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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Comments

  • This is the best pumpkin bread ever. Moist and flavorful.
    Follow the directions and you will have no problems.

    • — Cheryl on December 2, 2021
    • Reply
  • I haven’t made pumpkin bread since I was 8 and made this recently- and it turned out so amazing!!!! <3

    • — Jay on December 1, 2021
    • Reply
  • Very easy recipe to follow and always excellent results. Tried it with honey to replace the sugar. Used 1 1/3 cups of honey instead of 2 cups of sugar and reduced the pumpkin 12oz to balance the moisture of the honey. baked at 325. Turned out wonderful and only lasted the day. Thanks for the great recipe.

    • — Patrick on November 29, 2021
    • Reply
  • This is an excellent recipe and I found the ratio of spices perfect. I baked small loaves measuring about 7″ x 2″ x 2 1/2″ (one-use, baking paper lined forms) and included them in takeaway gift bags following Thanksgiving dinner. One recipe made three loaves. Definitely recommend.

    • — Judy in Berlin on November 29, 2021
    • Reply
  • This pumpkin bread was amazing. It was flavorful and very moist. I made it for my family and they loved it. My sister enjoyed it the most because she asked me to make it again for her.

    • — Sage Kim on November 28, 2021
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  • This was the best Pumpkin bread I’ve made. Everyone loved it including my grands! I have two more cans of pumpkin, I’m probably going to make this again and try the pumpkin scones but the pumpkin muffins sound delicious as well! Thank you Jenn for this recipe.

    • — Cheryl on November 28, 2021
    • Reply
  • Thank you soo much for sharing your grandma’s recipe! It’s the best pumpkin bread recipe!
    I added 1/4 cup less sugar, it still turned out great and got approved by my son.
    I also sifted the flour, which I always do while baking.
    The pumpkin bread is so light and fluffy, I got compliments from many friends I shared it with.

    • — HK on November 28, 2021
    • Reply
  • This was my 1st time making this recipe and wow was it amazing. I think it has the perfect balance of spices,sweetness, and pumpkin taste.

    • — Erica Andrada on November 26, 2021
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  • I have literally made this recipe twice in a few days. This is so freaking good! My family goes through a loaf in a few minutes flat. I just used pumpkin pie spice instead of buying every spice. This will be my go to now every fall season!

    • — Marty on November 26, 2021
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  • This is the perfect pumpkin bread recipe! The spice level is exactly what I was looking for! Flavorful and moist- a delight! Everyone loved it. This is definitely a keeper.

    • — Jen in MA on November 26, 2021
    • Reply
  • I tried this recipe and the bread is tasty but it’s a little too spicy. I think the taste of the cloves is a little bit overpowering. Otherwise delicious bread.

    • — Rasheed on November 25, 2021
    • Reply
  • Made this as directed except substituted splenda for the sugar (I’m diabetic). Apparently that changed the whole thing because after an hour baking at 325 all I had was pumpkin mush, complete failure.

    • — MrHandy1 on November 25, 2021
    • Reply
    • If you substitute and don’t follow the recipe you don’t get to put a 1 star. As written, this recipe produces a beautiful and delicious pumpkin bread.

      • — MaggieM on November 26, 2021
      • Reply
      • Finally common sense! I absolutely go bonkers when someone gives a bad rating because they made substitutions and then complain cause it doesn’t taste right. And really SPLENDA!!

        • — Staci on December 3, 2021
        • Reply
  • This pumpkin bread is perfect. The result turns out moist and full of flavor. I was worried before cooking it because the batter was quite thick and I assumed it may cook to be too dry… but nope! Super moist with the right amount of firmness along the edges. I’m definitely adding this one to my recipe collection.

    • — Adena Boris on November 25, 2021
    • Reply
  • This is one of the most disgusting pumpkin desserts made on this earth. Really disappointed.

    • — Karen Velasquez on November 25, 2021
    • Reply
    • Seriously!!!! I made it last night and was dumbfounded how it has so many high reviews. You guys it has so much sugar it’s disgusting. I even used the last of my fresh pumpkin purée and I’m pissed I wasted it on this. I’m throwing it away!

      • — Diane G. on November 25, 2021
      • Reply
  • Has anyone tried to reduce the amount of sugar? I’m wondering how much I could reduce and still have it turn out! Thank you.

    • — Tiffany on November 25, 2021
    • Reply
    • Hi Tiffany, You could get away with reducing the sugar by 1/2 cup. Hope that helps and that you enjoy!

      • — Jenn on November 25, 2021
      • Reply
    • I reduced to one cup. Still great!

      • — Serafina on December 2, 2021
      • Reply
  • I have to say that I have made this recipe for about 5-6 years now and everytime it has been a hit!! I make this pumpkin bread for coworkers, friends, and family every year and is now a staple for fall and Thanksgiving! My family and I aren’t big fans of pumpkin pie and I just love the smell of fresh pumpkin pies baking, so this recipe changed the game and I get to enjoy that delicious pumpkin smell every year. **A little tip is to make the pumpkin bread the day before Thanksgiving and you will wake up to a delicious treat with your morning coffee and it puts you directly into cooking mode!

    • — Jennifer Ferrara on November 25, 2021
    • Reply
  • This was a wonderful recipe. I actually made one loaf and then divided the rest into 11 cupcakes which were wonderful with a cup of coffee. Thanks so much for sharing. my friends and family will love them!

    • — Kimberly on November 24, 2021
    • Reply
    • Hello, can you tell me how long you baked the muffins

      • — Anna Maria on November 28, 2021
      • Reply
      • Hi Anna, If you want to make muffins, I’d recommend using this recipe (you can omit the streusel) if you’d like. Hope you enjoy if you make them!

        • — Jenn on November 29, 2021
        • Reply
  • I’ve made this recipe three times this past week for multiple people and everyone loved it, it’s the perfect moist texture and so flavorful with all the spices, and a strong pumpkin flavor which is missing in other pumpkin bread recipes. I absolutely love it!

    • — Nazifa on November 24, 2021
    • Reply
  • Can anyone tell me how to bake this at a high altitude?

    • — MJ on November 24, 2021
    • Reply
    • Hi MJ, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. (And hopefully, another high altitude reader will weigh in with some tips.) 🙂

      • — Jenn on November 24, 2021
      • Reply
  • I have never eaten or baked a pumpkin bread before ( not born and raised here 🙂 thus I was not sure how it s gonna be but I decided to give this recipe a try. Btw, I am a decent baker and picky with cakes &bread. I did make some changes: used only 1 cup sugar, 2/3 tsp cloves, only 1/2 tsp nutmeg, 1 tsp baking powder, and add 1 tsp cardamom. Kept everything else the same. The result turned out very moist, nice texture, and flavorful. Baked it as one big loaf and brought to work. It was gone very fast. Every one loved it. Thank you very much for sharing the recipe. Now my coworkers are checking out your website 🙂

    • — Nguyen on November 23, 2021
    • Reply
  • Can you use just regular butter instead of salted?

    • — Claudia on November 23, 2021
    • Reply
    • Hi Claudia, The recipe calls for unsalted butter. If you’d like to use salted, you would reduce the salt in the recipe to a scant 1/4 teaspoon.

      • — Jenn on November 24, 2021
      • Reply
  • Can you use fresh pumpkin?

    • — Claudia on November 23, 2021
    • Reply
    • Sure, as long as it is the consistency of canned.

      • — Jenn on November 24, 2021
      • Reply
  • I am only able to bake one loaf at a time, what temp and for how long would you recommend?

    • — Erin on November 23, 2021
    • Reply
    • Hi Erin, I would stick with the same time and temperature. Enjoy!

      • — Jenn on November 23, 2021
      • Reply
  • Hi. I only have 9×5 pans. Should I I increase the portion? I am not an experienced baker. Thanks!

    • — Mariam on November 22, 2021
    • Reply
    • Hi Mariam, If you only have 9 x 5-inch loaf pans, I’d increase the batter by 1.5 and bake in two 9 x 5’s. Bake time may be a touch longer but oven temp should remain the same. Hope that helps!

      • — Jenn on November 23, 2021
      • Reply
      • We tried this 3 times. Each time we threw everything out. This is a terrible recipe. We had to keep in the oven more and more and it would leave the center wet and the sides burned..

        • — Jj on November 26, 2021
        • Reply
    • Delicious!!!! The only substitution I made was to use unrefined coconut oil instead of butter and brown sugar instead of white. The flavours blended very nicely. While it was baking, the whole house smelled like Christmas!!! I will definitely make this again. 😊

      • — Samantha on November 30, 2021
      • Reply
  • Adding toasted walnuts to recipe, what quantity would you suggest? Thanks

    • — Richard on November 22, 2021
    • Reply
    • Hi Richard, I’d go with 3/4 to 1 cup.

      • — Jenn on November 22, 2021
      • Reply
      • Many thanks. I used your zucchini bread recipe as a basis for pumpkin bread before I noticed this recipe. Both great. Happy Thanksgiving!

        • — Richard on November 22, 2021
        • Reply
  • Hi! Can you sub in almond flour?
    Thanks!
    Erica B.

    • — Erica B on November 22, 2021
    • Reply
    • I don’t recommend it – sorry!

      • — Jenn on November 22, 2021
      • Reply
  • I’d like to try this for Thanksgiving, but I know my family would love for it to have an icing or frosting. What would you use and do you offer a recipe for it? 🙂 Thank you in advance!

    • — Tina on November 22, 2021
    • Reply
    • Hi Tina, I’d use the frosting recipe from this pumpkin cake. Hope everyone enjoys!

      • — Jenn on November 22, 2021
      • Reply
  • This Pumpkin Bread is great. Really moist. I add Craisins and Walnuts. I have 5×9 loaf pans so they baked in about 50 minutes. I used 3 teaspoons of Pumpkin Pie seasoning instead of individual spices. Great Fall recipe!

    • — Chris on November 22, 2021
    • Reply
  • Can you add walnuts? it’s not in the recipe but i was thinking about a load with and without. also is it super moist or more on the dry side

    • — amber on November 21, 2021
    • Reply
    • Sure, Amber – walnuts would work well here, and the bread is very moist.

      • — Jenn on November 22, 2021
      • Reply
  • This was an amazing recipe that I would most definitely make again. I used home processed pumpkin (you know, the jack-o-lantern intended pumpkin that I never carved for Halloween) Unless you have no taste buds, if you follow the recipe, this cake is full of tasty, spicy, fall flavor! Next time I make this, I think I might try some cream cheese frosting or a Cinnabon knock off frosting recipe with this.

    This recipe made 12 LARGE muffins. NOTE: using the muffin tins decreased the cooking time by half. I placed both tins of 6 muffins into the oven at the same time and they were done in about 30 minutes. They freeze well too. I thought this recipe was perfection!

    • — GypsyBiscuitChick on November 20, 2021
    • Reply
  • Could I use honey for the sugar?

    • — Stefanie on November 20, 2021
    • Reply
    • Hi Stefanie, for the best results, I’d stick with the sugar. If you replace any of the sugar with honey, I’d keep it at a minimum.

      • — Jenn on November 20, 2021
      • Reply

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