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Pumpkin Spice Bread

This pumpkin spice bread 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. —Delora Lucas, Belle, West Virginia
  • Total Time
    Prep: 10 min. Bake: 1 hour + cooling
  • Makes
    2 loaves


  • 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


  • Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, 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.
  • Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts
1 slice: 197 calories, 8g fat (1g saturated fat), 27mg cholesterol, 128mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 2g protein.

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  • nmrenee
    Dec 22, 2020

    This is my favorite pumpkin bread and I get asked all the time for the recipe. I double the batch and gift it from September through the New Year. I always have to hold back a loaf for my family.

  • Ruth
    Sep 21, 2020

    This is a great loaf recipe. I agree with one of the previous reviews that it was too sweet so I cut it back significantly. Instead of the 3 cups of sugar, I used 1 cup of white sugar and 1 cup of brown sugar. Nice blend of spices but would increase cinnamon. I also added some chopped pecans.

  • MrsOwens
    Oct 10, 2017

    I love pumpkin bread and have a recipe that I have been using forever. I didn’t want to dig through my recipes to find it so I used this one. It’s an okay recipe but not one I will use again. I found it a bit too sweet even for a sweet bread. It reminds me more of a cake than bread. It also doesn’t have much of a pumpkin or spice flavor. I would suggest cutting the sugar down to two cups, adding more cinnamon and clove, and a splash of vanilla.

  • Amy
    Sep 22, 2017

    Could you substitute the water for butter milk in this recipe?Looks Yummy. About to bake it now!

  • playapelada
    Nov 1, 2016

    Always the best!!

  • iammheysan
    Sep 14, 2016

    Love this! Recently tried the fresh pumpkin spice from RawSpiceBar to make a few fall inspired recipes and it was definitely worth trying!

  • parksville
    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.

  • cmcanaday
    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.

  • LovePyrs
    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.

  • kramerstacey15
    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.