Pumpkin Bread
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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.
This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills! After a bit of research, I discovered that the original recipe was published in the McCalls Cook Book (Random House, 1963). It is a typical sweet quick bread, similar to banana bread or cranberry nut bread, in that it is leavened with baking powder and/or baking soda instead of yeast. Quick bread batter can usually be made into muffins; my pumpkin muffins are almost identical to this bread but with a crunchy 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 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!
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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
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- 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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I made a few adjustments to this recipe and it was, for my taste, flawless. I used one cup of brown sugar and one cup of white sugar, and also added 1.5 teaspoons of vanilla extract (I just love vanilla and pumpkin together). I haven’t made this recipe exactly as it’s written, so I can’t attest to it except for with the few changes I made. Wow, it was absolutely amazing. It is heavily spiced, but nothing says Autumn to me like rich spices and tons of warm flavor. I oiled my loaf pans and lined the bottoms with parchment paper and I had no problem whatsoever with sticking! When I first took the loaves out of the oven and tried to cut a piece off, it was crumbly. I let the rest of it cool completely and cutting was easy and I had very little crumbling. Thanks for the great recipe!
Thanks so much for the parchment paper tip. Mine stuck and I was so disappointed that they weren’t as pretty as they were yummy!
Can I substitute the canned pumpkin for real pumpkin? Is so, Would I use the same amount as if it was canned pumpkin? I’m not really a baker, but I want to start and I have pumpkins that have grown in my backyard and wanted to attempt baking something and this looks so good!
Hi Jenn, I probably wouldn’t substitute fresh pumpkin in this recipe. I worry that the water content would differ from that of canned pumpkin, and that will greatly affect the consistency of the bread. Sorry!
You can use fresh pumpkin. I do it every year. Once your pumpkin is roasted use a flour sack towel and squeeze out all of the extra liquid you can and then use it as you would canned pumpkin. Just make sure you squeeze out as much liquid as you can.
Awesome! Thank you for letting me know this. I would not have done that.
Thank you!!!
This came out fantastic!! I made it with real pumpkin and also with canned pumpkin. Both ways were very good. I do have to say though the batch with real pumpkin was a little bit more moist. I will be making this again! Thanks!!
I just made this, it’s delicious!! The house smells great so it was a long hour wait 🙂 my whole family loved it! Thanks for sharing!
This was a huge hit – at home and at work. Moist, full of flavour, looked as nice as it tasted. I added a cinnamon glaze and some golden raisins, but would be just as tasty as written. No idea how it tasted the next day – it was devoured that quickly! Will definitely be making this again. Thanks for sharing such a great recipe.
This is the recipe I’ve been looking for! I was able to make a perfect batch for my family, and then I made a Gluten Free version for myself. I simply substituted my favorite blend of GF flours for the 2 cups of regular flour. The exact texture and flavor I’ve been looking for.
Can I make this as muffins, or can I make it in a glass pyrex pan, or can I make it in a bundt pan?
I don’t have loaf pans. Thanks.
Hi Brisa, I would make it as muffins or in a glass pyrex; I’m worried it will stick in a bundt pan. You’ll need to adjust the cook time, especially for muffins, so definitely keep an eye on it.
Hi, just a follow up. I made half of the recipe in a loaf pan as described and half in a regular muffin tin (11 muffins). The texture of the muffins is not good but the loaf came out perfectly. I will continue to use this recipe with a loaf pan as you have described here. By the way, I decreased the sugar to 1.5 cups and I still found the texture and taste to be excellent.
Can I use pumpkin spice instead of the spices outlined in the recipe? If so, then how much?
Unfortunately, I haven’t tried it so I can’t recommend it. Sorry!
I used pumpkin spice instead of the individual spices and it turned out great! Instead of 1 teaspoon of each spice I used 3 teaspoons of pumpkin spice.
The recipe was super delicious but next time I may try it with a little less sugar as it was fairly sweet! Definitely being added to my recipe box though!
I used 3 teaspoons Pumpkin Pie Spice and it tasted wonderful!
Turned out great. I think a little less spice would make it perfect for me. I added a cream cheese frosting and tiny gingerbread men for decoration. Perfect for afternoon tea.
Has anyone doubled this or frozen it.?
This freezes beautifully. I had it in the freezer for about 6 months and the muffins I baked up with it were perfect!
I was skeptical about trying this recipe, but I am glad I did. It is perfect! I bring this during the holidays to parties and get asked for the recipe.
OMG this bread was so stinking good, two loaves didn’t last but maybe three days between just me and my husband!! Getting ready to make some more. I did alter it for my chocolate loving husband by adding chocolate chips, but I personally found it best without the chocolate. Great coffee bread!!!!
It doesn’t last long in my house either…2 days tops and it’s only four of us.
It’s looking for something comforting to make for gipsy and stumbled on to your sites made this bread.by far the best pumpkin bread recipes have found to date. I will use this as a staple each fall for certain.thanks for passing it on
This has become a staple in my home. This pumpkin bread is so moist and delicious!! Everyone loves it and can’t get enough of it.
Thanks for the recipe, have been looking for a long time for a pumpkin bread that I can actually cook the middle of the bread without over baking the rest of it. Hubby says he will get fat eating so much of the bread!
I’ve tried several pumpkin bread recipes but this is by far the best tasting….and it’s so easy to follow. I discovered the recipe last fall and since then, I have made it too many times to count, for neighbors, church bake sales, family members, and even for my sons’ teachers. It sold out for a month straight at each of our bake sales. It’s so moist and flavorable. I make it every chance I get. Glad I finally found a winner!
I made this pumpkin bread on numerous occasions and it always comes out moist and very tasty. I love it.
Thanks for sharing.
This is a wonderful recipe. The bread comes out nice, moist, and flavorful, it isn’t very sweet either which is perfect. It had the house smelling wonderful. All around good recipe. I made it for date, but he cancelled his loss…more for me. 🙂
This will be a recipe I will use for years to come (I’m only 27, but am trying to create tried and true recipe bank for myself). Thank you for this recipe its awesome!!
On the pumpkin bread, it states 2 loaf pans, but can I use mini loaf pans at about 5 by 3″ each? If so how many per recipe, 2, 3 or ?
Thank you
Hi Karyl, It’s fine to use mini loaf pans — I’m guessing you’d need 3 or 4 but can’t say for sure since I haven’t tried it. You’ll also need to reduce the cooking time; I’d start checking after 45 minutes.
Made this for my family, and we loved it! Great classic, moist, just savory enough, easy to prepare recipe for pumpkin bread. Good for breakfast, snacks, you can even toast it and it will be great. Will definitely make again
This was the best pumpkin bread my family has ever eaten! I used a Pampered Chef stone 4 loaf pan and baked the bread for 50 minutes. Also, based of the reviews I used 1 1/2 tsp of cinnamon, 1/2 tsp of nutmeg, 1/2 tsp of cloves. It was amazing!
I made this bread for Easter brunch, and I have to say it was the definitely a show stopper. My family put out a dish of cream cheese to spread on it and it was really pretty good. The creaminess blended very nicely with the robust spices. I myself had a hard time staying out of it, for I had about 10 pieces, and I’m not exaggerating. I overeat on these occasions. My friend asked me for the recipe and said she really liked it. I always find that in pumpkin recipes it pays to double the amount of cinnamon, so I did. It was very profound in the bread. I also did 1 1/2 cups of sugar instead of two and it was perfectly sweet. Thank you so much for making this day special by sharing this recipe with us!
I made this recipe today, and it turned out great! My 4 and 2 year old really enjoyed baking with me. The only thing I’d change is the amount of cloves. Other then that, it’s delicious. [:
I really enjoyed this pumpkin bread. I love how you included a picture of your grandmother’s recipe. Those are truly cherished memories. I did add dried cranberries. I love them in pumpkin bread.
An excellent idea. Thanks for the suggestion.
My husband, who has previously not enjoyed pumpkin bread, absolutely loved this! We may have eaten the entire loaf in one day! By far my favorite pumpkin bread. I love all the big spice flavor.
This bread was very good! My 2-year-old enjoyed helping me make it, and we added tiny chocolate chips which were able to stay suspended in the batter and not all sink to the bottom like regular chips would.
I think this pumpkin bread is spectacular. My son inhaled it. I brought a loaf in to work, and it was devoured within minutes. Thanks for sharing this great recipe!!
OMG, the pumpkin bread is out of this world. I only used 1 and 1/4 C sugar otherwise followed the directions.
I have made this pumpkin bread four times already, and every time, it has been a big hit with my family and me. Considering that I have been baking for more than 40 years, adopting this recipe as my favorite pumpkin bread recipe says a lot! I am so glad that I discovered your site and your newsletter, Jenn — you are a blessing!
Thank you, Joanne. That is so nice to read 🙂
Any adjustments for high altitude? I’m at 5,280 feet (Colorado).
Hi Jeannine, I don’t have any experience with high altitude baking, but you will likely need to make some adjustments. Here’s a good guide: http://www.kingarthurflour.com/recipe/high-altitude-baking.html
I’ve made this pumpkin bread twice so far and it has been a hit especially with my toddlers. The first time, I followed the directions exactly as shown on this site, and it came out very good. However, based on personal preference, I made some adjustments to it for the 2nd time. I’m not a big fan of cloves and nutmeg so I only used 1/4 teaspoon of each and because my children eat it too, I reduced sugar from 2 cups to 1 cup. It tasted awesome!
As for complaints that it crumbles, etc., I haven’t had that. I oil the pan, put a parchment paper underneath and flour the paper and the walls lightly. After 75 minutes of baking, let it sit for 30 minutes and by turning the pan upside down, the loaf just slides out. Then I let it sit for couple of more hours to cool down completely. I highly recommend this recipe.
Jennifer…I am going to bake the pumpkin bread this afternoon… if I wanted to add chocolate chips, what amount should I use?
Hi Diana, I would probably use about a cup.
I cannot get tinned pumpkin. How can I prepare fresh pumpkin for this recipe?
Hi Suzanne, I would follow this recipe: http://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe.html
I made this recipe last night. My family Loved it, including my picky toddler. I have been baking my entire life and this loaf has a beautiful, moist consistency. I substituted coconut oil for the margarine and added walnuts.. it was amazing! I knew it would be as the original recipe looks very used indeed!! Always a good sign!
Thanks for sharing your family recipe..
I’ve tried a few pumpkin bread recipes and this is by far the best in my opinion. My kids love it and I always add it to their lunchboxes. Thanks, Jenn!!!
The flavor was good, like any pumpkin bread. But the texture was awful. I baked it in muffin pans and I only got 9 whole muffins out of 24. The rest of them just crumbled to pieces. I’m supposed to take them to an event, but that’s not going to happen. I doubled the recipe and it only made 24 muffins and one loaf. I hope the loaf will come out of the pan without falling apart. Overall, I feel like I wasted my time and money using this recipe. I’ll go back to my old recipe.
Delicious.
I’ve searched high and low for a great pumpkin bread recipe for years. Many have been good, but none of them have been great until now! I love this recipe. The loaves are moist, pumpkin-y, and the balance of spices is perfect. I added some walnuts to the recipe because my family loves nuts. Both loaves were gone in a single day.
I sprayed the loaf pans with cooking spray and put a parchment paper cut out on on the bottom of the pan out of habit. They were easy to remove from the pans and didn’t stick. One pan had a non-stick coating and one didn’t. No problems removing the loaf from either pan.
Very crumbly. Texture was off. Cloves and nutmeg were too strong. I have made several pumpkin breads, this was my least favorite.
I think the pans should be greased and floured. I made 1 loaf and 8 mini loaves and everyone came out with no bottom. They were good and still eatable, but I could not give them away as planned.
Excellent recipe! Everyone that’s tasted it has asked me for more. I added chopped walnuts and raisins to the batter just before baking.
Hello!
I’ve made this once in loaf pans and it was exquisite! Wondering if I can make the recipe in one big bundt cake pan? Has anyone tried this ?
Hi Trina, I think it should work. If you try it, please come back and let us know how it turns out 🙂
I made it in a bundt with fresh cooked & pureed pumpkin- it needed the full 75 minutes but came out great. Only thing is it stuck…a lot. I think I would seriously flour before doing it again. Has anyone done cupcakes? Tips on the super stickiness? (by the way, the deliciousness made up for the crumbles)
I am going to make it today using gluten free flour, here’s hoping it is still good. I will let you know.
Fantastic recipe! I did use pumpkin that I had harvested and froze. Turns out fine. If worried about extra liquid, stain through cheese cloth. I did not and still turns out very well. Thanks for the recipe.
I am wondering if I can make this recipe ahead in any sort of way, and still get great results? I need the bread for in a few days but want to get my baking done asap. Do the loaves freeze well? How would you refresh the frozen bread? Is it possible to prep the ‘dough’ before baking it? Thanks so much!
Hi Brooke, These loaves do freeze well so you can bake them ahead of time. (They also stay moist for several days so that might not even be necessary.) Also, the dough must be baked immediately after mixed.
Oh my gosh, this is heaven. Takes like pumpkin pie in bread form. I just baked it, and I’m not sure it will even be cool before it’s all gone! Can’t wait to try even more recipes!
Wonderfully delicious! We have made this recipe with fresh chopped cranberries and walnuts, or with chocolate chips, my sons personal favorite, and all have been received with rave reviews! Many thanks!!!
I have some lovely pumpkins that need eaten up – this recipe looks wonderful. Can I substitute fresh pureed pumpkin for the canned? Same amount?
Hi Kristina, I can’t guarantee it will come out exactly the same because the consistency/water content might be different than canned but it should work.
Thank you! I’ll give it a try & let you know how it turns out. Happy Holidays!
This is the best pumpkin bread or muffins. Add a cream cheese frosting to the muffins.
Absolutely the most delicious pumpkin bread I’ve ever made! It was moist, full of flavor, and cooked up beautifully!! I made it exactly according to the recipe…the only difference was that it only took about 57 minutes in my oven. I brought it into work and everyone raved!!! Can’t wait to try other recipes on your site…I’m hooked!
I followed this pumpkin bread recipe to the T and it crumbled when we tried to take it out of the pan. Is oil or water forgotten in this recipe? I just searched other pumpkin bread recipes and yours is the only one that doesn’t use any water or oil in the ingredients.
Hi Joy, Butter is used in place of oil. I suggest trying it again, and be sure to let it cool sufficiently before removing it from the pan.
What did you grease your pan with? Did you sufficiently grease the pan? A couple of years ago I bought two new loaf pans because I was having problems with things sticking to my old pans. Maybe it’s the pans?? The other thing you could do is to line the bottom of the loaf pan with parchment paper…and make sure you let it cool prior to removing. I would heartily recommend trying this recipe again, as it is by far the best pumpkin recipe I’ve ever baked. I have several requests from my coworkers and family members to make more this weekend! Don’t give up…
I find breads/cakes turn out best when I use room temp ingredients mixed in the proper order. If you moved too quickly, didn’t thoroughly mix or added additions all at once instead of 1/3 at a time you can end up with crumbly bread. Using bread flour and fresh eggs also improves texture. For this recipe I reduced the granulated sugar by 1/2 cup and added conf. sugar as a topping.