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    Pumpkin Spice Bread

    Pumpkin Spice Bread. Photo by HisPixie

    1/11 Photos of Pumpkin Spice Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    jmelyn's Note:

    Hooray for fall! We love this pumpkin bread recipe--especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves, so freeze the other one, or heck--eat it. This bread goes fast.

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    Serves: 24



    Units: US | Metric


    1. 1
      Heat oven to 350.
    2. 2
      in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
    3. 3
      Beat until well mixed.
    4. 4
      Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
    5. 5
      Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
    6. 6
      Grease two 9 x 5 inch loaf pans and dust with flour.
    7. 7
      Evenly divide the batter between the two pans.
    8. 8
      Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
    9. 9
      Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
    10. 10
      Slice and serve plain, buttered, or with cream cheese.
    11. 11
      Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

    Ratings & Reviews:

    • on June 11, 2009


      Hooray for another great recipe! And the reviews and tips were helpful too! I baked this bread to rave reviews and my recipe included revisions suggested by several other cooks. I used only 2 cups of sugar, I halved the oil and added 1/2 cup of unsweetened apple sauce, I used half whole wheat and half white flour and I replaced the spices w/ 4 tablespoons of pumpkin pie spice for flavor. Next time I'll take some of the other advice and add pecans. My bread was quite moist and it came out perfectly. (For any of you who had trouble removing the bread from the pans, I sprayed mine with Pam baking spray (the oil and flour are combined into the spray) and my loaves literally fell out of the pans. Thanks so much to jmelyn for an excellent recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2011


      This is the perfect bread... my grandmother has made a version of this for years and I have always loved it... our recipe is slightly different and includes my favorite part, a glaze for the top as follows: 9 Tbsp of Brown Sugar, 3 Tbsp Butter, 1/2 Tbsp of Water and 1 Tbsp of vanilla. Combine all ingredients and cook until boiling continue 30 seconds after boil then remove from stove and let thicken, brush bread loaves with a thick layer and allow to dry slightly....YUM

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2010


      I used fresh pumpkin puree instead of canned, half whole wheat and half white flour, halved the recipe and cooked in a bundt pan for 40 minutes. It turned out very good, perfect consistency. When trying it fresh out of the oven I thought initially that it needed more spices, but after letting it sit overnight and letting the flavors blend more, it is perfect now. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (335)


    Nutritional Facts for Pumpkin Spice Bread

    Serving Size: 1 (91 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 260.2
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 1.5 g
    Cholesterol 31.0 mg
    Sodium 279.0 mg
    Total Carbohydrate 40.2 g
    Dietary Fiber 1.2 g
    Sugars 25.7 g
    Protein 3.0 g

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