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Pumpkin Bread

I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. —Joyce Jackson, Bridgetown, Nova Scotia
  • Total Time
    Prep: 15 min. Bake: 65 min. + cooling
  • Makes
    1 loaf (16 slices)


  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins, optional


  • Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
  • Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

Easy Pumpkin Bread Tips

How do you know when pumpkin bread is done?

Overbaking can cause pumpkin bread recipes to come out dry. You know bread is done baking when a digital thermometer reads between 200° and 205°. If you don't have a digital thermometer, insert a toothpick or knife into the center of the bread. If the tester comes out with crumbs or wet batter, the bread needs more time to bake. But if the tester comes out clean, it’s ready to be removed. Another sign the bread is done: the edges will brown and start to pull away from the pan.

Why does pumpkin bread sink in the middle?

Because they're so dense, some quick breads may sink a little as they cool—but if your pumpkin bread sinks a lot, it may be underdone. To avoid this, follow one of the doneness checks above. Another trick is to cover your loaf during the last 20 minutes of baking with aluminum foil. This ensures the middle cooks while the top stays golden instead of burning.

Can I substitute butter for oil in pumpkin bread?

For many recipes, swapping butter for oil makes only a slight difference. But for a pumpkin bread recipe, the oil is key to creating a light and moist loaf. If you don’t have oil, you can use melted shortening or ghee. Butter—and cake mix!—comes in handy in these easy pumpkin recipes.

How do you keep pumpkin bread moist?

To keep pumpkin bread moist, wrap it in foil or plastic wrap and store it in an airtight container. Pumpkin bread will keep at room temperature for two days. To preserve the loaf for longer, place in the refrigerator for up to a week or freeze pumpkin bread for two to three months. If you don’t use up all the pumpkin for this recipe, here’s what to do with leftover pumpkin puree.

What tools are essential for this recipe?

The great thing about this easy pumpkin bread recipe is that it only uses a few dishes. You'll need a medium-size bowl, a sturdy whisk and a 9x5-in. loaf pan. Keep these essential bread baking supplies handy.
Nutrition Facts
1 slice: 221 calories, 10g fat (1g saturated fat), 23mg cholesterol, 212mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.


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  • Marlene
    Mar 7, 2021

    Wow! This Pumpkin Bread is amazing! My husband and I couldn’t stop raving about it! The only revision I made to the recipe was I used the whole can of pumpkin purée like a few other reviewers did, as not to waste the pumpkin instead of making two loaves. I also omitted using the 1/2 cup of water like the others did. I appreciate their advice, because this was magnificent and no other changes are needed. I used 1/2 cup of raisins in it which tasted perfect! This Pumpkin Bread is a keeper! Thank you, Joyce, for posting this great recipe!

  • Debi
    Dec 1, 2020

    Best recipe and like that it makes one loaf. I followed it to a T and included the walnuts and golden raisins. The hubs said it was the best pumpkin bread I have ever made.

  • Dorothy
    Nov 16, 2020

    Doubled this recipe to make 2 loaves. I cooked for 65 minutes, took out of oven and began to cool it. Realized that it was not done and put back into the oven. Baked for another 25 minutes and took out. Still did not seem done. Followed the recipe to a T. Do not know what happened. Maybe too much oil. Any suggestions. Will not make again.

  • Elaine
    Nov 8, 2020

    absolutely the best pumpkin loaf i have ever made! these are the few small changes i made. used almost the entire can of pumpkin, 1/4 butter & 1/4 coconut oil, 1/4 cup OJ, 1tbls water, & combined several sugars, (coconut, cane & packed brn), but only 1 1/4 cups. used lots of raisins & chopped walnuts. OMG! so moist so delicious thanks to the person in NOva Scovia. next time i will double the recipe making 1 loaf & a tray of cupcakes. thank again!

  • 2124arizona
    Oct 27, 2020

    I tripled this recipe to give as gifts for the holidays! It is so moist and flavorful! It has the perfect blend of spices! It's a keeper!

  • grjen
    Oct 23, 2020

    Very good. I made 2 loaves to use the whole can of pumpkin. I subbed applesauce for the oil.

  • cynandtom
    Oct 19, 2020

    I am not a big baker, this bread was so simple. I made this for my husband's birthday, and he absolutely loved it. Moist and flavorful, he could not stop raving about it. I will definitely be making this again and again.

  • Wendy
    Oct 13, 2020

    Can I use fresh steamed and mashed pumpkin?

  • qkjg
    Oct 12, 2020

    Have made this recipe for a number of years and have reduced some ingredients each time to find out what I can get away with. I've reduced the sugar and the oil by half and also the eggs to only two (sometimes only 1) .I also use up any any amount of pumpkin that I have no matter if it's only 1 cup or 2 or even a full can. Makes no difference as it always turns out delicious.

  • Susan
    Oct 9, 2020

    Made this for the first time this evening. I did take one reviewer’s advice and used the whole can of pumpkin and omitted the water. I also didn’t use cloves because I don’t like the flavor of them. Baked for 75 min in a glass pan and it came out perfectly. It is wonderful with a pat of butter while still warm. Will definitely make this again!