Looking for an easy Pumpkin Bread recipe? Try this spiced loaf full of cinnamon and nutmeg! Moist, flavorful, and perfect for fall baking.
There's nothing like the scent of homemade pumpkin bread baking in the oven on a fall weekend morning, (kind of like our Sticky Buns). This recipe came to us from our friend Christine, who talked about her mother’s pumpkin bread for years. “Mimi” makes a pumpkin quick bread that came from a Good Housekeeping cookbook she was given as a wedding gift. When Christine sent me the recipe, she also sent me photos of the delightfully used book: taped, tattered, and worn. This is how a cookbook should look.
We resisted the urge to make this pumpkin bread “healthier”, “clean” or any of those other trendy adjectives we strive for in our modern way of life. Rather, we agreed to make the real bread, the way it was intended. Why wouldn’t we, when this recipe had survived the test of time?
Our instincts proved correct. Mimi’s pumpkin bread is pure delight. It's simple to make, moist, sweet, and totally delicious. The flavors of clove and nutmeg surround each bite, making it unforgettable and addicting. The recipe makes two loaves. Resist the urge to cut it in half. Make both and share them with the ones you love. This recipe is one for the ages. Thank you Mimi!
Ingredients
- FLOUR: AP flour (all-purpose flour)
- SUGAR: granulated sugar
- BAKING SODA: baking soda helps pumpkin bread rise
- GROUND CLOVES: ground cloves
- CINNAMON: ground cinnamon
- NUTMEG: nutmeg
- SALT: kosher salt or sea salt
- BAKING POWDER: baking powder helps pumpkin bread stay light and fluffy
- CANNED PUMPKIN: we like Libby's or Good and Gather canned pumpkin puree
- VEGETABLE OIL: ⅔ cup vegetable oil
- EGGS: large or extra large eggs, lightly beaten
- PUMPKIN SEEDS: (optional) pepita seeds to top bread
*see recipe card for quantities.
🔪 Top tip
Pumpkin bread is done when a toothpick inserted in the center comes out clean, after about 45-55 minutes of baking.
Instructions
- Pre-heat oven to 350°F.
- Grease well two 9" X 5" loaf pans.
- In large bowl, with fork, mix flour with next 7 ingredients.
- Add remaining ingredients and mix just until blended.
- Turn batter into pans.
- Sprinkle top with Pepita Seeds (optional).
- Bake for 45 min to 1 hour (until toothpick inserted in center comes out clean).
- Cool pans on wire rack 10 minutes.
- Remove from pans and cool completely on racks.
- Slice and serve warm with a pat of butter.
Variations
- Spice It Up: increase the cinnamon, nutmeg, and cloves in the recipe or even add a dash of ginger or allspice for a bolder spiced flavor
- Add-Ins: chocolate chips, nuts, or dried fruit, such as cranberries or raisins, can enhance the flavor and texture of pumpkin bread.
- Healthier: substitute whole wheat flour, reduce the sugar, or use healthier fat alternatives like applesauce or Greek yogurt
Storage
- Store: Store leftovers in an airtight container at room temperature for up to 3 days.
- Refrigerate in an airtight container for up to a week
- Freeze: once cooled, wrap the loaf tightly in plastic wrap and foil. Freeze for up to 3 months.
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FAQ
Pumpkin bread stays moist due to the high moisture content in pumpkin puree and vegetable in this recipe.
Pumpkin bread is done when a toothpick inserted in the center comes out clean, typically after 45-55 minutes of baking.
Yes! You can substitute fresh pumpkin puree for canned in equal amounts, though the flavor and texture might be slightly different.
A sunken middle could mean the bread was underbaked, or too much liquid was used in the batter. Be sure to follow the recipe and check for doneness.
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Pumpkin Bread recipe
Looking for an easy Pumpkin Bread recipe? Try this spiced loaf full of cinnamon and nutmeg! Moist, flavorful, and perfect for fall baking.
- Total Time: 1 hour 10 mins
- Yield: 2 loaves 1x
Ingredients
- 3 cups AP flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1- 16 oz can of pumpkin (2 cups)
- ⅔ cup vegetable oil
- 3 eggs, lightly beaten
- pepita seeds (optional)
Instructions
- Pre-heat oven to 350°F.
- Grease well two 9" X 5" loaf pans.
- In large bowl, with fork, mix flour with next 7 ingredients.
- Add remaining ingredients and mix just until blended.
- Turn batter into pans.
- Sprinkle top with Pepita Seeds (optional).
- Bake for 45 min to 1 hour (until toothpick inserted in center comes out clean).
- Cool pans on wire rack 10 minutes.
- Remove from pans and cool completely on racks.
- Slice and serve warm with a pat of butter.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: baked goods
Nutrition
- Serving Size: 2 slice
- Calories: 441
- Sugar: 34.9 g
- Sodium: 426 mg
- Fat: 19.1 g
- Carbohydrates: 62.3 g
- Protein: 8.5 g
- Cholesterol: 46.5 mg
Becky Blaine says
What fun to see this posted Jackie! Next time you make it don't be afraid to add a fun ingredient I.e. Golden raisins, chocolate chips, diced apples, Etc.
Jackie says
thanks Becky! Christine has been talking about it forever, and we absolutely fell in love with the recipe. We are so happy to share it with the world!!