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


  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1½ sticks (¾ cup) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin (I use Libby's)


  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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  • Followed recipe as written but added 1/2 cup chopped dates and 1/2 cup raisins. Gave Mama-in-Law one loaf for Mother’s day… Kept one at home- Everyone loved it!

    • — Tina on May 11, 2022
    • Reply
  • I stirred in the flour mixture and baked two loaves plus one cupcake in an aluminum lined cupcake paper. Delish!

    • — Mary Kay on April 28, 2022
    • Reply
  • What do you think about baking this as cup cakes in cupcake papers?

    • — Mary Kay on April 28, 2022
    • Reply
    • Hi Mary Kay, If you want to make cupcakes, I’d recommend using this recipe (you can omit the streusel and replace it with frosting). Hope you enjoy if you make them!

      • — Jenn on April 29, 2022
      • Reply
  • I have made these three times since I found this recipe. It is so moist and flavorful! It makes 4 perfect mini loaves. I can’t thank you enough for this wonderful pumpkin bread!

    • — Debbie on April 28, 2022
    • Reply
    • Hi. How long did you cook in the mini loaf pan?

      • — Sam on May 1, 2022
      • Reply
  • My family & I love this pumpkin bread recipe! I add chocolate chips to mine & the grandkids gobble it up. Thanks for sharing!

    • — Julie on April 24, 2022
    • Reply
  • As a lenten dish, this is super with half the sugar, no eggs and use coconut oil (solid type) instead of butter. I also add a halfcup of applesauce and 1/4 cup avocado oil. My family loves it. Keep the Fast!

    • — E. H. on April 5, 2022
    • Reply
  • Very Good Texture. Step by step, easy to follow instructions. Family enjoyed.

    • — Laurie Bonner on March 30, 2022
    • Reply
  • Hello Jenn,
    what if i use a fresh pumpkin? Do i have to cook it first?
    Many thanks!

    • — Guoda on March 28, 2022
    • Reply
    • Yes it’s perfectly fine to use fresh pumpkin. You will need to cook it first. This piece provides some helpful guidance. Hope you enjoy!

      • — Jenn on March 28, 2022
      • Reply
  • I’ve made this many times. Everyone absolutely loves this recipe. I often add chocolate & or nuts.

    • — Ariel Flores on March 21, 2022
    • Reply
  • I really like this recipe. It’s on the sweeter side, so I reduce the sugar by 1/4c.

    • — Tracyv on March 19, 2022
    • Reply

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