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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To the dry ingredients, I add 1/4 cup of Trader Joe’s Organic Flaxseed meal and some fresh grated nutmeg (approximately 1/4 teaspoon). I also beat the batter for 4 minutes after the last egg. The bread is delicious – everyone loves it. Thanks for the recipe. It’s a keeper!
Decided to give this a try and it’s a keeper for sure. Easy to make and perfect texture and taste.
If you use your own pumpkin puree how would you measure the quantity of pumpkin for this recipe? I have some frozen pumpkin puree and would like to make this, the reviews sound so great. Also, I have never made one of your recipes that wasn’t great! Thank you.
Hi Norma, You’ll need 1-3/4 cups of pumpkin puree. Just make sure you remove any excess liquid from it before incorporating it into the recipe. Hope you enjoy!
Delicious! I’ve made this recipe twice now. I add a cup of chopped walnuts to the batter for two loaves. My only problem is mine did not rise as high as yours, but delicious nonetheless. My go-to recipe for Pumpkin Bread!
Hi Mary, Glad you like it! (And regarding the rise, these don’t rise very much (they’re more like a cake than a bread).
Do you have any recommendations for making this at altitude? I live in CO above 6,000 ft and usually need to adjust recipes.
Hi Carol-Anne, 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.
Delicious!!! Everyone loved it!
Hi Jenn,
Is it okay to add pecans or walnuts in this? I love nuts. If so, how much can I add to this recipe? Will it make it too dry?
Lucy
Hi Lucy, It’s perfectly fine to add nuts to this. It won’t make it dry but sure they are chopped as it will make the bread easier to slice. And I’d recommend anywhere up to 1 cup. Enjoy!
I have made this countless times as gifts for friends and they love it. The only tweak I make is cutting the sugar by half.
But love it. Thank you
Family loves it! I have made a few times now. I substitute a few tablespoons of ground flax seed for a bit of the flour or add half whole wheat flour just to add a tiny nutritional boost and everyone still loves it! Thank you for sharing!
Im trying to make it in a bundt pan instead… how long would the time be for this?
Hi Samantha, If you want to make it in a bundt pan, I’d recommend this recipe instead (it’s very similar). Hope you enjoy!
Can you add chocolate chips? If so how much?
Definitely. I’d recommend anywhere between ½ and 1 cup. Enjoy!
I love this pumpkin bread recipe b/c of how tender the loaves turn out, probably b/c it’s butter-based instead of oil-based like most pumpkin bread recipes. And the amount of sugar and spices is perfect for me. However, on the 3rd time I baked it, I noticed some very bitter bites at the top, which I think is the result of baking soda not being neutralized. This made me question the recipe, b/c I thought baking soda requires an acid to neutralize it, and I don’t see any acid in this recipe. So my question is why add baking soda instead of just using 2t baking powder? I’d love to know b/c I want to continue using this recipe with confidence that I can gift the loaves.
Hi Betsy, glad you like the bread but sorry to hear that this time around you tasted some bitterness. The baking soda combined with the baking powder in this recipe provides leavening helping the bread to rise and also helps it develop that lovely golden-brown color. Is there a chance that perhaps the dry ingredients weren’t well blended?
You’re probably right. I’m going to chalk it up to a user error (no one else has mentioned it being an issue) and will keep making this bread because it’s so darn good. 😊 Thank you for a wonderful recipe and especially for taking the time to respond to all of our questions. I can’t wait to try more of your recipes. I’m a big fan.
Glad you’re going to give it a second try! 🙂
I made this with just a bit less sugar and added walnuts to one of the loaves (my wife doesn’t like nuts, so we each get our own. I prefer pecans, but only had walnuts at the time). It was delicious and moist! I love anything with pumpkin and had used the same recipe that I had I found years ago. But, I was in the mood for change and found this recipe and love the flavor. Very nice!
This is my second time making this pumpkin bread. I add walnuts and bake in one larger loaf pan. My husbands favorite Pumpkin Bread❤️❤️❤️❤️
I’m baking 1 Pumpkin Loaf (the recipe is 2 loafs for 65 min on 325 degrees) , how long do I bake 1 loaf and will it be at 325 degrees also?
Thanks!
Hi Renee, The bake time should be about the same. Hope you enjoy!
First time making it. Very good moist and delicious . I just put 1 1/2 cup sugar and 1cup chopped pecans.
Thank you jenn.
This is delicious! It is a very moist, dense bread that reminds me of a cake. I baked this bread in a Kamado Joe and it came out perfect! I couldn’t stop eating it. I was surprised at the amount of spices put into it, but it had the perfect pumpkin spice flavor. I wouldn’t change a thing! My entire family thoroughly enjoyed this.
Thank you for sharing this recipe! The Best!
Fabulous!
This is the best pumpkin loaf I have made, added a tsp of cardamom and left out the cloves. My friends and family loved it.
I only have nine by five loaf pans besides reducing the cooking time do you have any other suggestions
Hi Carol, If you only have 9 x 5-inch pans, I’d increase the batter by 1.5. Bake time may be a touch longer. Hope that helps!
Great pumpkin bread and easy to do!
Lovely, but too sweet for us. I will reduce the sugar to 1 1/2 cups next time.
Over time I’ve made your Banana, Cranberry, and Pumpkin breads. All 3 are delicious and easy to make. My grandkids especially like the Banana bread, but don’t pass on the other 2! Your site is the first I check when looking for a new recipe from soups, salads, entrees or desserts!
I made this recipe for pumpkin bread this am. It was wonderful. The only change I made was substituting some stevia for some of the sugar. I used 2 1/2 cups sugar and 1/2 cup of stevia. Very moist & delicious . 😋
Our daughter begs for this bread all the time. Sometimes I make it just like the recipe says, but sometimes I add in a cup of mini chocolate chips which makes it like a dessert!
Can I use this recipe with the mini loaf size pan? What temperature and baking time would you recommend?
Thank you!
Hi Jan, Yes, you can make this in mini loaf pans. I’d keep the oven temp the same and start checking them at 35 minutes. Enjoy!
This year was the first year ever that our family was not gathering for Thanksgiving. We were reluctant to gather, especially with my 90-year-old inlaws. I wanted to bring my elderly in-laws something special to go with their meal at the senior residence where they live so I turned to my favorite online chef! You never fail me, Jenn!!
I followed your recipe exactly except for adding some chocolate chips to the top. I loved your grandmother’s original clipping and notes. It truly is the best pumpkin bread I have ever eaten. It is moist, wonderfully fragrant, and a little spicy. I made one large loaf and 2 smaller ones to share. I like that the recipe makes 2 loaves. This pumpkin bread was such a huge hit with my father-in-law, he could not stop raving about it! In fact, he called me every day after Thanksgiving to tell me how much he was enjoying it. When Hanukah rolled around a few weeks later, he wanted only one thing. And you guessed it, for his January birthday I baked him his own large loaf and told him that he did not even have to share it as I gave my mother in law her very own loaf, sans chocolate. What a delicious and easy recipe, Jenn. You made me look good again!
The best Pumpkin Bread on the planet! Have made this countless times now and never fails to be fabulous. Have started measuring out all the dry ingredients ahead (keeping the sugar portion seperated) and sealing in a bag or a jar; when I want to make a batch, all dry ingred’s are premeasured and I am ready to go in a jiff; really worth the effort.
I loved the story behind this recipe; this recipe was my introduction to Once Upon a Chef last year and is now my go to for EVERYTHING❤
This is the BEST pumpkin bread I’ve ever had. I don’t like mine too sweet so I always use 1/4 to 1/2 cup less sugar than the recipe calls for depending on my mood.
Made it and was the worse pumpkin bread I’ve made yet. I’m sure it’s bc of the butter. Didn’t like the consistency. Going to switch to unsweetened applesauce instead of butter
If you add applesauce in addition to the pumpkin, you will likely have an incredibly wet, dense loaf of bread. Sorry your first attempt didn’t work out. This was the best pumpkin bread I’d ever had, and I followed the ingredients and recipe directions exactly.
This pumpkin bread is so delicious! I’ve tried some others and this is by far the best. It taste just like the famous coffee chain’s pumpkin bread. It’s now my go to. I also like to add chocolate chips or pecans.
By the way Jenn, I love your cookbook and can’t wait until you new one comes out later this year.
This is the best pumpkin bread I’ve ever made! I did lower the sugar to 1 1/2 like other have suggested, and instead of the cloves, cinnamon, and nutmeg (I didn’t have some of them!) I just substituted to 1 Tbsp pumpkin pie spice. Also, I easily made this a gluten free bread by using gluten free flour instead of all purpose. The texture is beautiful and spice is perfect.
This is the BEST pumpkin bread I have ever made! The spices are so lovely and warm. It blows all of my other pumpkin bread recipes out of the water. I also love that it makes two loaves so I always have one to share. Thanks for the fabulous recipe Jenn!
This makes delicious pumpkin bread. I add about 1/4 freshly grated nutmeg (in addition to the measured teaspoon) and 1/4 cup of organic flaxseed meal to the dry ingredients.
The key to me is beating the mixture long enough; I do 65-75 seconds after each egg and then at least 4 minutes once both eggs have been incorporated. That makes the loaves light and tasty.
You’re right – everyone loves this recipe! I wonder if your grandmother got it from Sunset magazine.
When I was pregnant I craved pumpkin bread. I searched and baked a ton of recipes. Finally I stumbled across this one. It is by far the greatest I have ever had. I use it in my class at school for my students to make. I love it. It is moist, it has a tender crumb. It is amazing. Actually amazing does not do it justice. It is the best I have ever had!!! Thank you for sharing this outstanding recipe with us. I make it multiple times a year. I even roast my own pumpkin to make my own purée and it is delicious.
Best ever pumpkin bread! I have made several other recipes and have always been disappointed (too dry, too “mushy,” too sweet). This is one is just right.
This is my all time favorite pumpkin bread recipe! Tried it this past holiday season and it is so much better than even the “fancy” box mixes. Super easy to make and I would say it is tastes like it involved a lot more effort!
Delicious pumpkin bread. My daughter and her roommate devoured it. Two cups of sugar seemed like a lot and the first time I made was very sweet. I cut back on the sugar to 1 3/4 cups and just as delicious.
This recipe never fails me! I’ve tried every pumpkin bread out there. Also love that it makes two loaves- one for me and one to share!
This is the best pumpkin bread recipe ever! I bake this countless times in the fall.
Fantastic recipe that never fails (unless you’re inexperienced like me and flop a couple times cuz the baking powder was old lololol) I even cut the sugar by 3/4-1cup (depending on your taste), tripled the cinnamon. Then broke one of my bread pans ofc! Turns out this bakes in a sheet cake pan in 20-30 min (use toothpick to determine), so two loaves equals one cake! Still perfection!
The best ever! My pregnant daughter craved it!!!
I had three uncarved pumpkins leftover this last halloween and since they were all edible heirloom varieties, I researched many recipes for pumpkin bread and went a little crazy. I have to say that this recipe was our favorite. The first batch came out terrible because I was using freshly baked pumpkin and it was too wet. I learned to put the pumpkin flesh overnight in a strainer lined with cheesecloth in the fridge to remove extra moisture. Family favorite here!
I absolutely love this recipe! Pumpkin bread is my favorite quick bread and I made this one to give as a gift at Christmas. My sister raved about it and asked for the recipe! I was happy to pass along to her. Thank you for your easy to follow recipes. Everthing I have tried so far is absolutely great. I look forward to purchasiing your book.
Best pumpkin bread recipe ever. I added raisins and used mini loaf pans to make a loaf size that was easy to freeze and enjoy later. I’m still working out the baking times for the smaller loaf size.
This is the best pumpkin bread recipe out there. It produces two delicious loaves. The flavors are warm and the texture is moist but not too moist. My family of four can never save a loaf to freeze for later because we usually finish in a day or two. I sometimes add chocolate chips to this recipe which is yummy as well.
Pumpkin bread is a favorite of all ten of my grandchildren. Jenn’s recipe(or rather her grandmother’s recipe) is the way I first learned about Jennifer Segal’s world many years ago. One of the college grandchildren had texted me pleading for a loaf (or two) of pumpkin bread. “PLEEEEEZE, BUBBE!” I had never been overly pleased with other recipes (too spicy, too heavy, or too sweet), so when I started looking on line and came across this recipe with a photograph of the worn and stained recipe from her grandmother, I KNEW it had to be good. It has become a family favorite. I have probably made over 100 loaves over the past few years (yes, I do have the recipe memorized). It is very well received all year ’round, not only in the fall.
Just made the Pumpkin Bread for the 1st time this morning- it is DELICIOUS!! I just started to get emails from Once Upon a Chef and they all look good! And I’m trying the Beef Tenderloin recipe this weekend- now that I know how to cook it properly!!
Made this twice. Easy and yummy.
Hi! Thanks for sharing this recipe, I’m excited to try it. I was hoping to cut back a bit on the sugar, though, so I was wondering if I could use unsweetened apple sauce instead? How do you think I might need to adjust the recipe if I do?
Thanks!
The only pumpkin loaf recipe I use. Delicious.
Keep up the good work. I love your site!
So many great recipes and so little time…lol
I have made this bread more that twice. This is a keeper. I like to combination of the spices (clover, nutmeg and cinnamon). This pumpkin bread is perfectly moist, not-too-sweet and couldn’t be easier. Very delicious.
I have made this bread more that twice. This is a keeper. I like to combination of the spices (clover, nutmeg and cinnamon). This pumpkin bread is perfectly moist, not-too-sweet and couldn’t be easier. Very delicious.
This is my go-to recipe for pumpkin bread. My family and I enjoy it year round. In addition to the spices listed, I also add 3/4 teaspoon allspice and 3/4 teaspoon ginger. I sometimes add raisins and/or chopped walnuts to the batter for a change of pace. But certainly delicious as is! Freezes well too so you can always have a loaf on hand for unexpected company or as a hostess gift.