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

  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • “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
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  • 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
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  • 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
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  • 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
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  • 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
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    • Absolutely loved this recipe! Had to adjust the heat for my oven but everything was perfect!

      • — Rebecca Ortega Casas on December 1, 2019
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  • 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
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  • 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
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  • Can I use 1 teaspoon of pumpkin spice instead of all 3 separately?

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

      • — Jenn on November 25, 2019
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  • 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
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  • 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
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  • 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
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    • So sorry you had a problem with this, Kristen — did you make any adjustments to the recipe?

      • — Jenn on November 25, 2019
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  • 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
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  • 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
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  • Can you freeze the batter in advance?

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

    • — Barbara Gilbert on November 22, 2019
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    • 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
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  • 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
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  • 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
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    • 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
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  • 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
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  • Question-
    Could you use this recipe for muffins? If so how long would you bake them for?

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

      • — Jenn on November 21, 2019
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  • 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
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    • What size pans did you use?

      • — Christina on November 24, 2019
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  • 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
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    • Hi Kelly, Did you let it cool completely before slicing it? Usually that’s the problem.

      • — Jenn on November 20, 2019
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  • 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
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  • My family just loved this recipe! I even threw out my mom’s old recipe.

    • — Jill on November 18, 2019
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  • 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
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  • 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
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    • 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
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  • 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
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  • 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
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  • 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
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      • 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
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  • THE BEST EVER!

    • — Leslie on November 15, 2019
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  • 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
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  • Positively fabulous, thank you!

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

    • — Jean Grueter on November 13, 2019
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  • 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
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  • 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
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  • Would the 165 degrees be for a fan or conventional oven? About to make this tomorrow- sounds wonderful!

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

    • — Andrea Warner on November 9, 2019
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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    • 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
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    • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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    • So sorry to hear you had a problem with this Carolyn! Did you make any adjustments to the recipe?

      • — Jenn on November 4, 2019
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    • 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
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      • 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
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  • 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
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    • 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
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  • Great pumpkin bread recipe. Nice and moist without being soggy.

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

    • — Anna on October 29, 2019
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    • 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
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    • 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
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    • 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
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  • 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
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    • 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
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        • 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
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    • 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
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      • 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
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  • 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
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    • 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
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  • 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
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    • 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
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    • Hope you enjoy it! ❤️

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

    • — Sam on October 24, 2019
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    • 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
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      • Hi Fran, some readers have commented that they’ve used coconut oil with success. Hope you enjoy!

        • — Jenn on October 27, 2019
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  • 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
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    • 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
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    • 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
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  • 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
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    • 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
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  • 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
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  • 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
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    • 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
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      • Great recipe!!

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

    • — linda on October 17, 2019
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    • 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
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      • 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
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        • 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
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        • 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
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      • 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
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        • 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
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  • 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
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  • 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
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    • 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
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      • Hi Amira, Did you let it cool completely before cutting it? Usually that’s the problem.

        • — Jenn on October 23, 2019
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  • 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
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    • Yes, 1 & 1/2 sticks — hope you enjoy!

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

    • — mary on October 16, 2019
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  • 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
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    • 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
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    • Sure, Gilda, that’s fine. Hope you enjoy!

      • — Jenn on October 14, 2019
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  • 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
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  • 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
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    • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • Great pumpkin bread recipe! Super moist! Thanks for sharing it.

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

      • — Shellbeee on October 12, 2019
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      • 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
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        • Hi Jenn – can this recipe be made using an 8×8” or 9×9” pan?

          • — Rita on October 30, 2019
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          • 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
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    • 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
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      • I baked it in Salt Lake City at 4300 ft and followed the recipe. No problem! Super good!

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

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

    • — jackigross on October 10, 2019
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  • 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
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    • 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
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  • 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
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  • 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
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  • Absolutely delicious! Your recipes never disappoint.

    • — Camile depalma on October 7, 2019
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    • ❤️

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

    • — Shawn Simar on October 7, 2019
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  • 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
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  • I sprinkled a bit of crystalized sugar on top too. Fantastic recipe!

    • — Donna S. on October 6, 2019
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  • 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
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  • 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
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    • 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
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  • 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
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    • 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
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  • Amazing!!! I added some pumpkin seeds on top for a bit of crunch.

    • — Jennifer Townsend on October 2, 2019
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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    • 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
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  • 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
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  • 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
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    • 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
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  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Wow. This turned out perfectly.

    • — Maria on July 1, 2019
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
      • Reply
  • So delicious. I sometimes add a cup of chocolate chips. Everybody loves this!

    • — Jennifer on June 3, 2019
    • Reply
  • 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
      • Reply
  • Which magazine was that from?

    • — Anony on June 2, 2019
    • Reply
    • Hi Anony, I believe it was McCall’s.

      • — Jenn on June 2, 2019
      • Reply
  • 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
    • Reply
  • 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
    • Reply
    • 💗

      • — Jenn on May 23, 2019
      • Reply
  • 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
    • Reply
  • 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
    • Reply
    • 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
        • Reply
  • 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
    • Reply
  • I was wondering if anyone has tried the recipe with homemade pumpkin puree instead of canned?

    • — aidam on May 11, 2019
    • Reply
    • 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
      • Reply
  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
    • 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
      • Reply
  • Made many times, everyone loves it. Thanks for sharing the amazing recipe.

    • — MONICA ANDRADE on April 1, 2019
    • Reply
  • 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
    • Reply
    • 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
      • Reply
  • Can you cook it like a cake in a 13*9 pañ

    • — Brenda on March 11, 2019
    • Reply
    • 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
      • Reply
  • 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
    • Reply
    • 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
      • Reply
    • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Can this be baked in a bundt pan?

    • — susan on February 20, 2019
    • Reply
  • Very moist. Loved the flavor.

    • — Christa Hogan on February 19, 2019
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Moist. Flavorful. Crispy Goodness. Loved the pumpkin bread.

    • — Abby on February 7, 2019
    • Reply
  • Love this recipe I cut the clove and nutmeg in half. Perfect every time!!!

    • — Ally on February 7, 2019
    • Reply
  • Melts in your mouth!

    • — Janette Grant on February 6, 2019
    • Reply
  • 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
    • Reply
  • Can this recipe be used for muffins? The pumpkin bread was great! Everyone loved it!

    • — Susan on January 25, 2019
    • Reply
    • 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
      • Reply
  • As Fillmore in Cars says, “Respect the classics!”

    • — Jerolyn Benson on January 25, 2019
    • Reply
  • 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
      • Reply
      • 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
    • Reply
  • 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
    • Reply
    • 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
        • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
      • Reply
  • My whole family loves this!

    • — Anna on January 6, 2019
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
        • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Amazing recipe! My whole family including my toddlers loved it. Many thanks!

    • — María Querol on December 23, 2018
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Seriously the best pumpkin bread recipe! So easy too and best of all it is delicious!

    • — Ally on December 19, 2018
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Awesome recipe and very easy to make. Very similar to my mom’s recipe!

    • — Brenda on December 15, 2018
    • Reply
  • 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
    • Reply
    • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
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    • 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
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    • 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
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    • 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
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  • 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
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  • 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
    • Reply
  • 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
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  • 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
    • Reply
  • 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
    • Reply
  • Follow recipe exactly- Perfect every time!

    • — Megan M. on November 26, 2018
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
      • Reply
  • 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
    • Reply
  • 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
      • Reply
  • 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
    • Reply
  • Thank you! This was easy to make and it was delicious!

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

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

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

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

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

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

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

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

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

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

    Thanks!

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

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

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

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

        • — Wendy Banner on November 16, 2018
        • Reply
    • 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
    • Reply
  • This is absolutely the BEST pumpkin bread recipe ever! My kids and I love pumpkin bread and I have tried dozens of recipes over the years and this one is definitely the best! Thanks!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

        Carmen

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

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

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

    Big Baking Hugs!
    Nicole

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

      • — Jenn on October 30, 2018
      • Reply
      • 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
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  • Fabulous every time!!

    • — Jann Merrill on October 27, 2018
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  • 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
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    • 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
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  • Another 5 star review? YEP

    • — Devin on October 27, 2018
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  • 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
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  • This is the most delicious pumpkin bread I’ve ever tasted! The right combo of spice and sweetness-I had to freeze the second one in order to hide from husband’s late eve snacking.
    I love all your recipes! E in Miami

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

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

    • — Nancy on October 24, 2018
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    • 🙂

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    To die for!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Easy to make – and will make more times this winter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    • — Gloria Walendzik on October 4, 2018
    • 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 on October 2, 2018
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  • My kids and I made this. It was delicious and so worth baking! Thanks for the recipe.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Thanks!

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

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

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

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

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

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

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

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

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

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

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

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

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

    • — Kathleen on September 22, 2018
    • Reply
    • 😊

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Thanks in advance!

    P.S. Love your new book–Congrats.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

      Do not omit salt ever at high altitudes

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

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

      Increase oven temperature by 25 degrees F.

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

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

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

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

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

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

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

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

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

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

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

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

    • — Karine on March 14, 2018
    • Reply
    • Hi Karine, you’ll need 15 oz/425 g of fresh pumpkin. Just make sure that after you have cooked and cooled the pumpkin, use a towel to squeeze out all of the extra liquid you can (so the bread isn’t too moist). Hope you enjoy!

      • — Jenn on March 14, 2018
      • Reply
  • BEST recipe ever! Thank you for sharing!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Warm regards from the French Alps,

    Amelie

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    • — Ani on December 15, 2017
    • Reply
    • Hi Ani, You can definitely make this with fresh pumpkin; After you have cooked and cooled the pumpkin, use a towel to squeeze out all of the extra liquid you can (so the bread isn’t too moist). Hope you enjoy!

      • — Jenn on December 15, 2017
      • Reply
    • You can find pumpkin can (the same brand as on the blog) at Waitrose or Ocado. Sometimes at Sainsburys (not local, the bigger one).

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  • It was amazing, i love the recipe, i found a recipe for maple glaze and it went great with the bread

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

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

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

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

    • — J. Tamara Hackshaw
    • Reply
  • Any idea how many mini loaves this recipe will make?

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

  • Excellent!! Moist and sooo much flavour!1
    Whole family loved it and are looking for more. Thanks for the recipe!! Merry Christmas!!

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

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

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

  • What size loaf pan?

    • Hi Lynn, You’ll need two 8 x 4-inch loaf pans. Hope you enjoy!

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

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

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

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

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

  • The best pumpkin bread ever. Tasty, moist, and easy to make.

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

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

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

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

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

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

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

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

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

  • This is the best pumpkin bread that I’ve ever made. I wish I could leave something higher than 5 stars! Thank you!

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

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

    • I wouldn’t recommend it, Bridget — sorry!

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

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

  • Do you have any recipes using fresh pumpkin ?

    • Hi Janet, all of my pumpkin recipes call for canned pumpkin (for simplicity’s sake) but you can certainly make this with fresh pumpkin; After you have cooked and cooled the pumpkin, use a towel to squeeze out all of the extra liquid you can (so the bread isn’t too moist). Hope you enjoy!

  • Delicious! I would like a taller loaf with less sugar. Would it work if I use 1.5 cups sugar and put it all in 1 large 9×5 loaf pan?

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

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

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

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

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

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

  • I wouldn’t change a thing. I made as directed and it came out moist and delicious.

  • Excellent recipe – this is a keeper!

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

  • This is the best!

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

  • loved it! also added zest from 2 oranges. Awesome recipe! thanks for sharing

    • — margaret m jungmann
    • Reply
  • Awesome this is the best!! My motherlin law recipe also she got from her mom

    • I agree! This recipe is spot on! Super stupid delish! Words to describe this recipe- PERFECT YUMMY FANTABULOUS

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

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

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

  • Has anyone tried a cream cheese layer in the middle?

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

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

      • Everyone has a right to thier own opinion. I don’t think she was criticizing.

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

      • Debbie Downer, geez what a hateful person you are.

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

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

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

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

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

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

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

    • — Ellen McGovern
    • Reply
  • This is the best pumpkin bread I’ve ever made!

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

  • Flavor was great. Bread was super mushy.

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

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

  • Could i use 3/4 Cup of oil instead of Butter?

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

  • One of the tastiest pumpkin bread recipes I’ve made.

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

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

  • My husband, who rarely cooks and even more rarely bakes, just made this and it was absolutely delicious!!! Our whole family loved it. Thanks again!

  • Easy and tastes so good. I added walnuts to mine. Thanks for the recipe!

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

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

  • Could you add chopped apples?

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

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

  • This bread is fantastic! Thank you for the recipe.

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

  • This is a wonderful recipe , tasted perfect and smelled great . I then doubled it and made more to give away.

  • I love this pumpkin bread! Can I use this recipe to make pumpkin muffins? How long should I bake them?
    Thanks,

    Jenny
    Pittsburgh

    • Sure, Jenny. This is basically the same recipe, only as muffins. Enjoy!

  • Just made this recipe for the second time. To be honest, the first time, I made the mistake of using too little sugar (brown sugar, too) and was di