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Pumpkin Spice Bread Recipe

Pumpkin Spice Bread Recipe

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 YIELD:32 servings


  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1 can (16 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


  • 1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yield: 2 loaves.

Nutritional Facts

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

Reviews for Pumpkin Spice Bread

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Reviewed 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."

Reviewed Sep. 22, 2017

"Could you substitute the water for butter milk in this recipe?

Looks Yummy. About to bake it now!"

Reviewed Nov. 1, 2016

"Always the best!!"

Reviewed 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!""

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!"

Reviewed Sep. 14, 2015

"This is the BEST pumpkin bread I've ever made (and I've made a lot.) It is my go-to gift for housewarmings, new babies, new neighbors, etc. during the months that can even remotely called Autumn (or Winter, or sometimes Spring or Summer.) I get rave reviews every single time. I can't begin to say how many times I've shared this recipe over the last six years or so. I generally use three teaspoons of pumpkin pie spice instead of the individual spices. I'm lazy like that. Our family's favorite way to enjoy this treat is warm with a thick smear of cream cheese or butter. Just too good!"

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