Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A really moist, yummy pumpkin bread.

Ingredients Nutrition


  1. Preheat oven to 350º.
  2. Lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour and spices (flour through cloves) in a large bowl.
  4. Add sugar and the next 6 ingredients (sugar through pumpkin) in a different bowl, and stir well with a whisk or mixer until smooth.
  5. Add to flour mixture, stirring just until moist.
  6. Spoon batter into 2 (8 × 4-inch) loaf pans coated with cooking spray.
  7. Bake at 350º for 1 hour or until a wooden pick inserted in center comes out clean.
  8. Cool loaves in pans 10 minutes on a wire rack; remove from pans.
  9. Cool loaves completely; cut each loaf into 12 slices.
  10. You may also cook in small loaf pans or muffin tins, reduce cooking time to 30-35 min.
  11. Check for doneness.
  12. NOTES: If you're tempted to fiddle with the spices (maybe substitute pumpkin-pie spice for the allspice, cinnamon, nutmeg, and cloves), please don't.
  13. I tried it both ways and it wasn't as good.


Most Helpful

I made this the other night, gave one loaf to a neighbour and the other loaf was devoured within 30 minutes!!!!!! It didn't quite rise as much in the pan as I had hoped but it sure tasted yummy!

kitina April 30, 2002

I have been trying so many different pumpkin bread recipes to try and find one that is at least close to one my husband and I found at "The Omelet House" in Las Vegas. Their pumpkin bread is served like a piece of spice cake with butter on top. It is the most delicious I have EVER had! This one comes REALLY close! I also liked the fact that it only had 2/3 cup sugar as opposed to most of the others that called for 3 CUPS!!! EEEK! I didn't have any whole wheat flour so I used all all-purpose flour. I also used a can of sweet potato puree in place of the pumpkin. I used non-fat milk also. I baked it on convection bake for 35 minutes in a 9X9 silicone pan. It came out perfect!! I lightly glazed it with an orange glaze. Next time I will put chopped pecans and raisins in it. I didn't this time because my kids don't really like them, but now that I know how YUMMY it is! Who cares! In they go!! Thanks so much Emily for this incredible recipe!!

sconehead November 18, 2007

Wow! I served this at our Cafe at church and it was the tops! Thanks so much for a lower sugar, but really tasty recipe! Actually, I doubled the recipe and it made a bundt pan and 2 large loaves. They took 1 hour in the oven.

Lutie February 12, 2011

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