Pumpkin Spice Bread Recipe
Pumpkin Spice Bread Recipe photo by Taste of Home

Pumpkin Spice Bread Recipe

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This recipe is at least 40 years old. It makes a very moist bread. It's been described as tasting like pumpkin pie without the crust.
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 32 servings


  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1 can (15 ounces) solid-pack pumpkin
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 cup water

Nutritional Facts

1 slice: 197 calories, 8g fat (1g saturated fat), 27mg cholesterol, 128mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 2g protein


  1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition.
  2. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely. Yield: 2 loaves.
Originally published as Pumpkin Spice Bread in Country Extra November 1996, p49

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Reviewed Jan. 14, 2016

"A five star recipe for sure. Lots of flavor and it gets better the next day. I did add 1 c walnuts and would add 1-1/2 the next time, our preference. Also lined the loaf pans w/ parchment for easy removal. Delicious and a keeper."

Reviewed Dec. 3, 2015

"I've made this 3 times & keep getting asked to make it again. It's delicious, I've added chocolate chips & pecans the last time. It's a keeper."

Reviewed Nov. 24, 2015

"Super easy recipe that makes incredibly yummy bread! The next time I make this, I'm going to add toasted nuts. I think that will make this recipe just about perfect."

Reviewed Nov. 15, 2015

"I used 2 cups of fresh pumpkin. I had to bake for about 20 minutes longer than recipe stated. It rose weird in the middle. I'm guessing the wetter fresh pumpkin accounts for the longer bake time and weird rise. Flavor is great."

Reviewed Nov. 15, 2015

"I was extremely pleased with how this bread came out. It was moist and the spices were perfect. The bonus is that it makes two loaves!"

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