Pumpkin Bread

Pumpkin Bread

This pumpkin bread is full of warm spices and full of flavor, sure to become one of your fall favorites!
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast & Brunch, Dessert
Cuisine American
Servings 24
Calories 262 kcal


  • 2 9 x 5 loaf pans


  • 15 oz can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups granulated sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground ginger


  • Preheat oven to 350 degrees F and place rack in the center of the oven. Grease and flour two 9x5 inch loaf pans.
  • In a large bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, pumpkin pie spice, and ginger. Stir the dry ingredients into the wet pumpkin mixture until just blended.
  • Pour into the prepared pans. Sprinkle the tops of each loaf with pumpkin pie spice.
  • Bake for about 1 hr 5 min. Loaves are done when toothpick inserted in center comes out clean.
  • Wait about 15 minutes before removing from pans (see notes). Allow to cool on rack.


To remove a loaf from the pan, wait about 15 minutes to allow the loaf to cool slightly, but more importantly to allow the top and sides of pan to cool. Place a plate on top of the loaf in pan, then very carefully, flip over. Slowly remove the loaf from the pan. The loaf should come out very easily and clean. Then using your hands (clean of course!), flip the loaf and place on a cooling rack.


Calories: 262kcal
Keyword autumn brunch, autumn dessert, autumn,, bread, brunch, pumpkin, pumpkin bread
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