimes had a problem with quick breads being undercooked in the centre. Then one day I decided to cook my banana bread in a lg. round xmas cake pan….you know tho ones with a hole in the middle. I came out perfect. I cut the lg. round bread in half, so you have 2 arc shaped pieces. They slice nicely & look great on a dessert tray. I usually freeze one of the arcs for later. The Ladies at my Rug Hooking club love it. I am going to do you great recipe next…………………………………………………………………………Gloria in Canada

    • — Gloria W. on October 5, 2018
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    • I saw a comment from a lady in Canada who had a rug hooking club. I so wish I could join one also. Love hooked rugs.

      • — Julie on October 6, 2018
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  • After dreaming, planting, and gardening for pumpkins all summer long I ended up with…exactly one small pie pumkin…what to do with my ONLY precious pumpkin? I chose this bread…oh so delicious! The recipe is perfect! Sometimes I add chocolate chips for children, and it makes it waaaay better to use fresh pumpkin, but the recipe itself is wonderful

    • — Julie Burford on October 5, 2018
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  • I made this recipe yesterday, it’s amazing!

    • — Lilly on October 5, 2018
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  • Make your home smell deliciously like fall today, and make this wonderful pumpkin bread! It turns out perfect, and guaranteed your family will love it. I made it exactly as written.

    • — Tina Blitch on October 5, 2018
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  • Just made this loaf…. so flavourful and moist. It’s cooling as we speak. Great recipe!!!

    • — Ash on October 4, 2018
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  • Awesome Pumpkin Bread. So moist and perfectly spiced. My family gobbled it up. Definitely a keeper! Love your recipes!

    • — cat bligh on October 4, 2018
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  • Best pumpkin bread recipe of my life! I like to add pumpkin seeds (pepitas) on top before baking. This is the only recipe I use now to satiate my pumpkin bread cravings.

    • — Ljubica Todorovic on October 4, 2018
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  • I used this to make pumpkin muffins. I followed the recipe exactly and fill each cupcake cup using one ice cream scoop.

    I baked at 325 for 25 minutes and they came out perfectly!

    It make 24 smallish muffins, just rising to the top of the pan, not going over. Just what I wanted!

    • — Jill C on October 4, 2018
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  • Delicious!

    • — Donna on October 4, 2018
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  • I’m not the best baker in the world, but I made this the other day. It was super easy and OMG was it delicious. I took some to work and people who didn’t even like pumpkin loved it!!

    • — Deaven on October 4, 2018
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  • I have made this pumpkin bread several times and it always turns out very good. If you’re into healthier eating, you need to cut back on the sugar at least 1/2 cup. I use only 1 cup for the whole recipe and it’s plenty sweet for me and my family.

    • — Stella on October 4, 2018
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  • My 14 year old daughter doesn’t like any thing with pumpkin in it and she gobbled this up! It was so moist and fluffy! I’m going to be making this for Thanksgiving dessert instead of pumpkin pie!

    • — Christa on October 4, 2018
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  • Classic and fantastic! I add pecans because i like a nutty sweet bread, but i’m sure it would be just as wonderful without them!

    • — Barbara on October 4, 2018
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  • My family loves this pumpkin bread! I do too even though I’m not a big fan of pumpkin. I follow the recipe as is and it is perfect. The last 2 years I have sent a loaf to my daughter in a college care package and she and her friends absolutely love it.

    • — Rae on October 4, 2018
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  • This is an EXCELLENT recipe for pumpkin bread. Very moist and it makes two nice sized loaves.

    • — Gail Wolff on October 4, 2018
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  • I have been making this Pumpkin Bread since 2016. It’s my first recipe that I’ve made from this site and have been making it every since. This bread has great flavor and it very moist. The only think I changed was the sugar. I cut back on the amount. I have also made it with fresh pumpkin and canned and both times the bread was delicious. This recipe it easy to make and the house smells so good when baking.

    • — Marla on October 4, 2018
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    • Hi! I wanted to make this with fresh pumpkin instead of out of a can. How much do you put/how did you use it? Did you just do 1 lb like the recipe says? (I’m a beginner Baker, I’ve only ever made banana bread) Thank you!!

      • — Arianna on October 4, 2018
      • Reply
      • Hi Arianna, You can definitely use fresh pumpkin here; You’ll need roast and puree it. Just make sure after it’s pureed, that you squeeze out any liquid after roasting the pumpkin so the bread is not too moist. Hope you enjoy!

        • — Jenn on October 7, 2018
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  • I made this pumpkin bread last week and a friend said it was the best pumpkin bread she ever had. It was quite delicious. This appears to be the same as the pumpkin cake recipe except that the cake calls for 2 more eggs and less sugar. Is that because of the size of the pan?
    Can I make the two loaves again and just use the frosting recipe for the loaves.

    • — Nina on October 4, 2018
    • Reply
    • Hi Nina, I use more eggs in the cake to give it a lighter, cakier texture — and less sugar because the frosting is quite sweet. You can definitely make the loaves, reducing the sugar by 1/4 cup, and frost with the icing (but I’d half the icing recipe for the loaves).

      • — Jenn on October 4, 2018
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  • I baked the whole recipe in my largest loaf pan lined with parchment at 325. I also added raisins and English walnuts. It baked perfectly, cooled and cut slices. The slices held together.

    • — Lynn on October 4, 2018
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  • I followed recipe exactly as shown – no need to mess with perfection. I brought one loaf to a book club meeting. ( rave reviews) It made two fragrant, delicious dense loaves. I did add some chocolate chips at the end of the otecss for a nice burst of sweetness

    Easy to make – and will make more times this winter

    • — Bev Kutnet on October 4, 2018
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  • Excellent!! I made this Pumpkin Bread last night and took it to a get together. Everyone who ate it said it was delicious & moist. I added a 1/4 cup of chopped pecans but otherwise followed the recipe completely. I baked it for 60min but thought it probably could’ve come out at 55 minutes..but my oven runs a little hotter. I will definitely be making this recipe again!
    Out of all the cooking blogs and websites, I can trust Jenn’s recipes to be spot on! Thank you for another fabulous recipe! I’m asking Santa for your cookbook this Christmas!! 😘

    • — Renée on October 4, 2018
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  • Hi Jenn – Could I use fresh pumpkin puree for this recipe? And if so, any idea how much would be required? I have a bunch in my freezer but it is much more liquid than canned pumpkin.

    • — Andrea on October 4, 2018
    • Reply
    • Yes, Andrea, you can use fresh pumpkin puree here. You’d need 15 ounces. Just make sure to squeeze out any extra liquid after defrosting the puree. If not the bread will be too moist. Enjoy!

      • — Jenn on October 4, 2018
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  • I have made this a few times but was wondering if there is a way to cut down on the sugar to make this a bit more healthy?
    Everyone loves this !!

    • — Maria Morelli on October 4, 2018
    • Reply
    • Hi Maria, Glad you like this! You can cut the sugar back by 1/2 cup without impacting the bread much.

      • — Jenn on October 4, 2018
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  • I THOUGHT I never cared for pumpkin, BUT this pumpkin bread has converted me to pumpkin lover. So moist, delicious and super simple to make. Your website is always my go to, I can always count on finding something on here to make knowing it will be delicious. So now, since I have been converted, I am going to have to try your other pumpkin recipes.

    • — Beatrice on October 4, 2018
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  • My house smells like heaven from this amazing pumpkin bread recipe!! This recipe has become my go to pumpkin bread recipe since discovering your site. Thanks for always making me look like a rock star with my friends and family. Keep those great recipes coming. Thanks so much.

    • — AnnieNJ on October 4, 2018
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  • I’m eager to try this recipe…but first, need to harvest pumpkins my granddaughters and I have grown! Would there be a difference between fresh pumpkin and the canned pumpkin? The recipe looks great to do with kids!
    Secondly, I have a new loaf pan to try…”Copper Chef” ..or maybe it’s red copper. The pan is non-stick and has an insert where you just lift the loaf easily out of the pan…nothing stuck in the corners,,etc,

    • — Nancy Chamberlin on October 4, 2018
    • Reply
    • Hi Nancy, how nice that you’re growing your own pumpkins! You can use fresh pumpkin here; Just make sure to squeeze out any liquid after roasting the pumpkin so the bread is not too moist. Hope you enjoy!

      • — Jenn on October 4, 2018
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  • As always your recipe sounds great! Can I replace the flour with Whole Wheat Pastry Flour? and if so, the same quantity?

    • — Sandy on October 4, 2018
    • Reply
    • Hi Sandy, I’d recommend sticking to all-purpose flour for the most predictable results, but if you’d like to use whole wheat pastry flour, I’d suggest starting out by replacing half a cup of the all-purpose flour with an equivalent amount of whole wheat. If you like the texture of that, next time you can up the ratio of whole wheat a bit. I’d love to hear how it turns out!

      • — Jenn on October 4, 2018
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  • Awesome recipe. Great flavor and texture and I love that it comes from a vintage recipe. Grandma’s recipes are always best. These loaves just look, smell, and taste like fall.

    • — Wanda Jewett on October 4, 2018
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  • I make this every Fall. It defines the season for me including Halloween and Thanksgiving but It tastes wonderful anytime. It is easy, always comes out well with no changes and its wonderful to know that there is another loaf in the freezer. It doesn’t last very long because I bring it to my book club and my family always wants some. I am retired with no children at home but I have shared the recipe with one daughter who lives in Tokyo and my grandson loves it. My daughter makes it for cake sales to support her son’s school and it goes very quickly. Thanks you for this and all the other recipes I have used. This is my favorite blog and my go to when I can’t figure out what to cook for dinner after almost 50 years of marriage!!

    • — Mayda Podell on October 4, 2018
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  • The best! So flavourful and moist. A new favourite hands down!

    • — Karen on October 4, 2018
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  • Very easy recipe that turns out great, I love that it makes two loaves at a time. I have tried several pumpkin bread recipes and this is the best. I am looking forward to trying the pumpkin cake recipe I saw in today’s posting as a variation of this.

    • — Michele R on October 4, 2018
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  • Made this and it was awesome. Made in small loaf pans and gave as gifts. Everyone asked for the recipe. Nicely moist and flavorful! No changes necessary.
    It is now my go to pumpkin bread recipe
    Thank you for sharing this

    • — Gloria Walendzik on October 4, 2018
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  • I made this pumpkin bread 3 times in the past week and everyone loved it. My daughter who can be a tough critic said it was the best thing she ever tasted. This is a keeper.

    • — Michael Girard on October 2, 2018
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  • My kids and I made this. It was delicious and so worth baking! Thanks for the recipe.

    • — Emily on October 1, 2018
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  • Hi, I just made this and it tastes amazing! I cut back the sugar to 1 1/4 c. and it was still plenty sweet. It didn’t rise much and I’m wondering if cutting back on sugar was the reason. Regardless, I plan to make it again and again!

    • — Kate on October 1, 2018
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  • Hi there, the last time I made pumpkin bread, I used pumpkin pie spice… can I add that to this recipe or would it be too many spices? If so, how much? Thanks!

    • — Noura on September 30, 2018
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    • Hi Noura, You can use pumpkin pie spice in place of the spices, if you like, but it’s really nicely balanced with the cinnamon, cloves, and nutmeg as is.

      • — Jenn on October 1, 2018
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  • Turned out amazing! My mother-in-law is requesting I make these into muffin for her church next week!

    • — L on September 30, 2018
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  • Mine turned out moist and delicious. Thanks for the recipe!

    • — Erica on September 29, 2018
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  • I love this recipe! It is moist and the batter smells divine even before it is baked. I split the sugar and used 1 cup granulated sugar and 1 cup brown sugar. I also used 2 cups fresh homegrown pumpkin puree instead of canned pumpkin. When I made it the second time, I used cupcake wrappers and made 20 muffins.

    • — Linda Warner on September 29, 2018
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  • My go-to recipe for pumpkin bread. I baked a fresh loaf this morning and it turned out perfectly! Thank you!🍂🍂🍂

    • — Erika Picard on September 29, 2018
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  • Both my loaves unfortunately split horizontally as I was trying to get them out of the pans – I started with those gold nonstick Williams-Sonoma pans, buttered and floured them. Could not find baking spray at my store. Oh well. Might try some parchment next time. The taste was perfect.

    • — Callie on September 28, 2018
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  • I have tried this recipe so many times! It is such a good bake!!

    • — Heidi on September 28, 2018
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  • Hi Jenn,
    My family likes chocolate and I want to add chocolate chips. Do I need to make any adjustments to the recipe and how much would you suggest I use?

    • — Karen on September 28, 2018
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    • No adjustments necessary, Karen – I think 1 cup sounds about right. Enjoy!

      • — Jenn on September 28, 2018
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  • I’m very inexperienced with baking, all I’ve ever made is 2 cakes that came out dry and lackluster. However, I was able to make this bread and have it come out to absolute perfection. It’s very moist and tastes exactly like bakery made pumpkin bread (maybe even better). Instructions are clear and easy to follow. Beyond satisfied.

    • — Sean M on September 28, 2018
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  • This recipe is easy to make and turns out great every time. It’s a big hit come fall!

    • — Marisa on September 27, 2018
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  • Is this suitable for shipping? How long does it stay fresh? Thanks!

    • — Pamela on September 27, 2018
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    • Hi Pamela, It keeps well for several days so it should be fine. Hope the recipient enjoys it! 🙂

      • — Jenn on September 28, 2018
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  • LOVED this recipe! My boyfriend even said it was better than his mom’s… and that NEVER happens! 🙂 Both him and his son can’t get enough of it.

    • — Nathalie on September 27, 2018
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  • Made this pumpkin bread and it was so delicious! But when I tried to cut it fell apart. What am I doing wrong? Thank you!

    • — Dani on September 27, 2018
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    • Hi Dani, Did you allow it to cool completely? It’s quite tender when warm.

      • — Jenn on September 27, 2018
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  • I am grandma…west island..my old recipe called for oil…I will try yours…my old recipe was delicious…just moved..hope I can still find it…should be available…most of the ladies 50 years ago used the same recipe..thanks..love your recipes..and welcome to ‘memories from our age!!! Crystal

    • — crystal on September 27, 2018
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    • Hope you enjoy it, Crystal! 🙂

      • — Jenn on September 27, 2018
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    • Crystal, this is probably your old recipe—just to compare to this one:
      3 c. flour 1-16 oz. can puréed pumpkin
      2 c. sugar 2/3 c. salad oil
      2 t. baking soda 3 eggs, slightly beaten
      1 t. cloves
      1 t. cinnamon
      1 t. nutmeg
      1 t. salt
      ½ t. baking powder

      Preheat oven to 350o F. and line muffin tin with paper muffin cups, or grease muffin tins.
      Combine dry ingredients, then add to wet ingredients.
      Bake for about 20 min, then cool on rack.

      • — Barbara on October 2, 2018
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  • I have one each glass and one dark metal loaf pan. Can I bake the two at the same time and, if so, what adjustments should I make in temperature and baking time?

    • — Pat on September 27, 2018
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    • Yes, you can use both at the same time with no adjustments to temperature. The one in the glass pan may be done a tiny bit earlier than the one in the metal, so just keep a close eye on them. Hope you enjoy!

      • — Jenn on September 27, 2018
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  • We like raisins in our pumpkin bread. How much would you recommend to add to the batter.

    • — Rob on September 27, 2018
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    • Hi Rob, I’d suggest about 1/4 cup give or take. Hope you enjoy!

      • — Jenn on September 27, 2018
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  • Would you suggest using glass or metal pans, & which typically need more time in the oven? TIA!

    • — Beth on September 26, 2018
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    • Hi Beth, either would be fine here; If you use glass, they may bake just a tiny bit faster, so just keep an eye on them. Enjoy!

      • — Jenn on September 27, 2018
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  • This is the first recipe I tried of yours…last fall. Everyone loves it.
    I have since tried several of your recipes and have never been disappointed!
    Can I freeze this bread with good results?

    Thanks!

    • — Sharon on September 26, 2018
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    • So glad you’re enjoying the recipes, Sharon! Yes, this bread freezes nicely. 🙂

      • — Jenn on September 27, 2018
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  • Truly amazing!

    • — JJ on September 26, 2018
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  • Made this for family and everyone from my 2 1/2 year old granddaughter to my 88 year old Mom raved about it! It was a hit!

    • — Laura Wolfberg on September 26, 2018
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  • OH. MY. GOSH. This is hands down the BEST recipe for pumpkin bread I’ve ever used! Moist, dense, and delish! AMAZING!

    • — Beth on September 25, 2018
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  • Love love love this bread/muffins! Question for you. See the bread is baked at 325 and the muffins at 350. My muffins were a tad overdone I feel at 35 minutes. Why the different temperatures?? Thanks!!

    • — Susan on September 25, 2018
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    • Sorry to hear the muffins were a bit overbaked for you! The reason for the temperature difference when you bake bread versus muffins is that because the bread is larger in volume and weight, the higher temperature used for the muffins will dry out the bread before it’s baked all the way through. If you make the muffins again, I’d keep the temp the same, but just check them 2 – 3 minutes earlier than you did this time around. Hope that helps!

      • — Jenn on September 26, 2018
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  • Can you use this same recipe to make banana bread, by just substituting banana for the pumpkin? My family loved it by the way!

    • — LoriAnn Berry on September 25, 2018
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    • Hi LoriAnn, glad you liked this. I’d actually suggest using one of my banana bread recipes – I have several. If you look at the introductory paragraph of this Marbled Chocolate Banana Bread recipe, you’ll see links to all the other versions as well. Hope you enjoy whatever you try!

      • — Jenn on September 25, 2018
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  • This recipe was perfect! I was so excited to try a new recipe for pumpkin bread, especially one that called for butter and not oil! It turned out perfectly baked in my oven after 75 minutes. I was also very pleased how well-baked the inside was, which many recipes can’t seem to get right. Thanks for sharing this recipe! It’ll be my go to from now on!

    • — Megan on September 23, 2018
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  • The bread did not turn out well for me.baked bread on 325.i think it should be 350.didnt seem like it baked as well or raised or browned

    • — Jayne on September 23, 2018
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  • Jen, this pumpkin bread recipe is exactly the one I’d been making for years…and then lost, in a move. Waaaa! How terrific to have found it again on your website!

    And what a fabulous website this is. I just finished making your chicken enchiladas with tomatillo sauce recipe and it’s baking in my oven as I type this. Anxiously awaiting to have it for tonight’s dinner!

    Finding your website was like finding buried treasure! It’s beautiful and the recipes look great.

    • — Kathleen on September 22, 2018
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    • 😊

      • — Jenn on September 23, 2018
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  • Delicious! Easy! Great recipe and instructions. Yay!

    • — Temple Kinyon on September 22, 2018
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  • This pumpkin bread recipe is absolutely divine!!!!! Will definitely be making again:)

    • — Jenniette on September 21, 2018
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  • Smells fantastic but it didn’t rise quite as much as I thought it would… seems a bit flat

    • — Lydia on September 20, 2018
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    • Hi Lydia, This bread is actually more like cake than bread, so it doesn’t rise much. Hope it tasted good, though!

      • — Jenn on September 21, 2018
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  • This recipe was the best pumpkin bread recipe I ever made!!!

    • — Jayda on September 19, 2018
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  • Swapped 1 cup brown sugar for white sugar. Yum!

    • — Lilly on September 18, 2018
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  • Hi Jenn! Absolutely love this pumpkin bread, everyone always says it’s the best they’ve ever had! I wanted to make pumpkin cupcakes for a fall baby shower, and I was wondering if I could somehow modify the recipe to make it more light and cake-like? Please let me know, thank you!!

    • — Ashley on September 18, 2018
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    • Hi Ashley, glad you like this! If you want to make a cupcake version, I’d use this recipe instead. Because they have a streusel on top, the muffins themselves contain less sugar (which would be good if you will be icing them). I don’t think you will need to make them any lighter as they will already be fairly cake-like. The recipe makes 12 muffins, but I’d put less batter in each well and make a total of 18. Hope that helps!

      • — Jenn on September 21, 2018
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  • I had some cans of pumpkin to use up from last fall so did a search for pumpkin bread. Came across this recipe and decided to try, given the positive reviews. OMGEEEE! This recipe is fantastic – no need to search again. The recipe is super simple with very basic ingredients. The result is the perfect texture, flavor filled pumpkin bread. This recipe is a keeper and I anticipate lots of requests from friends and family for this bread. Perfection!

    • — Leslie on September 17, 2018
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  • I made this and it turned out amazing!! Super moist and delicious!

    • — Montia on September 16, 2018
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  • Made your loaf today and it was delicious. Very easy recipe with a moist crumb and lovely flavour. I look forward to toasting a piece and slathering it with butter. Yum!

    • — Sandy D. on September 15, 2018
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  • I made this the other day and followed directions to the letter. With such a range of cooking time, I set my timer to 65. The tester came out clean and I took the loaves out of the oven! After I cooked them, I cut one loaf and ughhh – it was undercooked! The taste was great, but I can’t eat undercooked breads or cakes!!! Not sure if a clean cake tester is best way to know if this is done or not! Have most people cooked it for the full 75 minutes? Thanks!!

    • — Geri on September 15, 2018
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    • I came across the same problem, I did test it at 75 minutes, the tester didn’t come out clean. I ended up cooking this bread for over an hour and a half. The top was cooked the edges were cooked but when you cut into it mush. The flavor was good but I ended up throwing it away.

      • — Jess on September 27, 2018
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      • Hi Jess, I’m so sorry that you (and Geri) had a problem with this! This bread is generally pretty predictable — Is there any chance you could’ve made a measuring error?

        • — Jenn on September 27, 2018
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        • It might be a good idea to place a hanging thermometer in your oven to see if the temperature is actually what it says? The oven could be miscalibrated.(not sure if that’s the correct term)

          • — GoingBonkers on October 10, 2018
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    • It’s possible that your altitude has something to do with cook time and oven temperature. Make sure you research and compare what your altitude allows for.

      • — Jennifer on October 2, 2018
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  • Has any one made this with just pumpkin spice? (Omitting clove,nutmeg) And was is just as good? If so how much would this recipe require?

    • — T on September 13, 2018
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    • Hi T, personally, I haven’t made this with pumpkin spice.

      • — Jenn on September 13, 2018
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    • I haven’t made this particular recipe with pumpkin pie spice, but I generally add up the spices (in this case, 3 teaspoons total) and substitute the same measurements of pumpkin pie spice. Works perfectly!

      • — Lorrie on September 20, 2018
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  • I found this recipe a few years ago, and since then I’ve made it every Fall. Everyone raves about it – I usually add a touch more spices but otherwise follow the rest of the directions – it always comes out moist! I usually have to make several batches every year because so many people ask for some. Thank you so much for sharing this family recipe with us!

    • — Jenn on September 13, 2018
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  • Thank you! Have you ever tried this with fresh cooked pumpkin instead of canned pumpkin? Best, Mina

    • — mina on September 12, 2018
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    • Hi Mina, I have not made this with fresh pumpkin but a number of readers have commented that they have and have been happy with the results. Just make sure to squeeze out any liquid after roasting the pumpkin so the bread is not too moist. Hope you enjoy!

      • — Jenn on September 12, 2018
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  • This pumpkin bread was a BIG HIT for a potluck at work. I made it in a Bundt pan and baked it for 70 mins and drizzled a glaze on top.

    • — Marisa on September 12, 2018
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    • What kind of glaze did you drizzle on top?

      • — Pat on September 27, 2018
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  • Great recipe! My new favorite….

    • — Elsa A on September 10, 2018
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  • Followed the recipe perfectly and the bread did not bake at all. It just was basically boiled liquid in the oven.

    • — Cassi king on September 8, 2018
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    • Hi Cassi, I’m sorry you had such a big problem with this! Is there any chance you may have made a measuring error? Also, you may want to check your oven temperature for accuracy. Here are some tips that may help.

      • — Jenn on September 11, 2018
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  • Hands down, the best pumpkin bread I’ve ever made.

    • — Shirley on September 8, 2018
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  • This recipe is so delicious! I agree with others that cutting back the sugar works fine.

    • — JenE on September 8, 2018
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  • What if I used a 20 oz can of pumpkin instead of 15? I noticed when I already mixed it in!

    • — Mya on September 7, 2018
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    • Hi Mya, how did it turn out?

      • — Jenn on September 7, 2018
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  • Can you add pecans or walnuts? If so, How much?

    • — Jamie Farmer on September 6, 2018
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    • Sure! I’d suggest about 1/4 cup. Hope you enjoy!

      • — Jenn on September 7, 2018
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  • Bar none, the best pumpkin bread you will ever eat. I’ve made it for the past two years and it is outstanding! I use Vietnamese Cinnamon (Penzy’s) and I think this really makes a difference.

    • — Susan on September 6, 2018
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  • Has anyone converted this recipe to cupcakes? Just wanted to kniw cook time. Thanks!

    • — Renee Plummer on September 6, 2018
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    • Hi Renee, I have a muffin version of the bread on the blog. You can follow the instructions here. Hope you enjoy!

      • — Jenn on September 6, 2018
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    • Thank you!

      • — Renee Plummer on September 6, 2018
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    • Hi Jenn. And up making your recipe today In 2 loave pans- one glass and one non-stick. I greased and floured both bottoms and sides. At 65 minutes they were both done and I took them out let them cool when I inverted them on a plate the bottoms on both of them stuck completely retrospectively I should probably have done a parchment sling- but I didn’t- have you ever had this happen?

      • — Renee Plummer on September 7, 2018
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      • Hi Renee, sorry to hear you had a problem with these sticking! You mentioned that you greased and floured the pan so next time, I’d suggest trying a baking spray with flour like this one by Baker’s Joy. As you mentioned, you could also put a piece of parchment paper on the bottom of the pan.

        • — Jenn on September 11, 2018
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  • Really liked the recipe, followed it to a T. I didn’t get 2 loaf pans, just one and 6 muffins which was fine. Only thing is I found it to be a little too sweet. I will decrease the sugar amount next time, but other than that, this is by far my favorite recipe! Thank you! My house smells like Fall, my favorite season!

    • — Shataya on September 5, 2018
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  • Already made this once and it’s AMAZING. Wanting to bake multiples or gift baskets // can I double the recipe?

    • — Emily on September 5, 2018
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    • Sure, Emily – fine to double it.

      • — Jenn on September 6, 2018
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  • Wow, this was amazing!

    • — Jennifer on September 3, 2018
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  • I made these into muffins, they taste amazing!!! They made a perfect 2 dozen.

    • — Brittany on September 3, 2018
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  • Has anyone used less sugar, or added 1/2 white sugar and 1/2 brown sugar?

    • — Farrah on September 3, 2018
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  • I’m going to make these but bake them in the mini loaf pans. About how long should I bake them?

    • — Suzanne on September 3, 2018
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    • Hi Suzanne, I’d start checking them at about 35 – 40 minutes. Hope you enjoy!

      • — Jenn on September 4, 2018
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  • The problem I usually have with pumpkin bread recipes is that it never seems spiced enough. Should I plan to add more cinnamon or is this pretty flavorful?

    Judging by reviews it seems very delicious, so I’m planning to make it today.

    • — Kirten on September 2, 2018
    • Reply
    • Hi Kirten, This pumpkin bread is heavily spiced; I don’t think you’ll need to add more. Hope you enjoy it!

      • — Jenn on September 2, 2018
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    • I always add more spice! I do with pumpkin pies also, add to your taste. My taste is lots of spice.

      • — Lilly on September 18, 2018
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  • My pumpkin bread is in the oven right now and unfortunately is not rising. I followed all directions, the only thing I changed was I didn’t use an electric mixer. What might I have done wrong? Its deflating, why?

    • — Jennifer White on September 1, 2018
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    • Hi Jennifer, sorry to hear you had a problem with this! This bread is actually more like cake than bread, so it doesn’t rise much (but it should definitely not deflate). The mixer shouldn’t make a big difference; did you use two 8 x 4-inch loaf pans?

      • — Jenn on September 2, 2018
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  • Im at 9000ft on Colorado and it still turned out perfect! hurray!

    • — Kimberly A Rizzo on August 31, 2018
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  • Excellent every time. I adjust more clove to mine because i like clove but really a great recipe.

    • — Kimberly A Rizzo on August 31, 2018
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  • Was raised by my grandmother who also clipped this from a magazine or paper when she was young. It has been in my family for years and was misplaced. So thankful to come across this recipe so that I could remember the exact measurements. Delicious!! A family favorite!

    • — Rachel B on August 30, 2018
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    • What a happy coincidence!! Hope it brings back lots of good memories. 🙂

      • — Jenn on August 31, 2018
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  • I make this recipe multiple times each year. So forgive this sounding funny, but what happened to the adorable picture of your kiddos making pumpkin bread?

    • — Stacey on August 27, 2018
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    • You are very observant! I’ve been updating a lot of my photos recently and because the kids are so much older now, that photo just seemed really out of date. Glad you liked the pic though! 🙂

      • — Jenn on August 28, 2018
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  • I didn’t have my glasses in and set temp for 375 instead if 325. I realized after 15 min of baking. Will it be flat or overbaked? I immediately set to 325.

    • — Yvonne on August 24, 2018
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    • Hi Yvonne, how did the bread turn out?

      • — Jenn on August 26, 2018
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  • This is absolutely amazing! I’ve never made pumpkin bread before as it’s not really common in England but I’m going to be making this all year round. X

    • — Izzy on August 12, 2018
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  • Can you please be more specific…what kind of clove? This recipe sounds good!

    • — Odetta on August 11, 2018
    • Reply
    • Hi Odetta, The recipe calls for ground cloves, which you can find in the spices section of the supermarket.

      • — Jenn on August 12, 2018
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  • Can I make muffins out of your pumpkin bread recipe. I know I would need to adjust cooking time–just not sure batter is the same?

    Thanks in advance!

    P.S. Love your new book–Congrats.

    • — jacquie on August 11, 2018
    • Reply
    • Sure, Jacquie – you can use this recipe as a guide for baking time (it’s very similar). And so happy you like the book. 😊

      • — Jenn on August 11, 2018
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  • I made this last night, it came out great!! Thanks for sharing this recipe!

    • — Tejaswini on August 6, 2018
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  • I baked this today it turn great and delicious even though I don’t have mixer. My friends and my husband liked it. It’s my first time to made bread.

    • — Mae on August 5, 2018
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  • The most amazing pumpkin bread recipe I’ve ever tried. Simply delicious!!!

    • — Tiffany on August 5, 2018
    • Reply
  • My loaf did not rise, any suggestions?

    • — Kim on August 3, 2018
    • Reply
    • Hi Kim, This bread is actually more like cake than bread, so it doesn’t rise much. That said, did you make any adjustments to the recipe?

      • — Jenn on August 3, 2018
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  • Funny it’s a hot August day and my kids asked me to make pumpkin bread I looked at this 5 star recipe and said why not? ABSOLUTELY FABULOUS!! Thank you for sharing

    • — Kristin on August 2, 2018
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  • this is one of my favorite things to make, My family absolutely loves pumpkin bread. I would recommend this to anyone.

    • — Lydia Black on July 12, 2018
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  • This is by far my favorite pumpkin loaf recipe!!! To me, it tastes just like the Starbucks version, minus the toasted pumpkin seeds on top. I’ve made this probably 5-6 times and every time it comes out just perfect. I’ve yet to try to put pumpkin seeds on top but that may be a good addition. Thank you for sharing this recipe! It is definitely one of my favorites!!

    • — Lauren J. on July 12, 2018
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  • I made this for the first time today. It was wonderful! Instead of using loaf pans, I put the entire batch in a bundt pan and it came out great!

    • — Charity on July 5, 2018
    • Reply
    • I forgot to add that when I greased the side of the pan, I swirled sugar so that it sticks to the sides of the pan. Gave the bread a sweet crunchy crust on the sides!

      • — Charity on July 5, 2018
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      • Can I ask what temp and how long did u bake the bundt cake? I think I will try it and add choc chips! So did u grease ur pan and then swirl the sugar around?

        • — Sue on August 30, 2018
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      • How long and what temperature did you cook your bread in the bundt pan?? Thank you so much!

        • — Michelle on September 7, 2018
        • Reply
  • This is the best pumpkin bread I have ever made. No reason to purchase a store bought pumpkin bread or mix. This was so easy and delicious.

    • — Angela on July 3, 2018
    • Reply
  • I 1st had your pumpkin bread when my niece brought it to a holiday party. I don’t really care for pumpkin bread, but I had some so that I wouldn’t hurt her feelings. Loved it, so moist, great taste. She told me about your website, that she’d gotten lots of recipes, and everything was delicious. When I got home, I visited your site, favorited this recipe. I made mini loaves for neighbors for Christmas. I took a loaf in for my coworkers and everyone loved it. Someone even asked me for the recipe, I passed it on. Thanks!

    • — Brenda R on June 16, 2018
    • Reply
    • how long did you bake the mini loaves

      • — Chris on July 16, 2018
      • Reply
      • 60minutes

        • — Mae on August 5, 2018
        • Reply
  • If you’re looking for a delicious fall (or anytime) quick bread, stop here! You’ve found it. 5 stars.

    • — Becca on June 8, 2018
    • Reply
  • My house smells amazing!! Love this pumpkin bread. Great recipe and so easy to make. Instead of one teaspoon cloves I added half teaspoon clove with half teaspoon ginger. Delight. Thanks for a great recipe

    • — Nicole on May 19, 2018
    • Reply
  • I see that this recipe does not add the usual and more traditional vegetable shortening. I’d have a concern about the outcome’s firmness after baking and cooling. I imagine this bread is both healthier and fluffier without it. Have you ever tried adding additional ingredients? In my mind I’m thinking about adding pumpkin seeds, maybe a few chopped up maraschino cherries and/or a bit of grounded orange rind. And I am all nuts for nuts! This blend adds additional spots of flavor without taking away from the spiced pumpkin. I could perhaps add a few carrot shreds as a variation on carrot cake or some apple sauce…but I am sure I would have to add the shortening to firm it all up. What do you think? Anything else you might add to the recipe as a variant? Some kind of topping perhaps? I am all for experimenting as you may have guessed. So please be my guest… Well I understand “simple is purer”. And oh by-the-way, great job on all your photo postings and the orderliness of your recipes. It is much appreciated. Many Thanks, and of course, Bon Appetit, Madame Jenn!

    • — Roy-ale on May 17, 2018
    • Reply
    • Hi Roy-ale, This bread actually holds up pretty well to add-ins like nuts, chopped up cherries, etc. I’ve never used shortening in this recipe and don’t think it’s necessary. Hope that helps!

      • — Jenn on May 18, 2018
      • Reply
  • That looks and sounds nice Jenn.
    It certainly makes a welcome change from boring white and brown bread!!!
    I may just try it one day.
    Thanks in the mean time for the inspiration!!!

    • — Trevor on May 3, 2018
    • Reply
  • I have made this recipe twice now. My granddaughter loves pumpkin bread from the “coffee store” aka Starbucks. This bread is so delicious, moist, and favorable. I decrease the sugar a bit, because I add a maple glaze to the top. like the “coffee store” per her request.
    I have also made Jenn’s pumpkin muffins. They are also awesome!!

    • — Laura on May 2, 2018
    • Reply
  • This pumpkin bread is absolutely delish!! Hands down the best recipe I’ve used. However, I’m at a high altitude and the bread is always sunken-in in the middle when it’s done. I’ve tried tweaking some of the measurements but can’t seem to get it all to raise. Any suggestions? Thank you!

    • — Samantha on April 27, 2018
    • Reply
    • Hi Samantha, glad to hear you like the bread but I’m sure it’s a bummer that it sinks in the middle. I don’t have any experience with high altitude baking, so don’t have any wisdom to share (sorry!), but perhaps these tips may help a bit.

      • — Jenn on April 28, 2018
      • Reply
    • Hi, I use Hungarian high altitude when I visit family in Denver. You may want to try that for breads. also
      Adjustment for 5000 feet:
      Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.

      Do not omit salt ever at high altitudes

      Reduce sugar: for each cup, decrease 0 to 2 tablespoons.

      Increase liquid: for each cup, add 2 to 4 tablespoons.

      Increase oven temperature by 25 degrees F.

      • — Laura on May 2, 2018
      • Reply
  • I have a question. Could I use a cake pan instead of the two loaf pans? Thanks!

    • — Rosanna Prest on April 23, 2018
    • Reply
    • Hi Rosanna, what size/shape cake pan were you thinking of using?

      • — Jenn on April 23, 2018
      • Reply
  • Hi, is it possible to replace the butter with oil? If so how much oil could be used?

    • — Misbah on April 22, 2018
    • Reply
    • I don’t recommend it for this recipe, Misbah – sorry!

      • — Jenn on April 22, 2018
      • Reply
      • Thank you for your reply. I substituted the flour for gluten free flour and it worked perfect!

        • — Misbah on April 26, 2018
        • Reply
        • What brand/kind of GF flour did you use?

          • — Jennifer Seel on September 21, 2018
          • Reply
  • This recipe makes an incredible pumpkin bread! Directions were easy to follow and the smell of the loaves baking was second only to the TASTE of the resulting bread. It was very challenging to stop eating after my second piece of warm pumpkin bread!! Thank you for a wonderful recipe.

    • — Shannon Zuck on April 17, 2018
    • Reply
  • I made this recipe last week & brought it to a women’s gathering. They loved it & so did I. It is moist & tasty with just the right amount of spice. Loved it so much I’m making it again today on Easter Sunday. Who says you have to wait until Autumn for pumpkin bread? No mixer, no problem. Just use a fork & a sturdy spoon. That’s what I did. My mixer of 34 years died.

    • — Louanne A. on April 1, 2018
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  • Excellent, awesome. I add bananas, sunflower seeds, Chia seeds and raisins to mine. It was simply DELICIOUS!

    • — Winsome on March 25, 2018
    • Reply
  • Tried this recipe almost as written and it was wonderful. I tweaked it for my personal taste, substituting 1/2 c. Wheat flour for part of the white, 1/4 c. Demerara sugar for part of the white, added half a small baked sweet potato with the canned pumpkin, decreased cloves and nutmeg as suggested by others, cinnamon as written, and added a bit of allspice, ginger, and orange peel. I used the 8” bread pans, buttered and floured, forgot to add the walnuts I meant to use, baked for a total of 58 minutes at 325F. It made two small loaves, came out of the pan beautifully after cooling for an hour, was moist, not crumbly, and tasted great!

    • — Mary Taylor on March 21, 2018
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  • I used this recipe to make pumpkin bread for the first time yesterday and OMG it was a hit. I LOVE pumpkin bread and this lived up to all the cravings I had for it. I served it at a get-together I was having and everyone complimented how much they liked it! I am going back to the grocery store to buy more pumpkin to make more tonight!!!

    • — Crystal on March 18, 2018
    • Reply
  • Thank you for that lovely pumpkin bread recipe. I love making quick breads. It’s quick and very tasty. For this pumpkin bread recipe, if I’m using fresh pumpkin, which I will boil to soften, what is the weight of pumpkin I will need to use?

    • — Karine on March 14, 2018
    • Reply
    • Hi Karine, you’ll need 15 oz/425 g of fresh pumpkin. Just make sure that after you have cooked and cooled the pumpkin, 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 March 14, 2018
      • Reply
  • BEST recipe ever! Thank you for sharing!

    • — Patty on March 10, 2018
    • Reply
  • This is a hands-down best recipe. I’ve made muffins and mini loaves. Once u try this it will become a family favourite as it has mine.

    • — Maria on March 7, 2018
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  • Review and a question. I would like to start by saying that this is my number 1 go to Spiced Pumpkin bread for any occasion, for any time of year. I ran out of a nutmeg and a cinnamon on a few separate occasions but the combination of all ingredients is so incredible that I was able to make a substitution it and it still came out incredible. My question is I cant seem to be able to get 2 full loaves, only 1.5, any pointers?

    • — Emma on March 6, 2018
    • Reply
    • So glad you like this Emma! What size are your loaf pans?

      • — Jenn on March 7, 2018
      • Reply
  • This is the best pumpkin bread recipe! Very moist, flavorful and delicious.

    • — Jeanine Beaudoin on March 6, 2018
    • Reply
  • Oh my goodness! I LOVE this Pumpkin Bread Recipe! My 1 year old granddaughter absolutely loves Pumpkin bread so I tried this recipe and like everything on this site-it was amazing!! So easy and so moist. You will not be disappointed and more importantly-its Granddaughter approved:))

    • — sherri billings on March 4, 2018
    • Reply
  • Hi Jenn
    Do I have to lower the temperature to 300 degrees for glass loaf pans?
    Thank you

    • — Patty Bender on March 2, 2018
    • Reply
    • Hi Patty, No it’s not necessary to reduce the oven temp; they may bake just a tiny bit faster in the glass, so just keep an eye on them. Enjoy!

      • — Jenn on March 2, 2018
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  • Recipe is awesome. Family loves it, especially with chocolate chips and nuts added in! We put in smaller loaf pans and once cooled we wrap and freeze for later!

    • — Amy on March 2, 2018
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  • Of all Jenn’s recipes this is my favorite. Just follow the instructions and the bread comes out perfect the first time. Love the sweetness and the spices.

    • — Stephen Glaser on March 1, 2018
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  • I made this for my nieces baby shower, because I needed to bring something and I didn’t have time to go to the store,I had the canned pumpkin and all ingredients already.it was easy to make and tasted moist and delicious, didn’t expect everyone to like it but it was a big hit.

    • — Mary on March 1, 2018
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  • I made this pumpkin bread over the holidays and loved every bite. It’s so delicious and very flavorful! Mine wasn’t quite as tall as those shown in the photo, but the flavor and texture made up for that. I also love that it uses real butter – not oil! – and includes how to measure the flour. Great recipe!

    • — Jen on March 1, 2018
    • Reply
  • The Pumpkin Bread Recipe is delicious! It has the exact same flavor as Panera’s Pumpkin Muffins. I had been looking for a similar recipe, but none had the same flavor. Exactly what I was looking for.

    • — Suzanne Wirtz on March 1, 2018
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  • This is absolutely the best Pumpkin Bread !!! I have been searching for a good pumpkin bread recipe for years. I tried countless version but none were good enough that were worth the calories …. until this recipe. I make throughout the year and have it for dessert, as a snack and it is perfect for breakfast. I have even made it overseas, where Pumpkin Break is not popular, and everyone loves it. This has become a family recipe!!

    • — Patrizia on March 1, 2018
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  • I have tried quite a few recipes for Pumpkin Bread, but NOTHING compares to Jenn’s! To begin with, i really love the way she not only describes the recipe steps in detail, she also accompanies them with easy step by step pictures-Some recipes REALLY NEED that! This pumpkin Bread is not too sweet, have a lovely pumpkin flavor, and the whole house smells absolutely divine,

    • — Kimberly Gomez on March 1, 2018
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  • I made this pumpkin loaf when expecting a few lady friends. It is quite delicious! I like that it makes two loaves. I was able to make one regular size and two mini loaves so each friend had a loaf to take home. The recipe is super easy; a great fall/winter treat!

    • — Margaret on March 1, 2018
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  • I love pumpkin bread and I am always looking for the perfect recipe and now I have found it. I made this pumpkin bread and it was delicious. I gave a loaf away and the recipient raved about it as well. I made the recipe exactly as written and I plan to make this often.

    • — Carolyn Hiatt on March 1, 2018
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  • I loved this pumpkin bread. Perfectly moist. It freezes well too! Will continue to use this as my go-to recipe.

    • — Jenny B. on March 1, 2018
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  • Love me some pumpkin bread! If you were to make this with something like butternut squash would it be best to roast or boil, do you think? Also what suggestions might you have for a different flavor profile?

    • — Adrianne Simeone on March 1, 2018
    • Reply
    • Hi Adrianne, for a little variety, you could try this with either butternut squash (as you suggested) or sweet potatoes. I would roast them first and then puree. Just make sure to squeeze the squash/potato in a clean dish towel to get out any extra moisture after cooking and pureeing it. Hope you enjoy!

      • — Jenn on March 1, 2018
      • Reply
  • My family really enjoys this pumpkin bread. It is the perfect combination, plus comes out moist. Very easy to make, and my son likes to help measure and mix it, which makes it taste even better! Thank you for the wonderful recipes!

    • — Ronda on March 1, 2018
    • Reply
  • This is the best pumpkin bread recipe. I get requests for it every year around the holidays. It’s the perfect balance of pumpkin flavor, spices and texture. My youngest son gobbles it. I’ve used lots of different pumpkin, but I feel that Trader Joe’s Organic canned pumpkin brings the best results. Can’t go wrong with this recipe!

    • — Carrie Rice on March 1, 2018
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  • What a fabulous quick bread! No substitutions, perfect results. This is the first pumpkin bread I’ve had that didn’t let me down in some way. Thank you for sharing the family secret.

    • — Kathy on February 18, 2018
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  • Excellent recipe. I add 1/2 tsp on top of the other spices. This is requested weekly! Thanks so much!

    • — Cody on February 15, 2018
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  • This is the best pumpkin bread recipe. Hands down. I made it as gifts for friends, and they were still talking about it today!

    • — Andrea on February 13, 2018
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  • The bread was excellent, but tried making muffins as well and they were not as good. But, that was probably more my fault. Wasn’t sure how long to bake the muffins, so they were ok but crunchy 😊

    • — Paula on February 11, 2018
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  • The only thing personally I would change is not so much nutneg because it ends up being really strong but wow came out very moist and yummy!!!

    • — Meriya on February 7, 2018
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  • I have made this recipe several times this fall and winter. It is the best pumpkin bread recipe I have ever tried. Wonderful flavor and very moist. So good with a cup of tea. And it makes two loaves – an extra to freeze or share. I always make a parchment paper sling for easy removal from the loaf pan. The recipe is perfectio! Thank you, Jenn.

    • — Liz on February 1, 2018
    • Reply
  • I have made this bread several times over the past several months. It is simple to make, I usually have all the ingredients on hand and everyone who has eaten it have commented on how good it is. I enjoy getting your recipe updates and find the recipes easy to follow and enjoyed by all.
    Thanks.

    • — Barbara Tigrett on February 1, 2018
    • Reply
  • Your grandmother knew a good recipe when she discovered it. The pumkin bread is moist, tender, and leaves a lingering pumpkin flavor on your tongue. I’m dreaming about making several more for friends.

    • — ML on February 1, 2018
    • Reply
  • I loved the pumpkin bread from Starbucks but was searching for one that I could make at home…and this one is by far the best. I make it all the time.

    • — Tatiana on February 1, 2018
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  • This is the perfect pumpkin bread recipe for my family! The only change I made after baking the bread the first time was to reduce the amount of cloves to half a teaspoon. It is so easy to make. I wrap the loaves in plastic wrap, then in foil to freeze. When thawed and warmed in the microwave, they taste like just-baked.

    • — Paula Gilbert on February 1, 2018
    • Reply
  • Dear Jenn,

    This recipe is the first I tried from your website. I think I made it 12 or 15 times since I discovered it in October, it has become my favorite cake ! We had it for Christmas and it was such a success ! 🙂

    I use rice flour since I have to eat gluten free and fresh pumpkin that I mix before adding it to the batter, because I’ve never seen canned pumpkin here in France or Belgium. It’s just as good ! 🙂

    Just have one thing to say – thank you !!!

    Warm regards from the French Alps,

    Amelie

    • — Amelie on January 27, 2018
    • Reply
    • You’re very welcome – so glad you’ve enjoyed it! 🙂

      • — Jenn on January 28, 2018
      • Reply
  • I have been making pumpkin bread using this recipe for two years now and am always pleased with the result. Fall is the favorite season in our family and this bread is a delicious part of that. Thanks Jen

    • — Anna on January 25, 2018
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  • This is amazing. I added cream cheese icing to make it even better. We are all addicted.

    • — Carmen on January 25, 2018
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  • Amazing pumpkin bread! This will be the only recipe I will ever make. My 4 yr old daughter agrees, asked for 2 slices! Thanks for sharing your family recipe!

    • — Jennifer Zampino on January 22, 2018
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  • Thanks so much for sharing this recipe, it’s wonderful! I call this type of recipe a “look no further” recipe. Because this is truly perfection.
    My family loves it!

    • — Laura on January 17, 2018
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  • I love the taste of this bread so I have used this recipe for both bread and muffins. The muffins always turn out great but every time I have made it into loaves they fall and I’m left with short squaty bread that is gummy on the bottom. I can’t figure it out! Especially because I am an experienced baker and don’t usually have this problem, and also because the reviews for this recipe are fantastic. I live in pa and maybe it’s the sporadic weather…

    • — Erin on January 12, 2018
    • Reply
    • Hi Erin, Sorry you’re having trouble with the loaves! Are you making any substitutions? What size are your loaf pans?

      • — Jenn on January 12, 2018
      • Reply
      • No substitutions but I do add a tsp of ginger and the bread pans are 8 by 4. I wonder if I baked them at 350 instead of 325 if that would make a difference. Anyway, the muffins I made today turned out perfect. I bake them at 350 for 20 minutes. Maybe it’s my oven…

        • — Erin on January 12, 2018
        • Reply
        • Hmmm… hard to say what impacted the texture here – this recipe is typically very user-friendly. Are you, by any chance, at high altitude? If not, I do think your suggestion of a higher heat may help here – I’d suggest starting out with the oven at 375 degrees, baking the bread for 20 minutes at that temp, and then reducing it to 325. (It may take a few minutes less in the oven, overall.) That burst of higher heat at the beginning of baking may help a little bit with the rise. Hope that helps!

          • — Jenn on January 16, 2018
          • Reply
  • Love this recipe! I made it in pint canning jars . I put a lid and ring on as soon as they came out of the oven. They sealed. I gave them as gifts. They didnt last long so cannot vouch for shelf life. I did put pecans in them and filled the jars half way. Use wide mouth jars and grease generously

    • — Toni young on January 5, 2018
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  • I love this recipe. I bake several batches to give away at Christmas time and it always comes out moist and perfect. I put it in pretty bags with a nice tag and share it with friends and neighbors.

    • — Marjorie Schoenlein on January 4, 2018
    • Reply
  • Jen, I love your recipes. This one is especially delicious!
    I usually make this with AP flour for my family but recently tried with cup 4 cup wholesome gf blend so I can eat it. It was more dense but still amazingly yummy!
    Thanks again!

    • — Amy on January 1, 2018
    • Reply
  • This recipe is a keeper. I loved it. My husband never would eat pumpkin bread, until now. Thanks for sharing.

    • — Twila Smallwood on January 1, 2018
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  • The worst bread ever it fell apart every time I tried to cut it. It tasted more like cake. The flavor was good but it crumbled. Made it twice the same day- both crumbled.

    • — Sally on December 31, 2017
    • Reply
    • Hi Sally, so sorry you had a problem with this! This does have more of a cake-like texture than a bread. And regarding the crumbling, did you let it cool completely before cutting it? Usually that’s the problem.

      • — Jenn on January 1, 2018
      • Reply
  • I used Jennifer Segal’s grandmother’s recipe for the pumpkin bread. It was way too sweet for my taste. Somehow, I think when recipes call for as much sugar as flour, it is going to be too sweet. Went by the recipe because I was giving it away as Christmas gifts. Next time, I would reduce the sugar by at least 1/2 cup to begin with and see how that works out. Also, I always add nuts – walnuts in this case. I was using smaller pans so had to watch it closely. The bread is very good, though. I will make it again – but with less sugar.

    • — Sonja on December 30, 2017
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  • This is really good! Is it okay to add pecans? If so, how much?

    • — Maria on December 30, 2017
    • Reply
    • Sure, Maria. I’d add about a cup of chopped nuts. Be sure to chop them small as they may make the bread crumbly when sliced.

      • — Jenn on December 31, 2017
      • Reply
  • This recipe is great. I’ve made it a handful of times now, but I used 1 1/2 cups of sugar instead of 2.

    I have a few questions.
    1. If I wanted to make one loaf instead of two, would it work if I half the recipe? Or will I still need the same amount of flour/butter/sugar, etc.
    2. Could I get away with just using one stick of butter instead of 1 1/2? What could go wrong if I don’t follow that exact part of the recipe??

    • — Kelly on December 29, 2017
    • Reply
    • Hi Kelly, It’s fine to halve the recipe and make in one pan. And I think it’d also be okay to cut back on the butter; the bread just won’t be quite as tender and moist.

      • — Jenn on December 31, 2017
      • Reply
  • So good! Soft in middle and delicious served warm with a little butter.

    • — Brooke Oltmann on December 29, 2017
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  • Yummy and very moist! I only had about 1/4 tsp of cloves, so I used that, 1/4 tsp allspice, and a 1/2 tsp pumpkin pie spice to make up for it. I also had only one loaf pan, so I made 9 muffins out of the rest of the batter. The muffins took 30 minutes or less to bake. BTW, I think those who say this is bland either forgot to add the spices or had something wrong with their tastebuds at the time.

    • — Tamara on December 26, 2017
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  • This is the best pumpkin bread recipe I have ever tried. It’s spicy, moist and tender.
    It cooked in 55 minutes.

    • — Janet on December 23, 2017
    • Reply
  • It’s true as labeled it is the best Pumpkin bread. Just made a couple for Christmas for family. However, just made a couple tweaks for my own preference. I only used 1 cup of sugar because I ran out, and through in a few tablespoons of brown sugar. This was plentyyyy sweet I would think anymore may have been an over kill. Also just did 1/2 tsp of the clove and nutmeg based off reviews. Turned out amazzzing. This will be my staple pumpkin bread every year now. Thank you!

    • — Lindsay on December 23, 2017
    • Reply
  • It’s true as labeled it is the best Pumpkin bread. Just made a couple for Christmas for family. However, just made a couple tweaks for my own preference. I only used 1 cup of sugar because I ran out, and through in a few tablespoons of brown sugar. This was plentyyyy sweet I would think anymore may have been an over kill. Also just did 1/2 tsp of the clove and nutmeg based off reviews. Turned out amazzzing. This will be my staple pumpkin bread every year now. Thank you!

    • — Lindsay on December 23, 2017
    • Reply
  • I made this exactly to the directions. Did not turn out good, both loaves split horizontally when I tried to remove from pan that I had buttered & floured. I’ve never had that happen to any of my quick breads

    • — Georgia on December 23, 2017
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  • Excellent recipe, a huge hit with my husband. Used 1 and 1/3 cups sugar and it was still nicely sweet. Sprinkled crumbled brown sugar over the top of it prior to baking and baked it in a square 9 x 9 pan. Very easy to make!

    • — Irene on December 22, 2017
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  • Hi Jen,
    Just made the Pumpkin bread in mini loaves … do they freeze well?

    • — Fran on December 21, 2017
    • Reply
    • Yes definitely!

      • — Jenn on December 21, 2017
      • Reply
  • This pumpkins bread turned out very good. It was soft, and moist enough and flavorful the same time.

    • — Mariya on December 20, 2017
    • Reply
  • Hello I’m preparing to make this recipe with fresh pumpkin puree. Reading the comments below it looks like readers go between two cups to 2 and 1/2 cups of puree. Can’t wait to make this. Can you please link us to topping suggestions. Like frosting glazes and crumb toppings? Thank you😊

    • Hi Melanie, these loaves are pretty sweet as is, so you may want to go easy on the frosting/topping, but a couple of options are the glaze from these pumpkin scones, the topping from these pumpkin muffins, or a cream cheese icing like from this carrot cake. Hope that helps!

      • — Jenn on December 18, 2017
      • Reply
      • Thank you!! Happy holidays!

        • — Melanie Van Meter on December 18, 2017
        • Reply
    • I’ve made this recipe MANY TIMES, but after greasing the pan, instead of flour, I use a mixture of sugar and cinnamon. It sort of glazes the sides and bottom as it cooks and is WONDERFUL!!

      • — Karen HEA on September 23, 2018
      • Reply
  • I baked eight loafs and follow the instructions exactly. Every loaf stuck to the bottom of the pan. I am so discouraged. First of all, do you have a suggestion? And the other thing is what do I do with broken loaves of pumpkin bread. Is it something I can make? Is there someway to salvage this mess?

    • — Pamela Denton on December 17, 2017
    • Reply
    • Hi Pamela, sorry to hear you had a problem with these sticking! Did you generously treat the pans with butter and flour? If you did, you could try a baking spray with flour like this one by Baker’s Joy. You could also put a piece of parchment paper on the bottom of the pan. If the loaves you made can be used, you can dice them up and use them in a trifle. Hope you have better luck next time!

      • — Jenn on December 18, 2017
      • Reply
  • Wonderful. I made 4 mini loaves from this recipe, and they came out perfect. It has a strong clove presence, so if you are not a fan, i would cut the clove amount.

    • — Maureen Ferguson on December 16, 2017
    • Reply
  • Amazing! I’m really picky about my baked goods, and this one is so good. The texture is perfect – not too dense, not too fluffy. The flavor is great! I did change the spices, though – I’m not the biggest fan of tons of clove and nutmeg, so I reduced the clove and nutmeg to about 1/4 tsp and added an extra 1/2 tsp of cinnamon. Also reduced the sugar to 3/4 cup, but even with a whole cup it wouldn’t have been too sweet. Love! Will definitely make again.

    • — Sandy on December 15, 2017
    • Reply
  • Hi Jenn! I am thinking about making these loaves for Christmas brunch and am wondering if I can make the batter a day ahead (kept in tightly sealed container) and then next day transfer to pans and bake? And thank you for all your delicious recipes!!

    • — Vivian on December 15, 2017
    • Reply
    • Hi Vivian, I wouldn’t recommend refrigerating the batter — once you combine the ingredients and the baking powder/baking soda get activated, it should be baked. This may not rise well or bake the same way if batter is stored in the fridge. If you’d like, though, you could combine all the dry and wet ingredients and store them separately.

      • — Jenn on December 15, 2017
      • Reply
  • Hi
    How would you make this with an actual pumpkin and not from a can. I have never seen pumpkin in a can where I live- England.
    Thanks

    • — Ani on December 15, 2017
    • Reply
    • Hi Ani, You can definitely make this with fresh pumpkin; After you have cooked and cooled the pumpkin, 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 December 15, 2017
      • Reply
    • You can find pumpkin can (the same brand as on the blog) at Waitrose or Ocado. Sometimes at Sainsburys (not local, the bigger one).

      • — Violette Doree on January 15, 2018
      • Reply
  • This recipe works great with pureed yams too. I had tons over the holiday and substituted them for the pumpkin. I used the same amount of puree, but because of the increased sweetness of the yams, I was able to reduce the sugar to 1.5 cups. Just for fun, I always sprinkle a little turbanado sugar on the loaves before baking. It creates a wonderful sweet crust on top!

    • — WBaker on December 14, 2017
    • Reply
  • Moist, but too much baking soda. Tasted metallic.

    • — Apis on December 14, 2017
    • Reply
  • How long for smaller loaf pans?

    • Hi Gena, I’d start checking them at about 35 minutes.

      • — Jenn on December 14, 2017
      • Reply
  • The Pumpkin Bread is so full of tasty, rich seasonal flavor. Such a joy to eat and to serve to guests, or to give as gifts – I make mini loaves to give as gifts sometimes.

    • — Judy Lamb on December 13, 2017
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  • Forgot the stars!

    • — Rosalie on December 12, 2017
    • Reply
  • Was a little concerned about the spices, but this pumpkin bread is no moist and full of flavor after its baked, it’s amazing. I had a pumpkin bread recipe I made for friends and family, but that’s changed! My daughter and I both agreed this pumpkin bread has much more pumpkin flavor. Thanks Jenn for sharing your Grandmother’s recipe.

    • — Rosalie on December 12, 2017
    • Reply
  • This bread is very flavorful and moist. I made it according to the directions with no substitutes and it came out perfect.

    • — Shirley Breece on December 11, 2017
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  • I’ve made this several times now for potlucks and Thanksgiving and it is always a hit. It has a lot of flavor. It also bakes up well with gluten free brown rice flour, which makes for an unusually good treat for people who are gluten intolerant.

  • This is by far the best pumpkin bread I have made, I didn’t think I was going to like the spices, but when you let the bread absorbs all the flavors it is AMAZING!! Even my friends who thought they didn’t like cloves were amazed that they did, Thx for sharing your family recipe.

    • — A.B on December 10, 2017
    • Reply
  • Made it with gluten free flour & flaxseed to replace eggs. Was so amazing!

    • — Melissa on December 10, 2017
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  • I followed the recipe to a tee and found it to just be bland. It’s not “pumpkiny” enough for me, which was surprising given all the stellar reviews.

    • — Jamie on December 9, 2017
    • Reply
  • Thanks for posting this recipe. Does it matter that I have an electric stove/oven? Any tips for baking this recipe in my electric oven?

    • — Desiree on December 9, 2017
    • Reply
    • No changes necessary (I have an electric oven too). Enjoy!

      • — Jenn on December 10, 2017
      • Reply
  • This pumpkin bread is delicious! I’ve made it several times, but each time, it sticks on the bottom of the pan. Any suggestions for getting it to come out? I grease and flour the pans, but it still sticks.

    • — Beth on December 9, 2017
    • Reply
    • Glad you like it (but sorry to hear it sticks). Have you ever tried a baking spray with flour like this one? If you have and it still sticks, you could put a piece of parchment paper on the bottom of the pan. Hope that helps!

      • — Jenn on December 10, 2017
      • Reply
    • For those of you with sticking problems. Old school/ we grease & then line pans with wax paper. No sticking EVER.

      • — Patricia on February 14, 2018
      • Reply
  • The first time was so awesome, I made 6 mini loaves. I’ll take a pic when it’s done.

    • — Dawn B. on December 8, 2017
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  • I LOVED making this for my family! I’m not a pumpkin fan, but they are and the bread doesn’t make it past 24 hours before it’s all gone. I make one loaf as is (but no cloves) and the other with chocolate chips on top. Not only does it make my house smell amazing, it makes the kids so HAPPY!

    • — Kelly on December 7, 2017
    • Reply
  • I brought this to the last class of an adult lit course and everyone loved it. They asked me if it could be made with oil. What are you thoughts about that and if the answer is yes, how much oil?
    I made it the way its written and it is great. Its so nice to have two loaves and have one to put in freezer.

    • Hi Mayda, so glad people enjoyed the bread! Unfortunately, oil won’t work for this. It’s important to cream the butter and sugar to get a cake-like texture. Sorry!

      • — Jenn on December 7, 2017
      • Reply
  • This is definitely the best pumpkin bread I’ve ever made and eaten! With the holiday season, I’ve made it several times and shared it. Everyone loves it! I follow the recipe exactly and it turns out perfectly each time. I plan to keep this recipe in my family for a long time and hopefully will be making it with my grandchildren one day as well.

    • — Melissa G on December 7, 2017
    • Reply
  • I just baked it and smells great. However, my pumpkin bread did not rise at all and I tested my baking soda and baking powder and they are both still good however my bread did not rise even an inch. I reduced the sugar by about 3/4 of a cup. Another possible problem might be my loaf pan size it is a 9 inch by 5 inch loaf pan but I’m not sure why my loaves did not rise.
    The pumpkin bread is delicious! Most and flavorful, just did not rise as the pictures looked like.
    Maybe next time ill make muffins out of them.

    • — Grace on December 6, 2017
    • Reply
    • Hi Grace, It’s the loaf pan – that size will yield a large, very flat loaf. I recommend using two 8×4-inch loaf pans; muffins will work too!

      • — Jenn on December 7, 2017
      • Reply
      • Hello,
        I just made this recipe exactly as written ingredient wise in the “family recipe card” using the margarine option. I had to use a 9×5 and an 8×8 square pan. The 9×5 I filled a little over half full and it did rise nicely. The 8×8 had a thinner layer as I used less than half the batter and it was done in about 35 min. The 9×5 took about 55 min. Very nice flavor and texture.

        • — Lisa on December 10, 2017
        • Reply
  • The first time I made this recipe, I didn’t change a thing and it turned out moist and delicious. The second time, I used gluten free flour and didn’t change a thing. It was moist and delicious as well!

    • — Linda Johnson on December 5, 2017
    • Reply
  • It was amazing, i love the recipe, i found a recipe for maple glaze and it went great with the bread

    • — Emma on December 3, 2017
    • Reply
  • I just had to try this recipe after having read through tens of glowing reviews. This recipe did not disappoint! I baked as written, and it came out very moist and flavorable. I baked the batch in my Williams Sonoma Goldtouch 8″ load pan for 65mins and in my Goldtouch muffin pan (5 wells only) for 33mins. Next time, I’ll add some chocolate chips to change it up. Otherwise, great holiday treat!

    • — Denise on December 3, 2017
    • Reply
  • We made this the day after Thanksgiving and it was a huge success! I love the picture of your grandma’s recipe-those tend to be the best. The only changes I made were to add slightly less sugar and butter then called for. We did add around 30 dark chocolate chips to the mixed batter before baking. As far as the baking time, I usually check around 50 minutes as ovens vary. It was done earlier than the 65 minutes. So good I am making it this weekend as well. Thank you!

    • — Stephanie Kazmierczak on December 3, 2017
    • Reply
  • This is an excellent recipe! I’ve baked it twice so far! Family eats it up so fast! I love old fashioned recipes!

    • — Nan Chapman on December 3, 2017
    • Reply
  • As I’m making this pumpkin bread for the second year in a row (my 5 year old who loves it just put in her request), I have to say that this is the best pumpkin bread I have ever tasted and I love all things pumpkin! I made several loaves for a Christmas fair and everyone loved them! I’ve also made a number of your other recipes (my latest was the roasted green beans with walnuts and cranberies) and all of them have come out great! Can’t wait to purchase your cookbook!!

    • — J. Tamara Hackshaw on December 2, 2017
    • Reply
  • Any idea how many mini loaves this recipe will make?

    • — Melissa on December 2, 2017
    • Reply
    • Hi Melissa, I suspect this will make 3 – 4 mini loaves, but I can’t say for sure because I’ve never made mini versions of these.

      • — Jenn on December 3, 2017
      • Reply
  • Excellent!! Moist and sooo much flavour!1
    Whole family loved it and are looking for more. Thanks for the recipe!! Merry Christmas!!

  • This was EXCELLENT!
    I used whole wheat flour, organic sugar (1/4 cup less than recipe called for), substituted olive oil for 1/2 the butter, and added a cup of raisins.

    • — jules on December 2, 2017
    • Reply
  • Wow just finished baking this bread, sooooo good thanks for sharing the spices work well together I was a little skeptical about the ground cloves I’m not really a cloves type of girl but I’m glad I followed the recipe I love it my kids and my husband love it too.

    • — Vanessa on December 2, 2017
    • Reply
  • This was the first time I made this, and it was beautiful! I won’t be using any other recipe. This is a keeper! I might add a handful of chopped walnuts next time for an extra crunch, but maybe not. 🙂

    • — Rosa on December 1, 2017
    • Reply
  • What size loaf pan?

    • — Lynn on December 1, 2017
    • Reply
    • Hi Lynn, You’ll need two 8 x 4-inch loaf pans. Hope you enjoy!

      • — Jenn on December 1, 2017
      • Reply
  • This pumpkin bread was tasty & moist. I tossed a cup of raisins into the dry ingredients before adding it to the pumpkin mixture. It was a big hit with my family who like this for breakfast as a weekend treat. The loaves also freeze very well in a layer of cling wrap & then placed in a freezer bag.

    • — Adrienne Hanbidge on December 1, 2017
    • Reply
  • This is our go-to breakfast treat for bringing with us on a weekend with friends or having on hand for school day grab and go breakfasts!
    Everyone who’s ever tried at raves about this Fantastic fall treat.

    • — Janet Dray on December 1, 2017
    • Reply
  • This pumpkin bread is delicious … and I don’t like pumpkin. I follow the recipe exactly as stated as I like the taste of the spices. I make several at a time, slice them when cooled, then freeze each slice individually (ziplock bags) and take them out as I need them. My family likes to eat them warmed up/toasted for breakfast or a snack. Enjoy !

    • — Patty on December 1, 2017
    • Reply
  • This was great! I was craving something sweet with some spice. I used 1 1/2 cups gluten free flour with a 1/2 cup of gluten free oat flour, added some chopped walnuts and put them in two muffin trays. Baked at 325 for 30 minutes and they came out great! Will use this recipe again. Thank you for sharing this recipe! 🙂

    • — Joany Kawasaki on December 1, 2017
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  • This pumpkin bread tastes like fall and is a perfect thanksgiving gift for friends and family. I made one plain loaf and one with wine soaked raisins and chopped cashews..both were yummy. I think this will be a new fall favorite! Thanks Jenn

    • — Tina on December 1, 2017
    • Reply
  • The best pumpkin bread ever. Tasty, moist, and easy to make.

    • — DEBORAH KATZ on November 30, 2017
    • Reply
  • Stellar recipe for pumpkin bread! Using butter instead of the typical oil made for a beautiful, light fantabulous loaf. Thank you for sharing your gifts with all of us, you are much appreciated!

    • — BoppaGram on November 30, 2017
    • Reply
  • I made this pumpkin bread for Thanksgiving following the recipe exactly as written. The only change I made was adding semi-sweet chocolate chips to half the batter for one of the loaves, and the other loaf I topped with a cream cheese buttercream frosting. Both were delicious! I baked for 65 minutes, but next time I will take them out of the oven at 60 minutes — I thought they were just a little bit overdone — probably just my oven. All in all, a terrific recipe that I will definitely use again!

    • — Carol on November 30, 2017
    • Reply
  • This is one of the best pumpkin breads I’ve had. I gave as gifts and everyone thought it was fantastic. Its wonderfully spiced though I always add a bit more cinnamon. A winner for sure.

    • — Janet on November 30, 2017
    • Reply
  • This is one of my favorite recipes and I make it every year for the holidays. I love that it is handed down from your grandmother – those are the best. I have gotten many compliments from friends. The secret ingredient cloves, makes it stand out from other similar recipes.

    • — Gloria Colby on November 30, 2017
    • Reply
  • For years I have made my grandma’s banana bread recipe. I never made pumpkin bread but thought I would give it a try. My son sad it was even better than the banana bread and it is now the new family favorite. It was so easy to make and a big hit!

  • This is the pumpkin bread you have been searching for! Unlike most times when I’m baking I did not feel the need to increase the spices, because they are already enough. I did add about 1/2 cup each of dark chocolate chunks and candies ginger. Also I baked it in a 9×13 for about 40 minutes. Definitely a keeper!

    • — Christina Schindler on November 30, 2017
    • Reply
  • This recipe is great plain, or as a base for additional toppings or fillings. It bakes up nicely and is very moist. I’ve also made it into small square cakes with a salty streusel topping and as muffins with nuts and raisins and cream cheese icing, and it is always a hit!

    • — April O. on November 30, 2017
    • Reply
  • I made this bread over the holidays – made it exactly per the recipe and it turned out delicious. My family loved how moist and flavorful it was. I wound up making several more loaves and giving them to friends. They were a huge hit and everyone wanted the recipe. Thanks again Jen!

  • My love has been asking for pumpkin bread and I really wanted to make it from scratch not just a box. This turned out extremely well especially for someone who doesn’t normally bake! The instructions were easy to follow and quite helpful. Will definitely make it again!

    • — Joi on November 29, 2017
    • Reply
  • This is the best pumpkin bread that I’ve ever made. I wish I could leave something higher than 5 stars! Thank you!

    • — Jaclyn on November 29, 2017
    • Reply
  • Loved this bread! Better than the recipe that’s been handed down in my family. Could be the butter, could be the cloves, but it was a terrific success this Thanksgiving. Thank you. Getting ready to make another couple loaves to use up the rest of the pumpkin I’ve got.

    • — Melinda on November 29, 2017
    • Reply
  • I don’t normally have, much less use, Crisco. But happen to have some butter flavored sticks of it as someone gave them to me. I realize its terribly unhealthy. But I’m making this recipe for a bake sale and hate to use my expensive Kerry Gold Irish butter which is all I have. Thoughts on whether taste will be affected? I know I should feel guilty at putting something unhealthy into something others will be eating.

    • — Bridget Booth on November 28, 2017
    • Reply
    • I wouldn’t recommend it, Bridget — sorry!

      • — Jenn on November 28, 2017
      • Reply
  • By far, the BEST pumpkin bread and treat that I’ve ever baked or eaten! This was the first recipe of Jenn’s I made and the reason I found this blog, which makes me love it even more. I make it in (6) mini loaves and it never lasts long. My family and friends request it on the regular. I was up late last night making a batch for my Dad to take on a road trip, it’s a great snack / treat to pack. And I made it twice last week for different holiday gatherings. I’m pretty much always baking this bread. As mini loaves, it makes more to share and it looks beautiful sliced on a rectangular platter. The flavor it out of this world, it is so moist and delicious. The only problem with this bread is that it is so so addictive and comes with a strong temptation to devour it all! Thank you for sharing this one Jenn, I love it!

    • — Kaylie on November 28, 2017
    • Reply
  • I LOVE this recipe! I have made it several times now and every time I serve it, I receive rave reviews. The extra loaf freezes well and can be easily thawed and served later. It is so handy to have a loaf ready in the freezer for a yummy bread to serve that everyone enjoys.

    • — Sara on November 27, 2017
    • Reply
  • Do you have any recipes using fresh pumpkin ?

    • Hi Janet, all of my pumpkin recipes call for canned pumpkin (for simplicity’s sake) but you can certainly make this with fresh pumpkin; After you have cooked and cooled the pumpkin, 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 28, 2017
      • Reply
  • Delicious! I would like a taller loaf with less sugar. Would it work if I use 1.5 cups sugar and put it all in 1 large 9×5 loaf pan?

    • — Jen on November 27, 2017
    • Reply
    • Hi Jen, you could cut the sugar back to 1 1/2 cups, but I wouldn’t bake it all in one loaf pan. (I’ve tried it — It doesn’t translate well and comes out very dense.)

      • — Jenn on November 28, 2017
      • Reply
  • Just tried out your recipe to the letter. Didn’t even come close. Texture was ok….but flavor was not that appealing. I would definitely not serve this at a house party.

    • — Jay on November 27, 2017
    • Reply
  • Made this yesterday. It was fabulous! Only used 1/2 tsp of cloves, added raisins, cranberries and iced it with vanilla butter glaze! Best pumpkin bread ever! Very moist, too!!!

  • Novice baker here-What if I only have one pan? Do I change the baking time?

    • — Jerixa on November 26, 2017
    • Reply
    • Hi Jerixa, I wouldn’t recommend putting all the batter into one pan. I don’t think it will bake all the way through. I would suggest either halving the recipe or putting using the other half of the batter to make muffins. The baking time will be different for muffins – I think they should take about 30 minutes, but keep an eye on them!

      • — Jenn on November 27, 2017
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  • Did the recipe as written. My mom loved it, so I started out with 5 stars. I thought the cloves overwhelmed the bread and was the predominant flavor, so with the recipe as is, I hovered around 3 stars. Will make it again with about half of the cloves, maybe a third and see how that changes the flavoring of this bread. It was, otherwise, very easy to follow the recipe and came out of the over looking just like yours!

    • — Bacchustod on November 25, 2017
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  • I wouldn’t change a thing. I made as directed and it came out moist and delicious.

  • Excellent recipe – this is a keeper!

    • — Kate on November 24, 2017
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  • I made this, and it is delicious. My new pumpkin bread recipe! For all of my sweet bread recipes, I use solid coconut oil to grease my pans and coat them liberally with turbinado sugar instead of flour. But, that is the only change I made. Took it to my office where it was a hit. Thank you!

    • — Michelle on November 23, 2017
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  • This is the best!

    • — Holly on November 23, 2017
    • Reply
  • Just made this for the first time. And I am a man you did this. Amazing taste. I used a fresh pumpkin left over from Halloween. Made it myself. Topped it with homemade cranberry sauce. It’s Great.
    Thanks
    Michael W Bryant

    • — Michael on November 23, 2017
    • Reply
  • loved it! also added zest from 2 oranges. Awesome recipe! thanks for sharing

    • — margaret m jungmann on November 22, 2017
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  • Awesome this is the best!! My motherlin law recipe also she got from her mom

    • — Kimberley on November 22, 2017
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    • I agree! This recipe is spot on! Super stupid delish! Words to describe this recipe- PERFECT YUMMY FANTABULOUS

  • Hello. Have you ever tried making this recipe in mini loaf pans for gifts? If so, how would the bake time change and how many loaves did you make from the recipe? Thank you…

    • — Janey on November 22, 2017
    • Reply
    • Hi Janey, I think this will make 3 – 4 mini loaves, but I can’t say for sure because I’ve never made mini versions of these. They will take less time to bake; I’d start checking them at about 35 – 40 minutes.

      • — Jenn on November 22, 2017
      • Reply
      • I’ve made this recipe at least 2 dozen times and every time I’ve made mini loaves. It makes 6 for me so I do 2 batches of 3. And, Jenn is spot on with the baking time, they usually take from 35-40 minutes.

        • — Kaylie on November 28, 2017
        • Reply
  • Has anyone tried a cream cheese layer in the middle?

    • — Kristine on November 22, 2017
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  • My breads have a gritty issue–can’t imagine what it is as I followed the recipe exactly. I usually make pumpkin bread with veg oil rather than butter and they are more moist and heavier than these. I baked for less time as they were done at 60mins.
    Also feel the cloves are overwhelming all other tastes, so suggest using half or less than the amount listed. Maybe less amounts of spices overall–add a little ginger too. Normally I love your recipes Jen so was surprised. But appreciate all your devotion! Happy Thanksgiving.

    • — Beth G Schulberg on November 22, 2017
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    • Keep your comments to yourself. Apparently you are one of the few who didn’t like it just the way it was. If you don’t like the recipe than make something else but don’t criticize the poster!

      • — Debbie on November 24, 2017
      • Reply
      • Everyone has a right to thier own opinion. I don’t think she was criticizing.

        • — valerie otto on November 26, 2017
        • Reply
      • Debbie, I believe your comment was much more negative and unnecessary. I read reviews for honest feedback and helpful suggestions, so I appreciate her comment about the cloves and thought her well wishes at the end were positive.

        • — Farrah on November 26, 2017
        • Reply
      • Debbie Downer, geez what a hateful person you are.

        • — Kelly on December 2, 2017
        • Reply
    • Aloha, Keep in mind that everyone has different tasting and texture preferences. I can’t imagine a bread having a gritty texture. Perhaps the batter was not mixed throughly. As for cloves it is a compliment for pumpkin and ginger is not. Maybe a baking class would help you to adapt a skill and palate.

      • All those “sweeter” spices work with pumpkin, even ginger and/or allspice. It’s about personal preference. I think texture is also is a matter taste and expectations: heavier versus cakier, etc. How could anything with butter, sugar and flour ever be bad (as long as it cooks properly). 🙂 I always add molasses to pumpkin pie, so I wonder if 1 tbsp. would work well in this recipe? Since there is a lot of spice already, it may be overkill. The fun is in experimenting. Happy baking!

        (Cannot rate yet, but it will be baked soon. Thanks, Jenn. You’re amazing)

        • — wendy on October 9, 2018
        • Reply
  • Absolutely delicious! Halved the sugar content and it was perfect!

    • — Andrea on November 21, 2017
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  • I made this recipe for the first time last year and I have been hooked ever since! I added an oat crumble to the top of mine and it is hard not to eat the whole loaf in one sitting! Thanks for sharing this wonderfully, perfect recipe! I have a couple of diabetics in my family and wanted to try substituting the sugar with erythritol or stevia. Do you think this would work ok?

    • — Amy on November 21, 2017
    • Reply
    • Hi Amy, Glad you like it and I love the idea of the oat crumble! I don’t have any experience with sugar substitutes so unfortunately, I don’t have much wisdom to share – sorry I can’t be more helpful. I’d love to hear how it turns out if you do try it with a sugar alternative.

      • — Jenn on November 21, 2017
      • Reply
  • I am truly impressed that you offer a recipe handed down from your Grandmother with no tweaking…no alteration…it’s a perfect combination of pumpkin and spices. It makes the house smell absolutely wonderful as it bakes, too!

    • — Ellen McGovern on November 21, 2017
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  • This is the best pumpkin bread I’ve ever made!

    • — Phyllis Leavitt on November 21, 2017
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  • This is a 5 star recipe. It is simply the best and made a baker out of me! Freezes beautifully. I use spices from Penzys (online)…high end cinnamon (Vietnamese) makes all the difference in the world

    • — Susan on November 21, 2017
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  • Flavor was great. Bread was super mushy.

    I think it would be helpful to include what size pans you are using. I used two bread pans, but the batter was so much that it overflowed and dripped all over the oven bottom.

    • — Harry P. on November 21, 2017
    • Reply
    • Hi Harry, sorry to hear you had a problem with this and about the mess in your oven! The recipe does indicate that two 8 x 4-inch loaf pans should be used- perhaps you overlooked that. And regarding the bread being mushy– this recipe is pretty predictable. Is there a chance you may have made a measuring mistake?

      • — Jenn on November 21, 2017
      • Reply
  • Could i use 3/4 Cup of oil instead of Butter?

    • — Janine on November 20, 2017
    • Reply
    • Hi Janine, Unfortunately, oil won’t work for this recipe. It’s important to cream the butter and sugar to get a cake-like texture. Sorry!

      • — Jenn on November 21, 2017
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  • One of the tastiest pumpkin bread recipes I’ve made.

    • — cheryl hammond on November 20, 2017
    • Reply
  • I made this bread today and it is really good. I’m going to make more to give away.

    • — Carmen on November 20, 2017
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  • I made this today and added nuts and seeds. It is deliciously moist and light. Highly recommended. Note: I am not usually a big fan of pumpkin bread, but I had all the ingredients and wanted to use them up 🙂

    • — Katie M. on November 19, 2017
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  • My husband, who rarely cooks and even more rarely bakes, just made this and it was absolutely delicious!!! Our whole family loved it. Thanks again!

    • — Kristen on November 19, 2017
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  • Easy and tastes so good. I added walnuts to mine. Thanks for the recipe!

    • — Anita Cassell on November 19, 2017
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  • Terrible. It did not rise. I made it for a friend and can’t give it, and now I’m out of ingredients. A loaf cake should be easy. What a waste. I am so dissapointed.

    • — Jill on November 19, 2017
    • Reply
    • Sounds like your baking powder may have been to old. I’ve made these several times, both in mini muffin and loaf form, and everything bakes well. It is really unfair to complain about a recipe when it sounds like baker error.

      • — Renee on November 19, 2017
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  • Could you add chopped apples?

    • — Ashley on November 19, 2017
    • Reply
    • I probably wouldn’t, Ashley. The bread is already super moist as is, and I’m afraid the apples would make the loaf dense and heavy. Sorry!

      • — Jenn on November 19, 2017
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  • I made this this morning and it turned out great! I added spiced pumpkin seeds (Trader Joes) on top and baked it for 50 mins bc my oven is an over achiever. Perfection! Thank you for this recipe.

    • — Chrissy W. on November 19, 2017
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  • This bread is fantastic! Thank you for the recipe.

    • — Julie on November 19, 2017
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  • Must try recipe! It’s so easy quick and absolutely delicious! Crunchy on the outside moist and fluffy! I added some cruched pecans to one loaf just for fun but this recipe will definitely be on our Christmas baking box this year and many to come! Thank you sooo much!

    • — Pilar R on November 19, 2017
    • Reply
  • This is a wonderful recipe , tasted perfect and smelled great . I then doubled it and made more to give away.

    • — Marina on November 19, 2017
    • Reply
  • I love this pumpkin bread! Can I use this recipe to make pumpkin muffins? How long should I bake them?
    Thanks,

    Jenny
    Pittsburgh

    • — Jenny on November 18, 2017
    • Reply
    • Sure, Jenny. This is basically the same recipe, only as muffins. Enjoy!

      • — Jenn on November 19, 2017
      • Reply
  • Just made this recipe for the second time. To be honest, the first time, I made the mistake of using too little sugar (brown sugar, too) and was disappointed to say the least. This time I followed the instructions to a tee, used a bundt pan, and while it came out nicely I think it’s too sweet. Any suggestions for getting it to cook correctly but without the added sweetness? Love all of your recipes and the step by set pics.
    Lynda

    • — Lynda Graubert on November 18, 2017
    • Reply
    • Hi Lynda, I think you could reduce the sugar by 1/2 cup and still have good results. Hope that helps!

      • — Jenn on November 19, 2017
      • Reply
      • thank you!

        • — Lynda Graubert on December 17, 2017
        • Reply
      • Would you still bake for the same amount of time in a bundt pan?

        • — Lili on December 18, 2017
        • Reply
        • Hi Lili, The bake time may be just a bit quicker — around 55 to 60 minutes (but keep an eye on it). Enjoy!

          • — Jenn on December 18, 2017
          • Reply
  • Hi should I baked for the same time if I used four mini loafs?

    • — Erica on November 18, 2017
    • Reply
    • Hi Erica, The cook time will be less; I’d start checking around 40 minutes.

      • — Jenn on November 19, 2017
      • Reply
      • This bread was spectacular. I added some walnuts for a little texture.
        I made four mini loaves and started checking it at 30 minutes. They were perfectly done at 38 minutes. Three of my loaves had crumb topping as well and also baked in that time.

        • — Christina on November 27, 2017
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  • Recently made this. Super moist and totally delicious! Froze a loaf even, and thawed, you could not tell the difference. SO delicious.

    • — Kasey on November 18, 2017
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  • Having only glass loaf pans, would you advise using parchment paper to line the glass pans to avoid baking “too hot”? Does glass tend to bake hotter than metal pans? Seems like I remember another cake bread getting too browned, and wondered if it was due to the glass loaf. Thank you! I want to make French toast with your yummy pumpkin bread recipe after baking!

    • — Susan Agostinelli on November 18, 2017
    • Reply
    • Hi Susan, Thanks for your note. Yes, you can use glass loaf pans here. I don’t think the parchment is necessary; I would cover them with a light coating of butter and flour. They may bake just a tiny bit faster in the glass, so just keep an eye on them. Enjoy!

      • — Jenn on November 19, 2017
      • Reply
  • Just made this today and it came out great!

    Mine rose just fine. But I think I have an idea why so many people are having problems with it rising. The step where you mix the sugar and butter together is one of the most crucial and least emphasized in many recipes. By mixing the butter and sugar together for a few minutes, it allows the sugar to punch holes in the butter which creates tiny bubbles that will later expand when in the oven, with the help of the baking soda and powder. Skipping this step, or under beating the sugar and butter, and under beating the mixture after the eggs have been added, will not allow these tiny holes to be formed and will cause improper rising.

    This is also why using honey, or agave, or powdered sugar, or some artificial sweeteners, or using liquid vegetable oils will not work. It has to be hard enough and large enough to keep its form while beating.

    • — Kelly on November 17, 2017
    • Reply
    • Thank you Kelly for addressing this problem. I think it would make a difference. Just to let you know, we did not do the creaming of the sugar and butter, we goofed.
      We did beat the eggs and butter until fluffy and also beat the pumpkin until fluffy then added very s l o w l y added the dry ingredients, beating on low until fluffy also. I will let you know how it turns out! It is very light and fluffy when raw.

      • — Kathryn Mundine on November 22, 2017
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  • Excellent recipe and technique. The texture is fantastically moist and light at the same time. At first it didn’t appeal to wait for butter to soften and bring out the mixer for a quick bread, but the results are more than worth it. I can’t wait to try this with bananas as another commenter mentioned. I reduced the amount of sugar to 1.5 cups and found the level of sweetness to be good for me. Next time I will play with the spice levels to reflect the ratios in my favorite pumpkin pie recipe (less cloves, more cinnamon, a little ground ginger). When mixing the butter, sugar and eggs I was a little dubious because they didn’t look quite “light and fluffy” to me, but I stuck to the mixing instructions and the results are better than I anticipated. Lastly, my one loaf pan is 9×5, so I filled it 2/3 full and the small amount of batter left made three muffins (baked for 30 minutes). This recipe is a definitely a keeper for me. It’s no wonder it’s stayed in your family through the years. What a lovely treasure to have from your grandmother, both the recipe and the memories of making it with her. Thank you so much for sharing it!

    • — Melissa on November 16, 2017
    • Reply
  • Can I use a bundt pan instead of 2 loaves?

    • — Rebecca on November 16, 2017
    • Reply
    • Hi Rebecca, I’ve never made this in a bundt pan for fear it would stick, but a number of readers have commented that they’ve done it successfully. Please LMK how it turns out if you try it!

      • — Jenn on November 17, 2017
      • Reply
  • Works perfectly and garners all the praise mentioned in article. An excellent way to put pumpkin to use in the kitchen!

    • — Lizz Dunlop on November 16, 2017
    • Reply
  • This was delicious and very moist. I was going to throw away some leftover pumpkin after a day of baking and was looking for recipes in which I could use it. I am so glad this recipe came up! I made NO changes. Thanks for sharing

    • — D Pizl on November 16, 2017
    • Reply
  • I’ve made this 3 times in the last week. It hasn’t lasted more than a day. It’s a simple recipe buts it’s so good. I like to wrap it in foil overnight and eat it the next day, giving the flavors time to meld.

    • — Wendy K on November 14, 2017
    • Reply
    • I should add that I hate cloves with the fire of a thousand suns so I put substituted it with additional cinnamon.

      • — Wendy K on November 14, 2017
      • Reply
  • Baked this yesterday with low-carb substitutions: almond and coconut blend + vital gluten for the regular flour and powdered xylit for the sugar; halved the recipe but kept the 2 eggs because of the super absorbent coconut flour; used my own pumpkin spice blend. Turned out beautifully!

    • — Tammi L. Coles on November 14, 2017
    • Reply
  • First of all, I’m not a baker. I tried this recipe this weekend and it turned out so delicious. In fact, I got the recipe from a colleague who brought in pumpkin bread to share. I took a risk and substituted bananas (added 1/2 tsp of vanilla) instead of pumpkin puree and the spices (nutmeg, cinnamon, and cloves) and the banana bread turned out just as delicious! Thank you for sharing this recipe!

    • — Very Impressed on November 13, 2017
    • Reply
  • I just made it. It is INCREDIBLE!! I tried a different recipe yesterday and it was…ok…but I knew there had to be better out there. It is amazing. And I made a cream cheese spread with vanilla and powdered sugar to go on it. Thank you! Grandma knew what she was doing when she saved this recipe..

    • — Jess Steele on November 13, 2017
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  • The loafs didn’t rise well and were not cooked at 65 minutes or 75 minutes. This is the second time I attempted this recipe with the same result. Next time I will increase the baking powder to 1 tsp and increase the oven temperature to 350 degrees.

    • — Jenny on November 13, 2017
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  • So awesome! This came out perfect! Pumpkin Spice everything 🙂 Can’t wait to share with co-workers.

    • — Megan on November 13, 2017
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  • Thumbs down….I should have trusted my gut instinct on this one, having made pumpkin bread for decades. I questioned the amount of ground cloves, seemed to be way too much, but I stayed true to the recipe. This recipe, followed to a T, turned out dense, had more of a custard-type density to it. Very little rise during baking too. The only thing positive I can say is that it smelled good while cooking but the finished product leaves way too much spice taste on the palate and the pumpkin is hid behind the overwhelming clove aftertaste. I won’t be using this recipe again.

    • — Debbie L. on November 12, 2017
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  • If the recipe was so good why did you change the amount of pumpkin from 1 lb to 15 oz? I made it both ways and the 1lb is definitely WAY BETTER!!!!

    • Hi Jennifer, This is a really old recipe. Nowadays, pumpkin comes in 15-oz cans. It’s only a 1-oz difference and opening a whole nother can would create a lot of waste.

      • — Jenn on November 12, 2017
      • Reply
      • Actually, that is not accurate. Canned pumpkin is measured in FLUID ounces, which are not the same at WEIGHT ounces. There are 8 fluid ounces in a cup, but a cup of pumpkin purée would weight a totally different amount than say a cup of flour. One lb of pumpkin in my kitchen (I just weighed fresh purée) was more like 2.5 cups, about 50% more than you’d find in one 15 oz can. This could easily account for the bread baking better if the original old recipe is used.

        • — Erin on November 16, 2017
        • Reply
        • Hi Erin, I wonder if we are looking at different cans of pumpkin? My can of Libby’s pumpkin puree is 15 oz/425 g, which is just shy of a pound.

          • — Jenn on November 16, 2017
          • Reply
          • Ok it seems Libby’s is measured in weight not volume, so you are right about that. I just made your bread with fresh pumpkin and it turned out great. Thanks!

            • — Erin on November 16, 2017
  • I made this for my co-workers and they loved it!! Many asking for the recipe. I took both loaves to work and plate was immediately empty. I baked them for 60 minutes in the 8 inch loaf pans.

    • — Lisa on November 11, 2017
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  • Baked this recipe 3x and each time, it got worse. (i commented in an earlier posting about a thick custody bottom with NO crumbs!). i did not mix with brown sugar this time, and used all regular sugar as per recipe. i attempted a similar pumpkin bread recipe (different proportions) from another website and it succeeded beautifully. i wonder why?

    • — Kim on November 11, 2017
    • Reply
    • Hi Kim, that’s a definite head-scratcher as this recipe typically gets great results. Is there any chance you measured something incorrectly? (So sorry about the problems you’ve had with it!)

      • — Jenn on November 11, 2017
      • Reply
  • This is DELICIOUS! Best pumpkin product I’ve ever had. Wonderful recipe. Super moist and satisfying, and stays moist even at room temperature for a few days! I used fresh pumpkin instead of tinned (about 2 1/2 cups) and added about a teaspoon of vanilla.

    • — Emily on November 11, 2017
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  • Hello! I made this bread and absolutely love it. I am wondering if you have tried to substitute the flour for almond flour?

    • — Rebecca Walker on November 10, 2017
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    • So glad you like it, Rebecca! I have never made it with almond flour so I can’t say for sure, but I do worry it’d be very dense. If you do try it this way, I’d love to hear what you think!

      • — Jenn on November 11, 2017
      • Reply
    • A mix of two-thirds almond flour to one-third coconut flour plus and extra egg and a tablespoon of vital gluten did the trick for me!

      • — Tammi L. Coles on November 14, 2017
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  • Can I use half veg oil and half butter?

    • Hi Kathy, vegetable oil won’t work in this recipe – I’d stick with the butter – sorry!

      • — Jenn on November 11, 2017
      • Reply
    • I used veg oil and maple syrup as butter + sugar replacements and it came out nicely. Probably not as good as the original but I still liked it!

  • What temperature of oven please

    • — Maureen on November 10, 2017
    • Reply
    • Hi Maureen, the bread should be baked at 325°F. Enjoy!

      • — Jenn on November 10, 2017
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  • This pumpkin loaf is beyond delicious! At first I thought the cloves and nutmeg quantity was too much, but I thought, “who am I to question the chef?” so I went ahead and followed the recipe as is. I am so glad I did! The spiciness is absolutely perfect and my co-workers agreed. It is a beautifully moist and pumpkin-y, with an excellent balance of spice. I will never question the quantity of spice again Jenn!

    • — Leah Beatty on November 9, 2017
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  • I want to use fresh pumpkin. What is the equivalent to canned pumpkin?

    • — Maria on November 7, 2017
    • Reply
    • Hi Maria, you’d need about 2 cups of fresh pureed pumpkin. Enjoy!

      • — Jenn on November 7, 2017
      • Reply
  • Need to bring this long distance and it would be great if I can freeze it. Any thoughts?

    • — Elaine on November 6, 2017
    • Reply
    • Yes, Elaine, it freezes nicely!

      • — Jenn on November 7, 2017
      • Reply
  • I added a few chocolate chips and pecans.
    Very moist and delicious! !

    • — Lucille Johnson on November 6, 2017
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  • Made this with Gluten Free flour,turned out fantastic!!! Will definitely make it again.

    • — Nadeane on November 6, 2017
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  • This bread has great taste but barely rose at all! The first batch I made I thought maybe I had goofed and put baking powder instead of baking soda, so I made a second batch and even though it rose a bit more than the first, it’s maybe two inches tall.

    I also replaced all of the spices with pumpkin pie spice since I had all but the ground cloves and it came out very tasty. Just wish it had risen. Could the fact that I used a 9×5 pan really have caused it to be so thin?

    • — Sarah on November 6, 2017
    • Reply
    • Hi Sarah, Yes the issue is definitely the 9×5 pan – I’ve tried it and it comes out flat and dense that way. Two 8×4 loaf pans will give you the best results.

      • — Jenn on November 6, 2017
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  • Totally yum. Made this twice (in a bundt pan as the loaf pans have been packed for an upcoming move) and have to say that the temp setting matters! The first time I set it to 160 C and it was amazing, so moist. Second time I was lazy and said “ahh, close enough” and set it to more like 170 C which resulted in a dryer cake. Still yummy but next time I’ll obey the instructions completely. Thanks again Jenn!

    • — Audrey on November 6, 2017
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  • Hi, I like the recipe but for some reason my bread was soggy. It appeared not cooked but the tester came out clean. I baked at 325F for 70 minutes. I’d appreciate any ideas on this matter.

    Thanks

    • — Lucy on November 5, 2017
    • Reply
    • Hi, in addition, the bread sunk after I took it out.

      • — Lucy on November 5, 2017
      • Reply
      • Hi Lucy, Sorry to hear you had a problem with it! This bread is pretty predictable so I suspect something must’ve gone wrong. Is there a chance you made a mistake with measuring? Or could you oven need adjusting?

        • — Jenn on November 7, 2017
        • Reply
  • Oh my! This is the best pumpkin bread I have ever baked. It tastes gourmet, moist and fluffy. I used five mini loaf pans and adjusted the cooking time starting with 35 minutes and adding five minutes at a time until a toothpick came out clean but not overcooked. Thanks for sharing the recipe! 🙂

    • — Diana L. on November 5, 2017
    • Reply
    • What was your total baking time for the mini loaves?

  • So good. Our loaf pan was filled too much and came out very moist but still amazingly good.

    • — Sam k on November 5, 2017
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  • Loved this and would like to try without eggs. Would vegetable oil work in its place?

    • — Rachel on November 5, 2017
    • Reply
    • Hi Rachel, glad you liked it! I’m not confident that substituting vegetable oil would work as a substitute for the eggs, but if you’re trying to avoid eggs, several readers have commented that they’ve used flax eggs here and have been happy with the results.

      • — Jenn on November 7, 2017
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  • I work as a chef for a senior living facility and made the recipe as is for my residents as a lunch dessert and everyone absolutely LOVED it.

    I made another batch as muffins at home, and instead of the spices in the recipe, I subbed 2 1/2 tsp all spice and 1/2 tsp ginger and added chopped pecans on top. They came out absolutely amazing. For my next batch I plan to try using canned sweet potato purée and see how that bakes up.

    Overall, this has pretty much become my go to recipe for the autumn season, thank you so much for sharing!

    • — Liz K. on November 5, 2017
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  • I’d like to add chopped nuts. How much would you recommend?

    • — Patsy on November 5, 2017
    • Reply
    • Hi Patsy, I’d add about a cup, and be sure not to leave them too large or the bread will crumble easily when sliced.

      • — Jenn on November 5, 2017
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  • Can u use fresh pumkin not can

    • Sure!

      • — Jenn on November 5, 2017
      • Reply
  • Mine was a failure – only 1.5 inch tall and the cake turned out heavy, dense, custardy with no crumbs. The only modification I made was using 30% brown sugar and 70% caster sugar. Can anyone shed some light on what could have gone wrong?

    • — Kim on November 5, 2017
    • Reply
    • Hi Kim, sorry to hear your pumpkin bread didn’t work out! I suspect that your use of the brown and caster sugar is what caused the problem. Changing the sugar type or amount when baking can have a significant impact on the results.

      • — Jenn on November 7, 2017
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  • Only having one 9 x 5loaf pan, I made up this recipe less the cloves(didn’t have any) exactly as posted. The loaf pan was filled about 2/3 full and the rest became muffins. Muffins baked for about 35 minutes. Turned out light, fluffy and moist, not to mention absolutely delicious. Bread just came out and is cooling. Expect much the same result as the muffins. DELICIOUS!!!!

    • — K.R. Nolte on November 4, 2017
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  • Great recipe…made the muffins today. 🙂 Can you freeze these? `

    • — Moira on November 4, 2017
    • Reply
    • Sure, Moira – it freezes well.

      • — Jenn on November 4, 2017
      • Reply
      • Thank you!

        • — Moira on November 4, 2017
        • Reply
  • Awesome recipe! I’ll definitely use it again.

    • — banud on November 4, 2017
    • Reply
  • Delicious. I lessened the cloves and added some ginger. Made as muffins. Moist and yummy.

    • — Jo on November 2, 2017
    • Reply
  • This recipe made the best pumpkin bread ever!!! I subbed my own cooked Long Island cheese pumpkin purée and upped the spices… but the recipe is killer!!! Thank you so much!! I have a new favorite

    • — Karen Luhmann on November 2, 2017
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  • I just made another recipe for pumpkin bars, which called for 2 egg whites and 1/4 cup pumpkin., now I have 2 egg yolks and a 15.5 oz can pumpkin minus 1/4 cup.
    Could I use the yolks and add 1 whole egg and the remainder of pumpkin and still have bread come out right?
    Please advise, don’t like to waste.

    • — Cathy on November 2, 2017
    • Reply
    • Hi Cathy, I think it’d be fine with those adjustments.

      • — Jenn on November 3, 2017
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  • OMG! This was the best! My 9 year old grandson and I made this together and it was all gong in a day and a half. This will now become a family staple. Thanks for a great recipe!

    • — Karen on November 2, 2017
    • Reply
  • Scooped the inside of the pumpkin before carving for Halloween, simmered it and made a big batch of this lovely, moist bread. Much better than other pumpkin breads I have tried and the spices are just right. Thanks.

    • — Mary on November 2, 2017
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  • This really is the best pumpkin bread ever! I have been making pumpkin bread for decades and have used many recipes. I used a fresh pie pumpkin in this recipe and it was so amazingly moist and flavorful.

  • I want to make mini loaves. Any idea how many they will make & how full I should fill the pans? Also plan on giving them as gifts on Saturday. Ok to make today (Thursday)?

    • — D. Ramsey on November 2, 2017
    • Reply
    • Hi D, I think this will make 3 – 4 mini loaves (but I can’t say for sure b/c I’ve never made mini versions of these). I’d fill them about 2/3 of the way full. They will take less time to bake; I’d start checking them at about 35 minutes. And yes, you could get away with making them today to give on Saturday. Hope everyone enjoys them!

      • — Jenn on November 2, 2017
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      • Can I put this in my mini bunt pans?

        • Hi Ruthie, I’ve never made this in mini bundt pans, so it’s hard to say- sorry!

          • — Jenn on November 11, 2017
          • Reply
  • I halved the recipe because I only had one loaf pan. Made one last night and the other tonight because I couldn’t let half a can of pumpkin go to waste! It was my Spanish boyfriend’s first time trying anything pumpkin flavored and he loved it! I just asked him what rating I should give the recipe and he said “11/10.” I also thoroughly enjoyed the recipe! It’s a very moist bread and the spices aren’t overpowering. Only thing I did differently was do half brown sugar and half white. Also, not sure why but both times my bread was done MUCH earlier than the recommended baking time. Around 40 minutes. So, keep an eye on your bread! Will make again. Thanks.

    • — Kristina Krause on November 1, 2017
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  • hi, instead of using 1 can of pumpkin sauce, can i use fresh pumpkin? what will be the weight like in grams?Thanks!

    • — kelly on November 1, 2017
    • Reply
    • Hi Kelly, it would be the equivalent of 425 grams.

      • — Jenn on November 1, 2017
      • Reply
    • I used fresh pumpkin in mine and used the same amount. I did let the pulp sit in a strainer for about 20 minutes to get the excess moisture out of it. It worked perfectly.

  • Could I make this in a bundt pan instead of two loaf pans? Would I bake it at the same temperate and time?

    • — Bina on November 1, 2017
    • Reply
    • Hi Bina, I’ve always been hesitant to bake this in a bundt pan as I was 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. Temperature will remain the same; the bake time may be just a bit quicker — around 55 to 60 minutes (but keep an eye on it). Enjoy!

      • — Jenn on November 1, 2017
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      • It turned out great!! And you were right, it was done in 55 minutes. But it came right out of the pan and was delicious! Thank you!!

        • — Bina on November 1, 2017
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  • I tried this recipe and will definitely make it again! Moist and not too sweet. I put the batter in muffin tins and added a crumb topping (baked for 40 mins) – makes it easy for sharing.

    I cut the amount of cloves and nutmeg amount in half so it wasn’t too much spice for me.

    • — Cristina on November 1, 2017
    • Reply
  • I am so disappointed, my bread only came out to be about an inch tall and the middle did not cook through completely. I took it out at 60 minutes and the center was still raw so I put it back in for another 20 minutes, it baked a little more but not completely. I did not want to leave it in for longer because the outside was drying. The center has kind of a pumpkin pie like texture and I do not know why. The flavor is there and it is moist but why didn’t the center bake through? Could it be that I need to turn my oven up higher than 325? Note that I only used 1 cup of sugar because it was all that I had, and I added extra spices for flavor. Could the amount of sugar have had an effect of the bake?

    • — nat on October 30, 2017
    • Reply
    • Hi Nat, sorry to hear you had a hard time with the bread! Yes, I do think the significant reduction in sugar likely made the difference. You can usually reduce sugar in baked goods by a small amount (like a 1/4 cup in this case) but cutting it in half would definitely have an impact.

      • — Jenn on October 31, 2017
      • Reply
  • Oh my goodness. That is dangerous…. it is sitting on the counter with a little cinnamon voice that keeps yelling at me to come back and eat more!! But seriously… It is the most delicious and moist (hate that word but i have to use it here I’m sorry:)) pumpkin bread ever had in my life…with just the right amount of everything… thanks for sharing the recipe!!!!! Going to have to make more so my family can try a bite!

    • — Trist on October 30, 2017
    • Reply
  • How would you recommend storing this pumpkin loaf over night? Does it need to be refrigerated?

    • — Jelena on October 29, 2017
    • Reply
    • Hi Jelena, I’d store it loosely covered with foil on the countertop. Enjoy!

      • — Jenn on October 30, 2017
      • Reply
  • I rarely leave reviews on recipes I try, but I made 4 loaves of this today, so I think I had to! This is the perfect recipe and so easy!! I had everyone from a 37 year old to a 5 month old with 2 teeth enjoying it!! Thank you!

    • — Anna on October 29, 2017
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  • This bread is absolutely delicious! My house smelled so good while it baked. I just had 1 1/2 cups of sugar, and it worked great. My only question is: I used to regular loaf pans, and putting the batter in the pans, it didn’t look like much. They rose somewhat but were a little on the flat side (not like the past pins). Is that normal? Would all the batter fit in one loaf pan so it rose more?

    • — Denise on October 29, 2017
    • Reply
    • Hi Denise, What size are your pans? They should be 8×4.

      • — Jenn on October 29, 2017
      • Reply
  • Hi,
    I haven’t tried your recipe yet.
    Can the recipe be cut in half?

    • — Sally on October 29, 2017
    • Reply
    • Sure, Sally – that’ll work.

      • — Jenn on October 30, 2017
      • Reply
      • Hi,
        I made this using a bigger loaf pan instead of cutting the recipe in half and it worked out great. My husband loves the bread with maple butter.
        Thanks

        • — Sally on October 30, 2017
        • Reply
  • Hi Jen … can you make muffins with this recipe, just reducing the cook time?

    • Definitely, Janice. Cook time will be about 30 minutes at 350°F (for 18 muffins).

      • — Jenn on October 29, 2017
      • Reply
  • Delicious! Everyone loves it and is asking for more. I followed an earlier cook’s recommendation and decreased butter by 1/2 stick and substituted 4 tablespoons of applesauce; also cut out 1/2 cup of sugar. Still plenty sweet. I added raisins and pecans to one loaf – yum!

    • To respond to the previous post – I added whole roasted pecans and raisins. The bread did not fall apart at all.

  • OMG this has to be the best recipe. I normally add raisins but didn’t have any so…. it was great without them. Definitely a keeper recipe. Thanks for sharing

    • — Debra Bouchard on October 27, 2017
    • Reply
  • I haven’t tried this recipe yet, but I have lots of pumpkin puree and wanting to make pumpkin bread. One of the reviewer said they add nuts and it feel apart. Any particular reason. I’m hoping to find a recipe that can include nuts and raisins, as I like some texture in my breads.

    • — Anna on October 26, 2017
    • Reply
    • Hi Anna, This bread is quite cake-like so nuts make it a little crumbly when sliced. I think if you chop the nuts finely, it should be okay – and I’d use currants instead of raisins, if possible.

      • — Jenn on October 26, 2017
      • Reply
  • Should be called Perfect Pumpkin Bread. Everyone who tried it loved it! Making 2 more loaves tonight. Thanks!

    • — Noni on October 25, 2017
    • Reply
  • This is a fantastic recipe. Incredibly flavorful and moist. The note re: the mixture looking grainy was helpful. It does look grainy and you think you’ve messed up!

  • Best pumpkin bread!

  • Hands down the BEST recipe for super moist delicious pumpkin bread! Easy to make and turned out PEFECT! A beautiful deep orange color! I added 1 tsp vanilla and covered the top with raw unsalted pumpkin seeds…….😍😍😍

    • — Deanna Durbian on October 23, 2017
    • Reply
    • Oh I also used 1 Tablespoon Pumpkin Pie Spice in place of the 3 tsp of spices because it’s what I had on hand.

      • — Deanna Durbian on October 24, 2017
      • Reply
  • I made this recipe tonight, adding semi sweet chocolate chips to one (Hubby’s request) and raisins and pecans to the other. Both were delicious! The semi sweet chocolate really set off the sweet pumpkin very well and I am not a fan of the combination as a rule.

    • — Linette on October 23, 2017
    • Reply
  • Can you use some honey in place of some of the sugar here?

    • — Nina on October 23, 2017
    • Reply
    • Hi Nina, I would recommend sticking primarily with sugar; you’ll need that in order to create the correct texture when you combine the sugar and butter. If you replace any of the sugar with honey, I’d keep it at a minimum. Hope that helps!

      • — Jenn on October 24, 2017
      • Reply
  • I haven’t tasted the bread yet as it is still in the oven. But it certainly smells divine! Yet my most favorite part of this recipe may be the paper on which the recipe is written! Covered with remnants of the countless times it was touched by grandma’s hands, double checking on a measurement or an ingredient allthewhile, leaving behind traces of her creation! I have well-loved recipes like this and I’ve often considered rewriting them on clean, fresh paper. But after seeing this, I realized I’d be getting rid of the “love” that comes with a worn-out, flour-touched, spilled-on much loved recipe that is passed down from grandmother to daughter to son to granddaughter to nephew and beyond. Thanks for sharing that with us all! There goes my timer… (:

    • — Mary on October 23, 2017
    • Reply
  • This recipe is easy and delicious!! I gave some to friends and they wanted more… getting ready to make more loaves. I think it tasted just like pumpkin pie, without the pie!

    • — Eva on October 23, 2017
    • Reply
  • Made this for a friends party. Put the batter into a large bundt pan, came out great. I used the low end of the time in the oven. Added a maple glaze on top.

    • — Jessica McVey on October 22, 2017
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  • Oh my gosh. This turned out phenomenal. I’m sure the recipe is perfect as is, but I tweaked it based on what I had. In case anyone is curious, I used 100% whole wheat flour, half white sugar half coconut sugar, and subbed half a stick of butter with 4 tbsp of unsweetened applesauce. It is SO good. I’m most impressed by the crumb – it is still amazingly tender even with all whole wheat flour and missing some of the butter. Thank you for the lovely recipe!

    • — Sara on October 19, 2017
    • Reply
  • I am giving this 5 stars before it even comes out of the oven! I can tell by the batter it’s going to be great, I might have tasted it. I added mini chocolate chips to one of the pans! Can’t wait to try this 🙂

    • — Emma on October 19, 2017
    • Reply
  • Hi, I’m planning to make this in a bundt pan tomorrow. I was wondering if I can use brown sugar instead? Thanks!

    • — Gitu on October 19, 2017
    • Reply
    • Hi Gitu, 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. And I’d stick to white sugar for this.

      • — Jenn on October 19, 2017
      • Reply
      • Hi 🙂 I’ve just made it in a bundt pan with half white and half brown (I didn’t have enough white) sugar and it’s come out beautifully! Thanks for the recipe xx

        • — Gitu on October 20, 2017
        • Reply
        • Good to know! So glad it turned out nicely. 🙂

          • — Jenn on October 20, 2017
          • Reply
  • I saw one comment where someone added nuts and the bread fell apart. Can raisins be added?

    • — Susan Klinger on October 19, 2017
    • Reply
    • Yep- raisins should work here. Enjoy!

      • — Jenn on October 19, 2017
      • Reply
  • Can unsweetened applesauce be substituted for the butter?

    • — Susan Klinger on October 19, 2017
    • Reply
    • Hi Susan, I would suggest sticking with the butter here. That said, a few readers have commented that they’ve used applesauce in place of some of the butter and have been happy with the results.

      • — Jenn on October 19, 2017
      • Reply
  • This is absolutely the best pumpkin bread recipe I have ever tried..This will be the one I will use always..Thank you so much for sharing..I made two loaves, and they were gone by the next morning..lol…Incredibly moist, and the combination of the spices are perfect..,and, oh my, how the kitchen smells while baking..Thanks again ..

  • I cut back the sugar by nearly a cup, and it was still absolutely delightful. Had Thomas Aquinas, the great saint and philosopher, been privileged to partake of this heavenly pumpkin bread, he surely would have dictated this recipe in his Summa Theologiae as the first proof of God’s existence. Cause of all causes type of stuff, with massive implications on how we should live our life because there is most certainly a Creator.
    I exaggerate for comedic effect.
    But seriously, this pumpkin bread recipe is a gift. Thank you!

    • — Laura Puckett on October 18, 2017
    • Reply
  • Can I use an equal amount of fresh sweet pumpkin as a substitute for the one can of Libby’s pumpkin?

    • — Brian on October 18, 2017
    • Reply
    • Yep!

      • — Jenn on October 18, 2017
      • Reply
  • This bread was so tasty! I used a deep stone loaf pan, which worked out well. I pulled it from the oven right at 65 minutes, and I think it was just cooked. Any longer and the top would have crisped. Even after greasing the pan heavily, the bottom stuck a little, so maybe using some parchment paper wouldn’t hurt next time. I actually made some amateur french toast out of a piece and it was so good!

    • — Tyler on October 16, 2017
    • Reply
  • This turned out awesome, what a great heirloom recipe. I want to try this in individual loaf pans and was wondering if you have tried any other pan sizes? Thanks, Maria

    • — Maria Morelli on October 16, 2017
    • Reply
    • Glad you liked it! Yes, you can use mini loaf pans for this. Just reduce the bake time. I’d start checking around 35-40 min.

      • — Jenn on October 17, 2017
      • Reply
  • I made it in a bunt pan buttered and lined in sugar. It worked well but the top got stuck a bit. Are bunds pans not a good idea. I didn’t need to change cooking times. It tastes wonderful and is very light,

    • — Lee Ann on October 16, 2017
    • Reply
    • Hi Lee Ann, You’d definitely need to grease and flour the pan – I’m guessing the sugar caused it to stick. Hope that helps!

      • — Jenn on October 16, 2017
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  • Can you make the batter ahead? I was thinking of making the batter friday night, and then baking it saturday.

    • Unfortunately, it won’t work, Elena. Sorry! The most you could do ahead is to combine the dry ingredients.

      • — Jenn on October 16, 2017
      • Reply
  • Made this today. As soon as I saw the lovely batter, I changedit and made a bundt cake! Can I say lovely! Smells amazing. Baked up beautifully. Can’t wait to glaze and eat. Great recipe!

    • — Claudia on October 16, 2017
    • Reply
  • Very easy and quick. Great for drop in company.

    • — Mary Abbott on October 16, 2017
    • Reply
  • This bread is so good. 😍😍😍

    • — Amanda Hendrickson on October 15, 2017
    • Reply
  • I live in a high altitude area in Montana around 5500 ft do I need to make adjustments?

    • — Julie on October 14, 2017
    • Reply
    • Hi Julie, I don’t have any experience with baking at high altitudes, but these tips may help. Hope you enjoy the bread!

      • — Jenn on October 15, 2017
      • Reply
      • Another point, cover the bread 30minutes into baking. I just finished my second batch and I covered those right from the beginning and the centers sunk…

        • — Chayla on October 19, 2017
        • Reply
    • Hey Julie, I am from Idaho close to the Montana boarder. I just made the bread and learned that it is best to cover the bread with tin foil or they get really dark! Also it only took about 50-55 minutes to bake.

      • — Chayla on October 19, 2017
      • Reply
  • Do you have any suggestions for making the outer part of the bread hard and crunchier while keeping the inside soft? I love having that first bite of crunch in a dish.

    • — Jacqueline on October 14, 2017
    • Reply
    • Hi Jacqueline, this is really more cake-like than bread, so getting the crispy texture on the outside isn’t realistic. You can toast slices of the bread before eating to achieve a little bit of a crispy crust.

      • — Jenn on October 17, 2017
      • Reply
    • Hi, Jacqueline.

      I know what you mean about the extra crunch…If you don’t mind just a bit more sugar, when prepping the loaf pans, after greasing them try “dusting” them with granulated sugar instead of flour. It adds a slight crunch to the bottom and sides of these magnificent loaves but is not overpoweringly sweet at all.

      • — Susan D on October 23, 2017
      • Reply
  • Hi! I haven’t tried this recipe yet but I was just wondering if the same amount of batter made would work in one 8.5 inch round pan? I don’t have a loaf pan and I’m not sure if I should use the whole recipe or half of it.

    • — Khushi on October 14, 2017
    • Reply
    • Hi Khushi, I think you’d need to halve the recipe to prepare this in a round pan. (And the baking time will be a bit different too, so keep an eye on it!)

      • — Jenn on October 15, 2017
      • Reply
  • Hi Jenn, This Pumpkin Bread is delicious! My family loved it. It was moist and fluffy. Thank you so much for sharing this recipe with us. Definitely a keeper!

    • — Velia on October 13, 2017
    • Reply
  • Hi Jenn. This sounds delicious. I was wondering if adding chocolate chips would be okay in this recipe, and if so, how much you recommend? Also, I saw in one comment you said it could be baked in two 9 X 5 pans without any adjustments, but in another you said to increase by 1.5. Just wondering which you recommend? Thanks.

    • — Jennifer Rice on October 13, 2017
    • Reply
    • Hi Jennifer, I’d definitely increase by 1.5 – and it’s fine to add chocolate chips if you like that flavor combo. I’d probably use 1-1/2 cups, give or take depending on how chocolatey you want it :).

      • — Jenn on October 13, 2017
      • Reply
  • As an Aussie, we don’t often come across pumpkin in anything but in a roast or something with our steaks. I made my own puree (no such thing as tinned pumpkin here ) with butternut pumpkin I found this to be the sweetest available. I halved and baked in oven then scooped out the flesh. I LOVED this recipe. I didn’t share with family, as I couldn’t stop eating it myself. Thank you for opening my heart to pumpkin in a very unique way for an Australian. Making again and will share this time.

    • — Netty on October 12, 2017
    • Reply
    • So glad you enjoyed it Netty! (I won’t tell your family that you didn’t offer them any ;))

      • — Jenn on October 13, 2017
      • Reply
  • Best pumpkin bread recipe! I did not have unsalted butter, so I used salted butter and just left out the salt that was in recipe. The butter really makes the difference. I also did not have ground cloves, so I used Allspice.

    • — susan howard on October 12, 2017
    • Reply
  • Because my husband cannot have butter,
    I would like to try either canola or
    vegtable oil. Any thoughts on the amount
    of oil to use? Would that change the baking time? Or should I forget it and
    use my old recipe which uses oil? Your
    recipe sounds tastier! Thanks so much,
    Jen, for all the wonderful recipes!

    • — Mary G. on October 12, 2017
    • Reply
    • Hi Mary, Unfortunately, oil won’t work in this recipe– sorry!

      • — Jenn on October 12, 2017
      • Reply
      • Could one use shortening instead of butter? I have a Nutiva brand made from red palm and coconut oils. It’s solid at room temp. Just curious. Thanks.

        • — Smile on October 13, 2017
        • Reply
        • Hi Smile, I’ve never prepared the bread with anything like this, so I can’t say for sure, but if it’s got a similar texture to coconut oil, I suspect it should work. I’d love to know how it turns out!

          • — Jenn on October 14, 2017
          • Reply
  • Delicious, love the Autumn spice flavor and the fact that it makes 2 loaves. I added pumpkin seeds for added crunch.

    • — Lisa Harrison on October 12, 2017
    • Reply
  • Pumpkin Bread – was delicious! It turned out really moist. For a little added touch, I added about 1/2 cup (or a wee bit more) of walnuts. This is a keeper !

  • Outstanding! Extremely moist! Made one loaf plain and the other with walnuts. Enjoyed the plain loaf better and I LOVE walnuts! Definitely a keeper – thank you for sharing!

    • — congosammy on October 12, 2017
    • Reply
  • Forgot to add the stars!

    • — Lisa on October 12, 2017
    • Reply
  • A new family staple. A great, quick bake with a nice spice blend. I now keep a ziplock bag of the dry ingredients on hand so that I can always make some for company – makes the kitchen smell like fall.

    • — Lisa on October 12, 2017
    • Reply
  • Love this!! I made this yesterday when I couldn’t find my old favorite. This will now be my favorite! I added dark chocolate chips and made muffins! I live in Colorado at 5000 ft and did not need an altitude adjustment.

    • Forgot to mention I used one cup whole wheat flour and one cup white flour. Yum!

  • Beautiful ‘bread’. It didn’t leave us feeling “stuffed” at all. This recipe makes a thoughtful hostess gift.

    • — Nicole on October 10, 2017
    • Reply
  • I am a big pumpkin bread fan, and this recipe is one of the best. I was skeptical at first of the batter consistency, but sure enough, it turned out perfectly. My family loves it, too. I will be baking this throughout the holiday season.

    • — Heidi on October 10, 2017
    • Reply
  • I am interested in making this into mini loaves. Any idea on cook time/temp? Thanks!

    • — Ashley on October 10, 2017
    • Reply
    • Hi Ashley, I’d use the same temp and start checking the loaves for doneness at about 35 minutes. Enjoy!

      • — Jenn on October 10, 2017
      • Reply
  • Another delicious recipe. So moist and great flavor. My family devoured it – now to make more to share with friends. Thank you!

    • — Erin Borden on October 9, 2017
    • Reply
  • I made one loaf and 6 large cupcakes from this recipe. This fragrant cake was moist and light- the best pumpkin recipe ever! My family demolished it in one night! I will make it again with the streusel pecan topping. Thank you

  • If I use less sugar what should I add to replay it? More pumpkin? Or do I even have to replace it?

    • — Kay on October 8, 2017
    • Reply
    • Hi Kay, No need to replace it with anything. Hope you enjoy it!

      • — Jenn on October 8, 2017
      • Reply
      • Also, how full should the batter fill the pan? 3/4 ..1/2?

        • — Kay on October 9, 2017
        • Reply
        • Hi Kay, the batter should fill the loaf pan between 1/2 and 2/3 full. Hope you enjoy!

          • — Jenn on October 10, 2017
          • Reply
  • Anxious to try the recipe. Would like to incorporate sour cream. Any suggestions on how to tweak it? Thanks

    • — Linda on October 8, 2017
    • Reply
    • Hi Linda, I don’t recommend adding sour cream – it’s already quite moist and I’m afraid it would just make it too wet. Sorry!

      • — Jenn on October 9, 2017
      • Reply
  • Made this tonight, it was delicious!!! Smelled heavenly when I pulled it out of the oven and I took a bite as soon as it cooled off enough. I’m excited to share it with my family!!! Awesome recipe!!!

    • — Amy on October 7, 2017
    • Reply
  • This is a really delicious pumpkin bread. It’s easy to make, moist and perfect toasted with butter!

    • — Linda on October 7, 2017
    • Reply
  • I made this recipe with a sugar pumpkin I roasted rather than the canned pumpkin. I also lined the pans with parchment paper. The bread didn’t rise as much as I would have liked. Could the use of parchment paper or sugar pumpkin have affected the rise? Should I have used more baking soda?

    Regardless, the bread was consumed by my family with no complaints!

    • Hi Bob, I don’t think the parchment paper or the use of sugar pumpkin should have affected the bread. This bread is actually more like cake than bread, so it doesn’t rise much. Glad everyone ate it, though!

      • — Jenn on October 8, 2017
      • Reply
  • Can I substitute the white flour and use whole wheat flour instead?

    • Hi Lori, I would suggest substituting half the all-purpose flour for whole wheat. If you still like the texture, you could up the ratio of whole wheat flour next time. LMK how it turns out!

      • — Jenn on October 8, 2017
      • Reply
  • I made it today and it was a hint. The only adjustment I made was to add 1/2 cup brown sugar and 1 cup Splenda as my husband is a diabetic. It was great, although next time I will reduce ground cloves to 1/2 tsp. My husband could not resist the aroma and cut into it after 5 minutes to have it still hot with butter.
    JoSo moist!!!!!

    • — Joanne Kearsey on October 7, 2017
    • Reply
  • I love this bread. I cannot remember how many teaspoons of pumpkin pie spice I used in place of the spices. I think I used three. Do you have a suggestion? Thanks!

    • Yes, Joan, that sounds right (as you are replacing 3 tsp. of other spices). Glad you like it!

      • — Jenn on October 8, 2017
      • Reply
  • I don’t have 8×4 pans, but do have 9×5 and Bundt pans. If I use a Bundt pan, how long will it cook? Can I use a single 9×5 pan, and if so, how long would THAT bake? Or should I just increase the batter (and if so, by how much) and bake in two 9×5 pans?

    • Hi Susan, I’d increase the batter by 1.5 and bake in two 9 x 5 pans. Hope that helps!

      • — Jenn on October 7, 2017
      • Reply
  • Very good moist.
    My family loved it !

    • — Gina on October 6, 2017
    • Reply
  • Why do you use baking soda?

    • Hi Jeanie, The baking soda combined with the baking powder in this recipe provides leaving and helps the bread to rise. It also helps the bread to develop that lovely golden-brown color.

      • — Jenn on October 6, 2017
      • Reply
  • I have made this pumpkin bread twice in the last week- It is that good! I adjusted the spices a little based on some of the reviews and used light brown sugar but otherwise, I followed the recipe exactly. It is so moist and delicious. About 60 minutes in the oven is perfect for me. Making a few loaves to give to family. Thank you!!!

    • — Caitlin on October 5, 2017
    • Reply
  • This pumpkin bread recipe is one of my favourites. My family loves this. It gets better every time I try baking it. Thanks so much for sharing this.
    I like all your recipes! Keeping going Jen!
    Regards
    Shilpa

    • — Shilpa John on October 5, 2017
    • Reply
  • Didn’t have cloves or nutmeg so just used a teaspoon of cinnamon and a teaspoon of pumpkin pie spice, and it tasted amazing. This recipe is a keeper!

    • — Christie on October 4, 2017
    • Reply
  • SO GOOD!!

    • — Jamie on October 4, 2017
    • Reply
  • This is superb. I’m at 4,800 feet above sea level. The first time I made this bread, I followed the recipe exactly and both loaves fell–it was ugly, but delicious. For the second batch, I used a few high altitude quick bread tricks: subtract 1/4 t. baking powder and 2 T of the sugar (1 T for each cup), add 25 degrees to oven temp. My loaves were beautifully rounded and done in 50 minutes. Note that some canned pumpkin, such as Trader Joe’s, has a lot more liquid than Libby’s. I used Libby’s.

    • — Sue on October 3, 2017
    • Reply
  • This looked great when I took it out of the oven… but it fell while it was cooling. Taste is wonderful. What went wrong???

    • — jayne on October 3, 2017
    • Reply
    • Glad to hear it tastes good, but sorry to hear it fell! There are a number of reasons that cakes can fall when cooling. Oftentimes, it’s because they’re a bit underbaked, but this article may help you to narrow it down a bit.

      • — Jenn on October 3, 2017
      • Reply
  • Just stumbled upon your website when searching for an awesome pumpkin spice cake recipe. Would you say the texture of this pumpkin bread is more on the dense/heavy side or is it more cake like? Bottom line is, I’m needing something that would work for a wedding cake. Do you think this recipe would work for that? Thanks!

    • — Sarah on September 30, 2017
    • Reply
    • Hi Sarah, It’s cake-like and tender, but not quite as light as your typical layer cake, if that makes sense. Hope that helps!

      • — Jenn on October 1, 2017
      • Reply
  • Mine didn’t rise and needed to be thrown away. The only substitution I made was using splenda instead of sugar. This shouldn’t have caused it not to rise.

    • — Emily on September 29, 2017
    • Reply
    • Hi Emily, sorry to hear you had a problem with the recipe! This 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 September 29, 2017
      • Reply
  • There should be a way to make this delicious sounding loaf without all that sugar.
    Less sugar might actually allow one to taste the pumpkin.

  • This will forever be my go-to pumpkin bread recipe! It is moist and full of delicious flavors! I usually make one loaf and 12 large muffins. This has been the recipe I have used for a few years now when I make my “First Day of Fall pumpkin bread”. It usually doesn’t last more than a day.

    • — Christina Bowman on September 28, 2017
    • Reply
  • Can I use regular butter instead of unsalted butter?

    • — Andres Campuzano on September 27, 2017
    • Reply
    • Sure, Andres – just reduce the added salt to 1/8 tsp.

      • — Jenn on September 28, 2017
      • Reply
  • This cake was delicious and moist, nice blend of spices. I added unsalted pumpkin seeds to the batter and top, wonderful crunch. Thanks for sharing this recipe, a keeper for our family.

    • — Lisa on September 27, 2017
    • Reply
  • Best pumpkin bread I have ever had!!! Only change I made to the recipe is reducing the sugar slightly and adding more cinnamon [never can have enough cinnamon :)] and it still turned out very well.

    • — Rachel on September 26, 2017
    • Reply
  • Amazing bread!! Lighter but still moist and a ton of flavor! Will always use this recipe.Thank you for sharing!

    • — Nanette Oggiono on September 26, 2017
    • Reply
  • Halved the recipe since I only have 1 loaf pan, it was done at 70 minutes in a glass loaf pan greased with refined organic coconut oil (I didn’t want a coconut flavor so I use refined) and floured. I added the topping from the pumpkin pecan crunch muffins and it was heavenly! I didn’t have pecans, but regular walnuts (not black) worked very well and I am allergic to cloves and always substitute ground allspice for cloves and the combo was spot on! Had a little difficulty getting through the topping to test for doneness, so I also went by color since it was a glass loaf pan. 70 minutes seemed perfect and I kept the bread in the loaf pan since it had the topping and it cut and served beautifully. Only problem was, it didn’t last too long! HAHA HA! Thanks again!

    • — Roses on September 26, 2017
    • Reply
  • Best Pumpkin bread I’ve ever had or made. I used fresh pumpkin puree instead and only 1.5 cups of sugar (and a little extra flour due to removing sugar) and it turned out amazing. Took 62 minutes. Keeper!

    • — Katie Mason on September 25, 2017
    • Reply
  • Can I substitute oil in this recipe? Or for 1/2 the butter? I need to make this for 120 people, and the cost of all butter would not be budget-friendly for me. 🙂 Also, can you give me a general idea of how many servings I should expect from one loaf? Thank you–it looks delicious!

    • — Nancy Robinson on September 25, 2017
    • Reply
    • Hi Nancy, Unfortunately, oil won’t work in this recipe. Sorry! You’ll get 12 slices per loaf and I’d allow for at least 2 slices per person.

      • — Jenn on September 25, 2017
      • Reply
  • I tried this recipe yesterday, 2 loaves pumpkin and 2 loaves sweet potato. They are absolutely delicious 🙌 I will continue to search and try your recipes. Thanks for sharing!

    Janet Pair
    [email protected]

  • This is by far the BEST pumpkin bread recipe I’ve ever made. It was super moist and had great fall flavor from the spices. I added walnuts to mine. Yum!

    • — Crystal on September 24, 2017
    • Reply
  • Hello! I just made this bread. The taste and smell are to die for! However, mine completed crumbled apart and does not resemble a loaf. I am wondering what I must have done wrong? I did not alter the recipe, but I did use a double loaf pan and took took it out at 1 hr 10 min.

    • — FRANCESCA on September 24, 2017
    • Reply
    • Hi Francesca, I have a feeling it has to do with the pan – what do you mean by double loaf pan?

      • — Jenn on September 24, 2017
      • Reply
    • I took one loaf out of the pan too soon after baking and it crumbled. Waited a couple hours on the second pan and it came out beautifully. Will be making this recipe many times between now and Thanksgiving!

  • I made these loaves yesterday- flavourful and tender. Great recipe. My oven must run hot because they were perfect after 60 minutes. Thank you

    • — Melissa Sobey @shinyobsession on September 23, 2017
    • Reply
  • What adjustments need to be made for higher altitudes?

    • — Judy Kline on September 23, 2017
    • Reply
    • Hi Judy, Unfortunately, I don’t have any experience with high altitude baking but I always refer readers to this reference from King Arthur as a guide. Hope that helps!

      • — Jenn on September 24, 2017
      • Reply
    • Whenever I make sweet breads at high altitude (I am at 6200 feet) I just 1/2 the soda and they turn out great. Otherwise, they rise too fast and fall in the middle and the middle is uncooked.

      • — Sheri on October 8, 2017
      • Reply
  • I still had a can of pumpkin leftover from last Thanksgiving so I tried this bread. It’s one of my family’s favorites. Great recipe! I added a 1/2 cup of chopped walnuts just because we like a little crunch. The flavor was wonderful. Looking forward to making it again during the Holidays!

    • — Marian on September 21, 2017
    • Reply
  • beautiful. the best pumpkin loaf yet. and it makes 2….
    thank you for all you do and share.

    • — caroline on September 21, 2017
    • Reply
  • Oh, my! This pumpkin bread recipe really is amazingly good! Very moist, beautiful color, and as an added bonus, the house smells wonderfully welcoming as it bakes. The recipe is very straightforward and easy to follow; I did add chopped walnuts to one loaf’s top – a nice optional addition. Thanks, Jenn! This one’s most definitely a keeper!

  • I sent you an email just now but had not finished it…as a celiac I use gluten free flour (President’s choice) for all my recipes with excellent results, so. I was very disappointed to make your pumpkin and your zucchini loaves only to find that they did not rise and looked like brownie bars in height! They tasted nice but did not present as the loaf slices I assumed they would!
    Any advice as to what went wrong? My ingredients are fresh.
    Thanks
    Pat Pugh
    [email protected]

    • — Pat Pugh on September 21, 2017
    • Reply
    • Hi Pat, I’m so sorry that I can’t be more helpful but I don’t have any experience baking with gluten-free flour. I don’t think anything went wrong on your end – it’s just that baking is chemistry and substitutes often don’t work. I suggest using recipes that are gluten-free and tested with gluten free products. Have you tried this site?

      • — Jenn on September 22, 2017
      • Reply
    • Pat, I’ve had success with Pamela’s Artisan Flour Blend (wheat free-gluten free-non dairy). One time I had to make two carrot cakes for a baby shower (one guest was celiac). I used the same recipe, no changes except for the flour. No problem! If you’re in the NCR, Rainbow Foods carries it.

      • — Nicole on October 5, 2017
      • Reply
  • Oh. My. Gosh. Holy crumb beagle this is good bread! I eyeballed the nutmeg measurement and baked it in a single bundt pan rather than two loaf pans(and adjusted the cook time accordingly), but followed the recipe exactly other than that. I took the bread to work as a thank you to those who have helped me with transportation and got compliments from everyone who tried it!

    • — Alice on September 20, 2017
    • Reply
    • Oh, actually, I also dumped a bunch of chocolate chips in, because I always do that with my sweet breads, now that I think about it…

      • — Alice on September 20, 2017
      • Reply
    • Hi Alice, just wondering how long it took to bake in a single pan?

      • — Laura on September 24, 2017
      • Reply
  • With the exception of the cloves, I followed this recipe exactly as written (including the Libby’s pure pumpkin). The bread didn’t even last 24 hours in my house after it was baked! It was the perfect breakfast, snack and dessert. I’ve made it a couple of times and it’s always easy and turns out perfect. I was feeling a bit adventurous and added a confection sugar glaze on top. AMAZING!

    • — Kelly on September 19, 2017
    • Reply
  • I have made this bread many times and it’s just fabulous. I followed the recipe as written but I did add the topping from your Pumpkin Pecan Crunch Muffins and it was just amazing. Everyone loved the addition. This is my go to recipe for sure.

    Heather

    • — Heather on September 19, 2017
    • Reply
  • So glad I happened upon this recipe! Moist and delicious and hard to keep around for more than a couple of days! I followed the recipe exactly as written and found that once cooled, when I was slicing into it (with a serrated bread knife) the bread crumbled like crazy. I’m sure it’s user error. Wondering how I can avoid that next time?? Thanks so much!

    • — Monica on September 18, 2017
    • Reply
    • So glad you liked it? Regarding the crumbling, did you let it cool completely before cutting it? Usually that’s the problem.

      • — Jenn on September 19, 2017
      • Reply
      • I did but I forgot to mention I added walnuts. I stuck it in the fridge overnight and it seemed to do better but I’m wondering if the walnuts messed up the consistency?

        • — Monica on September 19, 2017
        • Reply
        • Ah, yes – the nuts will make it fall apart since the texture is more cake-like than a dense bread.

          • — Jenn on September 20, 2017
          • Reply
    • I’ve found it actually slices best with a steak knife.

      • — Alice on September 20, 2017
      • Reply
  • So delicious!!! I used this recipe to make muffins and it was perfect! I just upped the temp and lowered the time. Thank you!!

    • — Amanda on September 18, 2017
    • Reply
    • Can you let me know how long to cook the muffins for, please?

      • — Catherine Tait on October 24, 2017
      • Reply
  • Fantastic recipe!!!! Ingredients to your spec, used glass loaf pans @350…..because every oven varies.
    My hubster loves everything pumpkin, so I made this for his birthday. The only thing different I did was to poke some holes and drizzle with a warm rum glaze.
    Thank you for sharing the recipe and I think it could be used for cookies. 😘

    • Made the cookies yesterday and they turned out beautiful.

      • Good to know Elle — thanks for sharing!

        • — Jenn on November 1, 2017
        • Reply
  • DELICIOUS! I did not have an electric mixer so I mixed by hand and it came out amazing! I added some powder sugar on top after it cooled, yum! Will certainly make again. thanks for the recipe!!

    • — Alexis on September 17, 2017
    • Reply
  • I just made this pumpkin bread today and it is absolutely delicious. My husband loves anything pumpkin so this was a big hit for him. I used whole wheat flour, cut the sugar to 1 1/2 cups and added walnuts for some crunch and it was perfect! It is so moist in the inside with a slight crunch on the edges.
    Thank you for such a delicious recipe! This is a keeper!

    • — Lynne on September 17, 2017
    • Reply
  • This may be my favorite recipe Jen has ever posted. I always seem to overcook the bread slightly, and when I do I let it cool 95% of the way on a cooling rack, then wrap it in plastic wrap overnight. The wrap somehow helps the top of the bread soften up and look like I never made a mistake.

    • — Tara on September 16, 2017
    • Reply
  • Another delicious recipe that was made with my granddaughter helping me. We added about a cup of Hershey’s cinnamon chips which really added to the flavor. Thanks for such easy to follow and wonderful recipes.

    • — Ilene White on September 16, 2017
    • Reply
  • Hi,
    Can you use or have you tried sweet potato with this recipe as well?

    Thanks,
    Janet

    • Hi Janet, I’ve never made this with sweet potato, but I think it should work. I’d love to hear how it turns out!

      • — Jenn on September 17, 2017
      • Reply
  • It’s difficult to find a pumpkin bread recipe that calls for butter vs oil. I added the zest of one orange, and once they’re in season, I’m looking forward to adding some fresh cranberries. Thanks for posting.

    • — Rob Gavel on September 16, 2017
    • Reply
  • Just made this recipe. Really nice that it makes 2 loaves. Only thing I did different was to add a teaspoon of ground ginger because I love ginger. These turned out amazing ! Another winner.
    Thanks Jenn!!!!!

    • — Veronica on September 15, 2017
    • Reply
  • I love this pumpkin bread! The recipe is so easy to follow. I successfully half the recipe every time I make it which is all year long.

    • — B DVB on September 15, 2017
    • Reply
  • The best pumpkin bread I’ve ever had.

    • — Mimi on September 14, 2017
    • Reply
  • I reduced the cloves and the nutmeg to 1/2 teaspoon each because I wanted the flavor of the cinnamon to be more pronounced . I made in smaller loaf pans, about 7 x 3″, for a yield of three loaves. I baked them for about 55 minutes . Very tasty, great texture. Thanks, Jenn!

    • — Christine on September 14, 2017
    • Reply
  • This bread is delicious. My kids love taking a slice to school for a snack.

    • — Katie on September 14, 2017
    • Reply
  • Best pumpkin loaf recipe I have ever baked from, and I have tried a lot of them over many years. I doubled it because I had 30oz of pumpkin puree to use up. I added ground ginger to the spice list, as well, and halved the cloves. I also halved the sugar. Yes, it took a while to bake thoroughly but it came out perfect! It’s the butter that really makes this loaf shine. Oil would make it too greasy. Thanks again for posting this!

  • this is the best pumpkin bread I’ve ever made!! It always get rave reviews when I bring it into work. Thank you for such a delicious recipe.

    • — Susan Kent on September 14, 2017
    • Reply
  • My daughter loves this recipe, she has made it several times, in fact it’s so yummy she is having it for her 21st birthday cake

    • — Ki on September 8, 2017
    • Reply
  • The ingredients and overall taste seemed on-point, but the cooking directions just did not work. Over 2 hours in the oven at 325 and there was still a raw section to the loaves. Same thing when I tried with muffins. A real waste of time and ingredients. Maybe re-working the temperature and ingredients would help.

    • — Mark Schimizze on September 8, 2017
    • Reply
    • Hi Mark, I’m sorry you had a problem with this! Is there any chance you could’ve measured something incorrectly?

      • — Jenn on September 8, 2017
      • Reply
    • I’ve made this recipe for years with no problem and everyone always LOVES it! Comes out perfectly every time. I second what Jen asked; is there something that you altered in the recipe? Have you had your oven calibrated or used an oven thermometer to check your oven’s temperature? Don’t give up, because this is one of my favorite recipes of Jen’s!!!

      • — Jenny on September 18, 2017
      • Reply
    • Sounds like error on your part or an issue with your oven given that everyone else’s came out great – including mine. Try again!

      • — Molly on October 9, 2017
      • Reply
    • Same thing happened to me – twice. I triple checked all my ingredients and I was sure I measured everything right. Then I realized I was using the big can of libby’s pumpkin *face palm*. Might want to make sure you’re not in the same boat.

      • — Rachel on October 9, 2017
      • Reply
  • This is the best pumpkin bread recipe I have ever had. It is so moist, I can’t keep it in the house.

    • — Stacey on September 7, 2017
    • Reply
  • Made this last night and it was DELISH!

    • — ADRickard on September 7, 2017
    • Reply
  • If I used the small tins to make these for Christmas how long should I cook for?

    • — Ron Eller on September 6, 2017
    • Reply
    • It depends on the size of the tins, Ron, but for the smallest I’d start checking around 20-25 minutes.

      • — Jenn on September 7, 2017
      • Reply
  • I made this yesterday. Yum! Thank you for sharing! I have 9×5 loaf pans, next time I’ll add 1/2 to the regular recipe, so they will be a little thicker, but delicious!!

    • — Amy Thompson on September 5, 2017
    • Reply
  • I absolutely enjoyed making this recipe. It was very delicious my family loved it.

    • — Karly on September 4, 2017
    • Reply
    • Quick note, I followed the recipe the only ingredients I did not add were the nutmeg and clove and instead of white sugar I used brown sugar and added coconut flakes. Came out super moist and definitely delicious.

      • — Karly on September 4, 2017
      • Reply
  • I made this yesterday exactly as written. The texture was good and it was very moist. I will say that it had a very heavy clove flavor that dominates the pumpkin. I brought it to a BBQ and coulle people liked it, most didn’t. If I make this again I would cut down on the clove.

    • — Kelly on September 3, 2017
    • Reply
    • Same here … the clove dominated the flavor and we didn’t care for it. Probably pitching ☹️

      • — Brandi on October 1, 2017
      • Reply
  • I’m not sure what went wrong, but the bread is very greasy tasting and not very flavorful. I added a stick and a half of unsalted butter as the recipe called for. The only change I made was to half the nutmeg because I don’t enjoy nutmeg. Has anyone else had this issue?

    • — Kristen on August 24, 2017
    • Reply
    • Kristen, Sorry you had a problem with the pumpkin bread! It definitely shouldn’t be greasy — Any chance you measured something incorrectly?

      • — Jenn on August 24, 2017
      • Reply
  • I’ve never even had pumpkin bread before this…it’s amazing. I changed a couple things. I used 2 cups of fresh pumpkin puree vs. canned and I used Cup-4-Cup gluten free flour.
    The gluten free flour isn’t the best when it comes to grease/coat your pan before baking. I can only suggest that if you use this gluten free flour you should take the bread out of the pan about 15 minutes after the bread comes out of the oven. If you let it stay in the pan it gets a little soggy.

    • — Deb on August 21, 2017
    • Reply
  • BEST Pumpkin Bread I have ever had!!! Every recipe on this website is perfect

    • — Peter on August 16, 2017
    • Reply
  • After cleaning our pantry, I noticed we had some extra cans of pumpkin to use up and decided to try this recipe. It is fantastic!! It baked for 65 minutes and came out perfectly. This is now our favorite pumpkin recipe. <3

    • — Nancy on July 29, 2017
    • Reply
  • Is it ok to use self rising flour and omit salt, baking powder and baking soda?

    • — Kimberly Visel on July 27, 2017
    • Reply
    • Hi Kimberly, I would recommend sticking with the all-purpose flour here for the best results, but if you want to go with self-rising, here’s some guidance on the necessary tweaks. I’d love to hear how it turns out!

      • — Jenn on July 27, 2017
      • Reply
  • Halved the recipe & made one loaf. Absolutely splendid!! Fluffy, moist and the flavour is spot-on. I thought it would be too sweet but after baking, the sweetness was just right. Usually I dislike anything to do with pumpkins, but this recipe + your pumpkin pie made me change my mind.

    • — Sam on July 19, 2017
    • Reply
  • Great recipe! The whole family loved it, and my 3-year-old granddaughter too!

    • — Kathy on July 18, 2017
    • Reply
  • great recipe, however the batter was quite thick. Next time should I add some more pumkin?

    • — christina hallas on July 14, 2017
    • Reply
    • Hi Christina, It is a thick batter; if it came out well, I’d keep the recipe the same.

      • — Jenn on July 14, 2017
      • Reply
  • I made your pumpkin bread recipe the other day – really easy to follow and turned out amazing!

    • — Caroline Clarke on July 5, 2017
    • Reply
  • Very good. I made a few changes. I only used 1 cup of sugar as this would have been far too sweet for me and I used brown sugar instead. I added 1/2 cup of raw pumpkin seeds and I cooked it for 50 minutes. Came out perfect.

    • — Shawna on July 2, 2017
    • Reply
  • This pumpkin bread is the stuff fall dreams are made of. It’s sweet, flavorful, and fluffy! I added chocolate chips (because, duh). Will definitely make again!

    • — Maria on June 29, 2017
    • Reply
  • Has anyone made these into muffins? Do they keep the same consistency and moistness?

    • — Rukmi Sahay on June 16, 2017
    • Reply
    • Hi Rukmi, Glad you enjoyed the pumpkin bread. I actually have a muffin version on the blog. You can find it here.

      • — Jenn on June 16, 2017
      • Reply
  • The best pumpkin bread recipe I’ve tried. Made excactly as written! Can’t keep it more than 2 days before it’s gone! Instant hit!!!

    • — Rukmi Sahay on June 16, 2017
    • Reply
  • Loved your grams pumpkin bread recipe, made it today with steaked fresh pumpkin and it was so yummy.
    Thanks so much.

    • — Lynda on June 6, 2017
    • Reply
  • I love tried and true recipes that are handed down from generation to generation so I was more than happy to give this a try. It did not disappoint. No spice overpowered, they just all wonderfully worked together to make a light, tender and delicious loaf. Can’t wait to try toasting a slice. Thanks again for another winning recipe.

    • — Sandra D on May 22, 2017
    • Reply
  • wonderful recipe! I used to rely on the boxed mixes of pumpkin bread because I couldn’t find a good recipe. Not anymore! This is the BEST pumpkin bread recipe ever, and I’ve tried many! Moist, perfectly spiced yum! I’ve also made mini breads and added a streusel topping as gifts during November.

    • — ann kratofil on May 13, 2017
    • Reply
  • Finally got around to making, followed except for 1/2 white – 1/2 wheat flours.
    it is great …made 3 mini loaves cooked 50 min at 340 (don’t trust my oven).
    i used the big can and was waiting to taste before i made 3 more.,and deleted every pumpkin bread recipe i had. Well done you thanks for posting

    • — Judy Ashdown on May 11, 2017
    • Reply
  • I adore this recipe. I found it a while ago and now it’s a staple. I sometimes add chocolate chips too! Jenn, you’re recipes are amazing! As I am teaching myself to try new things and become a better cook, your blog has been a fantastic resource. I’m looking forward to the cookbook!

    • — Brigid on May 11, 2017
    • Reply
  • Hi Jen,
    I would like to try this with fresh pumpkin. Please guide me as to how to make the puree. Thanks in advance.
    Vanita

    • — Vanita on May 2, 2017
    • Reply
    • Hi Vanita, Yes, you can make this with fresh pumpkin; After you have cooked and cooled the pumpkin, 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 May 3, 2017
      • Reply
      • How much (in cups) of the fresh cooked pumpkin should I use? (Dutch girl in Africa)

        • — Elisabeth on July 29, 2017
        • Reply
        • Hi Elisabeth, you’d need about 2 cups of fresh pureed pumpkin. (After you’ve cooked and cooled the pumpkin, use a towel to squeeze out all of the extra liquid you can so the bread isn’t too moist).

          • — Jenn on July 30, 2017
          • Reply
  • First time I’ve ever tried pumpkin bread and it was a real winner! Moist, fragrant and delicious. Will definately make this again.

    • — Ann-Marie on April 27, 2017
    • Reply
  • Just made this recipe last week. OMG BEST pumpkin bread recipe EVER!!! I cannot believe how MOIST this bread is and continues to stay that way! THANK YOU!!! Will only use this recipe for pumpkin bread from now on.

    • — Kelly on April 25, 2017
    • Reply
  • Super light and fluffy. The best recipe I’ve used to date, very moist even to the edges. (I decreased the sugar by 1/2 cup and added a banana.)

    • — Clementine Myer on April 25, 2017
    • Reply
  • What would you find a perfect recipe for a glaze on these?

    • — Maddie on April 23, 2017
    • Reply
  • Thank you for the recipe, it is delicious.

    • — shaynee on April 21, 2017
    • Reply
  • This recipe is awesome and the loaf came out so nice. It smelled amazing. I however in order to make it a little less caloric substituted 2 cups of sugar with 1 cup brown sugar+ 1/4 cup white sugar+ maple syrup. Also instead of using 3/4 cup butter i used 1/2 butter + 1/4 sunflower oil. I plan to make this again with whole wheat flower and brown sugar/maple syrup and vegetable oil.

    • — Paromita on April 21, 2017
    • Reply
    • Also i made my own pumpkin puree instead of store bought. I am a novice to baking and i feel so proud that it came out really well all thanks to once upon a chef.

      • — Paromita on April 21, 2017
      • Reply
  • You’ll have to hide this, if you don’t want it stolen and devoured in minutes! This is the best pumpkin bread ever, no question about it. Be sure to cream the butter and sugar well, and whip with the eggs until it is very, very fluffy and light in color. Grate your own fresh nutmeg, if you can. It’s more like a fabulous cake than bread. I also short the sugar a little bit, as there is quite a lot of it called for.

    • — T Hodson on April 17, 2017
    • Reply
  • Hi, Jenn,
    Just wondering if it is a good idea to freeze this bread, either whole or in slices.
    Love your recipes – good, good.
    Thank you, Gerry

    • — Gerry on April 5, 2017
    • Reply
    • Hi Gerry, glad you like the recipes! Yes, this bread freezes nicely. And I’d suggest freezing it whole, just for ease, but if you’d prefer to slice it first, that’s not a problem. Just make sure to wrap it tightly before freezing.

      • — Jenn on April 6, 2017
      • Reply
  • Best recipe ever, simple and delicious.

    • — Sara on March 31, 2017
    • Reply
  • The Spiced Pumpkin Bread is awesome. So moist, flavorful and quick to make.
    Jennifer I do have problems sometimes with my breads getting browner on the bottom and sides than I like. Used the Wilton 8 1/2 x 4 1/2 loaf pans. What would you suggest to help with the browning problem before breads are finished baking?
    Thanks and love your website.

    • — Rosemary on March 29, 2017
    • Reply
    • Hi Rosemary, Glad you like it! The uneven browning could be due to a couple things: Is your oven always fully preheated when you bake something? As the oven preheats, there is a big surge of heat that can easily burn/over-brown parts of the dish. Have you checked your oven temperature for accuracy? Here are some steps to do that. If your pan is particularly old or on the thinner side, you may want to invest in a new loaf pan. Hope that helps!

      • — Jenn on March 29, 2017
      • Reply
  • This is delicious! I’ve made this recipe many times already with my preschool age daughter. It’s a great activity for us to do together. I always use coconut sugar and it turns out well. Some days I make it with 1/2 coconut oil&1/2 kerrygold butter instead of all butter. That turns out pretty good as well. Thank you!!

    • — Sara on March 19, 2017
    • Reply
  • Dear, Jenn,
    Thanks be to you for the pumpkin bread recipe. It went well. I used fresh pumpkin instead of the one from the can, and there were comments about the bread’s texture because I only baked it at 325 degrees. It made the crust crispier to heat it at 350 degrees for ten more minutes. I have family members that are cautious about food that needs to be cooked all the way. I baked six loaves, and my family enjoyed the slices. I wish you well, Jenn. 🙂

    • — Victoria on March 16, 2017
    • Reply
  • I made this yesterday as my husband has been wanting something light and not too sweet after dinner. I followed the instructions exactly and it came out perfect. Thanks so much for sharing your recipes. You’re the best!

    • — Laura Lopez on March 16, 2017
    • Reply
  • This recipe was so easy and I had everything at home so I made it and I will be making this for many years to come! This pumpkin bread is the best I have ever had!!

    • — Roxanne on March 16, 2017
    • Reply
  • To quote my son “it’s slamming good “. I have to agree, it’s so moist and tasty.

    • — Jany on March 14, 2017
    • Reply
  • Loved it. it was amazing the best one I have ever made.

    • — Luis on March 13, 2017
    • Reply
  • This is my favorite pumpkin bread recipe and I make it year round. I have one in my freezer right now for whenever the craving strikes!

    • — Lori on March 3, 2017
    • Reply
  • Perfect fall comfort food! And, my kids love it!

    • — Bridget on March 2, 2017
    • Reply
  • YUM!!! Have made this recipe numerous times & it has become my go-to, no fail recipe for all sorts of occasions. Easy to make, easy to bake, delicious to eat!! While it’s baking, the aroma that wafts from the oven is intoxicating! Freezes well–& that’s the only way I’ve found to ensure that there’ll be any left! Thanks for a great recipe!

    • — Michelle on March 2, 2017
    • Reply
    • I agree with the aroma. 🙂

      • — Victoria on March 16, 2017
      • Reply
  • This has now become a staple at our house! My kids love it, their friends love it to the point that the other parents have contacted me for the recipe. I follow the recipe exactly as written however occasionally I have baked this as mini muffins, obviously adjusting the time. Tastes great either way!

    • — Kasia Gillings on March 2, 2017
    • Reply
  • When I saw the recipe with all the stains, I knew I had to try it. My instincts were correct. THIS recipe is ABSOLUTELY PERFECT. I am so glad you shared it. I used to go to a Mom & Pop restaurant and order a Pumpkin Roll, then wait 24 hours to get it. NEVER AGAIN. I LOVE IT. It was easy to make. DELICIOUS, MOIST AND DIDN’T LAST 2 days!

    • — Regina M on February 28, 2017
    • Reply
  • This is truly delicious and an excellent recipe. I have Celiac so I make everything gluten free. This worked wonderfully with King Arthur All Purpose Gluten Free flour. It’s moist and quite yummy!

    • — Myopic_Celiac on February 26, 2017
    • Reply
  • ⭐⭐⭐⭐⭐
    Great recipe! Make as gifts to friends and they ALWAYS request more! Moist and delicious! Also a very simple recipe!

    • — David on February 26, 2017
    • Reply
  • What would the recipe be if I only have two 9×5 pans?? I’m also wondering about cook time. I’ve been wanting to try this but haven’t because of the pan size difference.

    • — Audrey on February 22, 2017
    • Reply
    • Hi Audrey, This pumpkin bread does get the best results in the 8 1/2 x 4 1/2-inch pans, but you can bake them in 9 x 5-inch pans. You don’t need to make any adjustments to the ingredients, but I would bake the bread for slightly less time. I’d start checking them at about 45 – 50 minutes. Hope you enjoy!

      • — Jenn on February 23, 2017
      • Reply
  • This has become my go-to pumokin bread recipe. I’ve made this recipe as-written many times, with consistently great results. I actually prefer a gingerbread flavor, so I add a teaspoon of ginger as well. Either way, this is extremely good!

    • — Ree on February 19, 2017
    • Reply
  • This is the BEST, most flavourful, moist pumpkin bread in the world. Thank you for sharing it!!

    • — Lorraine on February 19, 2017
    • Reply
  • This pumpkin bread – ugh – seriously!! I find it’s always the old, simple recipes of a past generation that are perfect. This one is no exception. I don’t even know how many loaves I have made, but it is fun to play around with them. I almost always add a cup of chopped nuts, often add raisins, and have topped the loaves with maple flakes. I always get rave reviews from those I gift the bread to, and it actually makes me LOOK FORWARD to roasting my garden pumpkins! This recipe just cannot be beat!

    • — Tiffany on February 15, 2017
    • Reply
  • Very good. Been using another recipe for a long time from another site. Decided to give this old recipe a try and I am very happy I did. It didn’t last long and this will be the recipe I use from now on. Thank you!!

    • — Bethe on February 14, 2017
    • Reply
  • This is my go-to pumpkin bread recipe. My husband loves when I make this!

    • — Katie on February 13, 2017
    • Reply
  • Mmm

    • — Maggie on February 4, 2017
    • Reply
  • At what temp you bake it at?

    • — Diane Montenegro on January 17, 2017
    • Reply
    • Hi Diane, the bread gets baked at 325 degrees. Hope you enjoy!

      • — Jenn on January 17, 2017
      • Reply
  • Excellent pumpkin bread; soft, moist, spiced just right. I did reduce the sugar in the recipe to 1 1/3 cups and was just right for me on sweetness.

    • — Michael on January 16, 2017
    • Reply
  • Hi this recipe sounds really interesting but I can’t get a tin of pumpkin puree in the UK, however I do have some butter nut squash, so was wondering if I cooked and pureed that would the result be the same?
    Thanks Veronica

    • — Veronica on January 15, 2017
    • Reply
    • Yes, I think that would work. Just make sure to squeeze the squash in a clean dish towel to get out any extra moisture after cooking and pureeing it. Hope you enjoy it!

      • — Jenn on January 16, 2017
      • Reply
    • I bake my butternut squash to intesify the flavor, purée it and then leave in a sieve to drain any excess moisture. It’s more time & work but worth the effort?

      • — Cathie Solari on January 25, 2017
      • Reply
  • Just made this with half coconut sugar–very good result. If you are really avoiding sucrose you might get away with all coconut sugar. I always use all coconut sugar when making brownies and squidgy chocolate torte.

    • — Wendy on January 14, 2017
    • Reply
  • Love this pumpkin bread!!! Not too sweet, I added a little less sugar! Delicious! Enjoyed one loaf and froze the other..it froze beautifully! We sliced as needed and put it in the toaster! Absolutely delicious! ???will make it again!

    • — Ann on January 9, 2017
    • Reply
  • Trying to avoid butter; can we do half butter half canola oil? All canola oil?

    • Hi Robe, unfortunately you really need to use the butter for this recipe; oil won’t work here. Sorry!

      • — Jenn on January 7, 2017
      • Reply
      • Love this pumpkin bread!!!!!!! Regarding the use of butter, I’ve used ‘I Can’t Believe its not Butter’ and apple sauce and both have worked well. Thanks for a great recipe!!

        • — Cindy Moreland on February 5, 2017
        • Reply
        • Good to know– thanks Cindy!

          • — Jenn on February 6, 2017
          • Reply
    • My son has a dairy allergy and I’ve made it many times with oil instead of butter. Still moist and delicious!

      • — Kate on March 7, 2017
      • Reply
  • This pumpkin bread recipe is perfect! It tastes great and has a perfect consistency! And its super easy to make!

    • — Janice on January 2, 2017
    • Reply
  • A friend brought it to a party and I had to step away from the bread because I could’ve eaten all of it!

    • — Laura on January 2, 2017
    • Reply
  • Haven’t tried this recipe yet but have a question. It looks like it lists butter or margarine in the picture of the original recipe but you only list butter in the ingredients. Can I use margarine successfully? Thx.

    • — Barb on December 31, 2016
    • Reply
    • Hi Barb, I do think stick margarine will work, but the taste won’t be quite as good.

      • — Jenn on December 31, 2016
      • Reply
  • Question: I’ve only got one loaf pan, so can I just cut the ingredients in half and get the same quality?

    • — Yuliya on December 30, 2016
    • Reply
    • Yep, that will work :).

      • — Jenn on December 31, 2016
      • Reply
  • I made this loaf yesterday and it’s truly an Amazing recipe! Now I won’t have to rely on coffee shops in the fall for a decent pumkin loaf!!

    • — Veronica Guthrie on December 27, 2016
    • Reply
  • It was fabulous, moist and delicious. Entire family loved! Just put in a little less sugar (1 and 2/3 cup), cooked 50 mn. Thank you, keeper recipe!

    • — Cynthia on December 26, 2016
    • Reply
  • The best pumpkin bread ever!
    I just exchange the baking soda for 1TB of baking powder and I use fresh Howden or Sugar Pie pumpkin purée from my garden… this stays moist and always goes fast in my family!

    • — Legacies on December 24, 2016
    • Reply
  • OMG! Jen,
    I love your recipe for pumpkin bread. It’s easy and you make it so easy that you can’t mess up. Anyone reading this need to know you have got to try this one. I have made 5 other ones and this one is so good your family will love you.
    Thanks Jen

    Linda Z

    • — Linda Zavala on December 24, 2016
    • Reply
  • I started with your recipe because it had less sugar than the others I saw. Because I have a compulsion to tinker with things, I substituted whole wheat for the flour and molasses for part of the sugar, then added craisins and grated orange peel. Turned out great! Nuts would also be a good addition. Thanks for your recipe.

    • — Janet on December 24, 2016
    • Reply
  • Best pumpkin bread I have ever had or made

    • — Sherrie Conley on December 24, 2016
    • Reply
  • Would this recipe work for muffins too? I do not have a loaf pan on hand (usually buy disposable from the store), but I have 2 muffin pans on hand..

    • — Kelsey on December 24, 2016
    • Reply
    • Hi Kelsey, I actually have a muffin version of this recipe on the site. You’ll find it here.

      • — Jenn on December 24, 2016
      • Reply
      • Thanks for the quick reply! I actually just finished and popped them in the oven, so hoping for the best! I did not have the ingredients for the topping on hand and since using the bread recipe I used 2 cups of sugar I think it will turn out fine!

        Thank you for this awesome recipe! Merry Christmas!!!

        • — Kelsey on December 24, 2016
        • Reply
  • Will this work with hand mixing or a vitamix blender.

    • — vicki on December 23, 2016
    • Reply
    • I don’t think so, Vicki – sorry!

      • — Jenn on December 24, 2016
      • Reply
    • I just made this mixing by hand… it is in the oven now so I can’t wait to see how it turns out!

      • — Kelsey on December 24, 2016
      • Reply
  • I want to triple the recipe, but I’m afraid the batter might not mix evenly if I make one giant batch. And then I wonder if I could successfully bake all 6 loaves at once if I rotate the pans throughout the bake? Or should I just mix one batch at a time and bake 2 at a time? Lol! So many questions! I would love to take a shortcut, but not if the end result will suffer ?

    • — Jennifer on December 23, 2016
    • Reply
    • Hi Jennifer, Theoretically, tripling the recipe should work, as well as baking them all at once if your oven heats evenly. However, I am always a little apprehensive about increasing recipes by too much – it seems like something always goes wrong, whether I measure something incorrectly or my oven heats unevenly, and then I’m left with a lot of wasted ingredients. So if it were me, I’d probably double it but not triple it. Hope that helps!

      • — Jenn on December 23, 2016
      • Reply
  • I made this Pumpkin bread yesterday-IT came out AWESOME, SO FLAVORFUL AND REALLY MOIST!! Thank you for sharing this recipe. I will definitely make it for Many years to come. 🙂

    • — Holly Kemp on December 22, 2016
    • Reply
  • I made this fantastic pumpkin bread for a family brunch. It turned out beautifully, moist and delicious. The only thing I tweaked were the spices. I used 1-1/2 t. of cinnamon and 1-1/2 t. of pumpkin pie spice, rather than the cinnamon/cloves/
    nutmeg amounts specified. Outstanding. Now I have a reliable pumpkin bread recipe.

    • — KareninStLouis on December 20, 2016
    • Reply
  • Hello, what size loaf pans do I need for this recipe?

    Thank you

    • — Karisa on December 19, 2016
    • Reply
    • Hi Karisa, You’ll need 8-1/2 x 4-1/2-inch loaf pans.

      • — Jenn on December 19, 2016
      • Reply
  • So, how would using cooked pumpkin instead of canned change the recipe?

    • — Linda Eldred on December 17, 2016
    • Reply
    • Hi Linda, Your results should be pretty similar. Just make sure that after you’ve cooked the pumpkin and 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 December 18, 2016
      • Reply
  • I’m baking mini-loafs. Should they be half full with the batter, or more like two-thirds?

    • — Sarah on December 16, 2016
    • Reply
    • Hi Sarah, I would say two-thirds. Enjoy!

      • — Jenn on December 17, 2016
      • Reply
  • This is the BEST pumpkin bread I’ve ever made. I threw all the old recipes out once I tried this one. It is so moist, flavorful, and easy to make. I did add some honey roasted pecans (the ones you toss into salads) to the batter. I gave it a sweet little crunch. It was such a hit in our office too!

    • — Jacqueline Jesch on December 16, 2016
    • Reply
  • Could fresh cranberries be added to your recipe? If so, how much and would any other adjustments need to be made? Thanks.

    • — Janice Hilstad on December 16, 2016
    • Reply
    • Hi Janice, You can definitely try it but I worry that they will add too much moisture — this bread is very moist already. You might increase the flour by 1/2 cup.

      • — Jenn on December 16, 2016
      • Reply
  • how long to bake if if use a 9×13 pan?

    • — Trish Dasher on December 15, 2016
    • Reply
    • Hi Trish, I think you’ll need two 9 x 13 dishes for this. They shouldn’t take as long to bake. I’d start checking for doneness at about 45 minutes.

      • — Jenn on December 15, 2016
      • Reply
  • I had a recipe very much like yours that I misplaced that called for adding 1/2 cup of chopped pitted prunes. This made the recipe so moist and no one even knew there were even in there and I don’t even like prunes. Would they work in your recipe?

    • — Linda Fuller on December 15, 2016
    • Reply
    • I think should work Linda. I’d love to hear how it turns out!

      • — Jenn on December 15, 2016
      • Reply
  • This is the best bread I’ve ever had, and by far the best I’ve made! Thank you for this wonderful recipe!

    • — Karen Thomas on December 15, 2016
    • Reply
  • This was my first time making pumpkin bread and I’m so glad I used this recipe! My family loved it! Since I only had one loaf pan I baked 1 loaf and refridgerated the other half and used it the next day! It tasted just as good as the first loaf! Definitely making this again 🙂

    • — Janice on December 15, 2016
    • Reply
  • Forgot to give this 5 stars! It truly is a 5 star recipe 🙂

    • — Karen on December 11, 2016
    • Reply
  • My dad used to make this every Christmas season when I was a kid, my brother and I would take the loaves to the neighbors so it brought back memories when I smelled it baking! I miss my dad so this was awesome to find on here, thanks so much for posting, it’s sooo yummy 🙂

    • — Karen on December 11, 2016
    • Reply
  • Can I use this recipe for mini loaves? Bake 25 minutes?

    • — Asha on December 11, 2016
    • Reply
    • Hi Asha, I’d actually start checking them at about 35 minutes.

      • — Jenn on December 12, 2016
      • Reply
  • Jenny, since this is basically your muffin recipe, I put the topping on top of the bread. This is the only pumpkin bread I use. Many thanks.
    Happy holidays to you and your family.

    • — Jeanne Adair on December 10, 2016
    • Reply
  • 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
      • Thanks for the reply. I find many of the older recipes from my mother are better than many of the newer ones.

        • — Dorothy on December 9, 2016
        • Reply
  • 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
  • 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
  • My first shot at making pumpkin bread and success!!! Loved this recipe.

    • — KK on December 5, 2016
    • Reply
  • 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
  • Can i print recipes

    • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Recipe is perfect and my family loves it!

    • — B. DVB on December 2, 2016
    • Reply
  • 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
  • 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
  • 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
  • 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
    • 1 standard loaf = 3 mini loaves

      • — Donna Ferguson on October 7, 2017
      • Reply
  • 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
    • 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
  • 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
  • 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
  • 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
  • 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
        • Did you use the entire recipe in one bundt pan and if so what size bundt pan (How many cups?)? How long did it take?

          • — KareninStLouis on December 15, 2016
          • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
      • 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
  • I used gluten free flour and exchanged the sugar to brown sugar. It was excellent.

    • — Sandi on November 10, 2016
    • Reply
    • Which gluten-free flour did you use? I have King Arthur’s, but want to try the Cup4Cup. I hear it’s great.
      Lynda

      • — Lynn on January 4, 2017
      • 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
  • 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
  • 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
  • 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
      • 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
        • 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
  • 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
  • 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
  • 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
  • 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
  • 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
    • I use margarine, and it comes out perfectly fine and delicious :’)

      • — Saya on November 7, 2016
      • Reply
  • 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
  • We loved this recipe.

    • — T Grossman on October 30, 2016
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Thank you for sharing your recipe it was delicious!! Incredibly moist.

    • — Melinda on October 24, 2016
    • Reply
  • 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?

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

    • — Adrienne on October 19, 2016
    • Reply
  • 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