Pumpkin Bread Recipe

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Pumpkin Bread

Michelle Grooms


Sometimes pumpkin pie is just a little too sweet for what you're in the mood for, so I adapted a basic pie recipe into this yummy bread. It's become such a family favorite that I now have to make nearly 50 loaves during the holidays! A slice or two in the microwave with a bit of butter makes a wonderful breakfast or a tasty snack.

Metal loaf pans work best; the batter tends to cook too slowly in the center if using a ceramic or glass pan and can overflow or burn the outside edges.

The recipe calls for cake flour, but you can also use self-rising flour and omit the baking soda. Leave the salt in as it helps to balance the spices and gives the bread a richer flavor.

pinch tips: How to Knead Dough



15 Min


1 Hr


2 c
pumpkin, canned or cooked
4 tsp
cinnamon, ground
2 tsp
nutmeg, ground
1 tsp
ginger, ground
1 tsp
allspice, ground
1 tsp
cloves, ground
2 tsp
baking soda
1 1/2 tsp
3 2/3 c
cake flour (plain flour)
2 1/4 c
sugar, granulated
1 c
vegetable oil
3/4 c
eggs, lightly beaten

Directions Step-By-Step

Preheat oven to 350 degrees. Combine the pumpkin, oil, eggs, and water into a large mixing bowl. Stir until well blended. Add the flour, sugar, spices, and baking soda. Blend well; hand-mixer on low at first, then to medium as the flour mixes in. Batter will resemble a wet cake batter. Pour into greased and floured loaf pans. Bake for one hour, then test with a toothpick. If not done due to varying ovens, bake at ten minute intervals until the toothpick comes out clean. Let stand on counter for about 15 minutes, invert loaf pan onto a plate to gently slide bread from the pan. Depending on the size of your pans (I use little ones) makes 2 to 4 loaves.
This bread is wonderful all by itself, served warm with butter, or topped with cream cheese frosting. With the help of some Baker's Secret spray, it comes out of the pans so easily it's almost ridiculous.

About this Recipe