Rating: 5 stars
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A basic pumpkin bread recipe that is very moist. Use real pumpkin for a better texture. Great fresh out of the oven or even better the next day for breakfast! This bread is moderately sweet and very spicy.

Recipe Summary

35 mins
50 mins
15 mins
2 loaves


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • Mix brown sugar, eggs, melted butter, oil, water, and vanilla extract together in a small bowl.

  • Combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and ginger in a separate bowl. Pour in butter mixture; blend until smooth. Slowly mix in pumpkin puree. Divide batter between 2 loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 55 minutes.

Cook's Notes:

To make your own puree, simply halve a pie pumpkin, remove seeds and strings, and place on a baking sheet. Bake at 350 degrees F (175 degrees C) until soft, 1 1/2 to 2 hours. Scoop flesh into a blender with 1 teaspoon oil; blend until pureed. One large pie pumpkin usually yields 2 cups. You can use it right away or keep it in the freezer until you're ready to use it.

If you are not a fan of cloves, omit cloves or reduce to get a less spicy bread. I use freshly grated nutmeg for the bread, also.

Nutrition Facts

263 calories; protein 4.1g; carbohydrates 38.9g; fat 10.5g; cholesterol 50.1mg; sodium 242.4mg. Full Nutrition