Pumpkin Bread

Tested & Perfected Recipes

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

Pumpkin Bread

My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe. One of my clearest childhood memories is baking the loaves with my mom and then carting them off to every neighborhood potluck and holiday party. Now I bake this pumpkin bread with my own kids and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.

pumpkin bread

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

What you’ll need to make pumpkin bread

How to make pumpkin bread

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

Whisk well and set aside.

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

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

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

Continue beating for a few minutes until light and fluffy.

Add the pumpkin.

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

Add the dry ingredients to the pumpkin mixture.

And beat on low speed until just combined.

Transfer the batter to loaf pans.

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

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

That’s all there is to it. Enjoy!

Pumpkin Bread

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Pumpkin Bread

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

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

Ingredients

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

Instructions

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

Nutrition Information

Powered by Edamam

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

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

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Reviews & Comments

  • I love to cook but my baking skills are way behind all others. Made this a couple of days ago. and it could not have been easier. Made the two full loaves and they were both gone before night fall. As it was the first time, I followed the recipe to the tee and I’m not sure I would change it. Thanks!

    • — Kevin O'Connor on October 24, 2020
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  • Hands down the best pumpkin bread I have ever had and baked. Recipe is simple but flavor is so bold and bread is so moist.

    • — JunieB on October 24, 2020
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  • So simple and perfect for a autumn day!

    • — Shawna Cain on October 23, 2020
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  • Cut the recipe in half and used ~3/4 cup sugar instead of a full cup, found it to be sweet enough still. I agree with others that this is definitely more of a cakey texture, but in loaf shape. I was a little surprised at how little batter there was, not sure if I didn’t beat the wet ingredients long enough, my loaf only went 2/3 up my 8×4 pan after baking if that, but the inside texture was still wonderful, perfectly spiced, the clove really comes through just enough. Served it with some honey butter and you’re in business. Can’t wait to make a cake version out of this, too!

    • — Suzanna on October 23, 2020
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  • I am not the best baker, but your recipe was amazing! Easy to follow with the instructions and pictures and the extra tips were helpful! Thanks for sharing and the family story about your grandmother.

    • — Amy on October 23, 2020
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  • ABSOLUTELY hands down the BEST pumpkin bread recipe! Deliciously moist and tremendous flavor. Everyone asked for the recipe! Thank you SO much. It will be the ONLY recipe I use from now on! ❤️

    • — Julie on October 23, 2020
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  • Jenn, love your recipes. Thank you for sharing them on your site. Can you add fresh cranberries to this pumpkin bread? If so, what quantity? Thanks so much.

    • — ruth lazar on October 23, 2020
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    • Hi Ruth, You can try it but I worry a little that they will add too much moisture because the bread is very moist already. You may want to increase the flour by 1/2 cup. (And I’d recommend 1/2 to 1 cup.) Please LMK how it turns out if you try it!

      • — Jenn on October 23, 2020
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  • If using pumpkin pie spice instead of each individual spice (cloves, cinnamon, nutmeg) how much should I use?

    • — Sarah G on October 23, 2020
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    • 1 tablespoon. Enjoy!

      • — Jenn on October 23, 2020
      • Reply
  • Fabulous!!! Made exactly as written with the exception of using pumpkin pie filling and for spices – 1 tsp of Pumpkin Spice and 1 tsp of cinnamon. Thank you for sharing!!

    • — Carolyn Warren on October 22, 2020
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  • 5 stars. My friend made some and gave it to me and it’s absolutely amazing! I don’t even like pumpkin that much, so that says how good the recipe is.

    • — Sierra on October 22, 2020
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  • This was by far the BEST pumpkin bread I’ve ever made! Everyone loved it and I plan on making it again this weekend. The texture, flavor and aroma are all perfect.
    Thank you.
    SJM, from NJ

    • — SJM on October 22, 2020
    • Reply
  • This recipe was fabulous! We have a nutmeg allergy in our home so we substituted ground allspice, and added 1 tsp of bourbon vanilla extract to cut back on the peppery taste of the allspice. The kids love it 🙂 Thank you for sharing this. 🙂

    • — Katie on October 22, 2020
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  • Just made this. Made one loaf plain and one with walnuts. Mmmmn…just had a piece of the plain. Nice fall pumpkin spice cake. (More cake consistency than bread, to me.) I used 1/2 white sugar and 1/2 coconut sugar, and didn’t have ground cloves but had some Pumpkin Spice powder that has cloves in it. All good. After reading Nutritional info on regular sugar & coconut sugar…not sure the benefits yet…maybe lower in glycemic index, that’s why I started experimenting with it. I need to research that better, but it didn’t effect the recipe badly in anyway…tasted like using all regular sugar to me. I’ll definitely make this again…light, fluffy, moist, delicious.

    • — Amy on October 22, 2020
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  • I’m getting ready to make this bread. I’m going to use pecans. How much? Using recipe as given. Thank you.

    • — Clare on October 22, 2020
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    • I’d use anywhere between 1/2 cup and 1 cup. Hope you enjoy!

      • — Jenn on October 22, 2020
      • Reply
  • This recipe was absolutely wonderful and my 11 year old daughter, my mom and I have made several batches and given to people. We want to give it to a lot more people. My question is if I use muffin pans or smaller loaf pans, how do I adjust the temperature and time for baking? Thank you so much!

    • — Elizabeth George on October 22, 2020
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    • So glad you like this and it’s nice that you’re baking and giving them to others! For mini loaf pans, I’d start checking them at 35 minutes. And if you’d like to make muffins, I’d use this recipe (and you can omit the topping if you want). Hope that helps!

      • — Jenn on October 22, 2020
      • Reply
  • what are the cooking directions if you use glass pan

    • — Ruth Bergman on October 22, 2020
    • Reply
    • Hi Ruth, You don’t need to change anything, but the loaves may take slightly less time to bake in them, so just keep a close eye. Hope you enjoy!

      • — Jenn on October 22, 2020
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  • Thank you for posting this recipe, it is without a doubt the best pumpkin bread I’ve ever had! I followed the recipe to a T, except I added 1/2 tsp chili powder. The bread was moist and flavorful! SO SO good!

    • — Criss on October 22, 2020
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  • This pumpkin bread was delicious! However, it came out flatter than I expected. What would cause this?

    • — Christine Loberg on October 21, 2020
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    • Hi Christine, this is more like a cake than a bread and doesn’t rise that much, so you probably didn’t do anything wrong. 🙂

      • — Jenn on October 21, 2020
      • Reply
  • Do I need eggs for this recipe? If I do, what can I use for an egg replacement?

    • — Jo on October 21, 2020
    • Reply
    • Hi Jo, You do need either eggs or an egg substitute. Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder, and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many baking recipes would also work with some kind of store-bought egg substitute. Hope that helps!

      • — Jenn on October 21, 2020
      • Reply
  • I just made this recipe for the first time. This is by far the best pumpkin bread I’ve ever tasted. Literally melts in your mouth. I added a little over a cup of crushed walnuts, and I substituted 2/3 of a cup of canola oil for the butter. I wasn’t sure whether it would come out like it should but it was perfect. Two beautiful perfect loaves. Thank you for sharing it.

    • — Moneca on October 20, 2020
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  • Can you replace butter with oil? What would you suggest if its ok? Thank u!

    • — Pamela on October 20, 2020
    • Reply
    • Hi Pamela, Several readers have commented that they’ve successfully used coconut oil in place of the butter. Hope you enjoy!

      • — Jenn on October 21, 2020
      • Reply
  • I really love this recipe; I’ve been making it for several years. However, I now have a 9×5 tall loaf pan (pain de mie pan) instead of the 2 8.5×4.5 pans. Can I make muffins from the leftover batter from the 1 pan? and what would your advice be for that?

    • — Brisa1355 on October 20, 2020
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    • Glad you like it! I’d use the guidance from this recipe for the muffins.

      • — Jenn on October 20, 2020
      • Reply
  • This is the best pumpkin bread that I have ever tasted! I couldn’t stop eating it. My friends have felt the same way! I actually let it bake for about 65 minutes and enjoy the more moist results– almost like eating a pumpkin pie bread. Thank you for this recipe!

    • — Raya on October 20, 2020
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  • This recipe was literally amazing. I had never had any pumpkin spice dessert before, but I’m glad I found this recipe. I only made a few adjustments to this recipe: I added around 1 1/2 teaspoons of vanilla extract to the batter, and I added some chopped walnuts and chocolate chips. I also added some pumpkin spice seasoning and baked it at 350 degrees for an hour.

    Tasted amazing!

    • — Amani on October 20, 2020
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  • Hi! I made this recipe this weekend and I absolutely LOVED it. Instead of canned pumpkin, I used fresh pumpkin and halved everything to only make one loaf. It came out perfectly and tastes great! Thank you so much for posting this recipe!

    • — Tyler on October 19, 2020
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  • Love this recipe! How long should the loaves keep in the fridge?

    • — Jillian on October 19, 2020
    • Reply
    • Hi Jillian, I never refrigerate them. They keep nicely at room temperature for 3 to 4 days, so if you refrigerate them, I’d guess you could add a day or two onto that. Hope that helps!

      • — Jenn on October 19, 2020
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  • My daughter wanted to make something for the fall and so we made Pumpkin bread and it came out so yummy. Our 1st attempt, we used one stick of vegan butter and added condensed milk and it was very good. 2nd attempt we used applesauce in replacement of the egg and oh how yummy! during the process, we sprinkled brown sugar on top as well as pumpkin seeds. I have to say I think you’ve turned my (10 y.o.) daughter into a baker. She loves making this and adding her own touch. Neighbor had an opportunity to try some and loved it she has many orders or the horizon. Thanks for sharing!

    • — Yolanda Howard on October 19, 2020
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  • Would you be able to add chocolate chips to this recipe?

    • — Savanna on October 18, 2020
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    • Sure – hope you enjoy!

      • — Jenn on October 18, 2020
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    • I was wondering if anyone has made this that lives in higher altitudes. I’m at just under 7000 and sometimes baking is tricky.

      • — Susan on October 20, 2020
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  • I made this yesterday and it’s already gone. My family absolutely loved it! It turned out super moist. This recipe is definitely a keeper. Thanks for sharing!

    • — Erica on October 18, 2020
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  • Absolutely delicious! And so moist I almost wondered if I cooked it enough but yes I cooked it exactly . Am wondering if I only used 1 stick might it be more “cakey”…I’ll try that next time as an experiment. I also used 1/4 cup dark brown sugar as part of the sugar and a few drops of vanilla. Nuts on the top really made it extra special.

    • — Lesley on October 18, 2020
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  • Also…been experimenting with using coconut sugar…health reasons..
    I noticed in a recent recipe it’s not nearly as sweet…do you think in this it’d work to use 1/2 coconut sugar, and 1/2 regular? That’s what I was thinking of doing.
    Tks again! 🙂

    • — Amy on October 18, 2020
    • Reply
    • Hi Amy, I don’t have any experience with coconut sugar, so I can’t confidently say how it will impact the recipe. I’m sorry I can’t be more helpful, but I’d love to hear how it turns out if you try it!

      • — Jenn on October 18, 2020
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    • Followed recipe exactly. The smell while baking permeated the house. Absolutely delicious. Shared on Facebook. Thank you!!

      • — Linda Farrell on October 19, 2020
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  • Hello…I think it looks great plain, but bf wants walnuts, so I was going to make one with walnuts…ok to just add nuts?

    Probably know the answer here, lol…but asking jic.
    Thanks!
    Amy

    • — Amy on October 18, 2020
    • Reply
    • Definitely! Hope you both enjoy. 🙂

      • — Jenn on October 18, 2020
      • Reply
  • Hello. I’m a lover of all things pumpkin and this recipe sounds very good. I’m wondering if it could be made in an 8×8 pan instead of 2 loaf pans. And if I double the recipe, could it be done in a 9×13 pan?

    • — Laura on October 18, 2020
    • Reply
    • Hi Laura, there would be too much batter for an 8 x 8-inch pan, but 9 x 9 should work. If you want to use a 9 x 13, that should work too. Please LMK how it turns out!

      • — Jenn on October 22, 2020
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  • Hi. This was the most amazing pumpkin bread I have ever made. Having said that, I need your help on something. My loaves did not rise. I tried checking the baking soda and the powder and they both fizz. The bread was moist and delicious, except for the fact that it is so tiny. Do you have any thoughts/Ideas on what it could be?

    • — Cheryl on October 17, 2020
    • Reply
    • Hi Cheryl, Did you use 8 x 4-inch loaf pans? If so, you didn’t do anything wrong. These are more like a cake than a bread and don’t rise very much. Hope that clarifies!

      • — Jenn on October 18, 2020
      • Reply
      • Hi Jen. I am in Canada and it is so hard to get the 8 x 4 pans. I used 9 x 5, but yours look so nice. I was just today able to buy them, so I am going to try it in the new size. Thanks again and keep on sharing your amazing recipes.

        • — Cheryl Weldon on October 22, 2020
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  • My daughter and I make this recipe every few weeks and take a loaf to her teachers at school. It’s a total hit! We use pumpkin pie spice instead of the three spices listed since I didnt have all three of them the first time, and it turned out amazing.

    • — Karen on October 17, 2020
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  • have made this twice and it is unbelievably good. I used kroger pumpkin first Trader Joe organic next as I already had these. Both very good. My pans were 9 x 5 and cooked for 50 minutes when tested with toothpick.

    • — jane johnson on October 17, 2020
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  • Delicious. very moist.

    • — Nicole on October 17, 2020
    • Reply
  • Another great recipe! It was so easy that my 3 year old toddler helped me whip this up. I didn’t have cloves so I just used 1 tbsp of pumpkin pie spice instead of the ones listed. 65 mins in the oven was perfect and it turned out amazing. So easy and delicious! My picky toddler is enjoying this as part of her lunch today.

    • — Lori on October 16, 2020
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  • Another fabulous recipe that has become a fall tradition in our house. I make several loaves to give to family and friends and have shipped these breads all over the country! I would like to make them into muffins – would you bake at the same temperature and for how long?

    • — Gina Trofimuk on October 16, 2020
    • Reply
    • So glad you like this enough to send out to others! I have a muffin version of this recipe that you can use (and you can omit the topping if you’d like). Enjoy!

      • — Jenn on October 16, 2020
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  • This is a good traditional recipe, my adjustments are for higher altitude and a more savory flavor that we love.

    I first made the recipe as is and found the result very moist even after 1 1/2hr in the oven…a bit too moist, not unusual at 4000 ft. My next batch added 2 tbsp of flour and raised temp 15deg. I use a canned organic pumpkin product that makes for a very pumpkiny taste so I increased the spices by a scientific smidgen and added a bit of ground ginger.

    Happy Baking

    • — Annie on October 15, 2020
    • Reply
  • This is very good! The spice level is perfect!! The only change I made was in the sugar amount. I added 1 cup of sugar instead of 2 cups. One cup was just the right amount of sweet for me.
    Thank you for sharing this recipe.

    • — Denise on October 15, 2020
    • Reply
  • Excellent recipe! We haven’t been able to stop eating it! Will definitely make this again.

    • — Tracy K. on October 15, 2020
    • Reply
  • Delicious! I added 1 cup of milk chocolate chips and 1 cup of semisweet.

    • — Toni Lee on October 15, 2020
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  • I absolutely love this recipe! I have made it so many times and it comes out great every time! I am really wanting to make this recipe into mini loaves to hand out to my coworkers. How long would I have to bake those for?

    • — Courtney on October 14, 2020
    • Reply
    • Glad you like this! I’d start checking mini loaves at 35 minutes.

      • — Jenn on October 14, 2020
      • Reply
  • Excellent recipe – thank you! I have made it 3 times in the past few weeks.

    • — Alison on October 14, 2020
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  • I love this recipe! It’s my go to for an easy breakfast loaf. I’ve made many to give to friends and family. I modified by using only one cup of sugar and baking in a a single 9×5 pan. I also fold the dry ingredients manually to keep it from falling in the oven.

    • — Mark on October 13, 2020
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  • Amazing!

    • — Alisha on October 13, 2020
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  • I tried this recipe and sadly for me it turned out like a brick. I think (as I told Jenn) the temperature is too low. The two loves did not rise at all. They tasted good but I ended up throwing them out. Wonder if anyone else had a similar experience? Just to be sure it wasn’t my over I baked several other loaf and over recipes (not from Once upon a Chef) and they turned out well. I‘ve had this happen maybe once before in all my years of baking.

    • — Rhona on October 13, 2020
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  • yummy , delicious and moist…kids loved it!

    • — Leena on October 13, 2020
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  • Loved the pumpkin cake. I really recommend having a lot of milk by your side or some type of liquid because mine came out super good but super DRY. Literally couldn’t talk bc of how dry I made it (not the recipe fault the dryness was my fault).

    • — Delilah on October 12, 2020
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    • I have fresh pumpkin puree I’d like to use up, how much do you think I’d need in replacement of canned?

      • — Amy on October 17, 2020
      • Reply
      • Hi Amy, You’ll need the same amount (so 15 ounces/1-3/4 cups). Enjoy!

        • — Jenn on October 18, 2020
        • Reply
  • Just found your web site while looking for a pumpkin bread recipe. Made the bread today and it came out wonderful! The family loves it- just so moist and not overly spicy as some pumpkin breads can be. I look forward to trying more recipes from your site!

    • — Christine on October 12, 2020
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  • I made this yesterday and it was delicious. Very moist, Could I add nuts or chocolate chips to this recipe and would that change the baking time?

    • — Nancy Gottesfeld on October 12, 2020
    • Reply
    • Glad you liked it! It’s fine to add nuts or chocolate chips and it won’t impact the baking time.

      • — Jenn on October 13, 2020
      • Reply
  • Can I make this in bread machine. If yes, adjustments. It is super delicious

    • — Bonnie Shaikun on October 12, 2020
    • Reply
    • I’ve never used a bread machine so I can’t say confidently whether or not any of my recipes would be appropriate for one. Sorry I can’t be more helpful!

      • — Jenn on October 13, 2020
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  • Oh my gosh this is the best pumpkin bread I have EVER made! Thank you so much for sharing your recipe!

    • — Jennifer on October 12, 2020
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  • I’m a big fan of pumpkin and I’ve been making this recipe for about a year now. I’ve lost count of how many loaves I’ve made. Everyone raves about it. Friends have actually thrown out their other pumpkin bread recipes for this one.
    Thank you Jenn

    • — Sue Ann on October 12, 2020
    • Reply
  • Followed the recipe exactly as written. Made no changes or modifications.

    Found the recipe was too sweet and didn’t have enough of a spice taste even though all my spices are new. Thought the bread was a bit bland.

    • — Diane on October 11, 2020
    • Reply
    • I added 1 tsp ginger, topped with chopped walnuts. It was excellent.

      • — Sherri on October 12, 2020
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      • Any high altitude adjustments that you would recommend? We live at 9000ft! Also, can I make these as muffins vs bread without them being too soggy in the center?

        • — Cheree on October 13, 2020
        • Reply
        • Hi Cheree, Thanks for your note. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. And if you’d prefer to make muffins, I’d use this recipe (and you can omit the streusel topping if you’d like).

          • — Jenn on October 13, 2020
          • Reply
          • I’m at high altitude, and I baked muffins with this recipe just yesterday. I didn’t change anything with the ingredients for high altitude (I did, however, use less sugar, changed the spice amounts and added some choc chips, just due to personal preference). I baked the muffins at 325 for about 20 mins and they came out perfectly! Yield 24 muffins

            • — Hannah on October 16, 2020
        • I live in high altitude and this has become my favorite pumpkin bread recipe! The only changes I make (for altitude) is reduce baking soda and powder by 1/4 tsp each. Hope that helps!

          • — Wendy on October 13, 2020
          • Reply
  • This is the best recipe for pumpkin bread ever! I make it every year. Usually I use Libby’s and it turns out great. I used Trader Joe’s 100% pumpkin once and it was much more liquidy and the bread didn’t rise as much. I just made it again and only had Trader Joe’s pumpkin – I can confirm it’s much more liquidy and the color is lighter as well. The flavor is still there though 🙂

    • — Paula on October 11, 2020
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  • Delicious! I changed the spices to suit our taste, but this recipe was exactly what I was looking for. It is moist and great just to eat by itself. I used 2 tsp cinnamon, and 1/2 tsp each cloves, allspice, ginger, and nutmeg.

    • — Heather on October 11, 2020
    • Reply
  • Loved Loved this recipe. Doubled the recipe and made 4 loaves. Gave a loaf to friends, kept one loaf to serve with breakfast and froze 2 loaves. So moist and flavorful. Will be making it again when we are closer to the holidays to give to family and friends!

    • — Shirey L on October 10, 2020
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  • Hi! Is there an adjusted time if you made muffins?

    • — Eliana Graham on October 10, 2020
    • Reply
    • Hi Eliana, I actually have a muffin version of this recipe here. (And you can omit the streusel topping if you’d like.) Hope you enjoy. 🙂

      • — Jenn on October 12, 2020
      • Reply
    • I made muffins just yesterday, using the bread recipe. 20 minutes and they were perfect (I let them cool 10 mins in the tins before removing to a wire rack).

      • — Hannah on October 16, 2020
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  • I love this recipe so much that I make it every fall. I would like to make pumpkin muffins this year. Do I need to adjust the recipe for muffins. Thank you for your response and for all your recipes.

    • — Karen on October 9, 2020
    • Reply
    • So glad you like this! I actually have a muffin version of this recipe here. (And you can omit the streusel topping if you’d like.) Hope you enjoy. 🙂

      • — Jenn on October 11, 2020
      • Reply
    • Have usually made pumkin bars but decided to try a bread. I found your recipe and it is wonderful!! The only thing that I did different was cut the
      amount of ground cloves to 1/2 tsp. and added plumped raisins. This will be a favorite in my recipe box! Thank you!

      • — Elizabeth on October 11, 2020
      • Reply
  • I made this tonight. One loaf bread and 12 muffins. I dropped the amount of sugar to 1 1/2 cups then sprinkled a bit of turbinado sugar and pumpkin seeds on top. It smelled wonderful and tasted delicious.

    • — Donna on October 9, 2020
    • Reply
  • This is the best pumpkin bread I’ve ever made!! Thank you so much for sharing this recipe.

    • — Ashley on October 9, 2020
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  • Hi! First time I made this I accidentally used too large of a pan (9×5 versus 8×4) so they didn’t rise as much as yours (they were a bit flat). I have bought the correct size pans now and plan to try again tomorrow, but I also realized last time, my crust was also not developed/there were no cracks on the top – very smooth and soft all around. Thought it could be underbaked, but it was cooked for the full time & didn’t have that gummy/gooey texture that comes with underbaking usually, but the crust was definitely nonexistent. Turned out more like a cake than a quick bread for me.

    Any guidance would be appreciated as to why I’m not getting that crust like in the pictures! Only differences between the recipe and what I made was the pan size and I used dairy free margarine instead of butter due to a dairy allergy – but neither of those should have impacted the crust development that much from my experience (I could be wrong).

    Taste was amazing though. Great ratio of spice-to-pumpkin.

    Thanks!

    • — Natalie on October 9, 2020
    • Reply
    • Hi Natalie, this is more like a cake then a quick bread but if you feel like the texture of the top was not quite right, I suspect the dairy-free margarine may have had an impact. I’m not 100% sure but if that’s the only diversion you made from the recipe (aside from the pan size), that would be my guess. Hope that helps at least a bit!

      • — Jenn on October 11, 2020
      • Reply
      • Thanks! I made it with a different kind of dairy free margarine and the right pan and got the nice crust 🙂 so – for anyone who wants to make it dairy free, the country crock avocado oil bars work best!

        • — Natalie on October 12, 2020
        • Reply
        • Glad it worked out better this time! Good to know for other dairy-free readers too. 🙂

          • — Jenn on October 13, 2020
          • Reply
  • Amazing! Super moist and melts in your mouth. I made this for the kids I nanny (4 and 6 year olds) who are very picky eaters and they devoured it. They enjoyed it with a little butter on top while the bread was still warm! Thanks for an easy-to-make treat that kept these kids happy.

    • — Audrey on October 9, 2020
    • Reply
    • I’ve made this too for my 8 year old, and she absolutely LOVED it! Thanks so much for this recipe!

      • — Olivia Smit on October 10, 2020
      • Reply
  • I really enjoyed this recipe, but docked a star as I did make quite a few modifications and agree with other reviewers that it would have been WAY too sweet as written. Otherwise such a yummy fall treat!

    – used 1 cup AP flour 1 cup whole wheat
    – used 3/4 cup sugar and 1/2 cup brown sugar (next time would reduce to 1/2 cup of each)
    – added far more spice – probably 2 TBS pumpkin pie spice, 1 TBS cinnamon and 1 TSP ginger
    – added walnuts
    – made into one loaf, baked for 90 minutes

    • — Hannah Cogar on October 9, 2020
    • Reply
  • Could I use self rising flour and discard the salt and baking soda?

    • — Kayley Denney on October 8, 2020
    • Reply
    • Hi Kayley, 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 October 9, 2020
      • Reply
  • Hi Jenn
    I made this according to the recipe except I reduced the sugar to 1 ½ cups. The loaves are delicious. I can’t figure out why there’s a thin grease separation, a thin darker area, in the bottom of the loaf. I don’t think it’s from underbaking as it’s at the bottom of the loaf. I have this sometimes when I make banana bread or shortbread cookies as well. Thanks for your help.

    • — Cindy Bryson on October 8, 2020
    • Reply
    • Hmmm… it’s hard to say why that would happen. Any chance you have pictures of the bread? That may help me troubleshoot with you. What brand of flour and butter do you use? Not sure it would have an impact, but not sure what else may be causing that (and I agree, that the loaves don’t sound like they’re underbaked).

      • — Jenn on October 14, 2020
      • Reply
  • I made this and I thought it was delicious. Instead of the individual spices I used Trader Joe’s pumpkin spice and added 3tsp. Turned out great, buttery and moist. However in my oven it was ready after only 50 minutes at 425 degrees. Check after 45 minutes for done ness.

    • — Susana on October 8, 2020
    • Reply
  • Can you make with Splenda? How much?

    • — Linda on October 8, 2020
    • Reply
    • Hi Linda, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact this. (If it helps at all, I have read plenty of comments from readers who have said they’ve replaced some or all of the sugar in a recipe with a substitute like Splenda and have had good results.) Please LMK how it turns out if you try it!

      • — Jenn on October 8, 2020
      • Reply
  • The Pumpkin bread was delicious and very easy to make.

    • — Brian Winans on October 7, 2020
    • Reply
    • I also wanted to add that I think it is really awesome that this was a recipe that your Grandmother came upon. Those recipes that are passed down through the years are unbeatable.

      • — Elizabeth on October 11, 2020
      • Reply
  • I omitted the cloves and put in 1.5 cups of sugar instead of 2. It was still delicious and very sweet. I think next time I will use half the sugar and see how it turns out. I like things lightly sweetened.

    • — LISA on October 7, 2020
    • Reply
  • Hi! I was wondering if you could give me the ratio of this recipe to make cookies. I loved this recipe so much that I wanted to see if I could turn it to another one of my favorite desserts.

    • — Ella Salad on October 7, 2020
    • Reply
    • Hi Ella, I think it would be a very different recipe for cookies, but I have a pumpkin cookie recipe you can try here. Hope you enjoy if you make them!

      • — Jenn on October 8, 2020
      • Reply
  • Hello! I don’t have nutmeg or cloves, what could I use as a substitute for those that would still make it taste good? I am super excited to try this recipe! Thank you so much!

    • — Calli Kang on October 7, 2020
    • Reply
    • Hi Calli, Do you have pumpkin pie spice?

      • — Jenn on October 8, 2020
      • Reply
      • I agree. Followed it exactly and it was just meh…. so I don’t understand the high reviews. There wasn’t enough batter for 2 full loaves.

        • — Tia on October 12, 2020
        • Reply
  • I made this recipe today and it was absolutely delicious! Although for mine I didn’t have a bread pan so I used a cake pan and it looked like a giant cookie. I also added chocolate chips to this recipe and it made it even more yummy!

    • — Ella Salad on October 6, 2020
    • Reply
  • Would like to make this, it looks so yummy! Can you substitute with almond flour ?

    • — Sharyl on October 6, 2020
    • Reply
    • For the best results, I’d stick with regular flour. Sorry!

      • — Jenn on October 7, 2020
      • Reply
    • I made it with GF flour and it was delicious. Just FYI.

      • — CupcakeMama on October 10, 2020
      • Reply
      • What type of gluten free flour did you use? I tried it today with one and it came out so gummy/raw inside. I love this recipe but have just found out I have a gluten sensitivity.

        • — MountainGirl on October 19, 2020
        • Reply
  • The flavor was great but it was far too sweet. Even my children couldn’t eat more than a few bites. (I didn’t even put any frosting on it)
    Had to throw it all out. But as I said flavor was great. I’ll definitely use this recipe again but will be cutting the sugar in half!

    • — CT on October 6, 2020
    • Reply
  • This was delicious. I loved the texture, spice and moisture level and that it was not overly sweet; however, even though my toothpick came out clean after 60 minutes, two of my slices had a little bit of the top portion underdone. Do you think I just needed to have left it 3 minutes longer without drying it out? All the other slices cooked perfectly throughout. I also feels like it needs a very light glaze on top, do you recommend just water and icing sugar for it or what glaze would you recommend?

    • — Nancy A on October 6, 2020
    • Reply
    • Yes, it sounds like it just needed another 2 to 3 minutes in the oven. And if you want a glaze, you could use this recipe from my cookbook for guidance. Hope that helps!

      • — Jenn on October 6, 2020
      • Reply
      • Thanks for the prompt reply! I will do that next time. I have your cookbook (and love it) and will be sure to try making it using my bundt pan and glaze as in your book. Can’t wait for your upcoming book too!!!

        • — Nancy A on October 6, 2020
        • Reply
        • 🙂

          • — Jenn on October 7, 2020
          • Reply
          • Made this into one big loaf tonight for dessert after dinner. It’s good but in my opinion, spices are a bit too overpowering so might reduced it to half a teaspoon next time cause I feel like the pumpkin taste gets lost with all the spices but texture wise, it’s wonderful.

            • — Cris on October 8, 2020
      • I have made this loaf twice now and I absolutely love the flavour, however, I can’t seem to get it to rise quite to the point of the photos. It always comes out very flat but I follow the recipe to a T. Any suggestions or solutions?

        • — Fiona on October 8, 2020
        • Reply
        • Hi Fiona, Are you using the correct sized pans? If so, then you’re not doing anything wrong — this bread is more like a cake so it doesn’t rise very much.

          • — Jenn on October 8, 2020
          • Reply
  • Perfect!!!!
    Super easy!!!
    No Fail!!!

    • — Vicha Aritonang on October 5, 2020
    • Reply
  • I just made this for the second time and it is delicious. I think I cooked it too long the first time as my pans were bigger than the recipe called for and the bread dried out a bit. This time was perfect. I added a maple glaze to it from another recipe and I am going to ship it to my daughter in her birthday box ! Thank you Jenn. I always love seeing the original recipe clipping

    • — Kathleen hauck on October 5, 2020
    • Reply
    • Can you share the recipe you used for the maple glaze? 😍

      • — Natalee on October 8, 2020
      • Reply
  • Absolutely delicious with a perfect amount of spice. I roasted a pumpkin from the garden and was concerned about the texture. A stick blender did the trick for creaminess when blending two cups of pulp into butter/sugar mixture in place of a can of pumpkin. I baked in a greased/floured 9″x 11″ glass pan. This recipe is a keeper.

    • — Karen on October 5, 2020
    • Reply
  • Recipe is great! Of course I topped it with vanilla buttercream frosting…YUM!

    • — Carolyn Christian on October 4, 2020
    • Reply
  • I followed this recipe to a T and these loaves turned out to be very moist and tasty. Ty

    • — amy aronson on October 4, 2020
    • Reply
  • Thank you for including information about how the batter may look throughout the process. I find this very helpful when making a recipe the first time. I also like the inclusion of how to reheat and freeze. Thank you!

    • — Dawn Burket on October 4, 2020
    • Reply
  • I’m going to be making this tomorrow so I don’t know if you’ll get back with me that quick but what is the difference in using the measurements you have set aside for the spices or just use 1 tablespoon of pumpkin pie spice-?
    I’m just curious because I’ve seen several recipes and since this is your grandma‘s recipe I’d be curious to know if you’ve tried it otherwise or if there is a difference thank you in advance for your help and your lovely recipe

    • — Janice Murray on October 3, 2020
    • Reply
    • Hi Janice, I think I’m weighing in too late to be helpful, but there’s not a significant difference between the two (though I think many pumpkin pie spice mixtures may include a bit of ginger). Bottom line is that you could go either way with good results. 🙂

      • — Jenn on October 5, 2020
      • Reply
  • If I wanted to add chocolate chips how would I adjust the sugar level?

    • — Fatema Haji-Taki on October 3, 2020
    • Reply
    • Hi Fatema, you don’t need to adjust the sugar level, but if you’d like, you could reduce the sugar by 1/4 to 1/2 cup. Hope you enjoy!

      • — Jenn on October 5, 2020
      • Reply
  • I don’t usually leave reviews for online recipes, but this one I just had to review! It turned out super well, absolutely scrummy (in GBBO parlance!). My mom is in inpatient rehab after a stroke, and they’re not allowed visitors right now but they are allowing food drop-offs! This was the perfect recipe for me to bring, a few slices at a time. She’s not big on desserts, but this was right up her alley. Very moist, and really captures that fall flavor! I copied it down to add to my recipe file, and it’s going to join my roster of favorite baking recipes. And thanks for the warning about how the batter might take on an unfortunate texture after adding the pumpkin – without the warning, I would have been suspicious!

    • — Melanie on October 3, 2020
    • Reply
  • Used 3/4 of the amount in whole wheat flour, remainder in white flour (may cause of not rising as much: did not mind as texture still soft)

    Reduced sugar to 1cup, brown

    Used 2 tsp ground flax seed soaked in 2 tsp water

    Steamed my own pumpkin wirh minimal water and some bayleaves for added flavour. Once cooled the entire thing (minus bayleaves) went into blender for a couple pulses.

    Followed all other steps.

    • — Cindy-Lou Valentine on October 2, 2020
    • Reply
  • Was very moist. For me it needs more flavour so next time will increase the spices. Overall very good. I made 4 mini loaves and in one I put pumpkin seeds and dried cranberries. Yummy.

    • — Laura on October 2, 2020
    • Reply
  • Very yummy and moist bread. Only thing I would do differently is use a little less clove and a little more nutmeg.

    • — Nicole B on October 1, 2020
    • Reply
  • This recipe is DELICIOUS. Easy Peasy too! It’s also customizable. My partner is a chocoholic so I add mini chocolate chips to his loaf and the recipe holds up well even with the add in. If you’re ready for something yummy, this is an aromatic and moist bread with the cutest story behind the recipe. Thanks, Jenn !!! What would I eat without you?

    • — Kristen on October 1, 2020
    • Reply
    • 🙂

      • — Jenn on October 1, 2020
      • Reply
  • I dont even like pumpkin bread and find this hard to resist. It gets gobbled up by the kids for breakfast any time I make it. I add pumpkin seeds to the top of one and leave the other plain.

    • — Natasha Stirrup on October 1, 2020
    • Reply
  • Followed the recipe exactly as written. It was moist and delicious. Met the approval of a classroom of 2 year-olds. Thanks for another great recipe.

    • — Melissa C on October 1, 2020
    • Reply
  • This bread is crazy good but super sweet! I have a sweet tooth but would probably do 1 1/2 cups next time just to keep an eye on sugar consumption. It’s so decadent! I would make this as a Thanksgiving dessert. Also I subbed 1 cup of AP flour for whole wheat pastry flour which I think made it super soft and crumbly.

    • — Susie on September 30, 2020
    • Reply
  • I have not made this yet but would love to bake this in a bundt pan…has anyone tried this and if so, do you know if I need to adjust the baking time/temp?

    • — Britta C on September 30, 2020
    • Reply
    • Hi Britta, If you want to make a pumpkin bundt cake, I’d suggest this recipe from my cookbook. It’s very similar and it’s intended for a bundt. Hope you enjoy if you make it!

      • — Jenn on September 30, 2020
      • Reply
      • Thank you so much! I actually ordered your cookbook last night as my entire family LOVES every recipe I have tried of yours.

        • — Britta C on October 1, 2020
        • Reply
        • 💗

          • — Jenn on October 1, 2020
          • Reply
  • I would like to substitute pumpkin pie spice for all of the spices listed. How much should I use?

    • — Carrie on September 30, 2020
    • Reply
    • Hi Carrie, you’ll need 1 tablespoon. Hope you enjoy!

      • — Jenn on September 30, 2020
      • Reply
  • This is great! I didn’t have any cloves, so left them out, and I took out a teaspoon of pumpkin to give to my dog, but this turned out absolutely delicious! A hit!

    • — Claire on September 29, 2020
    • Reply
  • Is there any way to adjust the sweetness or would using some brown sugar in replacement for some of the white sugar change the texture of it?

    • — Faith-Carmen Le on September 29, 2020
    • Reply
    • HI Faith-Carmen, I’d stick with the white sugar but you can safely cut it back by 1/2 cup without impacting the texture. Hope you enjoy!

      • — Jenn on September 29, 2020
      • Reply
  • I made this recipe, but used King Arthur gluten free flour instead. It is DELICIOUS, though a bit sweet for me, as it tastes more like a spice cake than pumpkin bread to me. I am going to make it again, but I will see if I can reduce the sugar a bit and still get it to be as moist/fluffy. Thanks!

    • — Kerri on September 29, 2020
    • Reply
  • Okay, this bread was amazing! I halved the recipe and ditched the cloves, but regardless it was probably the best pumpkin bread I ate! Whole fam loved it!

    • — KT on September 29, 2020
    • Reply
    • Thanks! I was questioning whether to leave the cloves out because I did not have any.

      • — Claire on September 29, 2020
      • Reply
  • Hi! Love this recipe but found out My son is allergic to cloves. Do you recommend adding more cinnamon and nutmeg, or just simply omit the cloves? Thanks so much!

    • — Laurie on September 29, 2020
    • Reply
    • Hi Laurie, I’d just leave out the cloves.

      • — Jenn on September 29, 2020
      • Reply
  • How does she do it again and again and again? I finally caved and bought her cookbook. It’s the least I could do for being a culinary star in borrowed robes.

    • — Rebecca Reynolds - Mill Bay, BC on September 28, 2020
    • Reply
    • Thanks for your support with the cookbook! 💗

      • — Jenn on September 29, 2020
      • Reply
  • How do I adjust for high altitude

    • — Sandy on September 28, 2020
    • Reply
    • Hi Sandy, Thanks for your note. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy if you try it!

      • — Jenn on September 29, 2020
      • Reply
  • Great recipe! I used brown sugar and added chocolate chips.

    • — Adrienne Hodges on September 28, 2020
    • Reply
  • This recipe is great! I’m not a baker – can’t even remember the last time I baked something before today! But I’ve suddenly had the urge to dip my toe into the world of baking, so tried this recipe out to start. I only had 9×5 pans at my disposal, so used two of those instead (didn’t adjust the recipe either, and baked for 65 minutes), and they turned out great! I’ll definitely use this recipe again!

    • — Suzanne on September 28, 2020
    • Reply
  • This pumpkin bread was absolutely delicious. I shared it with my coworkers and everyone thought it was a hit. I even had two friends who said they aren’t pumpkin fans and tried this and really enjoyed it. Thank you for this wonderful recipe!!

    • — Lauren on September 28, 2020
    • Reply
  • yummy! i added chocolate chips and pecans. jenn, i used 2 of your recipes this weekend. always a go to site.

    • — charrington on September 27, 2020
    • Reply
    • I’ve made this bread a couple of times already, knife come out clean, but still undercooked once I slice it. HELP and has anyone tried making muffins??

      • — Nancy on October 4, 2020
      • Reply
      • Hi Nancy, sorry you’re having a problem with this! It should be done in the middle if the tester is coming out clean, but if it’s not, I’d leave it in the oven for a few more minutes. Also, if you want to give muffins a try, check out this recipe. (It’s very similar to this one and you can omit the streusel topping if you want.)

        • — Jenn on October 5, 2020
        • Reply
  • Hello!! Today I baked this delicious bread. Simply amazing way to eat “ayote sazón “ as it is known in Costa Rica.
    Thank you for sharing!

    • — Ana on September 27, 2020
    • Reply
    • Thank you for a great recipe. Made it with 1 cup sugar and adjusted the spices a bit (not a great fan of nutmeg). Also added some semi-sweet chocolate chips. Baked in a bundt pan for 60-70 minutes, covered with tin foil at about 45 minute mark. Turned out moist and very delicious.

      • — Vesna on October 10, 2020
      • Reply
  • Once baked and cooled, do the loaves need to be refrigerated? Would like to make and send to my daughter who is in the Army. thank you

    • — Cindy on September 26, 2020
    • Reply
    • Hi Cindy, the loaves don’t need to be refrigerated. They keep nicely for 3 to 4 days so I guess it depends on how long it will take for your daughter to receive them as to whether or not it’s a good option. Hope she enjoys if you do send them to her!

      • — Jenn on September 28, 2020
      • Reply
  • This was great! as usual I followed the directions and it tastes delicious!

    • — connie on September 26, 2020
    • Reply
  • Absolutely amazing! So moist. I followed the recipe exactly & it was perfect!

    • — Jillian on September 26, 2020
    • Reply
  • Soooooo goooooddddd!!!! Thank you for sharing your recipes with us !!!!

    • — Anna M. on September 26, 2020
    • Reply
  • This was my first time ever making pumpkin bread and it was delicious!!

    • — Stephanie Vernon on September 26, 2020
    • Reply
  • Wonderful recipe. I added chocolate chips and pecans to one loaf. It has a moist texture and a great flavor!

    • — Alan on September 25, 2020
    • Reply
  • I have already made this four times this month! I share with friends—all of whom want the recipe. I made 2 loaves tonight and my husband said “Please don’t share it all.” ❤️😊

    • — Deb McLean on September 25, 2020
    • Reply
    • LOL — Glad it’s a hit! 🙂

      • — Jenn on September 27, 2020
      • Reply
  • I had a can of pumpkin puree laying around so I though I’d give this recipe a try and I loved it, it was very moist!!! I added a cream cheese glaze and sprinkled brown sugar at the end. Highly recommend !!!!

    • — Raquel on September 25, 2020
    • Reply
  • Oooh my this recipe is so good. This is my 2nd time making it, I added chopped walnuts this time & I thought I would try adding crumble topping I pray it works out well. In the oven now!!

    • — Darleen from Erie pa on September 25, 2020
    • Reply
  • I have made this bread so many times that I don’t even need to look at the recipe anymore. I actually gave it out as a gift to friends last Christmas. (I bought some half size mini-pans and cooked it for 45-50 minutes – checking to see if it was done at different intervals. ) When going to a party, I have also made the pumpkin cake in the cookbook several times and it has always received rave reviews.

    • — Cheri T on September 24, 2020
    • Reply
  • The perfect pumpkin bread! It tasted like a pumpkin roll minus the filling.

    • — Elizabeth Kenyon on September 24, 2020
    • Reply
  • Can i use fresh pumpkin

    • — Joan on September 24, 2020
    • Reply
    • Sure – just make sure you drain any liquid from the cooked pumpkin so the bread isn’t overly moist. Hope you enjoy!

      • — Jenn on September 24, 2020
      • Reply
      • How do you cook the fresh pumpkin, boil or bake?

        It’s hard to find canned pumpkin. Maybe I’m early or late shopping for it. Two of us cruising the aisle yesterday at Kroger looking for it.

        • — Esperanza on September 25, 2020
        • Reply
        • You can really go either way, but I’d probably roast it. Here are some tips. Hope that helps!

          • — Jenn on September 25, 2020
          • Reply
      • My first time making pumpkin bread. It was easy, moist and delicious. Instead of a second loaf, I used the batter to make muffins with cream cheese in the middle. Both were hits.
        Thank you for sharing your craft.
        Sharon

        • — Sharon on September 28, 2020
        • Reply
  • Delicious pumpkin bread and now my go to recipe! Love your recipes and cookbooks!

    Betty Powell

    • — Betty Powell on September 24, 2020
    • Reply
  • Simply perfect ✨
    I used one large pan to make this and could not keep my hands off of it. My roommate and I devoured it in 2 days. I added a little bit less sugar because I was nervous about the sweetness. It came out perfect! I also just used 3 teaspoons of pumpkin spice instead of the nutmeg, cloves, and cinnamon since it’s basically that – all in one.

    • — Paulina on September 24, 2020
    • Reply
  • This bread came out perfectly fine using two 9×5 pans and NO increase in the batter amount (as is recommended, but I only had one can of pumpkin, so I couldn’t made a larger batch of batter.) I decided to go ahead with the 9×5 pans, recognizing that the slices would end up wider and a bit flatter, and that I would have to adjust the cooking time a bit. I started checking at 50 minutes and took the pans out of the oven at 60 minutes, let them sit for 10 minutes as directed, and then turned them out onto a cooling rack. I would say they came out pretty close to perfect. As long as you don’t mind a somewhat different shape to your sliced bread, and you are aware that you need to monitor the cooking time closely, there is no reason you can’t use the same amount of batter in 9×5 pans. If I had had enough ingredients to increase the amount of batter I would have done so, but in not doing so the taste and texture of the end result is not inferior in any way. My only complaint about this recipe is that I consider it to be far too sweet, but that is purely a personal preference. I’m not sure if I could just cut out some of the sugar, or if that would affect the bread structure too much. I may experiment with cutting it back slightly, and also adding some nuts to counter the sweetness. I’ll also see how it tastes after sitting for a day, as once the flavors meld it may not seem as sweet. Overall, though, a very flavorful and moist bread.

    • — Elizabeth on September 23, 2020
    • Reply
    • Can you substitute the canned pumpkin with the meat of a oven baked pumpkin

      • — Linda Volkman on October 1, 2020
      • Reply
      • Sure, Linda — just make sure you drain any liquid from the cooked pumpkin so the bread isn’t overly moist. Hope you enjoy!

        • — Jenn on October 1, 2020
        • Reply
  • I’ve used this recipe for a few years now, and it never fails me! It truly is the very best pumpkin bread EVER!!! When I give it as gifts, I always get compliments, that’s it’s the best, also! Thank you, for sharing! I’ll never use another recipe! It’s so delicious!🧡

    • — Jennifer Provence on September 23, 2020
    • Reply
  • To cut carbs……what would happen if I substituted 1 cup almond flour for one of the 2 cups of flour??

    • — Amy Bielby on September 23, 2020
    • Reply
    • Hi Amy, I think the almond flour would make the bread dense. For the best results, I’d stick with the recipe. Sorry!

      • — Jenn on September 23, 2020
      • Reply
  • Can I use canola oil instead of butter? My dog just ate the butter off the counter that I had out to soften, wrapper and all. I have made this recipe many times and its always a hit as are all your recipes. I hope its as good with the oil!

    • — Christina Waters on September 23, 2020
    • Reply
    • Oh no — Sounds like something one of my dogs would do!! Unfortunately, I wouldn’t recommend canola oil in this — I’d wait until you have butter (but hide it from the dog)! 🙂

      • — Jenn on September 23, 2020
      • Reply
    • Absolutely delicious…I’m truly not a pumpkin lover but this awesome 😊

      • — Kendonae’ Brown-Webb on October 5, 2020
      • Reply
  • Can this be made in a Bundt pan? If so, would the bake time change?
    Thanks!

    • — Cindy on September 22, 2020
    • Reply
    • If you want to make it in a bundt pan, I’d recommend this recipe from my first cookbook. It’s very similar but intended for a bundt pan. Hope you enjoy if you make it!

      • — Jenn on September 23, 2020
      • Reply
    • I baked this for the first time and loved the cake like texture. I am a southerner who loves a tender pound cake and this is as tender a cake as one could hope to bake. I am used to pumpkin bread being more dense. We had it warm from the oven with some premium vanilla ice cream. Divine!

      • — Terri on September 23, 2020
      • Reply
  • I accidentally put all of the batter into one loaf pan instead of two. Is there any way to save the bread?

    • — Julia on September 22, 2020
    • Reply
    • Hi Julia, I’m probably too late to help! How did the bread turn out?

      • — Jenn on September 23, 2020
      • Reply
  • How long do I bake it for, if I am only making one pan?

    • — Emily May on September 22, 2020
    • Reply
    • The baking time will be the same. Hope you enjoy!

      • — Jenn on September 22, 2020
      • Reply
  • Here in Ecuador we don’t get pumpkin so I use green squash or sweet potatoes. Double the Cinnamon, add 1/2 tsp Cardamon, 1 tsp Allspice. Tastes delicious!
    Thank you for sharing.

    • — Cindy on September 21, 2020
    • Reply
  • The best recipe for pumpkin bread I have ever used. Made exactly as written except I used pumpkin pie spice instead of the spices separately. I usually don’t write many reviews but I had to let everyone know how wonderfully good this bread is. It is so moist and perfectly spiced. This is my new go to recipe and next time I may add pecans and a handful of chocolate chips. Heavenly just the way it is though.

    • — Joanne on September 20, 2020
    • Reply
  • I love this recipe. I am not a huge pumpkin fan. This recipe smelled so good, I had to taste it. Yummm! I originally made this for my teenage girls so they might stop spending their $ on pumpkin bread from that large coffee place ;). I made 3 batches last year and am making my 1st batch this year. Can’t wait for it to come out of the oven!!

    • — Jill on September 20, 2020
    • Reply
  • This recipe gets a five-star rating from the house of uteri! We ushered in the fall today with some pumpkin bread, and I’m glad we decided on this recipe.
    Perfectly moist and pumkin-y, yummy top crust, and totally flavourful.
    So easy to make too! Will definitely save this recipe for later.

    • — Sarah on September 19, 2020
    • Reply
  • This recipe didn’t particularly stand out over others I found, but the fact that it used an entire can of pumpkin and had great reviews were enough reasons to try it. Even though I have stand and hand mixers, I made the batter by hand with my dough whisk. I substituted coconut sugar for the regular (1:1), added a cup of toasted chopped walnuts, and poured all the batter into a greased bundt cake pan. It was ready in 55 minutes and it was SO delicious! Definitely a keeper!

    • — Vicki on September 18, 2020
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  • I make this pumpkin bread in 5x 9 pans because that’s all I had. The bread is very moist and perfectly spicy…yummy! So delicious. Going to order some smaller pans online to achieve perfection! 😉

    • — Caity B on September 18, 2020
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  • Made this bread, and it’s out of this world fantastic!! Ended up using some of the batter to make muffins to take to my daughter and her roommates. I told her they were fall muffins so they woudn’t turn up their noses to pumpkin! They were a huge hit with them as well. My question is, when you say to increase the batter by 1.5 for a larger loaf pan, what exactly do you mean? I have no clue what size loaf pan I used, and wasn’t too concerend since I was only making one loaf and the extra batter would be made into muffins. Oh, and I only used one stick of margarine, but it still turned out great. Thanks again for sharing this great recipe!

    • — Mel on September 18, 2020
    • Reply
    • Hi Mel, so glad to hear this was a hit! Because the recipe calls for two 8 x 4“ loaf pans, if you use two 9 x 5“ loaf pans you’ll need more batter and so you’ll need to multiply all the ingredients by 1 & 1/2. Hope that clarifies!

      • — Jenn on September 19, 2020
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  • I bake this bread often at all times of the year. It’s always a hit. I usually add Dark Chocolate chips and occasionally use Espresso chips. Thank you for a wonderful family favorite all year long.

    • — Mama Jen on September 18, 2020
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  • Hi, My option for baking bread are 9×5 loaf pan or the mini loaf pans that have 8 molds in it? Please share detail process of time and temperature change.

    • — Bri on September 18, 2020
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    • Hi Bri, If you have two 9 x 5 loaf pans, I’d make 1-1/2 times the recipe and split the batter between those. The bake time may be just a bit longer for those. For the other pan, it’s had to say how long they’ll take as I’ve never used one of those, but I’d start checking them at about 30 minutes. (And I’d keep the oven temp the same.). Hope that helps!

      • — Jenn on September 18, 2020
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  • Hi! All I can have and can find at stores around me are 9″ by 5″ pans. How would I adjust the cooking time? Thanks!

    • — Madison on September 17, 2020
    • Reply
    • Hi Madison, I’d increase the batter by 1.5 and bake in two of them. Bake time may be a touch longer so keep a close eye on them. Hope that helps and that you enjoy!

      • — Jenn on September 18, 2020
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  • This pumpkin bread has become a household favorite. My daughter and I make it quite often together and on Mother’s Day she knew I would be thrilled to wake up to the house smelling so happy, warm and delicious from this pumpkin bread, fresh from the oven. Thank you for this amazing recipe. It’s a winner!

    • — Guita Griffiths on September 17, 2020
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  • Lorddddd, this was so good! I added in about 3/4-1 cup of both raisins and walnuts & it was drool worthy!

    • — Candice on September 17, 2020
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  • In the original recipe, it calls for 9×5 pans. your recipe calls for 8×4. I have 9×5’s but was hoping for a nice tall loaf. would you suggest proceed as directed or do you have tips to adjust the recipe according to the larger loaf pan?

    • — Lea on September 17, 2020
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    • Hi Lea, I wouldn’t recommend making this in one 9 x 5-inch loaf pan. If you only have 9 x 5-inch pans, I’d increase the batter by 1.5 and bake in two of them. Bake time may be a touch longer. Hope that helps!

      • — Jenn on September 17, 2020
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    • Hi! Just wondering if you used the 9×5 and how it turned out?

      • — Alex on September 18, 2020
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  • This was really good! It made two loaves, and the family ate one before it was totally cooled.

    • — sheril dibenedetto on September 17, 2020
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  • How do you recommend storing this bread after it’s been made? On the counter?
    Something that would last for a couple days until it’s been eaten.

    • — Katlyn G. on September 16, 2020
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    • Yep, the countertop is fine loosely covered with foil. Enjoy!

      • — Jenn on September 17, 2020
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  • Just made this today. Turned out good & delicious. It crumbled a lot when I sliced it. Was moist on inside so it was not dry. Let it cool on a rack for quite a while. Any tips on how to get firmer slices?

    • — Diane Condiff on September 16, 2020
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    • Hi Diane, Glad to hear it tasted good but sorry you found it crumbly. Did you make any adjustments to the recipe?

      • — Jenn on September 17, 2020
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  • Ok. First off I have followed the recipe EXACTLY … but halved it because I only have one loaf pan. And I love it! I also have done a couple of variations. I used a whole stick of butter (that would be 2 sticks in a full recipe) by accident once. It was extra rich & moist. I have also made it with homemade sweet potatoes. Ok. Not my favorite. And also baby food pumpkin (because people seem to be hoarding canned pumpkin right now). Turned out perfect! It was a great baking activity to do with little ones. We made muffins. They thought they were yummy. I have also cooled and frozen the slices to take on future hikes. Has worked well. YUM!

    • — Ginger on September 16, 2020
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  • Can you let me know what adjustments are needed for altitude (6000 feet)?

    • — amy on September 15, 2020
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    • Hi Amy, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. 🙂

      • — Jenn on September 16, 2020
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    • High altitude is generally considered 3,500 or more feet above sea level. If this is you, then you need to make some adjustments to your recipes to ensure that your baked goods rise evenly.

      Oven Temperature Increase by 15-25℉
      Since at higher altitudes evaporation happens faster, you’ll need to help your baked goods set up a bit faster in the oven by raising the temperature.

      Baking Time Decrease by 20-30%
      This is to compensate for the increased oven temperature you’ll need at higher altitudes. A higher temp means a faster cook, so be careful not to overdo it.

      Flour Increase by 1 tbsp at 3,500 ft, and by 1 tbsp per 1,500 ft
      Adding flour helps to steady the rise of your baked goods and add structure to them as they grow in the oven.

      Sugar Decrease by 1 tbsp per cup
      Since liquids evaporate faster at higher elevations, the concentration of sugar goes up. Be sure to reduce to keep your cakes, brownies, and cookies from collapsing.

      Liquids Increase by 1 to 2 tbsp per 1,000 ft, and 1 ½ tsp per additional 1,000 ft
      It’s all about compensating for faster evaporation here — keep things from drying out and crisping up before they rise by adding a bit more liquid, whether it’s water, milk, oil, or eggs.

      Baking Powder/Soda Decrease by 20% above 3,500 ft, by 50% above 5,000 ft, and by 75% above 6,500 ft
      Reducing the amount of your leavening agents will help your baked goods to rise more gradually at higher elevations.

      Yeast Decrease by 25% above 3,500 ft and account for a shorter rising time
      Yeast breads will rise faster at higher elevations, but will collapse in on themselves if you don’t reduce the amount of yeast called for in the recipe.

      • — Mama Jen on September 18, 2020
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      • Thank you for such a detailed explanation and useful information!

        • — Ana on September 29, 2020
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    • It was pretty good. Easy to make. For me personally, I will go 1/2 teaspoon for the cloves and 1 1/2 to 2 tablespoons for cinnamon next time. But overall tastes good

      • — Rebecca O'Sullivan on September 18, 2020
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  • This was delicious!!

    • — GG on September 15, 2020
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  • Fantastic recipe. I added 1 tsp. ginger, 1 cup of pecans and 1/4 c of diced candied ginger. Perfectly delicious!

    • — Mary Kate on September 14, 2020
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  • The loaves turned out perfectly ! I live at high altitude, which may be why they were done at 62 minutes ! Moist and delicious. I used Trader Joe’s 100% pure organic pumpkin and didn’t change any of the spices !! Yum yum YUM !!

    • — Tricia on September 13, 2020
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  • I’ve made this recipe at least 3 times now and everyone loves it. Sometimes I adjust the spices but this time around I added ground ginger about 3/4 tsp and 1/2 tsp of pumpkin spice in addition to everything else. I think I found the perfect combo!

    • — Alexis M on September 11, 2020
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  • Wow! This was my first time making pumpkin bread and I will use this recipe over and over again. I did replace spices with just pumpkin pie spice. I feel I made the mistake of taking the bread out a little too early as it’s a bit crumbly. I’ll leave in longer next time. Wonderful!

    • — Caitlin on September 10, 2020
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  • I think this loaf tastes absolutely wonderful, and it was fairly easy to do. The only thing that happened with me – which not sure where I went wrong – but the centre of the loaf sunk in a bit and while it was in the oven it kept spilling over the sides (this could be a mix of my silicone tin – first time using it- or maybe just too much? Or the fact that I have an oven from the 70’s and doesn’t work the best haha?)
    I did have leftover batter so I made some mini muffins with it, but they also deflated. Nonetheless, very yummy. I’ll have to try a second time and hope for better luck.

    • — Vanessa on September 10, 2020
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    • Hi Vanessa, Sorry you had some problems with this! Did you use two 8 x 4-inch loaf pans? And did you make any adjustments to the recipe?

      • — Jenn on September 11, 2020
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      • I’ve tried several different pumpkin bread recipes over the years, and this is my favorite. Moist and flavorful with the perfect blend of spices. I used real pumpkin I had frozen from last year and it worked great.The recipe uses butter, which is superior to an oil based recipe. Make sure to let bake long enough. This is my new go-to pumpkin bread!

        • — Laura on September 15, 2020
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    • If you had to open and close the oven to take care of the overflow, the temp changes caused the bread not to cook correctly. Only fill your pan 3/4 full.

      • — Christina Duran on September 15, 2020
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  • This a fantastic recipe. I made muffins out of it. And it made 23 nice-sized muffins. I was a little surprised by the clove amount but I trusted it and man. It’s so good.

    • — Kate on September 9, 2020
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  • Really good and simple recipe. I like the taste of the cloves, but some people don’t. Cut back if you don’t!

    • — Diana on September 8, 2020
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  • I have a Nordic Ware harvest pan that I’d like to use…it has a black interior. How do I adjust the recipe to accommodate that pan?

    • — Deelena Brand on September 7, 2020
    • Reply
    • Hi Deelena, If you want to use a pan like that, I’d recommend this pumpkin cake of mine (which is very similar to this recipe), but with as ornate as the pan is, I’m a bit concerned that it would stick. Please LMK how it turns out if you try it!

      • — Jenn on September 10, 2020
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  • Would you be able to post the picture of the full recipe? I think this is the same recipe that my grandmother had me use in Jr / Sr high to win 4H bread baking contests!

    • — Tony on September 7, 2020
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    • How funny! The full recipe is there. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • — Jenn on September 7, 2020
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  • I followed the instructions meticulously, but it came out very dense, falling apart, and quite bland.. wasn’t terrible, but I didn’t really want to eat more than the first slice (well – it didn’t last as a slice given how much it crumbled). I’m confused as to what went wrong given all of the great ratings.

    • — Abigail on September 6, 2020
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    • Sorry you had such a problem with this, Abigail! Did you make any adjustments to the recipe or is there any chance you may have made a measuring error?

      • — Jenn on September 7, 2020
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  • I always have a little bit of pumpkin left over cause the cans are so big.
    Can I make 1 loaf and just cut the recipe in half?

    • — Amanda on September 6, 2020
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    • Sure!

      • — Jenn on September 7, 2020
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  • This was my first time making a pumpkin dessert of any kind. I followed the recipe exactly and it turned out excellent! ** The cloves are a bit overpowering so I would recommend putting in 1/4 teaspoon cloves instead of 1 teaspoon.

    • — Brittney on September 6, 2020
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    • How much pumpkin pie spice would I use in place of all the other ones?

      • — Amanda on September 15, 2020
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      • 3 teaspoons (aka 1 tablespoon). Hope you enjoy!

        • — Jenn on September 15, 2020
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        • Love the recipe! Can I bake all the batter in one loaf pan or will it not cook correctly?

          • — Jill on September 15, 2020
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          • Glad you like it. I’d definitely recommend using two loaf pans.

            • — Jenn on September 15, 2020
  • This recipe sounds like grandma deliciousness! Baking for finicky health-conscious eaters, I made a few adjustments and the result was four perfectly yummy mini loaves, so I’ll share what I did in case others are interested. First, I found one cup of sugar more than plenty. That and reducing the spices a bit made the bread pumpkinier tasting IMHO. Based on other reviews I only added a pinch of cloves and slightly less cinnamon and nutmeg. I blended one cup of all-purpose flour with 1/2 cup each whole wheat flour and almond flour. I used a half stick of butter (1/4 c.) and replaced the rest with applesauce, except I made a mistake and added a cup of that instead of a half cup. Everything else was per the recipe. Absolutely delicious, will make again and again. Thanks so much for sharing!

    • — Wendy on September 5, 2020
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  • Super moist and the perfect amount of spices!

    • — Denise Lynch on September 4, 2020
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  • I started using this pumpkin bread recipe over 2 years ago and every loaf has been a sweet success! Sharing around 40 loaves with friends and family, everyone has loved the pumpkin bread!

    I have used different brands of pumpkin and sometimes added nuts depending on who I am giving the loaves to. Cloves is the only item in this recipe I have omitted from the start because I am not a fan of them.

    This is the best recipe for pumpkin bread that I know. Numerous people have asked me for the recipe because it is so delicious!

    • — Kelly Robinson on September 2, 2020
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  • What is the least amount of sugar I can use for this recipe. I can’t use 2 cups of sugar that just too sweet. Can I use 1 cup to 11/4 cup of sugar?

    • — Nuslly on September 2, 2020
    • Reply
    • Hi Nuslly, Optimally, I’d recommend cutting it back by 1/4 cup, but wouldn’t reduce it by any more than 1/2 cup or it will begin to impact the texture of the bread.

      • — Jenn on September 3, 2020
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    • I made this recipe exactly as written, but with only 1 cup of sugar and I think it turned out great, no issue with texture!

      • — Nicole on October 7, 2020
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  • SOOOO GOOD! There is a reason this recipe has so many 5-star reviews. Not only is it easy to make, I had all the ingredients in my cabinet already. And it tastes DELICIOUS. The hardest part was waiting for it to bake in the oven, but it made the house smell phenomenal! I am adding this to my well-loved recipe book NOW.

    • — Rach on September 1, 2020
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  • Taste was great but bread was very flat (about 1/2 the normal height). What did I do wrong to make the bread not rise?

    • — Srima McQuillan on August 29, 2020
    • Reply
    • Hi Srima, Did you by chance use 9×5-inch pans?

      • — Jenn on August 30, 2020
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  • I love it! defintely doing it again!

    • — Jennifer on August 29, 2020
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    • How long would I bake muffins for?

      • — Nikki on September 27, 2020
      • Reply
      • Hi Nikki, I actually have a muffin version of this (feel free to omit the topping if you’d like). Hope you enjoy if you make them!

        • — Jenn on September 28, 2020
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  • Quick. Can I use allspice instead of listed spices?

    • — Delilah on August 27, 2020
    • Reply
    • If you want to use just one spice, I’d recommend pumpkin pie spice. Hope that helps!

      • — Jenn on August 28, 2020
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      • Ok. I got both All Spice and pumpkin spice. I will use pumpkin spice. This is my first time making this. Kinda nervous mostly confident.

        • — Delilah on September 2, 2020
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  • Has anybody turned this into mini loaves by any chance?

    • — Jasmine on August 27, 2020
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    • Yes! 3 mini loaves. Baked for 40 mins and then checked every 5 minutes until the tops were springy to touch😊

      • — Donna on August 30, 2020
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    • I did today! I have a set of 4 small loaf pans, which measure about 3.5″ x 4″. I baked them at 350 degrees and they took about 40 minutes (give or take, I checked them at 30 min and added time) This was the first pumpkin bread recipe I had tried and I was so happy that they came out super moist!

      • — Sarah on August 30, 2020
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  • I have 9×5″ pans only. How do I adjust the ingredients?
    Merle Tillery

    • — Merle Tillery on August 23, 2020
    • Reply
    • Hi Merle, If you only have 9 x 5-inch loaf pans, I’d increase the batter by 1.5 and bake in two 9 x 5’s. Bake time may be a touch longer. Hope that helps!

      • — Jenn on August 24, 2020
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  • Hello!! Has anyone adapted this recipe to be vegan with success? I’d love to hear what you did! Otherwise I might trial some options myself… this is my all-time favorite pumpkin bread recipe, but my youngest daughter has and egg and dairy allergy. Thank you, all! And thanks to Jenn for the best recipes.

    • — Olivia Teeney on August 19, 2020
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  • I bake a lot, I was attracted to this recipe because it uses the whole can of pumpkin and it is very simple/easy. I followed the directions as stated, and added 1 teaspoon vanilla extract, 1 tablespoon pumpkin extract, and 1/2 cup semi-sweet chocolate chips. The bread/cake turned out moist and delicious! The loaves rise, but not the full height of a bread pan (if you want full height slices, I believe you can use just 1 bread pan – depending on the size of the bread pan). This is now my go-to pumpkin bread recipe – I plan to also use this recipe for pumpkin muffins!

    • — Lyn on August 16, 2020
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  • Made it and was delish, but a little sweeter than preferred. I made it with roasted pumpkin, so not sure if that’s the reason, but next time I will use 1 1/2 cups of sugar instead of 2. Thanks for sharing

    • — Camila on August 15, 2020
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  • Oh my goodness this pumpkin bread is HEAVENLY! So moist, just the right amount of pumpkin, and spice. I ended up using pumpkin pie spice but added a little more than a tablespoon (a little extra pumpkin spice never hurts!) Will definitely make again!

    • — Caroline Llewellyn on August 14, 2020
    • Reply
    • So glad you mentioned pumpkin spice. I have that as well and I was missing 2 out of the 3spices.

      *Have not given it a rating, since I haven’t baked it yet

      • — Leila on August 28, 2020
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  • so easy, sooo moist, soooo good !

    • — Cheryl LaRochelle on August 12, 2020
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  • I discovered this recipe about 6 months ago, it is the BEST.
    We make this just about every other week, put one loaf in the freezer so we can have a loaf on hand every weekend. No kidding, is that great.

    • — Kim on August 9, 2020
    • Reply
    • This bread is super good. Definitely making it again. I’ve read the comments beforehand and used only half of the amount of sugar and it was still very sweet so I too recommend using much less sugar. But other than that it’s moist, fluffy and delicious.

      • — Michel on October 8, 2020
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  • Plan to make in a 9×5 pan plus some muffins. What will the respective baking times be? Thanks!

    • — Peggy Newland on August 4, 2020
    • Reply
    • Hi Peggy, baking time for the 9 x 5-inch loaf pan should be about the same if not just a touch longer. And you can use this recipe as a guide for the muffins. Hope you enjoy!

      • — Jenn on August 4, 2020
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    • I have made pumpkin bread for 35 years and am anxious to try this recipe with butter instead of oil. Hope it is moist. I also add pecans sometimes and bake in metal coffee cans that I’ve had for 35 years! Makes a pretty loaf. Thanks for sharing!

      • — Linda Freeman Newton on September 15, 2020
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  • This is my favorite pumpkin bread! I love the amount of spices used in the recipe! Very easy to make.

    • — Kate on August 2, 2020
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  • The texture is perfect and I like the amount of spices. But it was way sweeter than I like. I will probably use just 1 cup of brown sugar next time instead of 2 cups of white. I only had one loaf pan so I had enough batter left for 11 muffins. Took those out at 40 minutes, left the loaf for the whole 75 minutes.

    • — Kamalei on August 1, 2020
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  • OMG! We decided to try this recipe for our fresh grown pumpkin that we baked and puréed. It was so good! We are a family of 4 and the first loaf was gone within minutes of taking it out of the oven!

    • — Yvonne on July 31, 2020
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    • Did you squeeze out any water? Did you use 15 oz? I used to make this almost weekly in San Francisco for my daughter’s school– it was great even with flax eggs and coconut oil. We moved to Australia and are without canned pumpkin so have been experimenting with different kinds of squash/pumpkins, but have been boiling; baking might be better. In any event, we love, love, love the recipe. Lately, I’ve used 1.5 cups wholemeal spelt and .5 cup buckwheat flours.

      • — Margaret on August 12, 2020
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  • I baked this like a cake. Texture was good. Replaced the butter with unsweetened applesauce. Worked well. Only complaint: far too many spices. Next time I will completely eliminate the cloves. You cannot taste the pumpkin at all.

    • — Lori on July 16, 2020
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  • Made this spiced-pumpkin bread this afternoon. It is absolutely delicious! Had some golden raisins that I threw in. They made a nice addition. Maybe, next time I will try some kind of chopped nuts.

    • — Blanche Scioli on July 2, 2020
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    • I have not made yet, but will. A baker once told me to get muffins or breads to rise, to set your oven to 500 degrees and heat up. Once loaf is ready to go in, turn down to normal temp. Works on my blueberry muffins so may on this too for those experiencing flat bread.

      • — Roberta on August 19, 2020
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  • I’ve been using your recipe for a few years now and it’s truly perfect! I usually make and freeze these as Christmas gifts for my family as well. I follow the recipe exactly, I just omit the cloves as a personal preference. 🙂 Thank you for sharing!

    • — Melissa on June 29, 2020
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  • I just made this because I was bored and craving pumpkin bread. I didn’t use any cloves because I was feeling impatient and didn’t have any at home but it tastes great anyway.

    • — K.O on June 21, 2020
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    • I had to use bread flour, instead of all purpose since it is was I had. For the spices I did a 1 tsp. pumpkin spice, 1 tsp. clove, 1/2 tsp ginger. I will definitely make again.
      Perfect loaves, although it only took 45 minutes. I’ll definitely make this again.

      • — Chelsea on August 25, 2020
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  • Made several loaves of this bread for Mother’s Day and got rave reviews from my mom, my daughter and my daughter in law (and the rest of the family!) It was so loved, my son in law has requested some for his birthday! At the time I made it, I only had 9×5 pans so I increased the ingredients to 1.5 times the amount. I did have to bake a little longer than 75 minutes but could be my oven. Followed recipe exactly and only addition was adding pumpkin seeds to top of batter before baking.

    We loved this bread so much, I have now ordered 8×4 pans because I plan to make this bread a LOT more.

    • — Laura on June 13, 2020
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  • The recipe tasted like I was straight up eating cloves. I only added 1/2 teaspoon, but I didnt taste any of the pumpkin. This should not be classified as pumpkin bread and rather a spice bread. Disappointed I used my one can of pumpkin on this.

    • — Kristine on June 11, 2020
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  • Mine doesn’t rise anymore. 🙁
    First time I made it, it was perfect! Fluffy and very impressive. A week later (and a few more time since), I made it again, and it didn’t rise nearly as much. Same ingredients, used a scale. Thought- the first time, I did notice substantial separation in the wet ingredients after adding pumpkin as written. Subsequent attempts, there was less separation. Possibly because I tried to whip the butter/eggs thoroughly before adding pumpkin? I don’t know… help! I yearn for the texture of my first attempt.

    • — Elaina on June 6, 2020
    • Reply
    • Hi Elaina, sorry to hear you’ve had a problem with this! Because it sounds like the only thing that has changed is the amount you’ve beaten the butter and eggs, I suspect the batter may have been over beaten. (It’s actually OK if you see a bit of separation in the batter once you add the pumpkin; that’s normal.) Hope that helps!

      • — Jenn on June 8, 2020
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      • I was looking for a pumpkin bread recipe to try out that got good reviews but wasn’t full of oil. I made this last night and the flavor was great! I added a tiny bit of ginger and vanilla but otherwise did everything the same. Though mine turned out very flat and didnt raise at all. My baking powder and soda were brand new so I know they weren’t defective. It turned out flat enough that I could have baked the entire batch in one loaf pan, which is what I will try and do today. I’m no rookie Baker but I’m not sure why it didn’t rise. Either way this recipe yields a delicious bread. Does anyone have a suggestion for giving the bread more rise?

        • — Onifares on June 29, 2020
        • Reply
        • Hi Onifares, This doesn’t rise much as it’s more like a cake than a bread.

          • — Jenn on June 29, 2020
          • Reply
      • Have made this recipe twice. Love it. Had no problems whatsoever. Thanks so much for sharing.

        • — Karen on September 1, 2020
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  • Thank you for this great recipe. Just made it and it turned out so well!

    • — Carmen on June 6, 2020
    • Reply
    • Just made it now. It didn’t rise at all… how long should I mix the butter after I put in the eggs? I tried to mix it for 2 minutes. And I only made half of the recipe and only use 100 gr sugar since I don’t want it to be too sweet. Please help because I want to try to make this again. Thx u

      • — lily on June 17, 2020
      • Reply
      • Hi Lily, This bread doesn’t rise a ton — it’s more like a cake than a bread. That said, was your loaf pan 8 x 4“? Also, you mentioned that you cut the sugar in half — the bread would have had a bit less volume which may have contributed to it being flatter. Hope that helps!

        • — Jenn on June 19, 2020
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  • This bread baked up so beautifully! I replaced half of the sugar with light brown sugar. By far the best recipe I ever tried. Raises nice and high and even.

    • — Mia on June 3, 2020
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  • I made this today here in Australia 🙂 and it turned out nicely. I used fresh butternut pumpkin that I steamed & mashed. I contacted the chef beforehand and she kindly wrote back & told me to squeeze the water out prior so the cake wasn’t too wet. To be honest I have absolutely no clue how to squeeze water from cooked pumpkin – I do know how to do it from spinach though! 😀
    I want to try this recipe again with Libby’s canned pumpkin that I can order here but it’s expensive $8.50 plus $8.50 for shipping. Recipe was lovely and I combined it with an apple cider recipe. Nice on a cold winter’s day like today here in Oz.

    • — Saskia Brown on June 2, 2020
    • Reply
    • Do you have a Costco near you? Brisbane, Melbourne, Canberra and Sydney have Costco! You can get Libby every year in Oct /Nov, I stock up!

      • — Steph on June 17, 2020
      • Reply
    • I moved here from the US and am struggling to squeeze water out of cooked pumpkin! I made this all the time in the US and we are enjoying it again now, but the batter is too wet. Fresh pumpkin is much nicer than canned, though, so you might be disappointed. Did you weigh your pumpkin after it was cooked (and squeezed?)?

      • — Margaret on August 12, 2020
      • Reply
      • It’s better to bake the pumpkin instead of steam it. That way you preserve better the flavor and its way less or no water to squeeze.

        • — Rossy on August 15, 2020
        • Reply
  • I did not have a mixer when I made this recipe.
    I mixed half the sugar (with a spoon) with the dry ingredients and the other half I creamed with a fork in the butter, I added the pumpkin and the eggs. I also added an extra egg (total of 3 eggs), a cup of chopped walnuts (sprinkled some on the tops of the loaves), and teaspoon of pure vanilla when I mixed the wet ingredients.
    OMG! So good that even my mother in law liked it!

    • — Las Vegas Gal on May 23, 2020
    • Reply
  • This bread is so delicious! I only had one loaf pan so I split it up between the loaf pan and the Wilton Brownie Bar pan, that makes 12 individual brownies, but I filled only 9 of the sections and baked it for 25-30 minutes. Added some walnuts to it and grated some walnuts on top. Goodness gracious they are good and moist! I am making this my go to pumpkin bread!

    • — Phyllis on May 20, 2020
    • Reply
  • This is a solid Pumpkin Bread recipe, however, it mostly tasted like cloves. We’re going to try it again halving the spice amounts (with 1/4 the clove amount, as cloves are so strong). Hopefully, it will taste a little more pumpkin-forward.

    • — Sasha on May 20, 2020
    • Reply
    • I left the cloves out altogether and added a teaspoon of pumpkin seasoning. The clove was too powerful.

      • — Katie on June 5, 2020
      • Reply
      • Thanks for the tip! I was going to try making it with half the amount of cloves next time. I’ll try the pumpkin seasoning!

        • — Elizabeth Baily on June 10, 2020
        • Reply
    • It’s very good but my family and friends like my old recipe better. I don’t use cloves. Cinnamon, ginger and nutmeg, Everything is slightly different. I also add a pack of instant vanilla pudding to the mix. The clove taste was a little overpowering for all of us. Still, it was different.

      • — Patty on August 14, 2020
      • Reply
  • Flavor of this loaf is lovely.
    Mine didn’t rise to great, could I have over mixed it? Got a new counter top mixer for Mother’s Day and just had to try it. Tasted good and will try again.
    Janet

    • — Janet Murdoch on May 19, 2020
    • Reply
    • Hi Janet, Did you by chance use larger loaf pans?

      • — Jenn on May 19, 2020
      • Reply
  • Fabulous, easy and turned out great….grandchildren are asking me to make it for Thanksgiving. Will make again very soon. Thanks for the great recipe.

    • — Mary J Blumenstein on May 18, 2020
    • Reply
  • This pumpkin bread is so good! Was doing some baking and had never made pumpkin bread before, but wanted to try it. This recipe seemed tried and true so I gave it a shot. I didn’t have nutmeg and cloves so I substituted pumpkin pie spice for them. Other than that I followed the recipe. It is a hit with my family and I have made it five times. I like that the recipe makes two loaves because it doesn’t last long around here.

    • — Cid on May 18, 2020
    • Reply
  • Try adding fresh (or frozen, then thawed) cranberries. Tastes like Thanksgiving all year round. I haven’t tried your recipe yet – just wanted to make the comment.

    • — Gayle Fishkin on May 13, 2020
    • Reply
  • I had seen a complicated recipe for pumpkin bread earlier this week and since then I couldn’t stop thinking about pumpkin bread! But I didn’t want it to be overly complicated, yet I wanted it to be tasty. That’s how I found this recipe. I halved the recipe to make one loaf (it’s just me). I followed the recipe exactly, but did immediately regret using so much sugar. The bread came out amazing nonetheless. And my entire house smelled delightful. Other than adding less sugar next time (I plan to reduce it by half), I’ll keep using this recipe! I can’t wait to have more bread tomorrow morning with coffee.

    • — Sally on May 12, 2020
    • Reply
  • I was looking for a recipe for pumpkin bread that did not use oil or shortening. I used butter in this one and it is absolutely an amazing recipe. The only thing I changed was that I added a little more cinnamon, but I always do that in recipes. This baked up beautifully in the loaf pans and is so moist and tender. I sprinkle the top with sugar before I baked it to give it a little crust on it. Delicious. This is a keeper.

    • — Judy McCrea on May 8, 2020
    • Reply
  • Cooks better at 350 deg

    • — Andrea on May 6, 2020
    • Reply
  • Amazing recipe! I’m going to try brown sugar for half of the sugar next time, just because I like it, but this was really good!

    • — Beth on May 6, 2020
    • Reply
  • Just tried this recipe and it came out amazing! I didn’t have white sugar so I replaced it with brown sugar. I also added pumpkin pie spice instead of the individual spices and it still came out great. I added pumpkin seeds on the top to give it a little crunch! I think next time I’ll be adding walnuts or chocolate chips to switch it up. YUM!

    Thank you for this recipe!

    *don’t know why there’s negative comments. If you think it has too much sugar then adjust it to your liking? lol I mean you should’ve noticed that before you started making this recipe.

    • — Steffa on May 3, 2020
    • Reply
  • This is fantastic moist pumpkin bread! I have made it three times and it will be my go-to recipe. I love to bake so happy that the recipe makes two loafs. One we can enjoy and then I can give the second loaf as a gift which some times is hard to do because my husband loves this bread. ❤️

    • — Luv to bake gal on May 2, 2020
    • Reply
  • I made this yesterday with no tweaks except for adding 1/2 tsp cardamom and an extra 1/2 tsp cinnamon. It was very delicious and I would not hesitate to make it again but it was not pumpkin bread. It was very soft and had a cake-like texture. Next time I make it I will use a Bundt pan and top it with a drizzle of thin cream cheese glaze, or maybe replace part of the butter with some sour cream to give it a more complex flavour.

    • — Linda on May 2, 2020
    • Reply
  • Would I be able to do 1 cup granulated sugar and 1 cup brown sugar? I like the molasses taste of brown sugar in bread.

    • — Aileen on May 1, 2020
    • Reply
    • Sure, Aileen, that should work. Hope you enjoy!

      • — Jenn on May 3, 2020
      • Reply
  • Best pumpkin bread I’ve had. Absolutely delicious! Moist and soft on the inside and crunchy on the outside!

    • — Kari Pow on May 1, 2020
    • Reply
  • can I have this recipe for just one loaf?

    • — Amanda on May 1, 2020
    • Reply
    • Definitely!

      • — Jenn on May 1, 2020
      • Reply
  • Would the same recipe work if you only have a bundt cake pan?

    • — Sally on April 30, 2020
    • Reply
    • Hi Sally, If you want to make a bundt cake, I suggest this recipe from my cookbook. It’s very similar but designed for a bundt pan. Hope you enjoy if you make it!

      • — Jenn on May 1, 2020
      • Reply
      • This looks delicious! Could you put this in muffins instead of a bread?
        Thanks!

        • — Lisa on July 9, 2020
        • Reply
        • Hi Lisa, I actually have a muffin version of this (feel free to omit the topping if you’d like). Hope you enjoy if you make them!

          • — Jenn on July 10, 2020
          • Reply
  • Thank you so much for this recipe. I would not change one thing. The loaves turned out perfect and the taste was amazing!

    • — Helen Mitchell on April 28, 2020
    • Reply
  • Hello! Is It required to add Nutmeg? I don’t have it right now and we can’t go out due to current times.

    • — Franz Fas on April 27, 2020
    • Reply
    • Hi Franz, It’s fine to replace the nutmeg with more cinnamon or cloves. Hope you enjoy!

      • — Jenn on April 27, 2020
      • Reply
  • EXCELLENT. We’ve made it twice. So. Good.

    • — Amber on April 26, 2020
    • Reply
    • OMG!!!!!!!!! Soooooooooooooooooooo yummy!
      If you add half a bag of chocolate chips it tastes EVEN BETTER! I rated it 5 stars but instead I should rate it infinite stars!!!

      • — Erin on August 13, 2020
      • Reply
  • Avoid this recipe: too much sugar, bake is too slow, crust is poor. This is a recipe for pumpkin cake – not pumpkin bread. Just look at the author’s recipe for pumpkin cake. It’s almost exactly the same, save for the cream cheese frosting. We ate this with zero-sugar whipped cream and it was bearable. Otherwise it tastes like a sugar bomb from a donut shop, and we made it with fresh cooking pumpkin puree. And no vanilla? Come on. Halve the sugar, pump up the temp by 25F (350ish), add a tsp vanilla, reduce the butter to one stick, and you might have a pumpkin bread recipe. I’d probably also go full soda and ditch the BP. The pumpkin has plenty of acid to compensate. This recipe was relegated to the annals of a housewife magazine for a reason. No way this should be popping off as a top pumpkin bread recipe.

    • — dudeman on April 20, 2020
    • Reply
    • Dude, with all due respect, that was rude!

      • — Catharine on April 28, 2020
      • Reply
    • I find cakes with veggies – Zucchini Bread fo example- taste like cake, which is great in my opinion.

      • — Gayle Fishkin on May 13, 2020
      • Reply
    • Wow…seriously, Dude? This was so tasty (I did add an extra egg and vanilla, but measured everything else exactly). Maybe some of your ingredients were expired. Overkill on the critique, me thinks.

      • — Las Vegas Gal on May 23, 2020
      • Reply
    • I wish I had seen your review —- it is cake. I was in a hurry and should have looked closer. Way too sweet – I’ll continue my search – I love good pumpkin bread. I’ll use the extra spices.

      • — Coast2coast on September 24, 2020
      • Reply
  • How can I modify this to make cupcakes?

    • — Tricia F. on April 19, 2020
    • Reply
    • Hi Tricia, 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.

      • — Jenn on April 20, 2020
      • Reply
  • I need to make this recipe dairy free. Csn I use oil or shortening instead of the butter? Thanks.

    • — Kathy Cohen on April 18, 2020
    • Reply
    • Hi Kathy, I’m not sure how shortening would work, but a number of readers have successfully substituted the butter with coconut oil. Hope that helps and that you enjoy if you try it!

      • — Jenn on April 19, 2020
      • Reply
      • How much coconut oil did they use?

        • — Cid on May 18, 2020
        • Reply
        • Hi Cid, I believe it’s a 1:1 ratio, so you’d need 3/4 cup. 🙂

          • — Jenn on May 18, 2020
          • Reply
  • I love this recipe! It’s almost exactly my Grandma’s. She used allspice instead of cinnamon and included a 1/2 tsp of cardamom. You can also switch ou the walnuts for pecans. YUMMY! Thanks for sharing.

    • — Mollie Lee Brower on April 18, 2020
    • Reply
  • Oh my goodness, thank you so much for this recipe. Like many others who are stuck at home; baking has become a favorite past time. I used 1 cup of brown sugar instead of 2 cups granulated sugar (since we don’t have any). I also scaled back on the cloves, and it still came out great. It’s so moist and delicious. I will be freezing the other loaf for later. Thank you again for the yummy recipe.

    • — Kristin on April 17, 2020
    • Reply
  • It should not be separated in to 2 pans, there isn’t enough batter. It didn’t rise one bit and it has a very raw like texture.

    • — Mary on April 17, 2020
    • Reply
    • I think you did something wrong.

      • — Tiffany M on May 4, 2020
      • Reply
    • Mine rose beautifully. This calls for both baking soda and baking powder. I double checked to make sure I put both in.

      • — Sonja on May 19, 2020
      • Reply
  • Good recipe, I added chopped walnuts.

    • — William Ebie on April 16, 2020
    • Reply
  • I absolutely love this recipe! My pumpkin loafs came out so good. Thank you so much!

    • — Rocio on April 16, 2020
    • Reply
  • This is the best pumpkin bread I have ever eaten. My college age boys ask me to make it all year long. Just this morning they waited for it to come out of the oven so they could take it with them for the weekend.

    • — Susan on April 16, 2020
    • Reply
  • What if you only have 9×5 pans?

    • — Pam Wojtasiak on April 16, 2020
    • Reply
    • Hi Pam, If you only have 9 x 5-inch loaf pans, I’d increase the batter by 1.5 and bake in two 9 x 5’s. Hope that helps!

      • — Jenn on April 16, 2020
      • Reply
      • Is that increase the batter by one half or by 1 and one half?

        • — Bonnie Adachi on June 6, 2020
        • Reply
        • Hi Bonnie, I’d make 1 and 1/2 times the recipe. Hope that clarifies! 🙂

          • — Jenn on June 7, 2020
          • Reply
  • Can I substitute oil or margarine for butter! We are lactose intolerant. If, yes, which oil would you recommend?

    • — Marian on April 15, 2020
    • Reply
    • Hi Marian, I haven’t tried it this way, but a number of readers have commented that they’ve made this with coconut oil and have had good results. Hope that helps!

      • — Jenn on April 16, 2020
      • Reply
  • Amazing!! I swapped the flour for GF flour.

    • — Erika on April 14, 2020
    • Reply
  • I made this substituting whole wheat, used 2 c spooned in brown surgar (don’t pack) instead of white, added boiled dried cranberries and chopped walnuts. Delicious and made cupcakes not loaves. Delicious, I cat stop eating them!

    • — Darcy on April 13, 2020
    • Reply
  • If I want to make mini loaves, what would the cooking time be? Love this recipe and I want to share!

    • — Terri Wiersberg on April 11, 2020
    • Reply
    • Glad you like this! I’d start checking mini loaves at about 35 minutes.

      • — Jenn on April 12, 2020
      • Reply
  • OMG!!!
    Delicious!!!
    I did make some slight changes.

    1/4 tsp nutmeg
    1/4 tsp cloves

    Added:
    Raisins
    Nuts
    A few chocolate chips

    • — Karen on April 10, 2020
    • Reply
  • I don’t do reviews BUT this was one of the BEST Pumpkin Breads I’ve had. Thank You!!

    • — Annette on April 6, 2020
    • Reply
    • Love love LOVE this recipe! I’ve been a huge fan of pumpkin bread ever since I can remember and made this on a whim. I did add about 1/2 teaspoon of vanilla extract as well as 1/4 teaspoon of ginger and it turned out great! My mom hasn’t stopped talking about it since I made it. I’d love to substitute in a little bit of brown sugar to add a darker flavor but I honestly love it so much as is.

      • — Elizabeth Farris on April 13, 2020
      • Reply
  • I’ve been making banana bread for ever and wanted to spike it up a bit. I found your recipe and added a banana to it with chocolate chips. I also used one large loaf pan instead of two. Came out delicious.
    Maria from Fairlawn NJ

    • — Maria Maccarrone on April 5, 2020
    • Reply
    • What size large pan? That’s what I am trying to figure out!

      • — Ellen on April 24, 2020
      • Reply
      • Hi Ellen, You’ll need two 8 x 4-inch loaf pans. Hope you enjoy!

        • — Jenn on April 24, 2020
        • Reply
  • So good! Everyone in my house loved it. I halved the recipe and 60 minutes was the perfect amount of time for one loaf. I’ve never had a pumpkin bread with such a good sweet crisp exterior. Usually the end pieces are the worst but in this case it was the opposite.

    • — Juliana on April 5, 2020
    • Reply
  • Omg, this actually worked. 🙂
    Usually when I bake, there are ALWAYS mistakes. And either it was my baking experience, or this recipe was actually pretty good. I would like to thank chef JENN SEGAL for showing us specific steps, like telling us which puree to use!👌
    hmm, maybe I should use ONCE UPON A CHEF more often! I am a kid by the way, just sayin’
    cause this recipe was really easy!

    • — Evan Bortz on April 5, 2020
    • Reply
  • My loaf tastes great but after making this multiple times, my recipe comes out really moist in the middle almost dough like. I followed the recipe perfectly I was thinking perhaps the can of pumpkin was too big? Any suggestions would be great as the quality is amazing but the loaves are always not fully cooked inside even after I use a toothpick to check if it’s done. Thanks 😊

    • — Lauren on April 4, 2020
    • Reply
    • Hi Lauren, Do you make any adjustments to the recipe? If not, it sounds like the bread may need a few more minutes in the oven. (If you find it’s starting to get too browned on the top, feel free to loosely cover it with foil for the extra baking time.

      • — Jenn on April 5, 2020
      • Reply
  • Excellent!

    • — Brian Carothers on April 4, 2020
    • Reply
    • agreed

      • — Evan Bortz on April 5, 2020
      • Reply
  • Just want you to know that I love your recipe for this pumpkin bread – it was moist and delicious! I did add some dark chocolate chips to one of the loaves- couldn’t decide which one was everyone’s favorite! I also love your pictures and explanations of what to do along with what the dough will look like as you make it. For first time cooks/bakers it’s a godsend – even for more experienced cooks it’s helpful! Keep doing what you’re doing! I’m definitely going to be a follower of your site!

    • — Mary Beth on April 2, 2020
    • Reply
  • Fantastic – that’s all I can say! As good as any bakery I’ve been to. Thanks so much for sharing!
    If you’ve never made this recipe, you should. You won’t regret it, I’m sure!

    • — Paul Charron on April 2, 2020
    • Reply
  • Our family needed some sweet comfort food today & it may seem small in the big picture, but your pumpkin spice bread brightened our day. Thank you for your wonderful recipe & we are excited to try more in the coming weeks. This is absolutely delicious & the whole house smells cozy:)

    • — Amy on April 1, 2020
    • Reply
  • Hello! This recipe sounds wonderful. I know that many people cut the sugar and add applesauce instead. I see that your recipe is butter based, so no need to play with oil amounts, but when subbing applesauce for moisture, do you need oil? If I was to cut the sugar by 1/2, would I add 1/2 c. of applesauce? Thank you.

    • — Paula on April 1, 2020
    • Reply
    • Hi Paula, If possible I wouldn’t replace all the butter with applesauce and I’d stick with the sugar, but you can cut it back by 1/2 cup.

      • — Jenn on April 3, 2020
      • Reply
      • This recipe looks great, is it really sweet? Or medium sweet?

        • — Patti on April 7, 2020
        • Reply
        • It’s pretty sweet. I used maybe 1 3/4 cups of sugar and my dad still commented that it was like cake. I buttered it up with salted butter and toasted before eating so maybe a half teaspoon of extra salt could help.

          Family friend raves about the recipe though. Also I used whole wheat flour. Think I’ll also add in some ground ginger next time to make it a bit spicy yet fresh

          • — Elizabeth Walker on April 14, 2020
          • Reply
  • I just made your pumpkin bread recipe for a family member who pronounced it the best sweet bread she’d ever had! I didn’t even taste it. I gave both loaves to her without even trying it. Guess what I’m baking tomorrow?

    • — Daniel Bradley on March 31, 2020
    • Reply
    • 🙂

      • — Jenn on April 1, 2020
      • Reply
  • Best recipe EVER! We cannot stop making it. I dont have to look at the recipe anymore I’ve made it so much. THANK YOU!!!

    • — Monica on March 31, 2020
    • Reply
  • I have made this bread multiple times, and every time my family absolutely loves it. It always disappears very quickly. Great recipe. Thank you so much.
    I normally add chocolate chips to it and cook it in an 8×8 cake pan. This time I thought I would make muffins instead. How long would you recommend cooking them for?
    Thanks.

    • — Sarah on March 31, 2020
    • Reply
    • Glad you like these! I actually have a muffin version of this (feel free to omit the topping if you’d like). Hope you enjoy if you make them!

      • — Jenn on March 31, 2020
      • Reply
      • 👍

        • — Tricia F. on April 19, 2020
        • Reply
  • I’ve probably made this recipe 50 times and it’s always a hit! I add chocolate chips and it’s absolutely delicious. Highly recommend!!!

    • — Kayla on March 30, 2020
    • Reply
  • I’d like to add chopped walnuts, how much should I add? Also, this is THE BEST pumpkin bread out there. I make it several times a year and even get requests for it. Thanks so much! ~Jana

    • — Jana on March 30, 2020
    • Reply
    • So glad you like it, Jana! I’d recommend about 1 cup of chopped walnuts. 🙂

      • — Jenn on March 30, 2020
      • Reply
  • I made this in two 9×5 pans, so it was a bit shorter and wider than the original, but otherwise followed the recipe. I thought a whole teaspoon of cloves might be a bit much, but in the end, the spices were well balanced. The loaves came out quite nicely. Next time, I’ll use a bit more salt.

    • — MacFadden on March 28, 2020
    • Reply
  • Best pumpkin bread I’ve ever made! My family absolutely adores this recipe, I normally half the recipe and once o forgot to half the pumpkin and it turned out even better! I also recommend it with chocolate chips!

    • — Audrey Allen on March 23, 2020
    • Reply
  • This pumpkin bread recipe is The Best! Moist and delicious, it’s a real keeper.
    Thank you, Jenn!

    I made a few changes:
    (1) I used 1 cup dark brown sugar and 1 cup white sugar;
    (2) Instead of cloves, I added 1 tsp. pumpkin pie spice; and
    (3) I added a cup of raisins

    • — Susan Morris on March 22, 2020
    • Reply
  • Jenn, Will this work in a 9″ x 5″ baking pan? I assume it would take less time. Should I adjust the temperature, too?

    Love your recipes and cookbook!

    • — Joanne on March 22, 2020
    • Reply
    • Hi Joanne, I wouldn’t recommend it in a 9×5 pan – I’ve tried it and it comes out flat and dense. Two 8×4 loaf pans will give you the best results. Sorry!

      • — Jenn on March 22, 2020
      • Reply
      • Hi Jenn,
        I could only find one of my many loaf pans so I used my Bundt pan and it came out so beautifully I was sorry I wasn’t entertaining. But next time I do I know what I’ll be making! Delicious, moist, perfect.
        Thanks for this recipe,
        Becky

        • — Becky Moss on October 11, 2020
        • Reply
  • Can you tell me how many cups are in the 15oz can? I bought the larger can, and used some of it for another purpose. I have some pumpkin left. Thanks for your time.

    • — Kathleen A Wright on March 21, 2020
    • Reply
    • I found my answer, thought I would share it. A 15-ounce can of canned pumpkin holds nearly 2 cups. It’s actually 2 1/2 tablespoons short of 2 cups, about 29 1/2 tablespoons total. If you buy the 29-ounce can of pumpkin, you’ll get about 3 1/2 cups cups in that can.

      • — Kathleen A Wright on March 21, 2020
      • Reply
    • Hi Kathleen, One 15 ounce can is about 1-3/4 cups. Enjoy!

      • — Jenn on March 21, 2020
      • Reply
  • This was excellent. I loved the spice. It wasn’t overpowering. This will be my second time making it. The first time I baked two loaves then ended up baking a second batch in a Bundt pan because my kids loved it. My 13 year old claimed on loaf for himself. Lol. So I guess this is my third time making it.

    • — Gwendolyn Teengar on March 19, 2020
    • Reply
  • I just made your recipe for the pumpkin bread. It is the last day of winter and I will miss the best time of the year, fall/ winter, so I made this recipe in anticipation of the next season. IT IS THE BEST PUMPKIN BREAD I HAVE EVER TASTED!! Thank you for sharing your most prized recipe with us all!

    • — Susan on March 18, 2020
    • Reply
  • I lost my go to pumpkin bread recipe that was a family recipe so i decided to get online and look for one. I was hoping since this recipe had good reviews that it would be good but I was wrong. Hands down the worst crumbly mess pumpkin bread i’ve ever had.

    • — Dee on March 12, 2020
    • Reply
    • Then you don’t know what your doing. This is a great recipe.

      • — Chris on April 1, 2020
      • Reply
    • The only time I had that problem I had cut it too soon. Otherwise once cooled was not crumbly at all.

      • — Cid on May 18, 2020
      • Reply
  • This recipe makes AMAAAAZING bread. I received so many compliments.
    I did however, substitute 1 1/4 cup of brown sugar for the 2 cups of granulated sugar that the recipe asks for. I also added baking pieces walnuts on the top of the loaves, which added crunchiness. The pumpkin bread was a huge hit.

    • — Glo on March 6, 2020
    • Reply
  • Hi Jenn, I am thinking about including raisins and nuts into this loaf. Any recommendations for those additions? Thank you.

    • — Renée on March 3, 2020
    • Reply
    • Hi Renée, both would be fine. I’d chop the nuts a bit before adding them as if the pieces are too big, it will make the bread challenging to slice. Hope you enjoy!

      • — Jenn on March 3, 2020
      • Reply
  • I picked your recipe over “Taste of Home” because you used only two cups of flour versus three cups. I knew your recipe would be more cake like in texture. The Pumpkin, and spices would be more pronounced. I used a 11 X 7 1/2, and 2 inches in depth pan. The reason I did that is because every time I used a loaf pan the top is over cooked because the center takes forever to cook. It still had to be baked for 60 minutes. I was pleased with the outcome. It taste just as good as Starbucks, maybe better. It’s a quick breakfast on the run. Thank you for your recipe. Paula

    • — Paula Ellen Tacha on February 29, 2020
    • Reply
  • Love this recipe. I cut a half cup of the sugar out, I added vanilla and didn’t add the spices
    Mmmmmmmm

    • — GM on February 28, 2020
    • Reply
  • I made this for the first time today and it turned out amazing. So simple and quick to throw together. Thank you for the recipe Jenn!

    • — Meghan on February 25, 2020
    • Reply
  • This tasted ok, and texture was good. The batter didnt rise as much as I expected, especially since I whisked extra air in the eggs and butter, and it deflated a bit after the bake. Perhaps an extra 3-5min in the oven wouldve stabilized it? Idk.
    Another issue is the amount of sugar. I have a sweet tooth, but 2 cups was excessive in this recipe. Next time I might try cutting it down and substitute part with brown sugar.
    I used 3 1/2tsp of home-mixed pumkin spice, and it can do with slightly less… but that’s on me.
    I might try this again with some modifications in the leavening and sugar.

    • — Crodica on February 23, 2020
    • Reply
  • Loved it! Don’t be fooled by the simple, straightforward ingredients. Stick to the recipe and you’ll hit a home run!

    • — Tulip on February 23, 2020
    • Reply
  • Hello to everyone. I try this recipe for the first time and I liked it but one thing I did differently was I add shredded carrots and one cup of sugar instead of two cups also I use fresh pumpkin. I boiled the pumpkin and instead of adding the salt in the flour and seasoning the water in where I boil the pumpkin.

    • — Felicidad on February 19, 2020
    • Reply
  • I’ve made a vegan version of this several times now, using two flax eggs. In keeping with my spice preferences, I halve the nutmeg and clove, and make up the difference with a half teaspoon of ginger and 1 1/2 tsp cinnamon.

    This is a great recipe. I like how it uses the whole can of pumpkin and makes two breads. Your instructions and photos are great. Thanks for sharing.

    • — Mike on February 18, 2020
    • Reply
    • It was easy to make and tasted fabulous.

      • — Nancy on March 2, 2020
      • Reply
  • I’ve made this twice now and each time it came out soooo good. My go to recipe now. The bread is soft and moist and delicious. I add chocolate chips and it’s gone so fast. Thank you for a great recipe.

    • — Laura on February 17, 2020
    • Reply
  • really delicious!

    one quick tip: add a tad ground ginger and it will taste like a 6 star meal!
    great recipe

    • — anke on February 16, 2020
    • Reply
  • Thanks, this recipe inspired me to try a vegan version, and it went really well. I replaced the egg with 1 tbsp flax and 2 tbsp water and replaced the butter with coconut oil. Heavenly x

    • — lucie Simon on February 12, 2020
    • Reply
  • I loved it, the family loved it, the neighbor loved it. I need to make more. I did add some brown sugar too.

    • — Kathy Beard on February 11, 2020
    • Reply
  • Hi Jenn!
    I only have one loaf pan. Would half the batter be ok hanging out in the fridge while the first loaf bakes? Is that too long for all the ingredients to mingle? I made this a few weeks ago halving the recipe and we need more! It was perfect. 🙂
    I’ve made so many of your recipes now (my first was the doughnut muffins years ago) and I have never felt more confident in the kitchen! Your recipes are so thoughtful with beautiful flavor. It is abundantly clear that your professional training elevates every recipe. My whole family LOVES once upon a chef meals and treats. My kiddos gobble up their plates while my husband and I marvel at what just came from our kitchen. Thanks, Jenn!

    • — Kate on February 5, 2020
    • Reply
    • Hi Kate, glad to hear your family likes the recipes! I think you could probably get away with refrigerating the batter for the second loaf while the first one bakes but the second one may not rise as much. If you have muffin tins, you could put the remaining batter in muffin tins and bake them at the same time as the loaf. Hope that helps!

      • — Jenn on February 7, 2020
      • Reply
  • Love this moist pumpkin bread. Perfect at 65 minutes. I added mini semi-sweet morsels. Perfect and kids loved it. Tastes of fall.

    • — Amanda on February 4, 2020
    • Reply
  • Pumpkin Bread Perfection!!! No exaggeration – Time for us to throw all other pumpkin recipes away!

    • — Jenny on February 2, 2020
    • Reply
  • Found the recipe online this morning and tried it – awesome! I just added some cloves, allspice and a half a cup of brown sugar. Was moist on the inside and crunchy on the outside. This recipe is a keeper!

    • — Sally 2/2/2020 on February 2, 2020
    • Reply
  • This was a fantastic recipe! I used speculaas spice that I ordered from the Netherlands. Try it sometime.

    Erika from Maryland

    • — Erika on January 29, 2020
    • Reply
  • Changed this recipe a bit, I used
    – 1 cup of pastry flour and 1 cup whole wheat all-purpose instead of 2 cups all-purpose
    – 5/8 cup olive oil instead of the butter
    – more spices
    – fresh grated ginger (1 tsp)
    – 1 cup dark brown sugar and 3/4 cup granulated sugar (I cut 1/4 cup)
    and it turned out perfectly! I definitely recommend adding fresh ginger, it gives the bread more flavor!

    • — a fellow baker on January 22, 2020
    • Reply
  • Excellent- flaky outside and moist inside. I did play around with the spices and made mine more ginger heavy but it was fantastic.

    • — 1LISABW on January 20, 2020
    • Reply
  • I am no baker but I’ve made this a few times and it turns out delicious every time! It’s so moist it melts in your mouth. Really an easy to follow and spectacular recipe. Thank you for sharing!!

    • — Cassie on January 19, 2020
    • Reply
  • Excellent recipe. Much like the one I had cut out of the newspaper paper years ago and lost somewhere along the way.

    I would advise to shorten the cooking time if you are using a dark pan.

    • — Margot on January 18, 2020
    • Reply
  • This is my second time to make this recipe and I love it!! I only had 1 pan so I only made 1 loaf which took a little longer to bake, but it didn’t change the outcome. I like a crunchier crust with a moist center personally and this did the job!! Can’t wait to try some of your other recipes!

    • — Kimberley on January 18, 2020
    • Reply
  • I used some brown sugar and added a little vanilla. I loved this. My dogs did too.

    • — Dorothea on January 12, 2020
    • Reply
    • I just made this loaf on a rainy Sunday in Vancouver, Canada and it was perfect on a day like today. I was surprised at how easy it was to make and how delicious and moist it is. I’m definitely going to try some more of your recipes and will be making this one again.

      • — tabitha on January 19, 2020
      • Reply
  • Super good bread. I did make a couple alterations though. I did not have cloves so I added 1/2 tsp of mace and 1/2 tsp of ginger instead. I also added a tsp of vanilla extract and 1/2 tsp of maple extract. Then I finished it off with a brown sugar, pecan oatmeal crumble topping for some texture. Absolutely delicious! Can’t want to share one of the loaves with my brother and S-I-L.

    • — Amy on January 9, 2020
    • Reply
  • This recipe makes THE BEST PUMPKIN BREAD! I made it to serve houseguests at Thanksgiving and they loved it. My daughter in law asked the next day if there was any left. I look forward to making more recipes from once upon a chef!

    • — Napafi on January 9, 2020
    • Reply
  • If making mini loaves how long should they bake?

    • — Diana B on January 4, 2020
    • Reply
    • Hi Diana, I’d start checking them at about 35 minutes. Enjoy!

      • — Jenn on January 5, 2020
      • Reply
    • I have no idea what I did wrong. I followed the directions to a T and my loaves didnt come out very tall. They tasted delicious though. I did use fresh pumpkin that I had frozen from Thanksgiving.

      • — Debby on January 13, 2020
      • Reply
      • Hi Debby, You may not have done anything wrong — these loaves really don’t rise very high. (They’re more like a cake than a quick bread.)

        • — Jenn on January 14, 2020
        • Reply
      • Is it possible the fresh was more wet than the canned?? I’m still baking my two loaves and they have a great rise on them. Not too high, but just like the picture. Try it with canned next time. Can’t wait to taste!

        • — Kristi on February 3, 2020
        • Reply
      • Hi, if I wanted to substitute pumpkin pie spice for the different spices how much should I use?

        • — Carmen on March 4, 2020
        • Reply
        • Hi Carmen, you’ll need 3 teaspoons (1 Tbsp). Enjoy!

          • — Jenn on March 5, 2020
          • Reply
  • Just made this recipe and it is a big hit! I also love these older recipes from a couple generations ago. My question is about altering ingredients. People weren’t as aware of the health consequences of flour and sugar. Have you ever tried reducing amount of sugar in this recipe or altering any of the flour content?

    • — Debbie on January 3, 2020
    • Reply
    • Hi Debbie, glad to hear you enjoyed this! A number of readers have commented that they’ve cut the sugar by a 1/2 cup and have still gotten good results. If you’d like to try using some whole wheat flour in place of the all-purpose, I’d start out by trying it with half all-purpose and half whole wheat. If you still like the texture, you can continue to tweak the ratios when you make the bread again. Hope that helps!

      • — Jenn on January 3, 2020
      • Reply
  • Easy to make – and delicious!

    • — Tara on January 1, 2020
    • Reply
  • Great pumpkin flavor! I don’t usually modify recipes but felt inclined to do so with this bread. First of all, I only made one loaf, so I cut all ingredients in half as suggested. Based on previous reviewers comments, I reduced the amount of ground cloves and then increased the amount of cinnamon. I also used half white and half brown sugar. I think I undercooked it just a bit because the texture of the middle seems a little eggy to me. I have pinned the recipe as I will definitely be making it again!

    • — LisaMarie on December 30, 2019
    • Reply
  • Well, I’ll begin by saying that this is a tasty and moist pumpkin bread. Both my husband and I enjoyed it. However, I made it exactly as directed and it didn’t have any wow factor. Maybe some toasted pecans would have helped. It just seemed to have this smooth texture with no mouth feel.

    • — Kathy on December 28, 2019
    • Reply
  • I’ve had many different pumpkin bread recipes over the years. None of them compares to this. In fact, I’ve thrown out all the others and this is the only one I’m keeping. It is PERFECT. Make it exactly as written. Your family will be begging you to make this again and again.

    • — Peg Reiter on December 27, 2019
    • Reply
  • I added more cinnamon and put oven on 350. Made it for Thanksgiving and everyone ate it within hours and not the meal. I also added walnuts to the recipe which I put in everything. Making it tonight for Christmas and not cooking this year. Funny because no one likes pumpkin around here and it is so healthy.

    • — Ruth Lytle on December 24, 2019
    • Reply
  • This is My “ go to” pumpkin bread recipe and have tried it out vs. other one which used oil( not as healthy) and all my extended family who ate both, Hands Down Loved your recipe! I have lots of my daughters friends who also enjoy and the denseness and spices flavor is great. I only have pumpkin spice in my cabinet which works great for this so then I do 3 tsps( I do more) of the pumpkin spice and I add pecans 1/2 cup as well some of the time. Thanks Jenn! From Jenn(:

    • — Jennifer Helgeson on December 20, 2019
    • Reply
    • My family absolutely loved this! My son’s girlfriend who doesn’t like pumpkin pie loved it too. My husband is dairy free so I used dairy free butter and it still was fab!

      • — Molly on January 1, 2020
      • Reply
  • By far the best pumpkin bread I’ve ever made and eaten!

    • — Dawn Woods on December 17, 2019
    • Reply
  • Hi Jenn,
    I am hoping to make mini loaves with this pumpkin bread recipe, but I was not sure as to how much batter I should make to fill 8 mini loaf pans. Would one batch of this recipe work? How much time do I cook it for? Do I reduce the temperature at all?

    • — Evelyn on December 17, 2019
    • Reply
    • Hi Evelyn, I think you’d get about 4 to 5 mini loaves from this batter. I would keep the temperature the same but cut the baking time. I’d start checking them at about 35 minutes. Hope that helps!

      • — Jenn on December 19, 2019
      • Reply
    • Hello Jen,
      I just finished baking the pumpkin bread. I doubled the recipe and substituted 1cup of white for 1cup of brown sugar. I like having the measurements in cups as it saves converting to grams for Australia I have to convert the oven temperature though I put it on 160c in a fan forced electric.
      The bread came out perfectly, it just slid out of the tins so easily, I left them upside down for a little while as it cools off to let the heat expel more evenly. Looking forward to seeing more of your recipes.🙏

      • — Colleen Magor on January 19, 2020
      • Reply
  • I didn’t like it. First of all too light in color and too tasteless. I even added a lot more spices than called for.

    • — nancy giorgione on December 13, 2019
    • Reply
  • I’m a little late in the baking game, but this so simple and absolutely DELICIOUS! 🙂 Thank you so much for sharing and happy holidays.

    • — Sunkissed on December 13, 2019
    • Reply
  • Can I substitute oil for butter?

    • — Mara on December 12, 2019
    • Reply
    • Hi Mara, generally I’d say no, but some readers have commented they’ve used coconut oil with success. (Other than using coconut oil, I’d stick with butter.) Hope you enjoy!

      • — Jenn on December 13, 2019
      • Reply
  • I made this recipe and brought it to work. Everyone LOVED it. It got such good reviews that I am going to give loaves out as Christmas gifts to friends. I made another test batch with smaller loaf pans The recipe makes 4 of those loaves. I cooked it for 50 minutes.

    • — Cheri T on December 11, 2019
    • Reply
  • I’ve made your recipe several times now and everyone loves it! I followed some of the reviewers advice and reduced the amount of cloves (I’m not a huge cloves fan) and it turned out great. As other reviewers have stated, the bread doesn’t seem to rise very high? Could this bread be made in a pan like a cake, and if so, what size pan and how do I alter the baking time and temp?

    • — Janet on December 10, 2019
    • Reply
    • Hi Janet, Your pans may be a little too big if the bread is flat. You can definitely make versions of this bread in a cake pan — see this pumpkin cake and this pumpkin Bundt. Hope that helps!

      • — Jenn on December 11, 2019
      • Reply
  • I really love this recipe… it would be great to have some guidance on cooking multiple small loaves in a pan. Would you say just reduce the time cooked? I see some people played with the temperature of the oven, what impact would this have on the mini loaves?

    • — Michelle on December 8, 2019
    • Reply
    • Michelle, I would keep the temperature the same but cut the baking time. I’d start checking them at about 35 minutes. Hope that helps!

      • — Jenn on December 9, 2019
      • Reply
  • Best ever…..will be used for many years to come!

    • — Nan on December 8, 2019
    • Reply
  • I loove this recipe!! Every year it’s a huge thing and my family loves it and is always voted the best. It has the perfect moistness Thanks for sharing!!

    • — Tara on December 7, 2019
    • Reply
  • HI

    I made this recipe as a loaf and the only change was to add the streusel topping from your pumpkin muffin recipe for some “crunch” and more cinnamon. Moist, light, yummy and flavorful….just wonderful!

    • — Lynn on December 7, 2019
    • Reply
  • I just made this last night. The best! So moist and so much flavor! And so easy! I plan to make several of these for Christmas gifts. This will be my go-to recipe. Thanks so much!!

    • — Kari on December 6, 2019
    • Reply
  • I made this with Bob’s Red Mill 1-to-1 gluten-free flour, and it was not very successful. The loaves didn’t rise very much (not a big surprise for gluten-free), and even though my cake tester came out clean at 65 minutes, it was undercooked on the bottom half after cooling. I liked the crispy exterior, but it was a bit too sweet for my palate. Next time, I would decrease the amount of sugar by half a cup.

    • — Maureen on December 3, 2019
    • Reply
  • Great recipe – everyone who tried it, loved it! I could only find pumpkin pie filling last time so halved the spices – came out perfect! Thanks Jenn!

    • — Muneeza on December 3, 2019
    • Reply
  • I made this pumpkin bread and everyone loved it so much they ate both loaves so I decided to make it again within a week. For the second batch I doubled the recipe & made 1/2 with gluten-free flour from King Arthur. I also increased the amount of pumpkin from 30oz. to 33oz. because that is what I had & didn’t want to waste it. I will definitely be making this recipe on a regular basis. I think chopped walnuts or pecans might be a good addition to try sometime.

    • — Erin Cummings on December 2, 2019
    • Reply
  • Discovered this recipe about two weeks ago and have already made it 6 times. It is absolutely perfect as written. It has so much flavor and the perfect consistency. Thank you Jenn for sharing this recipe!

    • — Lucinda on November 30, 2019
    • Reply
  • “Kids love it…!” I knew I would love it, but I was skeptical that my nine-year-old son would even give it a taste. Wow…he actually DID love it! He kept asking for more! Now he is sad that it is all gone 🙁 I’m glad it is easy to make!

    • — Carie on November 29, 2019
    • Reply
  • I love this recipe and make it frequently! I have made it with the following variations and enjoyed it as well:
    -Reduce the sugar to 1.5 cups
    -Replace the butter with .5 cup applesauce
    -Add mini chocolate chips
    -Put batter in muffin tins and reduce the baking time
    Overall, it is versatile and hard to mess up – a crowd pleaser for sure!

    • — Savannah Minnick on November 28, 2019
    • Reply
  • I lover his bread! It’s a friends and family favorite and it never lasts more than 2 days. It’s so easy too! I’m not the most skilled baker and I’ve never messed it up 🙂

    • — Hannah Ferguson on November 27, 2019
    • Reply
  • I’ve made this recipe twice. Both times it’s turned out absolutely delicious 😋
    My whole family ( especially Grandsons)
    Love it!!!

    • — Susan Martin on November 27, 2019
    • Reply
  • 5 stars all the way!! I have made this several times now and it just doesn’t disappoint. I follow the recipe to a T and the only question I get is – when will you make more? Thank you!

    • — Linda Chapman on November 27, 2019
    • Reply
    • Absolutely loved this recipe! Had to adjust the heat for my oven but everything was perfect!

      • — Rebecca Ortega Casas on December 1, 2019
      • Reply
  • I don’t know how I stumbled on this recipe, but I’m glad I did. It’s better than the one I couldn’t find lol. It was the picture of the original recipe, and as I learned from my grandma and mom, these types of newspaper recipes have to be good, the paper wouldn’t want to upset the readers

    • — Deklan on November 26, 2019
    • Reply
  • I tried this recipe yesterday and was a little surprised by the amount of cloves, but I made it exactly according to the recipe. Now, let me say that I love cloves and always add extra to my pumpkin pie. That being said, I thought the cloves overpowered the flavor, so I will be reducing the cloves by at least half next time and maybe adding more cinnamon and some ginger. The loaves were very moist and dense and did not break apart. My oven is new and based on past experience I checked the bread around 50-55 minutes. It finally came out of the oven at 60 minutes and it was done all the way through. I thought this was a very good recipe and I will make it again, but will be adjusting the spices for my tastes.

    • — Coni D. on November 25, 2019
    • Reply
  • Can I use 1 teaspoon of pumpkin spice instead of all 3 separately?

    • — Donna on November 25, 2019
    • Reply
    • Sure, Donna, but you’ll need 1 tablespoon – not 1 teaspoon. Hope you enjoy!

      • — Jenn on November 25, 2019
      • Reply
  • Made this recipe for the first time and followed the recipe as is. Very moist bread, but too sweet and either the clove or nutmeg seemed to over power the bread. Otherwise it was a great pumpkin bread. Will alter the sugar and spices next time I make it.

    • — Irene on November 24, 2019
    • Reply
  • Made this recipe without the cloves, slightly upped the cinnamon and nutmeg, and added a dash of vanilla.. great recipe, delicious!

    • — Teresa on November 24, 2019
    • Reply
  • I’m not a novice baker and have baked pumpkin bread every year for the past decade as a gift to whoever is hosting us for Thanksgiving. But, this year I decided to try a new recipe. So disappointed — it completely fell apart When transferring to the cooling rack, even though it was cooked through, and I’d let it sit for about 10 minutes in the pan first. Mine was far TOO moist, not a quick bread at all.

    • — Kristin on November 24, 2019
    • Reply
    • So sorry you had a problem with this, Kristen — did you make any adjustments to the recipe?

      • — Jenn on November 25, 2019
      • Reply
  • I made a double recipe everyone loved it. It was the first time I made pumpkin bread, I loved it as well. easy to make. Can’t go wrong with the long time past down recipes. this proves it.

    • — Donna on November 24, 2019
    • Reply
  • I found this recipe about 3 years ago, while searching for the perfect Pumpkin Bread. the main reason was my Grandson had a piece from a major coffee place his mom always went to it was crazy how expensive one slice cost so when I found your web site and the picture of your Grandmothers well-used recipe, I decided to try it well the rest is history I have made it so many times I only have to check my amounts of spices because I know the ingredients by heart. my Grandson starts asking for it as soon as Halloween is in the air, I make small loaves for him because at 7 years old he wants “his own”. Thank you Jenn for this wonderful recipe.

    • — Rory Lachica on November 22, 2019
    • Reply
  • Can you freeze the batter in advance?

    • — Tasha on November 22, 2019
    • Reply
    • Hi Tasha, I’ve never frozen batter for quick breads and while my inclination would be to say no, I read online that it’s doable. You can read more about it here. Keep in mind that I haven’t tried it myself.

      • — Jenn on November 23, 2019
      • Reply
  • Fantastic recipe! I cut way back on the sugar, using 1/2 cup of coconut sugar and 1/2 cup brown sugar. I also added 1/2 cup currants and 1 cup of chopped walnuts. Thanks!

    • — Liz Dalton on November 22, 2019
    • Reply
  • Is it okay to use salted butter? And can I add nuts?

    • — Barbara Gilbert on November 22, 2019
    • Reply
    • Hi Barbara, Yes, you can add chopped nuts to the recipe and regarding the butter, while it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use it and reduce the salt in the recipe as needed. Hope that helps and that you enjoy!

      • — Jenn on November 22, 2019
      • Reply
  • I made pumpkin bread using your recipe for a Friendsgiving type dinner with my sorority sisters and they went nuts. The bread came out incredible! I think I’m gonna make about 10 more loaves before the year ends 😀

    • — Mel on November 22, 2019
    • Reply
  • I have made this for years and love the flavor, but my loaves never really rise to the height in the pictures. Any idea what I’m doing wrong?

    • — Jeff on November 21, 2019
    • Reply
    • Hi Jeff, I think my pictures may be a little deceiving as these loaves really don’t rise very high. (They’re more like a cake than a quick bread.) Bottom line is I don’t think you’re doing anything wrong. 🙂

      • — Jenn on November 22, 2019
      • Reply
  • I’ve made this twice this week! Very good!
    First batch- followed the recipe – it was a amazing – friends asked for more!

    Second batch – It was a little sweet for my taste so I cut the sugar in half. It was perfect for me.
    I ran out of butter so subbed apple sauce for the rest. (I made one loaf which would be 6 tablespoons butter, I used 4 tablespoons butter and 2 applesauce) Not too dense. I would for sure make it this way again!

    • — BBrandes on November 21, 2019
    • Reply
  • Question-
    Could you use this recipe for muffins? If so how long would you bake them for?

    • — Jessica on November 21, 2019
    • Reply
    • Hi Jessica, Yes, you can definitely make muffins with this recipe. I actually have a muffin version of this the blog if you want to go that route (and you can omit the nut topping, if you’d like).

      • — Jenn on November 22, 2019
      • Reply
  • I’d like to make this for Thanksgiving brunch! How would you go about swapping the spices for pumpkin pie spice? (How much?) Thanks!

    • — Nicole on November 21, 2019
    • Reply
    • Hi Nicole, you’ll need 3 teaspoons (1 tablespoon) of pumpkin pie spice. Hope you enjoy!

      • — Jenn on November 21, 2019
      • Reply
  • Very easy, tasty bread! I like that the recipe makes two loaves as well. Definitely will be making a second time!

    • — Megan on November 20, 2019
    • Reply
    • What size pans did you use?

      • — Christina on November 24, 2019
      • Reply
  • Made the pumpkin bread last night and the flavor was delicious (I did add 1/2 tsp of allspice), however it falls apart when I cut into slices. What did I do wrong?

    • — Kelly B on November 20, 2019
    • Reply
    • Hi Kelly, Did you let it cool completely before slicing it? Usually that’s the problem.

      • — Jenn on November 20, 2019
      • Reply
  • Not only is this a scrumptious pumpkin recipe the house smells sooo good while the bread is baking. Thanks for all your delicious recipes. Next I’m going to bake the rosemary focaccia for Thanksgiving.

    • — Anita Friedrich on November 18, 2019
    • Reply
  • My family just loved this recipe! I even threw out my mom’s old recipe.

    • — Jill on November 18, 2019
    • Reply
  • I felt compelled to give this review on your perfect pumpkin bread. It seems every year I’m looking for a new pumpkin bread recipe, and just ok with the results, until now. Baked this up last week as a trial, and boy the whole family was pleased, perfect texture and exactly the flavor you expect when you want pumpkin bread. I was a little skeptical about the spice quantities, but it was dead on in the flavor. Now I don’t have to look anymore!
    Thanks Jen
    FYI if you use something like Better Batter instead of the flour, you can also make a perfect GF Bread without anyone even knowing, well at least tell the GF people.

    • — Marc on November 18, 2019
    • Reply
  • Love it but a little sweet for me. Can I cut sugar in 1/2 or will that change texture? Would brown sugar or turbinado tine down the sweetness at all?

    • — allison on November 17, 2019
    • Reply
    • Hi Allison, you can reduce the sugar in this, but I wouldn’t recommend cutting it in half. You can safely cut it back by 1/2 cup without impacting the texture of the bread. And 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. Hope that helps!

      • — Jenn on November 18, 2019
      • Reply
  • Help! How do I cut the recipe in half?
    Thanks!!

    • — alison on November 17, 2019
    • Reply
    • Hi Alison, You would just cut all the ingredients in half. Hope you enjoy!

      • — Jenn on November 18, 2019
      • Reply
  • I added one cup of chopped walnuts after mixing all the ingredients and baked the loaves in E Henry loaf pans at 75 minutes. Resulted in a very tasty quick bread I didn’t bother using a mixer. I blended the dry ingredients with a whisk then used the whisk to mix everything else. Two beaters that didn’t need to be washed Thanks for sharing your recipe!

    • — Lee Siskey on November 16, 2019
    • Reply
  • Hello,
    Would I be able to use mini bread loaf aluminum tins? I would like to make a mini-bread version for a bake sale. Would the thinner pan work for this bread? If so, how long do you recommend baking and how many mini-loaves baked at a time? Thank you, Jenn.

    • — Dianne on November 16, 2019
    • Reply
    • HI Dianne, I haven’t made mini loaves with this but I would guesstimate that you could make about 4 mini loaves with the batter. I’d start checking them at 35 – 40 minutes. Hope everyone enjoys!

      • — Jenn on November 18, 2019
      • Reply
      • Thank you, Jenn! All came out great! We sold out on the pumpkin breads. Your input was so helpful. By the way, your recipes have been a HUGE HIT in our home! We love everyone we’ve tried from your site, a trusted and delicious source! – Dianne

        • — Dianne on November 19, 2019
        • Reply
  • THE BEST EVER!

    • — Leslie on November 15, 2019
    • Reply
  • We are also going to Florida after Thanksgiving and I am taking this recipe with me to make over Xmas holidays. I have 2 loaves in the oven right now “because my hubby also loves it.”

    • — Barbara Alfred on November 14, 2019
    • Reply
  • Positively fabulous, thank you!

    • — Susan Deaver on November 14, 2019
    • Reply
  • My family loved this. I made it exactly like the recipe. we are going to daughter’s for Thanksgiving, and I will certainly make this recipe to take.!👍👍👌

    • — Barbara Alfred on November 14, 2019
    • Reply
  • Nice and moist. Liked it, but mine didn’t rise as high as your appears to have. I think it was even better the next day.

    • — Pearl on November 14, 2019
    • Reply
    • Hi Pearl, Glad you enjoyed it! And this bread is more like a cake so it doesn’t rise very much. 🙂

      • — Jenn on November 14, 2019
      • Reply
  • Great receipe! Only change I made was to add raisens to the batter. Delicious!

    • — Jean Grueter on November 13, 2019
    • Reply
  • Made your recipe it was absolutely delicious I will make again will probably add walnuts because I love nuts I did use fresh pumpkin as opposed to the canned and it was excellent I think I also will make a sheet cake for jelly roll pumpkin .Thank you for the recipe ❤️

    • — Maggie villalobos on November 12, 2019
    • Reply
  • This for certain is my all time Pumpkin Bread Recipe. This is a keeper. I did add 1 cup of chocolate chips to the recipe.

    • — Eva on November 10, 2019
    • Reply
  • Would the 165 degrees be for a fan or conventional oven? About to make this tomorrow- sounds wonderful!

    • — Suzanne Lambert on November 10, 2019
    • Reply
    • Hi Suzanne, I always test/share my recipes with the assumption that people will use the standard/conventional setting on their oven. Hope you enjoy! 🙂

      • — Jenn on November 11, 2019
      • Reply
  • Best pumpkin bread recipe, I follow the directions exactly as written just like my grandma use to make. Thank you for sharing!!

    • — Elizabeth on November 10, 2019
    • Reply
  • I have been making this exact recipe for quite a long time now. Follow the recipe exactly and it ALWAYS comes out perfect. I love making this pumpkin bread for my family and to give as gifts. It is always a tasty treat.

    • — Sara Rice on November 10, 2019
    • Reply
  • Very easy and the kids loved it. I don’t really even like pumpkin and I enjoyed it.

    • — Andrea Warner on November 9, 2019
    • Reply
  • This was a really good recipe though I did make some changes.
    1. Used 1 1/2 cups of sugar. Will probably cut more out the next time I’m making this
    2. Cloves – I used about 3/4 tsp and it was still too much for me. Will cut down to 1/4 tsp next time
    3. Didn’t have an 8×4 pan so I put more than half in a slightly large the pan and did the rest as mini muffins.
    4. Baked at 350 not 325. Works for my oven but experiment with your own.

    • — Lisa on November 8, 2019
    • Reply
  • This is the best pumpkin bread recipe and the only one I use. After the bread has cooled I make an orange glaze and drizzle it on top of the bread just like my mom use to do.

    • — karen miller on November 8, 2019
    • Reply
  • YUM! I made this bread yesterday and it turned out perfectly! I followed the directions exactly as written and so glad I did! It was a huge hit with my family and friends and will now be my go to pumpkin bread! Thanks for this great recipe!!

    • — Meeshee on November 8, 2019
    • Reply
  • Hi JENN!
    I made your pumpkin bread recipe yesterday… it was everything you said it would be… Delicious..moist..amazing aroma !!!
    I love your tips, format, pictures and results! Keep the recipes coming
    Thanks
    Sara

    • — Sara on November 7, 2019
    • Reply
  • This pumpkin bread turned out absolutely perfect. It’s the only pumpkin bread recipe I’ll be using now!

    • — Elizabeth on November 6, 2019
    • Reply
  • I have made this recipe 6 times, every one a winner. But, I have 2 favorites. One is reduce sugar by 1/3 cup, reduce cloves and add 1/4 each fresh ground cardamon and allspice, a dash of vanilla, the use of salted butter (along w the 1/2 t salt.) and add chopped pecans. The other is to change the above as follows; reduce flour by 1/2 cup, substitute 1/2 cup of white sugar for brown and increase vanilla. This makes a much loved pumpkin pudding cake – serve with whipped cream for rave reviews. Thank you so much for this wonderful recipe that lends itself to personal interpretations♥️

    • — Sherry Carter on November 6, 2019
    • Reply
  • Hi Jenn,
    I tried your recipe and as per time mentioned in recipe when I checked it was not done in middle, I had to keep for another 10 minutes in oven untill toothpick came clean. But when i removed it from pan after10 mnts it was super moist and got big crack in middle. when it got cooled down completely and i started to serve it just couldnt hold up and started breaking..taste was super but it wasnt firm at all.
    where did i go wrong….i want to try it again as i loved the taste but i have to figure it out why it was breaking before i give try. awaiting your reply ….. 🙂 thank you

    • — rajal on November 6, 2019
    • Reply
    • Hi Rajal, Sorry to hear you had a problem with this. Do you think there’s any chance that you made a measuring error with the ingredients?

      • — Jenn on November 6, 2019
      • Reply
    • Rajal, The toothpick inserted in my pumpkin bread came out clean after the prescribed time. Still I had a fleeting thought, looking at it, that perhaps I should leave it in the oven for a few more minutes. But I wanted it to be moist, not dry, so I took it out of the oven. It was difficult to slice – too crumbly – but tasted great. I may leave it in for a few more minutes the next time.

      • — Pearl on November 14, 2019
      • Reply
  • This is the only pumpkin bread recipe you will ever need. I made it two weeks in a row and it was a huge crowd pleaser!
    I used one larger loaf pan and it took about 1 hour and 15 minutes to bake. I also added a basic cream cheese frosting on top 😍

    • — Safeya on November 5, 2019
    • Reply
  • Used 3/4 Cup Whole Milk Greek Yogurt in place of butter for my work-out friend. Delicious!
    Love the photo of the old original recipe. The spice amounts offer such an aroma of bliss.

    • — Roseanne on November 5, 2019
    • Reply
  • I made it two ways. I followed your recipe verbatim. It tasted great. Didn’t rise much. Hubby really likes it. The second time I made it using gluten-free flour and no sugar. I substituted the sugar for half a cup of applesauce and half a cup of honey. It tasted pretty good. Nice & spicy. I put cinnamon & a little turbinado sugar with crushed pecans on top. I also left out the butter because I have high cholesterol and I’m focusing on an anti-inflammatory diet. This will be my fall go to treat with a nice big glass of healthy milk and a cup of hot tea. Thank you

    • — Lynnda on November 5, 2019
    • Reply
  • My 7 year old son wanted to make pumpkin bread, and I found this recipe. It turned out fantastic and is simple enough for a kid to help with. He loves cooking and baking lately, and he’s now calling this his “famous pumpkin bread.” The last time we made this, we added about half a cup of crushed walnuts to one of the pans, adding the nuts to the remaining batter after filling the first pan. The bread is fantastic without the walnuts, but even more amazing with them if you like nuts and don’t have the allergy. The sweetness level on the bread is great- not too much at all, and the pumpkin flavor is perfectly balanced with the spices. We’re making the pumpkin bread again today, for the third time in the past month now.

    • — Dana on November 3, 2019
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    • I’ve made this bread at least a dozen times, and get so many compliments. I’ve made it with regular sugar and Monk fruit for my mother, everyone loves it. Thanks!

      • — Sophie on November 16, 2019
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  • Absolutely fantastic!!!

    • — Lisa on November 3, 2019
    • Reply
  • Oh my gosh! This recipe is the worst! The minute I took the loaves out of the pans they fell apart! It was way too dry. I followed the recipe and looking at the pictures my dough looked exactly the same. With most other breads I have made the dough is more wet. Anyway its all a crumbled mess. Really disappointing. The taste was just okay.

    • — Carolyn E Reeves on November 3, 2019
    • Reply
    • So sorry to hear you had a problem with this Carolyn! Did you make any adjustments to the recipe?

      • — Jenn on November 4, 2019
      • Reply
    • Hey Carolyn, sounds like you don’t know what you’re doing. This recipe was pretty simple. Good luck next time!

      • — Millie on November 7, 2019
      • Reply
      • I added a box of French Vanilla Instant Pudding, and upped the cinnamon, nutmeg, clove, and allspice. It came out wonderful. I bet it would be good with some star anise, too!

        • — Romy on November 13, 2019
        • Reply
        • I added pecans too.

          • — Romy on November 13, 2019
          • Reply
  • Made this today, exactly as written. Absolutely delicious! Perfect amount of spices. The only thing I did extra was sprinkle some cinnamon sugar on top when it add about 10 minutes left to bake. Will be my go to for pumpkin bread now.

    • — Judy A Shawver on November 2, 2019
    • Reply
  • Amazing! I made it yesterday. My husband and I love it! I ended up swapping out the spices for 3/4 teaspoon of “pumpkin pie spice” and also included some cinnamon (1/2-3/4 teaspoon) – and I added chocolate chips to half of one loaf – it was a great addition! Classic bread and recipe – loved it – thank you!

    • — Kara on November 2, 2019
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  • This really is the best pumpkin bread recipe out there! 🙂
    4 stars because 400g of sugar seems too much, I used 130g of brown sugar instead and it came out amazing, sweet and delicious, can’t imagine how crazy sweet it would be with 400g of sugar. As well I used my own pumpkin puree. 🙂
    Love that you give the option to switch to metric measures.

    • — Egita on November 1, 2019
    • Reply
    • Made this recipe as is, but used my own pumpkin purée as well. Amazing! But I’m going to lower the sugar next time. Great suggestion!

      • — Mkatie on November 1, 2019
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  • Made this last night with GF flour mix and added 1/2 tspn of ginger (powder). Really wonderful recipe and made two perfect loaves. No one imagined it was GF as the result was very light and moist. Flavours were great and house smelled delicious.

    Thank you for your great recipes (and love the format)

    BTW for those interested I baked these at high altitude and needed no changes.

    • — Meridien65 on November 1, 2019
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  • Made this bread today. It is delicious and so easy to make. I can’t wait to share it with my family. Thank you for a great recipe.

    • — Judy on October 31, 2019
    • Reply
  • Great pumpkin bread recipe. Nice and moist without being soggy.

    • — Stephanie on October 30, 2019
    • Reply
  • Will this recipe work on a bundt pan?

    • — Anna on October 29, 2019
    • Reply
    • Hi Anna, If you want to make a bundt cake, I suggest this recipe from my cookbook. It’s very similar but designed for a bundt pan. Hope you enjoy if you make it!

      • — Jenn on October 29, 2019
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  • I’ve made a vegan version of this a few times now and it comes out perfectly every time! Thank you for the recipe!

    • — Guest on October 28, 2019
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    • Simple and delicious. I try to make it weekly during the fall. My family loves it.

      • — Dillon on November 3, 2019
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      • This was a really nice, moist, classic pumpkin bread. The cloves are a very prominent flavor, which some people loved…the second time I made this I cut the cloves in half, and added 1/4 tsp ginger (which made it taste like pumpkin pie). Don’t expect this bread to rise as high as a banana bread, they are shorter loaves as other reviewers mentioned. Jenn, Thanks for the recipe!

        • — Mel on November 5, 2019
        • Reply
    • could you be kind enough to share the vegan version, or else just indicate what you substituted for what please? thanks

      • — Mariella on November 12, 2019
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  • Sounds perfect! I bought your cookbook and have been delighted with trying out many of the recipes! Have you tried this with chocolate chips? This chocolate lover can’t help but imagine this with chocolate. I was wondering if adding cocoa powder or chips would work better. Thank you! I will try this before Halloween gets here on Thursday!

    • — Glenda Gentinetta-LoCicero on October 28, 2019
    • Reply
    • Hi Glenda, If you want to add some chocolate to it, I’d go with the chocolate chips. A number of readers have commented that they’ve added them here. Hope you enjoy! 🙂

      • — Jenn on October 29, 2019
      • Reply
  • So I made this pumpkin bread but my bread didn’t rise. I just checked my baking powder (vinegar in a cup and added some) and it fixed up and seemed active. Anyone else have this problem?

    • — Holly on October 28, 2019
    • Reply
    • Hi Holly, what size loaf pans did you use?

      • — Jenn on October 28, 2019
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    • I will not make this loaf again, it didn’t rise as much as I expected.

      • — Bev Power on October 29, 2019
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      • Mine looked great until they came out of the oven and then they went flat. Still tasty but not too pretty. May try again.

        • — Susie Ford on November 16, 2019
        • Reply
        • Hi Susie, This bread is more like a cake and doesn’t rise very much. But if they actually sunk once they came out of the oven, they may have been slightly underbaked.

          • — Jenn on November 18, 2019
          • Reply
    • I have made this bread twice now and am having the same problem. Very tasty, just not rising as much as I’d like.

      • — Amanda on November 1, 2019
      • Reply
      • Hi Amanda, Did you use 8 x 4-inch loaf pans? That said, this bread is more like a cake and doesn’t rise a ton.

        • — Jenn on November 2, 2019
        • Reply
  • It was delicious. I was in the baking mood this weekend made your incredibly delicious Brookies and a Pumpkin Bread. I had only 9 by five. In order to make it as you suggest I need to order new pan. I like oxo brand and they only have 8.5 by 4.5 . Do you think it will be good?

    • — Edith on October 28, 2019
    • Reply
    • Glad you enjoyed this! Yes, 8.5 x 4.5 will work. 🙂

      • — Jenn on October 28, 2019
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  • Loved this recipe just as it is – BUT my husband has bad egg intolerance. Plus I wanted to make the bread a little healthier.

    In place of eggs, I used “Bob’s Red Mill” egg replacer (found it at Whole foods) which has a base of tapioca (this worked amazing in place of eggs! But you can also use ground flax seed with water). Then I added 3/4 cup of oat bran to 3/4 cup of applesauce. (Let this sit for 15 mins or so, while bran expands a bit). I subtracted 1/2 stick of butter (so I used only 1 stick of butter). And I used less sugar – I used 1 1/2 cups of sugar instead of 2 cups. (You probably could use less sugar if you like a little more savory taste)

    I have the larger loaf pans so I made 2 loaves. (Next time I might either get two 8 x 4 loaf pans or I might just put more batter in a 9 x 5).

    Baked them for 73 minutes. You have to test in the middle of the bread -takes while for that to bake.

    Now no eggs & some bran & healthier! These still taste moist & delicious.

    Next time I might add a little more salt (I like salt) and maybe a bit more baking soda or powder but the original recipe along with my changes above came out amazing!

    • — Pam on October 27, 2019
    • Reply
  • Hi Jenn – thanks for posting your grandmother’s recipe, it looks awesome. I plan to use fresh pumpkin puree from sugar pumpkins I pressure cooked. Would I need to make any changes to the recipe? Thanks!

    • — Pete on October 26, 2019
    • Reply
    • No changes necessary with fresh pumpkin — just make sure you drain any liquid from the cooked pumpkin so the bread isn’t too moist. Hope you enjoy!

      • — Jenn on October 28, 2019
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  • Truly a wonderfully MOIST loaf. Very impressed, also an easy/simple recipe…but a keeper recipe. Thank you for this.

    • — D-K on October 26, 2019
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  • Hi Jenn,

    This recipe is very similar to the pumpkin bread my grandmother used to make. I’m looking forward to trying it! Thanks for bringing back fond memories of my Nana.

    • — Cathy on October 25, 2019
    • Reply
    • Hope you enjoy it! ❤️

      • — Jenn on October 28, 2019
      • Reply
  • Came out so delicious! (Love all your recipes Jenn!). But questions: my hubby has bad egg intolerance. And he gobbled up this pumpkin bread but it gave him a bad reaction. I’d like to make this a little healthier. So questions:
    1) Any suggestion on egg substitute?
    2) can I add some bran? How much?
    3) I want to keep some butter but not this much. I saw your suggestion about some applesauce – how much ? And how much butter?

    Thank you !!! Pam

    • — Pam on October 25, 2019
    • Reply
    • Hi Pam, So glad you enjoy the recipes! To answer your questions:
      1. While I’ve never tried them, I know a lot of readers that can’t eat eggs have used flax eggs for baking. See how here.
      2. If you’d like to use some bran, I’d replace 1/2 cup of the all-purpose flour with the same amount of bran.
      3. If you want to use applesauce, I’d recommend replacing half the amount of butter in your recipe with an equal amount of applesauce.
      Hope that helps!

      • — Jenn on October 28, 2019
      • Reply
  • I was wondering if you could give me the recipe for just one loaf of bread? Thank you!

    • — Sam on October 24, 2019
    • Reply
    • Hi Sam, you would just cut all the ingredients in half for one loaf. Hope you enjoy!

      • — Jenn on October 24, 2019
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    • Will it be okay to substitute a healthy oil instead of using dairy (butter)?

      • — Fran on October 26, 2019
      • Reply
      • Hi Fran, some readers have commented that they’ve used coconut oil with success. Hope you enjoy!

        • — Jenn on October 27, 2019
        • Reply
  • Hi, I am looking forward to trying out this recipe, but I only have one 9×5 loaf pan. I was wondering if you think it would still come out not flat if I poured a little more into the 9×5 and put the rest in a cupcake tin?

    • — Maria on October 23, 2019
    • Reply
    • Hi Maria, it should work, but the bread will definitely be more dense. Hope you enjoy!

      • — Jenn on October 24, 2019
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    • If you aren’t wedded to the idea of a loaf – and you have a tube or Bundt pan – you could bake the entire amount of batter in one of those –

      • — Jodi on October 26, 2019
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  • Loved the pumpkin bread. Changed the flour to half whole wheat and added 1 cup raisins. Most bread pans are 9″x 5″ so the batter was a bit too small for 2 loaves.

    • — Linda on October 23, 2019
    • Reply
    • Hi Linda! So did you put all of the batter in the 9×5 for one loaf? If so how did that impact baking time?

      Thanks!

      • — Tessa on November 10, 2019
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  • This was SO good! Best pumpkin bread I’ve ever had. I admit I was skeptical when I saw that the recipe has a full teaspoon of each ground cloves/nutmeg/cinnamon– I looked at the reviews to see what people substituted, but no one made any changes! I made the recipe exactly as written, except that I put both eggs in at the same time and beat them for a full 5-7 minutes like I do for banana bread. WOW. I made this on a Saturday, with the intention of freezing one loaf, but my teenagers loved it, and it was gone by Monday! They’ve begged me to make it again as soon as possible. It may actually be better than my banana bread, which is a real compliment. Thanks for posting the recipe!

    • — Lynne on October 22, 2019
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    • Thanks Jenn, a friend tried this pumpkin bread recipe and shared it. One bite, and I knew I had to try to make it. Came out perfect. Thank you for sharing.

      • — Frank Houck on October 30, 2019
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  • Loved it! I made this for my Marching Band section, and they adored it. They currently are asking me if I can make it again! Easy to follow along and fun recipe! 10/10 would bake again!

    • — Joseph Royhab on October 21, 2019
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  • Wow! This is a great recipe, thanks so much for posting. I didn’t have the dried cloves the first time I made it so I used ginger and it was so awesome I have used ginger every time since. This recipe needs nothing extra but sometimes I add walnuts, sometimes pecans. Eventually I will try chocolate chips. I had some chestnut praline sprinkles from starbucks and I sprinkled that lightly before baking and it was so good. I used disposable EZ-Foil loaf pans and not sure if that makes a difference but I had to add extra time to baking, otherwise when you get to the middle of the loaf it’s not really done.

    • — Mary R on October 21, 2019
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  • Definitely my favorite pumpkin bread recipe! It barely lasted past 24 hours! ♥️

    • — Gracie on October 20, 2019
    • Reply
  • I have already made this recipe twice, it is our go-to pumpkin bread recipe now! I would like to bake these 3-4 days in advance for an event. Do you think they would still be good? What do you think would be the best way to wrap and store them until serving?

    • — Katy Holladay on October 19, 2019
    • Reply
    • Glad you like this Katy, I store this bread loosely wrapped in foil on the countertop — it keeps well for 3 to 4 days (but not much longer than that). Hope that helps!

      • — Jenn on October 20, 2019
      • Reply
  • Turned out great. Instead of two loaves I made one loaf and put the rest in a cupcake tin. I took those out after about half an hour and they were delicious as well.

    • — Aerik on October 18, 2019
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  • This an exceptionally delicious recipe that I tried and added chopped pecans, (just because I had some and like them). It turned out to be delicious and irresistible to everyone.

    • — Michael Compston on October 18, 2019
    • Reply
  • This is a great recipe. I love that it makes two loaves, because it goes really fast! I add nuts and sometimes dried cranberries. Thanks for this one Jenn!

    • — Sara Thomas on October 17, 2019
    • Reply
    • Got some pumpkin bread from a Mennonite baker at our farmer’s market and have been trying to recreate her recipe ever since. This is actually BETTER! I left out the cloves because I didn’t have any but kept everything the same. I made 5 mini loaves with this recipe and they were moist and delicious. My husband requested his mini loaf with cream cheese icing and he ate it like a cake! This will be my go to recipe from now on and I can’t wait to share these yummy loaves with my family and friends during the holidays!

      • — Ashley M. on October 18, 2019
      • Reply
      • Great recipe!!

        • — Melissa on November 3, 2019
        • Reply
  • Do your butter or grease and flour the pan? I am using a corningware bread pan.

    • — linda on October 17, 2019
    • Reply
    • Hi Linda, you can either generously grease the pans with butter and dust them with flour or use a baking spray with flour in it (like Pam with Flour or Baker’s Joy). Hope you enjoy!

      • — Jenn on October 17, 2019
      • Reply
      • What would be the best way to substitute this with fresh pumpkin? I live in Australia and we don’t have pumpkin in the can!

        • — Kat on October 19, 2019
        • Reply
        • Hi Kat, This piece from King Arthur Flour provides guidance on how to convert fresh pumpkin into purée that can be used in this bread (or any of my other pumpkin recipes). Hope it helps and that you enjoy the bread!

          • — Jenn on October 20, 2019
          • Reply
        • Hey there! I’m in Oz too, and I hope you had luck. If not and if you check this again, use a JAP pumpkin. We cut off the skin(or you can leave it on and it starts to pop off) and steam chunks of it. Once done, strain in a colander and press out excess water. I usually leave it to sit in colander to drip excess water. Then, you can continue to potato mash the pumpkin by hand or put in a blender or vitamix to pulse real quick. It’s beautiful puree!! Also, if you are near one of the few Costcos here Down Under, they may have Libbys canned pumpkin around thanksgiving, late Nov. At least our Canberra Costco does. Good luck!

          • — StephDownUnder on November 24, 2019
          • Reply
      • Hi, I love this recipe. I have a four loaf stoneware and wondered the cooking time for four smaller loaves in the stoneware?

        • — Cathy on November 1, 2019
        • Reply
        • Hi Cathy, It depends on the size of the pans, but I’d start checking after 30-35 minutes. Hope you enjoy!

          • — Jenn on November 2, 2019
          • Reply
  • Hands down the best pumpkin bread I have ever made. It’s very moist and has the right amount of spice. I will be making this every fall!!!

    • — Emma on October 17, 2019
    • Reply
  • Amazing! Best pumpkin bread I have ever eaten or made! I did a minor adjustment with the nutmeg. Instead of using one teaspoon, I used 1/2 a teaspoon of nutmeg plus 1/4 teaspoon of cardamom. Delicious!

    • — Mollie Goosman on October 17, 2019
    • Reply
    • Hi! I did exactly as the recipe asked except I didn’t have an electric mixer so I mixed everything myself. Why did it come out falling apart? It still tastes yummy!

      • — Amira on October 23, 2019
      • Reply
      • Hi Amira, Did you let it cool completely before cutting it? Usually that’s the problem.

        • — Jenn on October 23, 2019
        • Reply
  • Hello! I’m not sure on the butter measurement, is it one and a half sticks of butter? Looking forward to making this, thanks in advance!

    • — lynn on October 16, 2019
    • Reply
    • Yes, 1 & 1/2 sticks — hope you enjoy!

      • — Jenn on October 17, 2019
      • Reply
  • SOOOO good.. I used a little brown sugar and added nuts!!! love it, smells like fall in my house.

    • — mary on October 16, 2019
    • Reply
  • Forgot to mention I added walnuts.

    • — Janet on October 14, 2019
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  • I made these for a party last week and they were eaten immediately. Several people complimented me…I gave you the credit. Today my husband casually said to me, “There are a couple of cans of pumpkin here if you’d like to make pumpkin bread.” Hint hint. Plus, I loved making two loaves at once.

    • — Janet on October 14, 2019
    • Reply
    • For some reason, the loafs were small. I could have used one pan. However, the best tasting bread ever!

      • — Debi on October 16, 2019
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  • Can you sub pumpkin pie spice

    • — Gilda on October 14, 2019
    • Reply
    • Sure, Gilda, that’s fine. Hope you enjoy!

      • — Jenn on October 14, 2019
      • Reply
  • This is first time I’ve made pumpkin bread from scratch. Heck, it’s my first time baking anything other than my families sugar cookie recipe from scratch. Super easy to follow. Super simple ingredients. I followed it to a TEE. So happy with how it turned out. Everyone has raved about it. Smells so good. Perfectly soft and moist and yummy! Proud of myself but, also big thank you to the recipe! Can’t wait to try more and keep cooking and baking!

    • — Melissa on October 14, 2019
    • Reply
  • I made this, in a half quantity, and it was lovely! I also sprinkled some pepitas on top for extra crunch.

    The recipe worked really well and the result was nice and moist with a nice level of spice.

    • — Sarah on October 14, 2019
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  • Wonderful recipe. Used pumpkin pie spice and added a streusel topping. Yum!

    • — Shellie on October 13, 2019
    • Reply
    • So, you cut out all the spices and added Pumpkin pie spice…good idea! How much did you use?
      Thanks!

      • — Charlene on October 30, 2019
      • Reply
      • Hi Charlene, you’ll need 3 teaspoons/1 tablespoon. Hope you enjoy!

        • — Jenn on October 30, 2019
        • Reply
  • So glad I found your cookbook on amazon prime and then your website! I made this as one 9×5 loaf and 8 muffins. I didn’t have cloves but it was still really good. Next time I will cut down on the sugar because I’m sure it will still be tasty and a little healthier with less.

    • — Tracy on October 13, 2019
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  • Recipe was delicious and easy to follow. My sons have already asked for me to make it again.😊
    I added a tsp of vanilla and topped it with walnuts!
    Thank you for sharing something so dear to your heart!

    • — Diane on October 13, 2019
    • Reply
  • Delicious!…Made Pumpkin muffins….followed recipe exactly!
    Amazing balance of pumpkin & spice! Super moist with a crispy top.
    Will definitely repeat!

    • — marlene on October 13, 2019
    • Reply
  • Wowow so good! I have made it twice. The full TSP of Cloves is just a little too much so I did 1/2 TSP of Cloves and 1/2 TSP of pumpkin pie spice. But my husband and I liked the 1/2 and 1/2 better! I love that the only dairy item in this is butter so I can sub it for dairy-free butter (since I am dairy free!) highly recommend.

    • — Alli on October 13, 2019
    • Reply
  • The pumpkin bread was easy to make and tasted amazing. My family loved it. Will definitely make again.

    • — Lauren on October 12, 2019
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  • Great recipe. I live in Denmark now and everyone at my work place raved about it. I added a crumble on top which gave an extra kick.

    • — Eleanor on October 12, 2019
    • Reply
  • Really great. I’ve made this several times and it’s always a huge hit. The second time I made it I cut the Amount of cloves in half and that seemed to be the perfect balance. Quick and easy bread that makes your home smell delicious. Love this recipe

    • — Alison on October 11, 2019
    • Reply
  • Great pumpkin bread recipe! Super moist! Thanks for sharing it.

    • — Val on October 11, 2019
    • Reply
    • Hi! Can I bake these in glass loaf pans? And if so do I need to change anything?

      • — Shellbeee on October 12, 2019
      • Reply
      • Hi Shellbeee, Yes, glass pans are fine. You don’t need to change anything, but the loaves may take slightly less time to bake in them, so just keep a close eye. Hope you enjoy!

        • — Jenn on October 13, 2019
        • Reply
        • Hi Jenn – can this recipe be made using an 8×8” or 9×9” pan?

          • — Rita on October 30, 2019
          • Reply
          • Hi Rita, I haven’t made this in a rectangular pan but I suspect it should work. Bake time may be a bit different, so keep a close eye on it. Hope you enjoy!

            • — Jenn on October 30, 2019
  • Is this recipe good for high altitude? I’m just over 5000 feet in Denver…

    • — Rachel Nama on October 11, 2019
    • Reply
    • Hi Rachel, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. 🙂

      • — Jenn on October 11, 2019
      • Reply
      • I baked it in Salt Lake City at 4300 ft and followed the recipe. No problem! Super good!

        • — Shellie on October 13, 2019
        • Reply
  • This recipe was delicious. I added some cheesecake filling to the middle. the bread is super moist and yummy!💖

    • — Court on October 10, 2019
    • Reply
  • Easy and absolutely delicious! Family loves this bread. Thank you 🙏🏻

    • — jackigross on October 10, 2019
    • Reply
  • Very good and a very easy recipe! I will definitely use this recipe again but I would just use 1/2 tsp of cloves next time, too strong for my personal preference.

    • — Vanna on October 10, 2019
    • Reply
    • I subbed 1/2 of the Tsp or cloves for pumpkin pie spice! Both my husband and i liked it so much better!

      • — Alli on October 13, 2019
      • Reply
  • Oh my. This has topped my recipe of 32 years. I wanted a recipe that used butter instead of oil. I have made this too many times and fall has just started. Very good!!

    • — Pamela Stiver on October 9, 2019
    • Reply
  • Thank you for an amazing Pumpkin Bread recipe!!!
    I love Tim Horton’s Pumpkin Spice muffins and decided that this recipe could stand up to my favorite fall muffin. I must say it did, and then some! I added 1/2c pumpkin seeds to the batter and topped the batter in both pans using half the recipe of topping from your Pumpkin Muffin recipe which I replaced the pecans with pumpkin seeds. The pumpkin seed ideas came from Tim Horton’s muffins. Thank you!

    • — Regina on October 9, 2019
    • Reply
  • Absolutely delicious! Your recipes never disappoint.

    • — Camile depalma on October 7, 2019
    • Reply
    • ❤️

      • — Jenn on October 8, 2019
      • Reply
  • Turn out great and tastes excellent

    • — Shawn Simar on October 7, 2019
    • Reply
  • OMG!! All previous reviews were bang on! I made this recipe without changing it at all. Going forward, it will be my favourite fall pumpkin bread. I made it using freshly baked pumpkin (2 cups). Delish! Thank you for sharing.

    • — Margaret Kur on October 6, 2019
    • Reply
  • I sprinkled a bit of crystalized sugar on top too. Fantastic recipe!

    • — Donna S. on October 6, 2019
    • Reply
  • What can I use instead of cloves and nutmeg? Can I just add extra cinnamon? How much do I add?

    • — Katherine on October 6, 2019
    • Reply
    • Hi Katherine, do you happen to have pumpkin pie spice? That would make a good substitute for the cloves and nutmeg.

      • — Jenn on October 7, 2019
      • Reply
  • Found this recipe through a google search. It’s incredible. I only had 1.5 cups of sugar in the house and it still tasted great.

    • — Maria on October 6, 2019
    • Reply
    • same here! I don’t always have what I need but once upon a chef always comes through! today I made my pumpkin bread in multiple loaves, it was great! I just love this recipe!

      • — mary randall on October 6, 2019
      • Reply
      • 💓

        • — Jenn on October 7, 2019
        • Reply
  • I made this today and it was wonderful! Love the spices and the moistness of the bread! Thank you!

    • — Lisa on October 5, 2019
    • Reply
  • I just wanted to say thank you for this recipe — I’ve used it literally dozens of times over the past 5 years, and I’ve never thanked you for posting this. It’s perfect every time and I’m literally famous amongst my friends for it 😀 Thank you!!!

    • — Shelley on October 4, 2019
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  • I made this bread tonight & have already eaten 1/2 the loaf!! Absolutely the best pumpkin bread I’ve ever had. It’s almost like cake! So moist. Thank you for sharing the recipe!!!

    • — Denise on October 3, 2019
    • Reply
  • Can I make this recipe using mini loaf pans and how many would I need? Im baking for a bake sale. Thank you

    • — nancy wakefield on October 3, 2019
    • Reply
    • Hi Nancy, I haven’t made mini loaves with this recipe but I would estimate that you could make about 4 mini loaves with the batter. I’d start checking them at 35 – 40 minutes. Hope everyone enjoys!

      • — Jenn on October 3, 2019
      • Reply
  • I used King Arthur Gluten Free Baking Mix…halved the salt, baking soda and powder, as the mix contains some already. I didn’t have the individual spices, so I used 3tsp pumpkin pie spice…I added 1tsp vanilla, instead of butter used virgin coconut oil (melted). 2 cups sugar seemed like way too much, so I used half cup honey and half cup maple syrup for my sweetener of choice…plenty sweet! I added in Chico chips and my bread was done in 55m. This turned out to be so moist and yummy; definitely the best pumpkin bread recipe yet! Thank you!

    • — Danielle on October 2, 2019
    • Reply
    • Sounds yummy! What are chico chips?

      • — Katherine on October 12, 2019
      • Reply
      • My guess is Danielle intended to write choco chips (but I’ll let her weigh in if I’m wrong)!

        • — Jenn on October 13, 2019
        • Reply
  • Amazing!!! I added some pumpkin seeds on top for a bit of crunch.

    • — Jennifer Townsend on October 2, 2019
    • Reply
  • This bread was absolutely fabulous! I enjoy baking for my family and friends, and needless to say, everyone in my family loved it. Nothing was wrong with the recipe, but I did forget to let the loafs cool (they were very soft), I didn’t have an electric mixer (I beat everything by hand), and I didn’t have cloves (I used pumpkin spice with extra cinnamon and nutmeg). This recipe was beyond perfect! Thank you so much.

    • — Andrea Roskoski on October 2, 2019
    • Reply
  • This bread is pretty much perfect! I don’t have any critiques; it smells great, tastes great, and is great. The only thing I would add to make this recipe better? Chocolate chips.

    • — EM on September 30, 2019
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  • I am very thankful for Jenn’s recipes. Always wonderful! I made this pumpkin bread late one evening and took a few shortcuts as I was tired from a long day at work. One was substituting canola oil for the butter and I also reduced the sugar. I also hand mixed all the ingredients to save on clean up. I should know better and follow the recipe exactly! Taste was fantastic!! I would have liked a little more moistness but that was my fault for not following the recipe exactly. I like the ease of using oil versus butter when baking but I imagine the butter makes for moister loaves. Jenn, what is the difference in general of using butter versus oil in baked goods? Thank you for sharing your recipes with us! Can’t wait to make this again!!

    • — Donna Tessitore on September 30, 2019
    • Reply
    • Hi Donna, so glad you enjoyed this despite using some shortcuts! 🙂 Butter serves a couple of purposes here. It adds to the moisture and flavor of the bread and helps to make it less dense. When you cream butter and sugar together (as you do in this recipe) it helps to add air to the fat (butter) and makes the texture of the cake/quick bread a bit lighter.

      • — Jenn on October 1, 2019
      • Reply
  • I made this exactly as recipe detailed … ingredients and process … did not disappoint… excellent …. next time I’ll add some nuts or coconut but good as is too …. thanks!

    • — Emmy B on September 30, 2019
    • Reply
  • This recipe was perfect!! The pumpkin bread is amazing!! I didn’t change anything and made it as written. My hubby, my mom and kids love it and so do I. My house smells amazing after baking it too!! Thank you for sharing this recipe!! It’s a keeper!!

    • — Heather on September 30, 2019
    • Reply
  • Made this in a 5×9 loaf pan. Took about 1 hour and a half. Followed the recipe exactly. It turned out moist, delicious, and perfectly spiced! Will make again!

    • — Shayne on September 29, 2019
    • Reply
  • This bread is heavenly.i substituted 1 cup Stevia & 1 cup brown sugar for the 2 cups sugar. I baked it in (4) 3 1/2X6” loaf pans for @48 minutes. Texture & taste was perfect…spices were spot on! I did add some raisins to some of the loaves.

    • — Barbara on September 29, 2019
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  • If you have fresh pumpkin, how much and should you add anything else to it.

    • — Lynn on September 28, 2019
    • Reply
    • Hi Lynn, You’ll need 1-3/4 cups fresh pumpkin (and don’t need to add anything to it). Just make sure to drain it of excess water so that the consistency is similar to that of canned pumpkin. Hope you enjoy!

      • — Jenn on September 30, 2019
      • Reply
    • I love this recipe! I’ve made it many times. My official favorite is tweaked a little by using a combo of butter/coconut oil (1 stick butter and quarter cup oil) and using one cup of sugar and one cup of applesauce. So delicious and moist! I’ve added in pecans, chocolate chips, and oats before to make different flavors for different people. Love it, thank you!

      • — Catie on October 4, 2019
      • Reply
  • Man, this is good pumpkin bread! Soft and spicy and delicious. I personally think this is delicious as written, but if you’re not a huge fan of cloves, I’d reduce to 1/2 tsp. Your recipes never let me down, Jen!

    • — Jaclyn on September 28, 2019
    • Reply
  • LOVE THIS PUMPKIN BREAD!
    Especially love all the added spices, including the clove. They made this bread so delicious! It’s also very moist.😋

    • — Vikki on September 26, 2019
    • Reply
    • Thank you so much for sharing this recipe! I have made this several times and it has become a family favorite. The bread is so moist, flavorful and delicious that it doesn’t last long before it’s gone. This pumpkin bread is definitely a winner! 😋

      • — Kathy on September 28, 2019
      • Reply
  • Has anyone tried using flax seed+water as a substitute for the eggs? Wondering if it will work, as I don’t have eggs on hand.

    • — Kiran on September 26, 2019
    • Reply
  • Would I be able to substitute applesauce for the butter?

    • — Jacqueline on September 25, 2019
    • Reply
    • Hi Jacqueline, I think it would work but I’d recommend starting off by just subbing half of the butter with applesauce. If you like the texture of the finished bread, you could try using all applesauce the next time. Keep in mind that this bread is already quite moist and the applesauce will make it moister. Please let me know how it turns out if you try it!

      • — Jenn on September 25, 2019
      • Reply
    • If you don’t need to make the recipe dairy-free, rather than applesauce, I’d recommend using 1/3 – 1/2 the amount of butter called for in the recipe and full fat or low fat plain greek yogurt for the remainder of the butter. If you sub applesauce for all of the fat in the recipe, it will alter both the texture and sweetness of the bread.

      • — Jodi on October 26, 2019
      • Reply
  • SO good

    • — Emily on September 23, 2019
    • Reply
  • How do I replace the canned pumpkin with fresh pumpkin? What would be the equivalent measurement? Thank you!

    • — Lise on September 23, 2019
    • Reply
    • Hi Lise, A lot of readers have commented that they’ve used fresh pumpkin here successfully. You’ll need 1-3/4 cups. Just make sure to drain it of excess water so that the consistency is similar to that of canned pumpkin. Hope you enjoy!

      • — Jenn on September 24, 2019
      • Reply
  • Hi Jen

    Would I need to alter the recipe at all if I wanted to add in fresh cranberries?

    • — Tracy, Minneapolis on September 23, 2019
    • Reply
    • Hi Tracy, You can definitely try it but I worry that they will add too much moisture — this bread is quite moist already. You may want to increase the flour by 1/2 cup.

      • — Jenn on September 24, 2019
      • Reply
  • This was definitely the best pumpkin bread recipe I have ever made! I make it every year on the first day of Autumn, and end up trying new recipes each year because I just google for one and choose it. Thank goodness I found this one, as it will be my go-to recipe every year from now on! The bread is incredibly moist, not overly sweet, and the spices give you such a warm flavor. I absolutely love this!

    • — Morgan M on September 23, 2019
    • Reply
  • I don’t usually leave reviews but I just wanted to let you know that this pumpkin bread is delicious! I was skeptical after some of the reviews and I also only had an 8×5 pan to bake in, but it turned out amazing! I halved the sugar and the clove but followed the rest to the recipe. I used about 3/4 of the batter in my bread pan and used the rest to make pumpkin muffins! So delicious and moist! Thank you!

    • — MollyLinguine on September 23, 2019
    • Reply
  • Love the recipe but have two 9×5 loaf pans. What would be the measurements for two loaves in pans that size?

    • — MATT on September 22, 2019
    • Reply
    • Hi Matt, using 9-inch loaf pans for this bread won’t give you a great result. (It will yield very flat loaves.) If you don’t have 8 x 4-inch loaf pans, you could make these into muffins. Hope that helps!

      • — Jenn on September 23, 2019
      • Reply
  • I added pecans, used Gluten-free flour (Jovial), and made the recipe exactly as written, These were delicious!

    • — Cindy on September 22, 2019
    • Reply
  • I have made this recipe countless times for my family, and I am amazed by how good it tastes every time! It’s a recipe straight from heaven. Thank you for this, you are the reason my mother’s face lights up after a long hard day of work, the cause of her (and my) cravings, and a source of joy to my little sisters. Super easy, makes a lot, and delicious!

    • — Zeke on September 22, 2019
    • Reply
    • So glad everyone enjoys!! 🙂

      • — Jenn on September 22, 2019
      • Reply
  • As always, every recipe you have shared, that I have made has been wonderful!!
    The pumpkin bread was perfect! Thank you so very much!

    • — Caron Krier on September 22, 2019
    • Reply
  • This recipe was fabulous! Way better than the version I had been using previous. Thank-you!

    • — Nicky Morgan on September 22, 2019
    • Reply
  • I just made this tonite, and it was soo moist and delicious! While making it, my 7 yr old son said, “Pumpkin Bread, Gross!” While it was baking, he said, “What smells so good?” Then I got the “Mmmm Mmmm!” seal of approval after he tentatively took a bite. Definitely will be my go to Pumpkin Bread recipe. Soo easy to make and soo yummy! This is the first time I have been “moved” to write a recipe review. Thanks for sharing!

    • — Beverly Sisson on September 21, 2019
    • Reply
    • I forgot to mention I didn’t have cloves, so I substituted 3 tbsp of Spice Islands Pumpkin Pie Spice, since it has Cinnamon, Ginger, Nutmeg, Allspice, Mace and Cloves. Will try the tbsp of Cinnamon, Nutmeg and Cloves next time. The pumpkin Pie Spice had a delicious flavor.

      • — Beverly Sisson on September 21, 2019
      • Reply
  • The amount of cloves called for in this recipe is way too much! The cloves overpower the taste. I recommend cutting the amount of cloves down by 2/3 or eliminating altogether. Otherwise, it came out well and was moist but more cake like than a traditional pumpkin bread. I added some chopped pecans and golden raisins.

    • — Leslie on September 21, 2019
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  • I just made this tonight and it was a big hit! Everyone LOVED it! As a bonus, the house smells amazing!

    • — Jenny on September 20, 2019
    • Reply
  • So strange- I followed the recipe exactly but this was waaaaay too “clovy/ spicey” for my taste. I usually make downeast pumpkin bread from allrecipes and it’s so much better. This just wasn’t good. I don’t understand the great reviews. Too bad!

    • — kate on September 19, 2019
    • Reply
    • Same here!

      • — Crystal on September 24, 2019
      • Reply
  • Why to much cloves!! Unless you really like cloves, cut it down to
    1/8! Made this and all I could taste was the cloves. Threw it out and started over.

    • — Lisa Hamons on September 19, 2019
    • Reply
  • Wow I love this bread! I did make a little adjustment based on personal preference.
    1 Cup of Sugar and 1 Cup of Golden Brown Sugar, and reduced the cloves to 3/4 teaspoon.
    I live at 7900 ft so added extra 3 Tbsp flour and a teaspoon of Vanilla. Normally Id add more liquid if reducing the sugar but felt that 2 cups sugar would be ok and it was.
    Thank you Jen, I love your recipes!

    • — G Rourke on September 19, 2019
    • Reply
  • I made the bread this morning and my whole house still smells like Fall! It kind of feels like Fall today in Arlington, VA, so it’s a win-win! The bread turned out beautifully. I used a Le Creuset stoneware loaf pan and a standard metal loaf pan. I lined both with a sheet of parchment for easy removal and sprayed with baking spray. Both loaves finished around the same time. I kept the LC pan in the oven after turning the heat off – because the skewer was about 90% clean when I tested it after 65 minutes – and it is extremely moist and flavorful. I am not a huge fan of clove flavor, so I used only 1/2 teaspoon, and it is perfect. Not too sweet, either, with the 2 cups of sugar. Definitely a keeper!!

    • — KASSIE S. on September 19, 2019
    • Reply
  • This made my house smell wonderful. I can’t rave enough about this Amazing bread. Even my picky husband loved it and put some in a baggy to take to work tomorrow. That’s a huge compliment! Love your cookbook and all of your recipes.

    • — Mistie on September 18, 2019
    • Reply
  • Made this with butternut squash! Roasted it first and used it in place of the pumpkin. Also added allspice and it was quite delicious! Will definitely make again.

    • — Barbara on September 18, 2019
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  • Came out great! Glass pans = 65 minutes for me. Thanks!

    • — Emily on September 17, 2019
    • Reply
  • What do you do if you have no more unsalted butter

    • — Samantha Carver on September 17, 2019
    • Reply
    • Hi Samantha, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on September 18, 2019
      • Reply
      • On that note… I don’t have unsalted butter either right now. Would you ever use Crisco sticks or just use the salted butter and use less salt in recipe as stated above? Thanks!
        PS I’ve made it 2x before exactly as called for in your recipe and it’s so delicious!

        • — Ella on October 28, 2019
        • Reply
        • Hi Ella, I’d use the salted butter here. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

          • — Jenn on October 28, 2019
          • Reply
  • Did not enjoy, there was too much clove. Reminded me of soap and I didn’t get 2 loafs, more like 1 and 1/2.

    • — Stephanie on September 17, 2019
    • Reply
  • I’m making it now with fresh pumpkin instead of canned. It smells so good. And looking so good I wish I could upload a photo I love this recipe. Its nice and simple. I thought it was going to be a lot tricker.

    • — Samantha Carver on September 17, 2019
    • Reply
  • Very tasty recipe, toddler and husband both loved it. Made as directed and turned out great. Really moist and fluffy, more like a pumpkin cake rather than loaf but super delicious. Perfect for the holidays!

    • — Colleen CLINE on September 17, 2019
    • Reply
    • I’m sorry to say that while the recipe sounded great and was easy to follow, I didn’t end up loving this bread. Not being much of a cook, I followed the recipe exactly, but the result had a fairly strong baking soda taste that lingered unpleasantly and I only got about 1.5 loaves using standard loaf pans. Plus, aside from the baking soda element, it was bland tasting, it wasn’t sweet enough and the pumpkin and the spices seemed to nullify each other. I certainly appreciate your efforts in presenting such detailed step by step instructions, but I think I’ll have to keep looking for a recipe that better suits my tastes.

      • — Rogue on October 8, 2019
      • Reply
  • Another great recipe. I baked two loaves (one with dark chocolate chips) for 65 minutes, and I found the loaves to be well-baked, moist, and wonderfully spiced. I think the texture of the bread is just right, I just added a touch more of the spices per my own personal preference (I don’t think the flavor is bland or too sweet at all otherwise). I will be using this recipe again for sure!

    • — Allison on September 16, 2019
    • Reply
  • Super delicious!!!

    • — JL on September 16, 2019
    • Reply
  • I have glass pans to use here. Would you suggest altering the oven temp and/or cooking time?

    • — Samantha on September 15, 2019
    • Reply
    • Hi Samantha, You don’t need to alter the temperature for glass pans, but the loaves may take slightly less time to bake in them, so just keep a close eye. Hope you enjoy!

      • — Jenn on September 16, 2019
      • Reply
      • I love how this recipe came out. I was out of nutmeg and after some research, I used 1/2 tsp of allspice and 1/2 tsp of ginger. It came out really really good. I didn’t change anything else. I did make them into muffins instead of loaves. It made 22 muffins. My kids loved the surprise for breakfast.

        • — Cassandra on October 16, 2019
        • Reply
  • Too much clove and a bit too “cakey” for a bread. But I would definitely make this again…next time, half as much cloves, add another half cup of flour, and add 1 cup of toasted pumpkin seeds.

    Also, sooooo many pix and ads make scrolling through this page very difficult!

    • — Malo on September 15, 2019
    • Reply
    • Hi Malo, glad to hear that, overall, you liked the bread. Sorry for any frustration regarding the ads — If you’re using a computer, do you have it in full-screen mode? If not, depending upon how narrow the page is displayed, if the ads don’t have room to be alongside the content, they will display on top of it. This will resolve itself with the full-screen view.

      • — Jenn on September 16, 2019
      • Reply
    • I love this pumpkin bread. I have made this many times and everyone who has tasted it loves it too, and I have often been asked to share the recipe. It’s the perfect mix an amount of spices! Thanks for sharing!!!

      • — Mona T on September 21, 2019
      • Reply
  • Best ever! I’m a terrible cook but this was great, my new go to for fall parties. I’m trying the middle eastern kabobs this week! Love this site

    • — Trish on September 15, 2019
    • Reply
  • This has been the recipe I’ve been using for years and I absolutely love it!

    • — Eloise on September 15, 2019
    • Reply
  • Wonderful recipe! I only had a single 9×5-in loaf pan and put the entire batch in at 350 for 65 minutes. Turned out just right. Thank you for sharing!

    • — Kristina on September 14, 2019
    • Reply
  • Iv made this recipe a handful of times and every time it has turned out deliciously perfect.
    Worthy of sharing with others for any occasion or as a gift (which is what I’m doing with one of the loaves today!) It gets compliments everytime!
    I follow the recipe and instructions exactly as written.
    Thank you for this recipe, its a keeper! ❤🙌

    • — Angela on September 14, 2019
    • Reply
  • Made the pumpkin bread tonight. I halved the recipe and baked it in three mini loaf pans at 350° for 45 min. They were moist and very delicious. Thank you for the recipe.

    • — Jaime on September 14, 2019
    • Reply
  • Delicious! I added a few raisins but the bread alone was great!

    • — Lin on September 14, 2019
    • Reply
  • Delicious , but didn’t rise . Followed directions exactly using two loaf pans.

    • — Patti on September 14, 2019
    • Reply
    • Hi Patti, What size are your loaf pans?

      • — Jenn on September 14, 2019
      • Reply
      • The loaf pans are 9 x 5 .

        • — Patti on September 15, 2019
        • Reply
        • Ah, that explains it. They really need to be smaller (8-1/2 x 4-1/2), otherwise the loaves come out too flat. Hope that helps!

          • — Jenn on September 15, 2019
          • Reply
          • Thanks so much!! The bread is gone flat and all . Will try again using the smaller pans.

            • — Patti on September 15, 2019
        • If I wanted to use fresh made early pumpkin purée how many cups would that translate to?

          • — Nikola on September 15, 2019
          • Reply
          • Hi Nikola, you’ll need 1 3/4 cups of pumpkin purée. Enjoy!

            • — Jenn on September 16, 2019
  • This is an okay pumpkin bread. I found it a bit bland/ overly sweet. Maybe my own fault for trying this- I do tend to like quick breads with a but if buttermilk or yogurt that add flavor/ tang to the sweetness. Also it didn’t make 2 loaves for me- maybe 1.5?

    • — Jen on September 13, 2019
    • Reply
  • I have been making pumpkin bread for years, and this is by far the best recipe I have tried! The amount of spice elevated the taste, and the bread came out tender and fragrant. My whole family loved it. Best pumpkin bread ever!

    • — Christine on September 12, 2019
    • Reply
  • This bread tastes like a slice of pumpkin pie! So delicious!

    I was unhappy with my old pumpkin bread recipe — a modified version of James Beard’s banana walnut bread recipe. Other people loved it, but I just didn’t. The texture was a bit gritty and it was just too dense.

    So, I tried this recipe instead, and I am so glad that I did! The texture is perfect—so soft and light. The taste is perfect—just right spice-wise.

    I will definitely make again!

    • — Amanda on September 12, 2019
    • Reply
  • Can I substitute brown sugar for some of the white? If, so, what should the ratio be, and light or dark brown sugar?

    • — Donna on September 12, 2019
    • Reply
    • Hi Donna, I think you could get away with substituting 1/2 – 1 cup of white sugar with brown. Please LMK how it turns out if you try it!

      • — Jenn on September 12, 2019
      • Reply
  • Delicious!

    Since it’s pumpkin season I used freshly baked pumpkin 🎃

    • — Veronika Larsen on September 12, 2019
    • Reply
  • What a wonderful recipe! I opted for adding some mini chocolate chips and cooking in a Bundy pan and it was perfection. Thank you for keeping it simple and delicious.
    ps- my co-workers love it too 🙂

    • — Susan on September 11, 2019
    • Reply
    • I want to use a bundt pan also. How long did you cook it for?

      • — Mary on September 19, 2019
      • Reply
      • Hi Mary, For a Bundt cake, I suggest using this recipe from my cookbook. It’s very similar. Hope you enjoy!

        • — Jenn on September 19, 2019
        • Reply
  • Couldn’t wait for fall, had to make the pumpkin bread. Wow, the house smelled marvelous. Followed the recipe and it turned out wonderfully, although my pans were 9 x 5. Baked 65 minutes and it is so moist and tasty. Thanks Jenn, your recipes are all great!

    • — Candyce Conley on September 11, 2019
    • Reply
  • This pumpkin bread is delicious! The combination of spices is perfect. I did swap one cup of white sugar for one cup of brown sugar and I added some vanilla. I was nervous about the thickness of the batter when I put it in the pans but my worry was unfounded- it turned out great!

    • — Gina on September 10, 2019
    • Reply
    • Mine came out flat and undercooked 😕

      • — Carrie Jenkins on September 29, 2019
      • Reply
  • Delicious! Perfect combination of spices. I substituted swerve for half the sugar and whole wheat pastry flour for half the all purpose. Best pumpkin bread I’ve ever had!

    • — Mariann on September 8, 2019
    • Reply
  • Lovely! So very light for a quick bread. I added pepita’s on the top and baked them in mini loaf pans and still turned out fabulous!
    The recipe calls for a teaspoon of nutmeg, clove and cinnamon; this heavy handed spice combo made the bread so much more flavorful! Thanks for the great recipes! I’m obsessed with your cookbook!

    • — Brooke on September 7, 2019
    • Reply
    • 💕

      • — Jenn on September 8, 2019
      • Reply
  • Thanks for sharing. I love this recipe but each time I make it the bread sinks(?) after it starts to cool. Can you give me any insight on what I need to change?

    • — Sherry on September 6, 2019
    • Reply
    • Happy to help troubleshoot, Sherry. First, are you making any substitutions? What brand of flour and canned pumpkin are you using?

      • — Jenn on September 7, 2019
      • Reply
      • I just relooked and oh my… I used too much pumpkin…it’s kind of like pumpkin pie bread. Now I want to try again. If the flavors are this good now, it’s gonna be great.

        • — Sherry on September 7, 2019
        • Reply
  • I made your bread today and it is AMAZING! My 14 yr old son devoured 3/4 of one loaf and he’s a very picky eater; in fact, he said: “It tastes like the Pumpkin Loaf from Starbucks…it’s delicious!”

    • — Corinne Placido on September 6, 2019
    • Reply
  • LOVE LOVE LOVE!! I’m usually not a pumpkin person but this was phenomenal. Moist and delicious, and subtle spices and delicious pumpkin. I added a cream cheese glaze and swirled in some streusel (butter, brown sugar, cinnamon and oats) to give it an extra flavor and texture. So good!

    • — Anna Russo on September 5, 2019
    • Reply
  • I rarely take the time to review a recipe, but this one was so good I felt like I had to come back and do so. Super fluffy bread, I didn’t change a thing and it was amazing. The cook time was spot on as well which I don’t often find with bread recipes. Thanks for sharing!!

    • — Corey Billings on August 22, 2019
    • Reply
  • Great recipe. The cake is extremely moist. I add chocolate chips.

    • — Rena on August 20, 2019
    • Reply
    • Absolutely wonderful. Loved everything about this recipe. Everything was spot on.

      • — Kayla on August 25, 2019
      • Reply
  • Hi there, can you use pure cane sugar?

    • — Laura Swanson on August 17, 2019
    • Reply
    • Sure! Hope you enjoy. 🙂

      • — Jenn on August 17, 2019
      • Reply
  • This pumpkin loaf looks incredible. I’d like to bring it to my in laws’ family reunion, but they are super health conscious and always ask me how much sugar is in my baking. Would you say this is quite a sweet loaf and could I reduce the sugar with comparable results? Or could I use coconut sugar or xylitol instead? Thanks for your help!

    • — Alanna on August 14, 2019
    • Reply
    • Hi Alanna, It is sweet — I think you could reduce the sugar by 1/2 cup but no more. I wouldn’t recommend a sugar substitute. Hope that helps!

      • — Jenn on August 14, 2019
      • Reply
  • Hi about to make this recipe today, I was wondering if instead of loaves I could make muffins instead and what alterations I needed to make in order to do so 🙂

    • — Mariana Jazmin Cortez on August 4, 2019
    • Reply
    • Hi Mariana, Sorry I’m late seeing this but you can definitely make muffins with this recipe. I actually have a muffin version on the site here (and you can omit the nut topping, if you’d like).

      • — Jenn on August 5, 2019
      • Reply
      • Thank you.

        • — Rena on August 20, 2019
        • Reply
  • Hello! Great recipe! I was wondering if this recipe would work for mini muffins? My littles love the bread but muffins are a bit easier for their hands 🙂

    • — Jmkr on August 2, 2019
    • Reply
    • Sure, Justine, these will work as mini muffins. 🙂

      • — Jenn on August 2, 2019
      • Reply
  • oh my gosh turned out so good! i will never again us pumpkin bread mix from the store! this is Gods gift to this world! it makes it so much more easy if you put parchment paper under the pan and use it as a handle.

    • — mary randall on August 1, 2019
    • Reply
  • i really like this recipe! i even added some of my own spice into it! and it did fine! allspice is grate! and you can make them into anything! i forgot to get a pan one day and just used a muffin pan instead. anything works!

    • — mary randall on August 1, 2019
    • Reply
  • AMAZINGG!!! This bread turned out delicious! I added an extra quarter cup of flower for high altitude (7500’) and it worked out perfect for me! Super easy and delish 🙂

    • — Victoria Miller on July 29, 2019
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  • I made this recipe into donuts instead of loaves (there goes me, forgetting to pick up loaf pans…again), and they were a huge hit! I added just a tad more spices because my family really loves flavor, but this recipe is definitely a make again.

    • — Sara S on July 28, 2019
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  • The best pumpkin bread ever! My 6 yr old and 4 yr old helped me make it and we didn’t change a thing. I thought we’d freeze one loaf and eat the other over the next few days, but the second one isn’t going to make it through tonight😁

    It was so moist I kept checking that it was baked through. I served it with whipped cream and the only thing missing was eggnog!

    • — ARP on July 23, 2019
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    • Easy and flavorful make this a family favorite. My 6 year old daughter and 3 year old son love to spend daddy time baking and eating this delicious treat. Wife and I prefer using a bundt pan.

      • — Neil Andrew Mccarthy on August 15, 2019
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  • how do you adapt this pumpkin loaf recipe to use the smaller loaf pans? Time, temp, and how many pans?

    • — j a owens on July 14, 2019
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    • I haven’t made mini loaves with this recipe but I would guess you could make about 4 mini loaves with the batter. I’d start checking them at 35 – 40 minutes. Hope you enjoy!

      • — Jenn on July 15, 2019
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  • Yummers! Could be the best pumpkin bread on the planet! Perfect loaves, texture, and of course taste. The cloves really make this bread come alive. My go to pumpkin recipe from now on-sorry Mom but we think this is better than yours!

    • — Bev on July 6, 2019
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    • This recipe was amazing. Everything came out perfectly!! I did substitute the 2 cups of sugar with 1 1/2 cups of maple syrup. (i forgot i didn’t have any sugar). It was still delicious.

      • — caitlin on July 20, 2019
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  • Imperfect results… As Jenn herself has noted in the comments section, it is more of a cake and not a classic quick-bread loaf. I had no issue with the clove, cinnamon and nutmeg ratios (I utilize Penzey’s spices). My two loaves measured barely 1.5 inches in height. Error Analysis: I both weighed and measured my ingredients and all items were fresh…. there should not have been such a stark difference in my results. I used two good quality 8×4 inch loaf pans prepped with Baker’s Joy, which Jenn also recommends. Oven temperature was consistent and accurate. It’s a good thing I set a timer for 50 minutes, because the loaves were done at that time! The crust/rind was crisp and golden, the cake was moist but not soggy or dense. The texture was acceptable, the taste was very sweet, yet well-spiced. Ultimately, I would turn this into a layered spice cake recipe, which could be delicious! I will move on to find a better pumpkin bread recipe which uses far less unrefined sugar, and yields a true loaf which is my preference.

    • — Kate on July 2, 2019
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  • I tried this recipe last weekend, added more spices and baking soda, and it turned out lovely, everyone loves it!

    • — Ria on July 2, 2019
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  • Wow. This turned out perfectly.

    • — Maria on July 1, 2019
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  • Excellent!! I did a one and half recipe. Added 1 cup walnuts and it came of fabulous!!
    Thanks so much. It’s now my family recipie go to.

    • — AnnMarie on June 16, 2019
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  • This is #fire. I have made multiple times because my family loves this.

    Wanted to share my success last night with a few modifications:
    – Replaced all the spices with 4 generous tsps of pumpkin pie spice.
    – Added 1/2 a cup of light brown sugar and then used only 1 and 1/2 cups of white sugar.

    • — Abbie on June 15, 2019
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  • Hi Jenn
    Just wanted to thank you for sharing your recipe I was looking for a pumpkin bread recipe and found yours today I made one this afternoon. First and foremost it was awesome the flavor was great and it was very moist the old recipes are tried and true. I did make one change for the flour I have celiac disease so I cannot use regular flour because of the gluten. I have found a blend from pillsbury that’s gluten free and it works like regular flour and it came out great I didn’t think you can tell the difference. I use it in all my baking and everyone says it’s great again thanks for sharing I will definitely be baking it again.
    Alan

    • — Alan czajka on June 13, 2019
    • Reply
    • So glad it turned out well for you, Alan! 😊

      • — Jenn on June 13, 2019
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  • So delicious. I sometimes add a cup of chocolate chips. Everybody loves this!

    • — Jennifer on June 3, 2019
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  • If using salted butter do I omit the salt?
    Thank you,
    Sandy

    • — Sandy Westover on June 2, 2019
    • Reply
    • Hi Sandy, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter here and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on June 2, 2019
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  • Which magazine was that from?

    • — Anony on June 2, 2019
    • Reply
    • Hi Anony, I believe it was McCall’s.

      • — Jenn on June 2, 2019
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  • So amazing!!! However – I thought I had pumpkin to make these but when I went to get it out of the pantry I actually had canned yams!! So I improvised and used canned yams! HOLY MOLY!!! SO GOOD!!

    To use canned yams: get two 29-oz cans of yams in light syrup, drain and mash them, fill one can full of the mashed yams. Use 1 can of mashed yams. You can use the remainder of the mashed yams in some spiced up pancake batter or or something else!

    I also only had the pre-mixed pumpkin pie spice so I used 3 tsp of that instead of each individual ones.

    Instead of bread I made these into muffins – bake at the same temp (325 farenheit) but only for 23-24 minutes.

    • — Julia D on May 30, 2019
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  • Have always loved to cook😋😋. I especially like baking I have 4 boys and they love to eat An they are so tall an thin- it never ever turns to fat. Please, Jennifer, don’t stop w/ these award-winning recipes. All outstanding!!!

    • — Donna rise on May 23, 2019
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    • 💗

      • — Jenn on May 23, 2019
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  • Soooooo yummy! Crunchy crust and moist inside. I substituted more cinnamon for the cloves and added an extra egg since mine were regular size. Otherwise followed recipe exactly. Will use this as my new favorite go to snack bread.

    • — Elle on May 16, 2019
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  • I baked this tonight for the first time. It blew away my Mother’s pumpkin bread. It’s amazing and delicious. This will be my permanent recipe.

    • — Patti Ores on May 15, 2019
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    • can u tell me what temperature i set the oven for? thank you, terri wache

      • — terri wache on May 15, 2019
      • Reply
      • Hi Terri, the oven gets set to 325°F/165°C. Hope you enjoy!

        • — Jenn on May 15, 2019
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  • Loved it, it was the best pumpkin bread I had ever made. If you love chocolate I would recommend adding chocolate chips to the mix.

    • — Samantha on May 14, 2019
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  • I was wondering if anyone has tried the recipe with homemade pumpkin puree instead of canned?

    • — aidam on May 11, 2019
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    • Hi Aidam, A lot of readers have commented that they’ve used fresh pumpkin here successfully. Just make sure to drain it of excess water so that the consistency is similar to that of canned pumpkin. Hope you enjoy!

      • — Jenn on May 13, 2019
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  • Wondering if this could be altered for use with Pumpkin Pie Mix (Libby’s)? I don’t have pumpkin puree, but have a 30 ounce can of the above. It already has sugar and spices in it (although I would add more spice). Do you think I would need to add sugar, or is there already enough in the 30 ounce mix?

    • — Debra on May 8, 2019
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    • Hi Debra, I wish I could be more helpful but I’m not sure how sweet pumpkin pie mix is. I’m pretty sure you’d still need to add sugar but I can’t say for sure how much. For best results, I’d stick with plain pumpkin purée. Sorry!

      • — Jenn on May 9, 2019
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  • That’s is the most delicious pumpkin bread I have had in my life !! Jennifer thank you for sharing with us this wonderful recipe !!

    • — Gabriela S. on May 4, 2019
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  • Absolutely amazing. Husband loves it. I’ll make it even in the spring time as dessert. Add a big scoop of vanilla ice cream while it is still warm. Perfect!

    • — Tatyana M. on April 20, 2019
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  • Delicious! Didn’t realize we were out of cloves so we increased the other spices slightly and it went well. Will have to try again to compare the outcomes. Made one loaf and did the rest in a muffin tin to freeze for later.

    • — Brittany on April 12, 2019
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  • This pumpkin bread is hands down a favorite with my family. I initially came across this recipe a few years ago during Thanksgiving and it was a big hit from the 1st time I made it. I have always made the recipe exactly as you created it no modifications needed in my opinion. It’s a family staple I make it year round because everyone loves it and it’s so easy to make. The fact that you get two loaves is an added bonus 😍. Thank you for sharing your grandma’s recipe with us!!

    • — Cookie Candelario on April 12, 2019
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  • This is the best pumpkin bread I ever had. Easy to make and moist. My family loves it so, I make it for the holidays. Thank you for sharing your recipes and for your wonderful cookbook.

    • — Velia Garofalo on April 11, 2019
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  • I LOVE this pumpkin bread recipe! I have made it countless times and love that it makes two loaves. I often share the second loaf and am always asked for the recipe within a day or two and direct them to your site. I have tried many of your recipes without fail, but this is one of my top favorites!

    • — Brandi Aleman on April 11, 2019
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  • This is the very BEST and EASIEST Pumpkin Bread! Moist and delicious!! Try it, I promise you will not be sorry! My daughter and granddaughter request it all the time. YUM!!!

    • — Mary Ann McKee on April 11, 2019
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  • This bread is the absolute best! It’s so moist and has the perfect pumpkin flavor.
    The only slight changes I made were reducing the sugar to 1 1/4 cups, making the flour 1 cup white and 1 cup white whole wheat, and I sprinkled the top with unsalted pepitas before baking for an added crunch.
    I made the whole 2 loaves for my family and they were gone within 2 days!

    • — Marie on April 11, 2019
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  • Love this pumpkin bread! I make this bread to give as Christmas presents. It is also part of breakfast or afternoon snack, with sweet butter. The only change I made to the recipe was reduce the amount of cloves to 1/2 teaspoon, which for me made the spice blend more even.

    • — Paula Gilbert on April 11, 2019
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  • Best pumpkin bread EVER! I made this on Sunday and it was fantastic. As my father is a pre-diabetic “treataholic”, I did substitute 1 c. of Pyure stevia for the sugar called for and I also added pecans and some dates that I needed to get rid of. Possibly due to the stevia, the baking time was a bit less at 60 minutes. It was perfection! Jenn, you’re always by go-to-gal for neat recipes and menu ideas!

    • — Kelly Browning on April 11, 2019
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  • This is a wonderful recipe as is, but because I am lowering my fat intake, I reduced the butter from 1 1/2 sticks to one cup and substituted half a cup of apple butter. Apple butter does not have to happen but I love the spicy taste! Thanks for this excellent recipe!

    • — Joanne cooke on April 11, 2019
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  • This is my absolute favorite Pumpkin Bread recipe! I make this for friends fairly frequently, and it comes out perfect every time. I follow the recipe exactly, and it comes out perfectly spiced & very moist. I use canned pumpkin for convenience, but my personal opinion is that the name-brand canned pumpkin does make a difference vs. store brand. Thanks for this recipe, Jenn!

    • — Lisa on April 11, 2019
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  • I have made this recipe twice; success both times! I did make one change: I used one cup of dark brown sugar and one cup of light brown sugar, rather than two cups of white sugar. I will be definitely be making this recipe again, and again, and again!

    • — Holly on April 11, 2019
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  • Love it!

    • — Kris on April 10, 2019
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  • Soooo delicious! We are moving & am trying to use stuff up so I did substitute the white sugar with brown. I also substituted ground ginger for the cloves since I didn’t have any. I will definitely be making this again!

    • — Claire Godfrey on April 2, 2019
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    • Love this pumpkin bread! I make this bread to give as Christmas presents. It is also part of breakfast or afternoon snack, with sweet butter. The only change I made to the recipe was reduce the amount of cloves to 1/2 teaspoon, which for me made the spice blend more even.

      • — Paula Gilbert on April 11, 2019
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  • Made many times, everyone loves it. Thanks for sharing the amazing recipe.

    • — MONICA ANDRADE on April 1, 2019
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  • I only have one loaf pan but I don’t really want to halve the recipe (since I know it won’t last long in my house). So can this recipe be baked in a bundt pan instead…. If so, how would I adjust the time and temperature?

    • — Kelly on March 31, 2019
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  • Two questions:

    Is it ok to use Truvia, a sugar substitute, in place of the sugar?

    Can this bread be frozen?

    • — Steve on March 13, 2019
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    • Hi Steve, I don’t have any experience with sugar substitutes so I’m not sure how Truvia would work here – sorry I can’t be more helpful. But I can say that the bread freezes beautifully!

      • — Jenn on March 13, 2019
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  • Can you cook it like a cake in a 13*9 pañ

    • — Brenda on March 11, 2019
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    • Hi Brenda, 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. Hope you enjoy!

      • — Jenn on March 12, 2019
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  • It’s a great recipe, I really want to try out! Thanks for sharing!
    Have any one tried to use Olive oil to substitute butter? If so, how do you control liquid level?
    Thanks, Lily

    • — Lily on March 11, 2019
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    • Hi Lily, I’ll let other readers weigh in if any of them have used olive oil here, but I think you’ll get much better results with butter.

      • — Jenn on March 12, 2019
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    • it will work, however, olive oil has a distinctive flavour, so it is better to use veg. oil or peanut oil.

      • — magan on May 14, 2019
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  • Hi To All,

    I don’t like to alter a recipe before I even try the original one first, and I have to say, I only cut the sugar by 1 cup and I used my homemade pumpkin puree, which I believe, amounted to more than a 15 oz can. it was more like 750 g. It did not bother me, but if I had used less puree I think it could have turned out even better.
    For me, it turned out wonderful. I kept to the directions as in the original
    ( wet ingredients in one bowl, and dry in another) and really being careful not to over mix the dough, just enough mixing to incorporate all ingredients together. My 5 year old son and my mom both really enjoyed this recipe, so thanks a lot for sharing and it is awesome to have kept your grandmother’s clipping all these years, making it a treasure.

    • — Gillian Haragova on March 1, 2019
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  • I tried this recipe cause it called for ingredients I already had in my cabinet and I loved it and so did my family. I didn’t have pans so I put them in muffin tins and the recipe made 18. I also replaced butter with apple sauce since I didn’t have any but still an excellent recipe. I also sprinkled sugar on top before baking.

    • — Ashlee Ventura on February 27, 2019
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  • This is the best pumpkin loaf ever! I make this almost every week for my kids for school snack. I cut down the sugar to 1 cup and it is still amazing. Love it! Thank u for sharing.

    • — Lisa on February 27, 2019
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  • Can this be baked in a bundt pan?

    • — susan on February 20, 2019
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  • Very moist. Loved the flavor.

    • — Christa Hogan on February 19, 2019
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  • Wow! Wow! Wow! Best recipe I’ve ever used. Absolutely scrumptious. I ran out of white sugar so used 1 cup of light brown and one cup of white .

    • — Robynlynn on February 12, 2019
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  • I’m a pumpkin bread lover and probably tried a half-dozen pb recipes. I found the ‘once upon a chef ‘ recipe last year and made it. This is the best tasting pb I’ve had. After the first try I then added a cup of raisins was better. I then made the pb in mini loaves so they froze easily and were ‘snackable’ as needed. This recipe is the best I’ve found for pumpkin bread ….ever. Thanx for sharing it.

    • — Bob P on February 9, 2019
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  • Moist. Flavorful. Crispy Goodness. Loved the pumpkin bread.

    • — Abby on February 7, 2019
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  • Love this recipe I cut the clove and nutmeg in half. Perfect every time!!!

    • — Ally on February 7, 2019
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  • Melts in your mouth!

    • — Janette Grant on February 6, 2019
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  • This recipe is a must keep. My pumpkin cake is very delicious, and my husband loves it! I reduced the sugar from 2 cups to 1.5 cups. Perfect for my taste! Thanks for sharing this awesome recipe.

    • — Sharon Li on February 4, 2019
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  • Yummy!!

    I subbed apple sauce for 1/2c of the butter and used about 1/2c less sugar. This came out really great!!

    • — Rebekah on January 30, 2019
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  • Can this recipe be used for muffins? The pumpkin bread was great! Everyone loved it!

    • — Susan on January 25, 2019
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    • Hi Susan, glad you enjoyed this! I actually have a muffin version of this recipe. You can find it here. 🙂

      • — Jenn on January 25, 2019
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  • As Fillmore in Cars says, “Respect the classics!”

    • — Jerolyn Benson on January 25, 2019
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  • Hi! I apologize if you have already answered this question, but I only have 2 9 x 5 loaf pans. Any suggestion on how to long to bake? I assume closer to an hour?

    • — Allison on January 18, 2019
    • Reply
    • Hi Allison, if you want to make this in two 9 x 5-inch loaf pans, I’d make 1.5 times the recipe. Bake time should be about the same if not just a little longer. Hope you enjoy!

      • — Jenn on January 20, 2019
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      • I’d like to try this recipe but I dont think we have any cloves, we do have pumpkin pie spice. Does anyone know how much pumpkin pie spice I should use to substitute for all the spices (nutmeg, cinnamon, and cloves)?

        • — Katherine Smith-Kerr on October 20, 2019
        • Reply
        • Hi Katherine, you’ll need 3 teaspoons (1 tablespoon) of pumpkin pie spice. Hope you enjoy!

          • — Jenn on October 20, 2019
          • Reply
  • Made this today and it’s fab! Teenagers loved it. I loved it. Great recipe!

    • — Andrea on January 16, 2019
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  • I have never seen pumpkin in a jar here in Latvia. Instead, we grow them in the garden, an during the winter I often come upon a question- what else can I do once a big pumpkin is cut and needs to be eaten quickly. So I made this bread, AND MY FAMILY LOVED IT! I didn’t have cloves, so I used only cinnamon and nutmeg. Didn’t miss anything! Really good! Thanx for the recipe!

    • — Ilze on January 13, 2019
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    • Hi Jenn, this looks amazing and just what I am craving… was wondering if you have tried this (or any of your readers have) in a gluten free version? Was going to try subbing Bob’s Red Mill 1:1 GF flour, or maybe some almond flour – though almond might make it too dense. Any thoughts appreciated!

      • — laurie on April 20, 2019
      • Reply
      • I haven’t tried it, Laurie, but I know some readers have had success with gluten-free flour. I like King Arthur Measure for Measure. I think you are right about almond flour — it would make it dense. Hope that helps!

        • — Jenn on April 20, 2019
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  • This is so delicious! I sent the second loaf to work with my husband…his coworkers raved and said it was the best pumpkin bread they had ever eaten! I agree!! Thank you for sharing the recipe!

    • — Jenny on January 11, 2019
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  • Absolutely delicious! I have not made pumpkin bread in years and was nervous about how it would turn out. I followed the recipe (no alterations).

    It was awesome! Moist and flavorful. Definitely a recipe I will keep. A new family favorite.

    • — AT Stevens on January 9, 2019
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  • what oven temp

    • — nancy on January 8, 2019
    • Reply
    • Hi Nancy, it gets baked at 325°F/165°C. Hope you enjoy!

      • — Jenn on January 9, 2019
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  • My whole family loves this!

    • — Anna on January 6, 2019
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  • I have been using this recipe for over a year now and will use no other! I have never needed to make any adjustments to the recipe. It is perfect and scrumptious! Thanks for this marvelous recipe!
    Now can you direct me to an equally fabulous banana bread? Thanks:)

    • — KAM on January 1, 2019
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  • I made this as a Christmas gift to a colleague. He thanked me twice and said that there was a consensus that it was the best pumpkin bread they have ever tasted. It was moist without being sticky and the two loaves were gone quickly. It was soooooo good! Thank you for sharing this recipe.

    • — Cynthia A on December 31, 2018
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  • Hi Jen,

    I have a visual impairment. Can you type out the recipe? It’s difficult to read the ingredients and measurements in the picture. Thank you!

    • — Amy on December 30, 2018
    • Reply
    • Hi Amy, The recipe is typed out underneath all of the step-by-step photos. I’m happy to email it to you directly if that’s easier – just let me know.

      • — Jenn on December 30, 2018
      • Reply
      • Thanks, Jenn. The icon above the first picture contains the typed recipe.

        • — Amy on December 31, 2018
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  • Love this pumpkin bread. I used brown sugar and reduced it by 1/3 cup. I baked for 1 hour at 325. It came out perfect except I think that I will reduce the sugar more next time.

    • — Jane Moore on December 30, 2018
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  • My mother-in-law sent me this pumpkin bread from Pennsylvania,wrapped in foil, with my sister-in-law who came with her children to visit us in North Carolina! I opened it and I was like… Gosh, this is too good, I better eat it slow… you know… savor it!!! Well… I just couldn’t! 🙁
    It was unbelievably delicious and, as a Peruvian, my first pumpkin bread to try ever! Aren’t I so lucky???
    Well… recently my mother in law sent me this link to the recipe and I made it!!! My husband stole one of the loaves and took it to work and I’m close to finishing the second loaf by myself…. It’s just AMAZING!!!!!!!! Now your close to 1700 5 star reviews make sense! hahahaha… Keep up the good work!

    • — Gabriela Holland on December 29, 2018
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  • My mom made the best pumpkin bread. She passed away 3 years ago and I was craving her bread. Unfortunately I didnt get the recipe. 😔 I scoured the internet and found this recipe. I made it and everyone LOVES it! Thank you!!! It is an easy recipe and a sure crowd pleaser!🙌🏻❤

    • — Linda Amparano on December 24, 2018
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  • Amazing recipe! My whole family including my toddlers loved it. Many thanks!

    • — María Querol on December 23, 2018
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  • Love this bread! We reduced the sugar to 1.5 cups. Otherwise made it as is. The spice level was absolutely perfect. Definitely my favorite pumpkin bread recipe and will become my go to!

    • — Julie Gabella on December 20, 2018
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  • Made this pumpkin bread; dense, moist, intense flavor-for serious pumpkin bread connoisseurs, who enjoy an easy, flavorful excursion to deliciousness!

    • — Holly V. on December 20, 2018
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  • Wow wow wow! I wanted to make a pumpkin bread for the holidays so I decided to make this one and it was pumpkin 🎃 perfection. This bread is so moist. Everyone kept going back for more slices.

    • — Vanessa Acevedo on December 20, 2018
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  • Undoubtedly a keeper, don’t change a thing (unless you want to add a few chocolate chips haha). Make double or you’ll have regrets!

    • — Beth on December 20, 2018
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  • Yum! Yum! I made this recipe just as is. Except that I forgot to adjust the liquid ratio because I only use white spelt flour. But, even with my mistake, the bread turned out amazing. This is a very moist, dense, and full of flavor pumpkin bread. My kids all loved it. I will definitely be keeping this one as my go-to pumpkin bread.

    • — Emily on December 19, 2018
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  • Seriously the best pumpkin bread recipe! So easy too and best of all it is delicious!

    • — Ally on December 19, 2018
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  • Yummy recipe! Easy to make. My family loved it! Thanks for sharing such a wonderful recipe. It’s truly a gift to be cherished!

    • — Karen on December 18, 2018
    • Reply
  • This pumpkin bread recipe is great. Quick, easy, good flavor and moist. I did do something I saw on another recipe… instead of using flour to “flour” the loaf pans I used some butter, parchment paper, butter and “floured” with sugar and cinnamon, this comes out with a very light crust on the bread and nice to get the bread crumb bits after you cut a slice. This is now my “go to” when making pumpkin bread. Thank you so much for the recipes you offer I have never been disappointed.

    • — Linda Kelsch on December 17, 2018
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  • Perfect! I was searching for an old-fashioned recipe (without any healthy substitutes lol) and came across this. Exactly what I was looking for! Thank you.

    • — LilBetty on December 15, 2018
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  • Awesome recipe and very easy to make. Very similar to my mom’s recipe!

    • — Brenda on December 15, 2018
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  • As I made it, I would say this is a 5/5 pumpkin bread. No idea what it would be like if following the recipe 100%; I just came here for the basic flour/powder/soda/egg/fat ratios. I’ve made this a few times, and will definitely continue to make it. Thank you for sharing your recipe!

    I used margarine instead of butter due to personal preference of flavor, texture, and cost. I slightly increased the salt (3/4 tsp), reduced the sugar down to 3/4 c instead of 1 c, my cinnamon teaspoon was slightly heaping, cloves and nutmeg were reduced to 1/2 tsp, and I added in 1/2 tsp of ginger to round the flavor out a little.

    • — Laurel on December 15, 2018
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    • Mistyped that, meant to say 1 1/2 c of sugar, not 3/4 c sugar. Eating another slice right now! =)

      • — Laurel on December 15, 2018
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  • Loved it! Used fresh squash, half butter flavored Crisco, I had less butter than had thought. Added pecans, turned out delicious! Thnx!

    • — Brenda C King on December 15, 2018
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  • This is a 5 star recipe as far as I’m concerned! I’ve made pumpkin bread before and it’s always been a dismal gummy mess. I grew pumpkins in my garden this year and decided it would be a shame to not give bread another try. I chose your recipe hoping the photos would help (they did!) and because I loved how you actually answer questions people post. I baked my bread in 8 mini pans and it turned out great! The spices are just yummy. Thank you, thank you!

    • — Lori Neumann on December 14, 2018
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  • Hi Jen. I’m an experienced baker and cook. I read your recipe and reviews. Against my better judgment, I baked it. I must sadly say that I didn’t care for the recipe. I’ve made and sold both banana and pumpkin breads with great results. I found that using butter in quick breads yields a gummy, heavy loaf. I personally use oil with fantastic results. The other things I noticed is the amount of sugar in this recipe. Way too much. Too Sweet!!!! Also I noticed that there is not enough salt. Cloves I just don’t use in a quick bread. There is no need if you have cinnamon and nutmeg. I would have put a dash of ginger for a nice warm undertone. I’m sorry to say it went in the garbage. A sad, heavy, over gummy, oversweet, tasteless mass. But the house smells awesome! Sorry.

    • — Peg on December 13, 2018
    • Reply
    • Hi Peg. Wow. I am truly flabbergasted by your comments on this recipe.
      Please give me a moment to gather my thoughts so that I can express them with the appropriate filters in place.
      Was there any part of you that was trying to be helpful? I’m looking for that, but I don’t see it.
      Condescending. Passive aggressive. Overall just a tasteless mass of words.
      We all see recipes that don’t fit our style, but there is no need to put down the people who take the time to post these recipes for us. Instead of such a hateful comment you could just post your own recipe for pumpkin bread. I am sure there are people who share your preferences.
      Personally, I always omit the salt and tend cut sugar by about a third. But I have no need to put down anyone who does not. And I would never be so rude as to tell someone that their recipe “went in the garbage.”
      Come on, be a little kinder. It will make the world a more beautiful place for you and everyone around you.

      • — Evelyn on December 27, 2018
      • Reply
    • If you had such reservations, why make it? It seems having made and sold pumpkin bread (as you pointed out), you made this one to criticize.

      Who cares if you made/sold pumpkin bread? Who cares if you are an experienced baker? If you do not like the recipe just say so, not make yourself appear to be the expert and you are picking apart every aspect of this recipe.

      • — Tina on December 28, 2018
      • Reply
    • wow so unnecessarily rude! maybe start your own ‘expert baker’ blog peg. i just made this last week and loved it! just hand wrote it to add to my permant recipe box. on a separate note, do u have any experience making this recipe as muffins? was curious on the yield, temp amd bake time if so?

      • — blaine on January 16, 2019
      • Reply
    • I feel as if you are giving her experience on baking. If you saw ingredients that you prefer not to use in the recipe, then you probably should have found another recipe.

      • — Amy on January 23, 2019
      • Reply
    • You are a rude A$$. your attitude and condescending personality sucks… If didn’t like it fine…but to attack the writer was totally uncalled for, I’m sure not everyone likes your bread so think before you open your rude ass mouth. plus anything you cook with that nasty attitude I won’t put in my mouth.. food should be cooked with love … maybe that’s why your bread didn’t come out right… who in the H care if you are a baker or not … stay off here … if you were so good why did you even have to look up a recipe ms …. chef

      • — lois on February 20, 2019
      • Reply
    • I just made this bread and the taste is fantastic! It didn’t raise enough so I’m going to buy new baking powder, even though it’s not expired, and see if it helps. I don’t think I over mixed it but it just didn’t rise much. I’m going to eat it anyway because the taste is great. Maybe a different pan would help. Thanks for sharing.

      • — Anne on May 5, 2019
      • Reply
  • Can I use fresh pumpkin puree in the pumpkin bread recipe?

    • — Carole Deckard on December 13, 2018
    • Reply
    • Hi Carole, Yes, you can use fresh pumpkin here. Just make sure to drain it of excess water so that the consistency is similar to that of canned pumpkin. Hope you enjoy!

      • — Jenn on December 14, 2018
      • Reply
  • Tried and true! I double up on the spices and add pumpkin pie spice. A keeper!

    • — Nancy Lewis on December 13, 2018
    • Reply
  • I have used this recipe and it comes out great! I’ve also added chocolate chips, either way, its delicious.

    • — Tab on December 12, 2018
    • Reply
  • this is the most wonderful pumpkin bread taste like the holidays!! will make this often!
    thank you for this gem of a recipe.

    • — Mary Beth b Brown on December 11, 2018
    • Reply
  • This is hands down my go to recipe for pumpkin bread! I looove brown sugar with pumpkin so I used half brown and half regular sugar, used 2tsp of pumpkin spice ( just because I had it), 1 tsp of cinnamon, and a sprinkle of black pepper ( yes! just a pinch of black pepper gives the perfect little spice!) The bread never lasts more than a day at our house and I’ve received multiple compliments from friends and family!! Thanks for an awesome recipe!!!

    • — Alex on December 10, 2018
    • Reply
  • Honestly. this is not a very good recipe. Turned out doughy and gummy, a even baked it an extra 45 minutes, just never really cooked up all the way. Flavor,is good. I use a different recipe that calls for 3 cups flour, that seems to work better. I am a fairly experienced baker. I won’t use this recipe again. A little dissapointing.

    • — Jessica Anderly on December 8, 2018
    • Reply
  • Would it be possible to add a cream cheese mixture to this recipe?

    • — Sana on December 8, 2018
    • Reply
    • I don’t recommend it, Sana – sorry!

      • — Jenn on December 8, 2018
      • Reply
    • How bout a cream cheese/icing topping? I have make a pumpkin cake with cream cheese frosting and it was a hit with everyone.

      • — Connie on January 16, 2019
      • Reply
  • Tasted wonderful, was perfectly moist and fluffy! I used freshly ground spices instead of pre ground, makes the whole recipe (and kitchen) lovely aromatic. I’ll definitely try it again sometime, maybe replacing part of the white sugar with a less processed sugar like muscovado or piloncillo for that toasty flavor.

    • — Elena on December 7, 2018
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  • Loved it!!!!!!!

    • — jill on December 7, 2018
    • Reply
  • This is hands down, most definitely and indisputably the best pumpkin bread recipe in the world! I’ve make this every year, and every single time I’m blown away by how perfect it is. The taste and light spongy consistency is why I keep making it. Even the texture of the crumb after it cools is perfect and moist. I always make this with homemade pumpkin puree I have leftover from Thanksgiving, and my family and friends can’t get enough of it!

    • — Happy Hawaiian on December 6, 2018
    • Reply
  • I made this pumpkin bread this morning, no alterations or substitutions.
    It was sublime.

    • — CabinFever on December 5, 2018
    • Reply
  • Can fresh pureed pumpkin be used?

    • — Daniel Silva on December 4, 2018
    • Reply
    • Sure, Daniel — just make sure to drain it of excess water so that the consistency is similar to that of canned pumpkin. Enjoy!

      • — Jenn on December 4, 2018
      • Reply
  • So delicious, I followed the recipe exactly. I did not have cloves so used 1 tsp pumpkin pie spice instead of cloves and nutmeg. Perfect for us. This bread was so moist ! I was wondering if I could add nuts, has anyone tried that?

    • — Laurie on December 3, 2018
    • Reply
    • So glad you enjoyed, Laurie. And you can definitely add nuts to this. 🙂

      • — Jenn on December 4, 2018
      • Reply
  • Fabulous recipe! The only change I made was I used whole wheat flour, and it came out delicious! I also made it in a cast iron Dutch oven.

    • — Mareena on December 2, 2018
    • Reply
  • Love this recipe. Thank you for sharing the back story especially including a pic of the clipping.
    When my kids were little we made pumpkin bread in coffee cans, can’t find them now. We poured the batter to the top line in the can and the loaves would rise perfectly rounded just peeking out the top. After the first slice you just put the lid on the can to store.

    • — Karen on December 2, 2018
    • Reply
  • Made these for Thanksgiving they were a big hit.. absolutely delicious..Happy holidays!!🦃🍂🍁

    • — Bonnie on December 2, 2018
    • Reply
  • How do I modify this recipe for 2 large 9 inch loaf pans?

    • — Kelly on December 2, 2018
    • Reply
    • Hi Kelly, using 9-inch loaf pans for this bread won’t give you a great result. (It will yield very flat loaves.) If you don’t have 8 x 4-inch loaf pans, you could make these into muffins.

      • — Jenn on December 4, 2018
      • Reply
      • Do I double the recipe for 2 large 9 inch loaf pans?

        Most pumpkin bread recipes are now made for the larger loaf pans, calling for more flour and more eggs. Just wondering how to work this recipe since it is FANTASTIC, but just not measured for larger loaf pans.

        BTW, the bread still turned out tasting perfect in the 2 large pans, but was only half as much volume as should have been.

        Can anyone help out with the measurements?

        • — Kelly on December 7, 2018
        • Reply
        • Hi Kelly, Yes you’d need to double the recipe. Enjoy!

          • — Jenn on December 10, 2018
          • Reply
      • Hi Jenn, Would the baking time be the same for muffins?

        • — Mona Milbrodt on December 16, 2018
        • Reply
        • Hi Mona, Use this recipe as a guide for muffins – it’s almost identical. Enjoy!

          • — Jenn on December 16, 2018
          • Reply
  • Made this with baked pumpkin that I bought for October. Pureed pumpkin with some butter and S&P . Bread turned out very good.

    • — Timothy Sander on December 1, 2018
    • Reply
  • I absolutely loved this!!! It was a total hit in my house, the bread only lasting a day!!! The bread was moist and perfect

    • — Ashley on December 1, 2018
    • Reply
  • What happens if I put extra butter in the receipe, my last batch was a little dried

    • — CC on November 30, 2018
    • Reply
    • Hi CC, this recipe makes for a very moist bread, so I’m wondering if perhaps you made a measuring error when you made this. I wouldn’t suggest adding more butter here. Instead, I’d suggest trying the recipe again, as is, and perhaps removing it from the oven just a few minutes earlier. (But before removing it from the oven, check it with a toothpick or cake tester to make sure it comes out clean.

      • — Jenn on November 30, 2018
      • Reply
  • I loved this bread! I used fresh pumpkin from the garden and followed the recipe and it was a hit! The bread was perfectly spiced and was sooooo moist, I highly recommend this recipe!

    • — Antoinette on November 28, 2018
    • Reply
  • This recipe is way too sugary, and too rich in pumpkin. 1 to 1 ratio in flour to sugar is enough to make a non-soda drinker cringe. I modified the recipe as follows, which makes one larger (and healthier) loaf instead of two small loaves: 1.5 cups flour, 1/2 stick butter, 4 tbs sunflower seed oil, 1/2 cup sugar, 1 tbs molasses, 1 cup pumpkin, 1 tsp bp, 1/2 tsp bs, 1/2 tsp of clover, nutmeg, allspice, 1/4 tsp ginger, everything else the same. Also added a cup of pecans. Baked at 325 for 50 min. If you need it sweeter, add a little honey or maple syrup over a warm baked slice.

    • — Malvina on November 27, 2018
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  • I’ve made this recipe from my 1973 edition of The New McCalls Cookbook for about that long—I bought the cookbook when I graduated from college. My cookbook is distintegrating so I looked to see if I could pull up the recipe on my tablet. And voila! Your grandmother’s recipe card looks as spattered as the recipe page in my cookbook. It is just the best pumpkin bread ever, and it’s also successful in smaller loaf pans. Bake at 325. One secret: beat the butter and eggs til very light & fluffy, don’t rush this step. Then quickly stir in the other ingredients, and you will have a velvety texture for this scrumptious bread. Thanks for sharing this!

    • — JamaR. on November 26, 2018
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  • Follow recipe exactly- Perfect every time!

    • — Megan M. on November 26, 2018
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  • Very good pumpkin bread and the recipe was pretty easy to follow! I did follow the recipe exactly as written, the only change was that I doubled it to make 2 large loaves.
    The only thing I would change next time would be to decrease the amount of cloves down to half or a 1/4 because I realized we do not like the taste of cloves in this house.
    I will try this again with less cloves. Thanks Jenn!

    • — Lena M on November 25, 2018
    • Reply
  • Very tasty – thanks for posting! I used the core recipe (flour, pumpkin, salt, soda, baking powder). Made a couple tweaks on the spices based on what I have on hand. Used pumpkin pie spice instead of nutmeg/cloves. (Pretty sure it’s got the nutmeg/cloves – but probably less than what this recipe calls for). Cut the sugar by half. (2c of sugar would have been too much). Added ginger (yum!) and 1/2 cup pureed cranberries. I also left it in the oven a little longer than an hour (but I do that with most things / not confident my oven gets up to desired temps).

    • — Karen on November 25, 2018
    • Reply
  • None of the recipes say how much pumpkin? I would really like to make this recipe but again, how much pumpkin? Thank you

    • — Susan Ross on November 25, 2018
    • Reply
    • Hi Susan, One can of pumpkin is about 1-3/4 cups. Hope that helps!

      • — Jenn on November 25, 2018
      • Reply
  • I made this twice. First time I followed the recipe exactly. It came out amazing!! Second time I didn’t have enough butter so I used half crisco and half butter and I think it came out even better!! I will be using this recipe from now one!! My husband doesn’t eat sweets and this bread was GONE!!! And had him asking for more!! So Delicious!!!

    • — Natalie on November 24, 2018
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  • I have made this recipe three times in the past week, it has blown everyone away. I followed the recipe exactly and it has come out perfectly every time. On the second two batches, I added a cup of dark chocolate chips, which made it even better. This is the first recipe that I have ever reviewed, but it and so many other recipes on this site are so good, that I just had to review. Thank you so much for this recipe Jenn!

    • — Solana on November 23, 2018
    • Reply
  • Jenn, thank you so much for your wonderful recipes. I made it for Thanksgiving and it was easy, so moist, and so delicious. My 6yrs and 14 months old loved it as well. It will be my go-to recipe from now on.

    • — Sophia on November 23, 2018
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  • Made it for Thanksgiving, absolutely delicious! I was a dingus and tried to fit it all into one Nordic Ware 93148 Wildflower Loaf Pan, but halfway through baking I realized the error of my ways lol. Pulled it out, scraped off the excess, and had to bake an extra 30 minutes, but it turned out wonderful and I received so many compliments! Making this a Thanksgiving staple in my house.

    • — Beleek on November 23, 2018
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  • Great bread. I personally am not a huge fan of cloves and nutmeg so I cut those in half and it turned out good. Very moist bread

    • — Rachael on November 22, 2018
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  • My experience was the recipe works if done in aluminum pan rather than disposable aluminum pan. The disposable aluminum pan loaf was mushy, the aluminum baking dish by comparison turned out a perfect loaf.

    • — Chris on November 21, 2018
    • Reply
    • Try baking in a glass load dish, the bread comes out amazing! Super moist! I’ve tried both aluminum and glass, and that’s what I’ve found! The glass dish works best

      • — Janet on December 2, 2018
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  • I have misplaced one of my loaf pans. Can I bake in a bundt pan? Would the time increase? Thanks!

    • — Amanda on November 21, 2018
    • Reply
    • Hi Amanda, For a Bundt cake, I suggest using this recipe from my cookbook. It’s very similar.

      • — Jenn on November 21, 2018
      • Reply
  • This is the best pumpkin bread I have ever made. Followed everything exactly and baked in two 8×4″ disposable tin pans. Used butter and flour to grease pans and the loaves literally just lifted right out. Thank you for this recipe.

    • — Jasmine on November 21, 2018
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  • What about substituting vegetable oil for the butter I never have butter in my house only margarine and I don’t think that that would be appropriate to use?

    • — Laura Smith on November 21, 2018
    • Reply
    • Hi Laura, I wouldn’t recommend using vegetable oil here. If you have stick margarine, I think it will work – it just won’t taste quite as good. 🙂

      • — Jenn on November 21, 2018
      • Reply
      • Thank you i will wait until I get to the store i want it delicious.

        • — Laura Smith on November 21, 2018
        • Reply
    • I used margarine and the bread came out delicious! Go for it.

      • — Antoinette on November 28, 2018
      • Reply
    • I make it with margarine (regular Blue Bonnet) instead of butter, and it turns out delicious. It’s strictly personal preference, but I tend to prefer margarine over butter in a lot of baked recipes to get the desired texture and flavor, and the cost savings are considerable. Relatively few recipes truly need butter over margarine to bake up properly. I did leave out 1/4 c of the sugar, and substituted half of the cloves with ginger. I’m not giving the recipe a star rating as I did make substitutions and alterations, but the flavor of the finished product was a 5/5 for me. I’ve made it twice, and will definitely continue to make it.

      • — Laurel on December 15, 2018
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  • Needs A LOT MORE spice !!!!

    • — Lisa B on November 21, 2018
    • Reply
  • Best pumpkin bread recipe ever, moist and simple clean taste, I’ll be making this bread many more times.
    Thank you Jenn

    Juan

    • — Juan on November 20, 2018
    • Reply
  • 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
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  • Thank you! This was easy to make and it was delicious!

    • — Adrian P. on November 19, 2018
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  • 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
    • Hi Wendy, I also always use fresh pumpkin in recipes that call for canned pumpkin. There are 2 kinds of canned pumpkin, just plan pumpkin purée and the other is pumpkin pie filling. I just substitute the amount of canned pumpkin the recipe calls for with fresh pumpkin purée, in this case 15 oz of canned to 1&3/4 cup of fresh.

      • — Tammy on November 25, 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
    • I used 1C of whole wheat flour and 1C of oatmeal, tasted very good but didn’t rise.

      • — Margaret on November 20, 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
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  • 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
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  • 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
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  • 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
      • Would you cut the recpie in half for 1 loaf?

        • — Madyson Dicks on November 21, 2018
        • Reply
        • Yep 🙂

          • — Jenn on November 22, 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
    • 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

  • 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**

    • 🙂

      • This is fantastic—so pumpkiny and moist. I have hacked my perfect loaf by doubling the recipe, baking it in three 9×5 pans (I don’t have a 9×4), and topping the loaves with two times the streusel recipe from the pumpkin streusel muffins.

        • — Rzh on November 2, 2019
        • Reply
  • How many muffins will this recipe make?

    • Hi Booboo, depending upon how high you fill the muffin cups, I estimate this would make 12 to 18 muffins.

  • We made two loaves today. This is the best pumpkin bread recipe I’ve used

  • So good! So moist!

    • — Bob Filipowich
    • 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

  • 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 amazing,” my husband said after finishing his third piece. Giving this five stars from our family.

  • 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
    • Reply
  • This bread is excellent, however, clove is overpowering. Next time will cut to 1/2.

  • I absolutely loved this recipe! Many of my friends really enjoyed the finished product! <3

  • 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.

  • 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!!

  • 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.

  • 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!

  • Delicious! Whole family loves this in loaf or muffin form!

  • 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.

  • 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 😀

    • Sure, Rachel – just make sure to drain it of excess water so that the consistency is similar to that of canned pumpkin.

  • I made this delicious pumpkin bread for our family reunion today. It was moist and spicy. Couldn’t have been better.

  • 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!

    • I wanted to do that also. How long did you bake the mini loaves?

  • This is my favorite pumpkin bread! The only thing I did different was to add chopped pecans.

  • Excellent every time.

    • — Elizabeth Dunlop
    • Reply
  • 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
    • Reply
  • 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?

    • Yes, Lori, that will work. Hope the kids enjoy it! 🙂

  • Make this following the recipe and added some raisins and dried cranberries. It was Soo tasty.
    Loved it, thank you!

  • 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.

  • Great recipe!
    When baked in a metal pan, my loaf took about 55 minutes.
    In a glass pan, it took 60 minutes.

    • — Irene Williams
    • Reply
  • 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

  • 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.

  • 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.

  • 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.

    • 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
      • Reply
  • This recipe was awful. Came out way underdone and tastes like pure clove.

  • I followed recipe exactly,was really pleased with color, moistness and taste! It took 75 minutes of baking.

  • 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.

    • 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
      • Reply
  • 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?

    • 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.

      • 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.

        • I just made it with gluten-free flour, cup4cup brand from Whole Foods. Tasted good to me!

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

  • Best baking recipe I’ve come across. Turns out incredible every time.

  • 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

    • 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.

  • 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 🙂

  • 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.

  • 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!

  • 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.

    • I baked for 60 minutes. Probably could have left in 5 more minutes. Mine were fine.

  • This recipe is fantastic. I cut the sugar in half.

  • This pumpkin bread is amazing!!! Only thing I would change is to add chopped pecans to the batter.

    • — Stephanie Klepacki
    • Reply
    • 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.

  • 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.

    • 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
      • Reply
  • 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?

    • 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.

  • 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!

    • 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!

      • Perfect! Thank you so much!

  • 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.

  • Great recipe! I halved it to make one pumpkin bread and it came out really well.

  • 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!

  • 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!

  • 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

  • I add a few chocolate chips. Love this recipe!

  • 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.

  • Made this today. So incredibly moist and delicious! So easy to make! Followed the recipe exactly as written! Came out perfect!

  • 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
    • Reply
  • 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.

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

    • Hi Linda, that would be fine with no adjustments needed. Hope you enjoy!

  • I would like to try this but I have leftover pumpkin pie filling, can I use that instead of pumpkin purée?

    • Hi Beth, I would recommend sticking with the pumpkin puree for this one – sorry!

  • 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!

  • 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
    • Reply
  • What do you think of adding dried cranberries (Craisins)?

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

  • 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
    • Reply
  • Can these be frozen?

    • Definitely – they freeze nicely!

  • 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!

  • 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.

  • 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!

  • 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?

    • Hi Casi, I would check your baking powder and baking soda. I would also check the size of your loaf pans.

  • Great Recipe! Made it into muffins for breakfast (baked for shorter time -20-25 min) and it was delicious.

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

  • 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.

  • Best Pumpkin bread!!

  • Great recipe. Added an extra 1/2 tsp cinnamon and used 1 1/2 cups sugar and it was perfect.

  • 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

    • 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.

  • 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

  • I made this recipe yesterday, it’s amazing!

  • 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.

  • Just made this loaf…. so flavourful and moist. It’s cooling as we speak. Great recipe!!!

  • Awesome Pumpkin Bread. So moist and perfectly spiced. My family gobbled it up. Definitely a keeper! Love your recipes!

  • 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
    • Reply
  • 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!

  • Delicious!

  • 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!!

  • 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.

  • 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!

  • 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!

  • 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.

  • This is an EXCELLENT recipe for pumpkin bread. Very moist and it makes two nice sized loaves.

  • 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.

    • 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!!

      • 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!

  • 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.

    • 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).

  • 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.

  • 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

  • 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!! 😘

  • 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.

    • 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!

  • 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 !!

    • Hi Maria, Glad you like this! You can cut the sugar back by 1/2 cup without impacting the bread much.

  • 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.

  • 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.

  • 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
    • 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!

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

    • 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!

  • 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.

  • 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!!

  • The best! So flavourful and moist. A new favourite hands down!

  • 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.

  • 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
    • Reply
  • 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
    • Reply
  • My kids and I made this. It was delicious and so worth baking! Thanks for the recipe.

  • 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!

  • 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!

    • 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.

  • Turned out amazing! My mother-in-law is requesting I make these into muffin for her church next week!

  • Mine turned out moist and delicious. Thanks for the recipe!

    • — Erica