Kids love it, grown-ups love it...this pumpkin bread is hard to beat!
Prep time: PT20M
Cook time: PT65M
Total time: PT90M
Rating
4.75 stars (2891 reviews)
Keywords
pumpkin bread
Ingredients
2 cups all-purpose flour, (spooned into measuring cup and leveled-off)
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 cup (1½ sticks) unsalted butter, softened
2 cups sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin (I use Libby's)
Categories
Breads
breads, cakes, and buns
Cuisine
American
Steps
Preheat the oven to 325°F (165°C )and set an oven rack in the middle position. Generously grease two 8 x 4-in (20 x 10-cm) loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point—that's okay.
Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 to 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Nutitrion
Serving Size: 1 serving
Calories: 166 kcal
Carbohydrates: 26 g
Protein: 2 g
Fat: 6 g
Saturated Fat: 4 g
Cholesterol: 31 mg
Sodium: 117 mg
Sugar: 17 g
Reviews
Kory Thielemann on 2026-06-18 (5 stars): This recipe was fantastic in every way. The only exception was I would have put half a teaspoon of cloves. I find it a little too strong.
KritzKaiser on 2026-06-09 (5 stars): Could you use pumpkin pie spice in replace of the seasonings?
Ashley on 2026-05-25 (5 stars): The best pumpkin bread! This is TOO good. I make double the recipe so I can have some loaves on stand-by in the freezer. The perfect snack or breakfast! I actaully just throw all wet ingredients (along with spices) in a bowl, then add in the dry ingredients. It still bakes up beautifully. Sometimes I don't have the time or space to make this properly (I'm usually deep into meal prep), but this is a go-to recipe for me and now I have pumpkin puree stocked up in my pantry - at least 2 cans at all times! I highly recommend you try this one. When I have a little more time, I will try this as a muffin with cream cheese in the center.
Melissa on 2026-05-25 (3 stars): The clove flavor overpowers everything else. I’m planning to make this again but remove the cloves entirely as all my whole family could taste was cloves. I’m surprised I don’t see more people mention the clove ratio - - I always see 1/4 tsp clove to 1 tsp cinnamon in pumpkin recipes. The whole family said “make it again but remove the cloves” as everything else seemed so great.
Miriama Francis on 2026-05-19 (5 stars): I have made this loaf so many times. For my whanau, friends, church and many other activities we have here in Upper Hutt, Wellington New Zealand thank you for the awesome recipe.
Bella on 2026-05-13 (5 stars): I just pulled it out and a good portion is already gone definitely saving this recipe very easy and tasty. I put it in a flat pan and it cooked in about 30 minutes
Kat E. on 2026-04-19 (5 stars): I love this bread! it is perfection! I made a batch of 4 loaves and froze three. One stayed in the freezer for 6 months before I found it, and it was just as good as the first loaf I ate fresh.
DK on 2026-04-12 (5 stars): Made this recipe and it is great! I was wondering if you could just cut it in half if you just want one loaf. Would that work?
Thanks,
D
