Easy Pumpkin Bread Recipe

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A friend of mine graciously shared her "secret recipe" for this bread with me. It's become such a family favorite that I'm not allowed to enter my family's get-togethers without this bread in hand!
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:32 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 32 servings


  • 1 cup butter, softened
  • 3 cups sugar
  • 3 eggs
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons each ground cinnamon, cloves and nutmeg
  • 1 can (15 ounces) solid-pack pumpkin

Nutritional Facts

1 serving (1 slice) equals 178 calories, 6 g fat (4 g saturated fat), 35 mg cholesterol, 161 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine dry ingredients; gradually stir into creamed mixture just until moistened. Beat in pumpkin.
  2. Transfer to two greased 9-in. x 5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool. Yield: 2 loaves.
Originally published as Pumpkin Bread in Cookin' Up Country Breakfasts Cookbook 1994, p64

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Reviewed Oct. 18, 2015

"Very, very good. I cut the nutmeg to 1 tsp and added a slight amount of ginger. I also cut the sugar down to 2 cups and added chopped pecans. This bread is delicious. I will definitely make this again."

Reviewed Nov. 30, 2014

"Use this all the time, the kids love it."

Reviewed Feb. 10, 2014

"This is the BEST pumpkin bread I have ever made! Moist, sweet, yummy! I'm definitely going to make this many more times!"

Reviewed Feb. 8, 2013

"I've made this several times now and it's an awesome recipe. I used it through the holiday season for friends, family and church. Thanks for submitting this recipe :)"

Reviewed Oct. 30, 2012

"Easy to make and tastes yummy, but I would decrease the sugar content next time. The bread is a little too sweet for me, but I would definitely bake this again."

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