Pumpkin Bread

Shai Hernandez-Patterson


Growing up in New England, there is nothing quite like baking in the fall. My mother & grandmother used to do so much baking. My Aunt mabel made the most amazing cookies. OMG How I love making Pumpkin bread. The smell makes me feel like my mother and grandmother are back amongst the living, The scent of nutmeg, cloves & cinnamon are like a warm hug from them assuring me in spirit they are always with me. Fall is truly magical, or as I like to call it, the season of the pumpkin.


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Depend on how you like to slice it
1 Hr 10 Min


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  • 1-1/2 c
    all purpose flour
  • 1 c
  • 1 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground nutmeg
  • 1 tsp
    pumpkin pie spice
  • 1/4 tsp
    ground cloves
  • 2 large
  • 1-1/2 c
    canned pumpkin puree, not pumpkin pie mix
  • 1/2 c
    vegetable oil
  • 1/2 tsp

How to Make Pumpkin Bread


  1. Preheat the oven to 350. Please do not use pumpkin pie filling, Only use pure canned pumpkin puree!
  2. In a large Combine all the wet ingredients & sugar until thoroughly combined. In a seperate bowl, combine all dry ingredients, & sift into the wet mixture
  3. Using non stick cooking spray, coat a loaf pan, I use dark glass, & fold in the batter. Spread it out so its even. Bake at 350 for 1 hour 10 minutes or until loaf can pass the toothpick test
  4. Let cool in loaf pan for about 10 minutes then remove and cool on rack. Slice & enjoy

Printable Recipe Card

About Pumpkin Bread

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Other Tag: Heirloom

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