A pumpkin loaf spiced with cinnamon, ground cloves, and nutmeg. I came up with this recipe after many failed attempts at pumpkin loaf. I adapted a favorite banana loaf recipe and this was the result. Yum! This recipe yields 3 loaves. Stock your freezer!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.

  • Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan.

  • Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.

Cook's Note:

If you desire, you can combine 1 tablespoon white sugar and 1 teaspoon ground cinnamon to sprinkle on top of the loaves before baking.

Nutrition Facts

247 calories; 8.4 g total fat; 36 mg cholesterol; 394 mg sodium. 40.7 g carbohydrates; 3.1 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/27/2014
Moist and rich but could have been a bit sweeter and needs more spices. I also used ginger which is not included in the original recipe. Read More
(3)
14 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/27/2014
Moist and rich but could have been a bit sweeter and needs more spices. I also used ginger which is not included in the original recipe. Read More
(3)
Rating: 4 stars
01/27/2014
Moist and rich but could have been a bit sweeter and needs more spices. I also used ginger which is not included in the original recipe. Read More
(3)
Rating: 4 stars
11/03/2013
The only issue I had with this recipe is how it fit into three loaf pans. I prepared three pans but when I dumped the batter I realized I barely had enough for two. So I baked it in two 9x5 metal bread pans. The bread baked perfectly in the time alloted which is unusual for quick breads. It is delicious especially with all the spices included. Thanks! Read More
(3)
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Rating: 5 stars
12/14/2013
The first time I made this I didn't have enough flour even though I halved the recipe so I used a cup of complete buttermilk pancake mix. I also made a really big loaf because I don't have small pans. Also I substituted allspice for cloves because it's what I had. This bread was rich delicious and almost like cake. I just made another tonight because it was SO good! Read More
(3)
Rating: 5 stars
11/14/2013
Delicious Pumpkin bread! I will definitely make it again. Read More
(1)
Rating: 5 stars
11/10/2014
I have a spiced pumpkin bread recipe already but like to try new ones...I made jumbo muffins as well as the 2 loaves and must say this was a big hit!!! So now I have a NEW?? recipe. Thank you!! See my muffin pic! Read More
(1)
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Rating: 4 stars
11/18/2013
Great recipe. I made 2 bread loaves and 12 muffins. Read More
Rating: 5 stars
03/30/2015
Really great! Nice soft and fluffy I liked the fact that it uses up a lot of pumpkin compared to other recipes! I didn't have to change anything to the recipe! Read More
Rating: 5 stars
10/20/2018
Amazing and tastes great!! Read More
Rating: 5 stars
11/27/2016
Tasted like pumpkin with a few spices that didn't overwhelm the overall taste. Thumbs up for Jim. Read More