Pumpkin Bread
This post may contain affiliate links. Read my full disclosure policy.
Kids love it, grown-ups love it…this pumpkin bread is hard to beat!
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 carting them off to every neighborhood potluck and holiday party. Now I bake 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.
Above, you can see the original recipe from my grandmother’s recipe box—it’s definitely seen its share of spills! After a bit of research, I discovered that the recipe was first published in the McCalls Cook Book (Random House, 1963). It is a typical sweet quick bread, similar to banana bread or cranberry nut bread, leavened with baking powder and/or baking soda instead of yeast. Quick bread batter can often be used to make muffins, and my pumpkin muffins are nearly identical to this bread, but with the addition of a pecan streusel topping.
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 curdled or 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 to 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!
You May Also Like
Video Tutorial
Pumpkin Bread
Kids love it, grown-ups love it…this pumpkin bread is hard to beat!
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1½ sticks (¾ cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin (I use Libby's)
Instructions
- 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).
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- 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.
- Add the flour mixture and mix on low speed until combined.
- 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.
- 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.
- 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 
- 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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn, I am thinking about including raisins and nuts into this loaf. Any recommendations for those additions? Thank you.
Hi Renée, both would be fine. I’d chop the nuts a bit before adding them as if the pieces are too big, it will make the bread challenging to slice. Hope you enjoy!
I picked your recipe over “Taste of Home” because you used only two cups of flour versus three cups. I knew your recipe would be more cake like in texture. The Pumpkin, and spices would be more pronounced. I used a 11 X 7 1/2, and 2 inches in depth pan. The reason I did that is because every time I used a loaf pan the top is over cooked because the center takes forever to cook. It still had to be baked for 60 minutes. I was pleased with the outcome. It taste just as good as Starbucks, maybe better. It’s a quick breakfast on the run. Thank you for your recipe. Paula
Love this recipe. I cut a half cup of the sugar out, I added vanilla and didn’t add the spices
Mmmmmmmm
I made this for the first time today and it turned out amazing. So simple and quick to throw together. Thank you for the recipe Jenn!
This tasted ok, and texture was good. The batter didnt rise as much as I expected, especially since I whisked extra air in the eggs and butter, and it deflated a bit after the bake. Perhaps an extra 3-5min in the oven wouldve stabilized it? Idk.
Another issue is the amount of sugar. I have a sweet tooth, but 2 cups was excessive in this recipe. Next time I might try cutting it down and substitute part with brown sugar.
I used 3 1/2tsp of home-mixed pumkin spice, and it can do with slightly less… but that’s on me.
I might try this again with some modifications in the leavening and sugar.
Loved it! Don’t be fooled by the simple, straightforward ingredients. Stick to the recipe and you’ll hit a home run!
Hello to everyone. I try this recipe for the first time and I liked it but one thing I did differently was I add shredded carrots and one cup of sugar instead of two cups also I use fresh pumpkin. I boiled the pumpkin and instead of adding the salt in the flour and seasoning the water in where I boil the pumpkin.
I’ve made a vegan version of this several times now, using two flax eggs. In keeping with my spice preferences, I halve the nutmeg and clove, and make up the difference with a half teaspoon of ginger and 1 1/2 tsp cinnamon.
This is a great recipe. I like how it uses the whole can of pumpkin and makes two breads. Your instructions and photos are great. Thanks for sharing.
It was easy to make and tasted fabulous.
I’ve made this twice now and each time it came out soooo good. My go to recipe now. The bread is soft and moist and delicious. I add chocolate chips and it’s gone so fast. Thank you for a great recipe.
really delicious!
one quick tip: add a tad ground ginger and it will taste like a 6 star meal!
great recipe