My timing could not have been better making this easy pumpkin bread recipe yesterday morning. I can’t imagine anything better than baking in a cozy kitchen while a cold front blows through with rain and dropping temperatures. The kitchen spells wonderful just like my mom’s kitchen when she made pumpkin bread, and I suppose it should since my recipe is based on one that she used.
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This classic no fail recipe makes two loaves that are moist and delicious with just a little bit of spice. My secret is using homemade pumpkin spice in the recipe. I highly recommend making a batch so you can use it through the holidays. For details see my post Pumpkin Spice Recipe.
If you’re short on time see the recipe notes for the pumpkin spice substitute.
By the way, I keep a jar of pumpkin spice on my counter through the winter months to add to lattes and my morning oatmeal.
Pumpkin Bread Recipe
- 3 1/3 cups flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons pumpkin spice
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 4 eggs beaten
- 1 15 ounce can pumpkin puree
- 1 cup vegetable oil or canola oil
- optional – 1 cup chopped pecans
Instructions For Pumpkin Bread
- Pre-heat oven to 350° F. Prepare pans by lining them with parchment paper or use baking spray.
- Combine all dry ingredients – flour, salt, baking soda, baking powder, spices and sugars.
- Make a well in the center of the flour mixture and add wet ingredients – eggs, pumpkin puree and oil.
- Mix with a spoon or a hand mixer. Stir in chopped pecans last.
- Spoon evenly into two prepared pans.
- Bake on center rack in the oven for 50 to 60 minutes. Test by inserting a wood screw into the split crust.
- Remove from oven and let rest for 5 minutes. Remove from pans and allow to cool on wire racks.
Recipe Notes:
When using loaf pans that are 9″x5″ I suggest a baking time of 50 to 60 minutes. However when using 8.5″ x 4.5″ loaf pans you may need to increase the baking time by 5 to 10 minutes.
If you don’t have time to make your own pumpkin spice, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cloves for the recipe above.
Store pumpkin bread in an air tight container in the refrigerator for up to three days.
We usually have no problem finishing off a loaf within in a day or two, and I put the other loaf in the freezer sliced. It will easily keep for a month.
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Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with seasonal inspiration that you can use right now!
I’m a huge pumpkin fan, so I hope you’ll love this classic recipe as much as I do.
Cheers!

Prep Time | 15 minutes |
Cook Time | 1 hour |
Servings |
loaves
|
- 3 1/3 cups flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons pumpkin spice or 1 tsp cinnamon, 1/2 tsp nutmeg 1/2 tsp cloves
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 4 eggs beaten
- 1 15 ounce can pumpkin puree
- 1 cup vegetable oil or canola oil
- 1 cup chopped pecans optional
Ingredients
|
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- Pre-heat oven to 350° F. Prepare pans by lining them with parchment paper or use baking spray.
- Combine all dry ingredients - flour, salt, baking soda, baking powder, spices and sugars.
- Make a well in the center of the flour mixture for wet ingredients - eggs, pumpkin puree and oil.
- Mix with a spoon or a hand mixer. Stir in chopped pecans last.
- Spoon evenly into two prepared pans.
- Bake on center rack in the oven for 50 to 60 minutes. Test by inserting a wood screw into the split crust.
- Remove from oven and let rest for 5 minutes. Remove from pans and allow to cool on wire racks.
When using loaf pans that are 9"x5" I suggest a baking time of 50 to 60 minutes. However when using 8.5" x 4.5" loaf pans you may need to increase the baking time by 5 to 10 minutes.
If you don't have time to make your own pumpkin spice, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cloves.
This looks and sounds so good, and our weather has turned as you describe yours this weekend. All I need are allspice and ginger for your pumpkin spice blend. This could be the [first] time I text vertical neighbors to borrow, or go with your substitution above. Thanks!
I hope you were able to make your pumpkin bread today Rita. Living in a high-rise with close neighbors can have its advantages!
I’ve been on a pumpkin bread baking kick this week. This looks like a good one. I’ll have to try and compare! Thanks!
I love to read recipes and compare ingredients. I can do it for hours LOL!
YUMMMM!!! I’m IN! Can’t wait to make this one! Thanks Michelle!
Classic recipes are always so good!
Yummm! It is DEFINITELY baking weather now, and recipes like this make the whole house smell so great!
I still have the second loaf in the freezer just waiting for me! LOL
Mmm, I just love pumpkin bread. I only bake in the fall and winter, so I know what you mean about that cozy kitchen while the wind blows feeling! Your recipe sounds so good. Similar to mine, but with a few differences that I’d like to try. My recipe doesn’t have brown sugar and only has 3 eggs, so yours sounds extra good!
Thanks Pam! I love reading recipes and I’m always fascinated with the chemistry different ingredients can make. Hope this one works for you!