Classic Fall Pumpkin Bread

This classic fall recipe has been a favorite of my family for decades! Great for a side dish, dessert, breakfast, with coffee, with icing, without icing...

Classic Fall Pumpkin Bread

Pumpkin time! As soon as there’s a bit of a nip in the air and the light begins to shine at a slightly different angle, I know people are going to start asking me for pumpkin bread. It’s probably the most asked for fall bread recipe I have. You see, it’ been a thing of mine almost since I started baking decades ago. So much so that I bake it in mini loaves and toss some in the freezer from unexpected visitors or requests.

I’ve tried using my own, fresh roasted pumpkin and while it was good, it definitely wasn’t worth the extra trouble.

The warming spices used in this pumpkin bread recipe alongside the cloying sweetness of the pumpkin make this recipe a must have for a nice fall treat. I also recommend bringing some to Thanksgiving as it obviously fits right in. And if somehow you end up with any uneaten loaves, it makes an excellent bread pudding!


Classic Fall Pumpkin Bread

This classic fall recipe has been a favorite of my family for decades! Great for a side dish, dessert, breakfast, with coffee, with icing, without icing...
Course Bread
Cuisine Bread
Keyword bread
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 16 oz
Calories 190kcal
Author FiliVino


  • Stand mixer
  • Measuring Spoons


  • 1 ½ Cup Sugar
  • 2 Eggs
  • ½ Cup Vegetable Oil
  • 1 ⅔ Cup Flour
  • 1 tsp Baking Soda
  • ¾ tsp Salt
  • 1 ½ tsp Cinnamon
  • 1 tsp Nutmeg Freshly Ground (1 1/2 if preground)
  • 1 ½ tsp Cloves
  • ½ tsp Allspice
  • 1 Cup Pumpkin


  • Preheat oven to 325
  • In a small mixing bowl, sift dry ingredients (not sugar)
  • In a large mixing bowl beat eggs and oil, and slowly add sugar until thoroughly mixed
  • Slowly add flour mix to eggs mix until thoroughly mixed
  • Add pumpkin, thoroughly mix
  • This is a quickbread so it's more cake-like than bread
  • Using a greased medium loaf ban, bake for appx 80 minutes, or until a toothpick inserted into the middle of the loaf comes out clean
  • Let cool on a rack, then remove from loaf pan
  • Cut down the middle of the loaf and then into slices
  • I have tried adding a glaze to this and also cream cheese frosting. Both of them work very well, try them out and see what you like best.
  • I have also tried using fresh pumpkin for this recipe, but didn't find it to be any better than using canned. It just took a lot more work.
  • Taking a picture in poor lighting conditions optional


I should note that I have taken to doubling this recipe. For two reasons: one, that they go fast. Two, that cans of pumpkin (which you're probably going to use) generally come in 15 oz size (just shy of 2 Cups). If you do, you'll have to adjust the time on the bake accordingly, usually about 10 minutes or so.
Update: I have also taken do baking them in mini loaves. They last longer, there's more to give away, and they freeze well!


Serving: 1oz | Sodium: 186mg | Calcium: 9mg | Vitamin C: 1mg | Vitamin A: 647IU | Sugar: 19g | Fiber: 1g | Potassium: 46mg | Cholesterol: 20mg | Calories: 190kcal | Saturated Fat: 6g | Fat: 8g | Protein: 2g | Carbohydrates: 30g | Iron: 1mg


Classic Fall Pumpkin Bread was last modified: October 5th, 2020 by FiliVino

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