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Spicy Pumpkin Bread

Rated as 4 out of 5 Stars

"Cinnamon, nutmeg and cloves give this quick loaf its tasty appeal. 'The recipe yields three loaves, so we can eat one right away, then freeze the others to enjoy later,' jots Andrea Durr of Nicholasville, Kentucky."
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1 h 50 m servings
Original recipe yields 48 servings


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  1. In a large bowl, combine the flour, sugars, baking soda, cinnamon, nutmeg and cloves. In another bowl, combine the pumpkin, oil, eggs and extract; stir into the dry ingredients just until moistened. Fold in pecans.
  2. Pour into three greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 degrees F for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.


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What I LIKED about this recipe: The idea of using brown sugar AND rum extract. Also it's one of the few recipes that call for the LARGE can of pumpkin, which is what I had. BUT...this is NOT ...

I loved this bread. I gave it as gifts to my neighbors...and they raved! I didn't use cloves, as I had none, but I didn't matter. I used allspice and I used some Molasses, too. It was moist, ve...

it was a great change to find a loaf that tasted more like a cake then a dense bread. wouldn't change a thing!

I made this recipe, substituting Splenda and Splenda brown sugar blend for the sugars and, because I'm not a big fan of nutmeg, I substituted ginger. The result was delicious, but dry. So I ma...

the only modification i made to the recipe was to use melted butter instead of oil -- veg oil is for the birds! it turned out great. the top is really crunchy and sweet but the middle is less-...