Spiced Pumpkin Bread


I confess that I am not a pumpkin pie fan.  In fact, my tastebuds find it revolting.  Nonetheless, I love pumpkin.  I count the days until the pumpkin spice latte returns to my local Starbucks and find my shopping hopes shattered if I don’t find pumpkin spice coffee creamer available at the local grocery.  Pumpkin cupcakes are given to celebrate all cold weather birthdays.  Pumpkin scented candles line my home office.  Pumpkin truffles?  Oh yes!  I even plot home decor surrounding pumpkins when the temperature drops in our small Virginia town.

And, of course, I have my go-to pumpkin bread recipe adapted over the last few fall and winter seasons that brings everyone back for a second slice or a late night tip-toe into the kitchen.

A good pumpkin bread should be sweetness waltzing with spice.  Not bland but instead a fall flavored pillow-like explosion in your mouth.  At our house, loaves of this bread is a basis of french toast and peanut butter or Nutella™ sandwiches during the fall and winter months.  And well, sometimes in the spring, too.

I’ll admit, though, that mini loaves are my favorite form of this bread to make.  Instead of making a full-sized loaf, I often grab my silicone mini loaf pan and make four admittedly cute, small loaves.  These are great for taking to work to share, give to a neighbor wrapped in colorful selafane and a bow, or just help with portion control in your own home when you just can’t bear to part with the pumpkiny goodness.

So, get your pan, get your ingredients, and get your pumpkin on!


Spiced Pumpkin Bread


  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 2 eggs, unbeaten
  • 2 cups sifted flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 cup water


  1. Preheat oven to 350 degrees.
  2. Combine sugar, brown sugar, pumpkin, oil, and eggs.  Blend in standing mixer on low setting until well combined.
  3. Using a sifter, combine flour, baking soda, salt, and spices.  Then combine with sugar and pumpkin mixture.
  4. Add water.  Mix well.
  5. Using a well greased four mini loaf pan, fill each cavity to half full with mixture.  A 9×5 loaf pan can also be used if you prefer.
  6. Bake for 45 to 55 minutes.  Bread is ready when golden brown and a knife can be cleanly removed.
  7. Let cool for 10 minutes in loaf pan.  Then, remove each loaf and carefully place on a cooling rack.
  8. Serve and enjoy!



21 thoughts on “Spiced Pumpkin Bread

  1. This looks delicious and I would love to make it but you said to add nuts and I can’t find any nuts in the ingredients list. What kind of nuts and how much?


  2. Hi Chantal! I debated nuts or no nuts as I was formulating this recipe. (A debate that I was obviously still having when I wrote the method! Ha!). I preferred this bread without nuts. However, if you would like I add some, I would recommend one cup of finely chopped pecans added to the mixture of sugars, pumpkin, oil, and eggs. Enjoy, ad thank you for reading!

  3. Just made this today! This is a fantastic recipe; I loved the final product. I did have a bit of trouble with my oven and baking the quick bread at such a low temperature–ended up with a small V in the middle of uncooked-ness. I just thought it had split open, so when make this again I’ll be sure to put it in for a little longer or a little higher.

    Great recipe, thanks!

  4. I am not usually interested in pumpkin bread, but decided to try this last night (after a random Pinterest search) and this recipe is money! So moist and flavorful, even the next day. I made it in a large loaf pan, lowered the temp and baked it for probably 70 minutes. Delicious!

  5. I’m really looking forward to making this recipe! I’ve been looking for a good one and this one is exactly what I’ve been wanting. However, I only have a 5×9 so do you think it would be best just to leave it in the oven longer?

    • Exactly. Baking time really does vary by the oven, too. I’d start with an hour and then begin checking it. It’s ready when a knife or a toothpick can be inserted and removed clean.

      So glad you liked this recipe. Happy baking! Email me a photo! I’d love to see the finished product.

    • Yes. My bake time with silicone mini pans is between 60 and 70 minutes. But true oven temperatures vary, and the type of pan you use can also have an effect. I suggest baking for 60 minutes and then begin checking. Feel it out for just the right baking time.

      Thanks for reading!

  6. this is, hands-down, the best pumpkin bread recipe i have ever made, ever ever. i would say the cook time is closer to 80 minutes as i have baked this recipe on 2 different ovens now. i have already passed this recipe along to my family members because they enjoyed so much! thank you for sharing!

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