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If you're looking for a classic pumpkin bread, this is our best pumpkin bread recipe! No frills here just the baking essentials, spices you expect, and pumpkin. Make a double batch to share a pumpkin loaf with coworkers, neighbors, anyone you want to show you care.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

55 mins
1 hr 15 mins
20 mins
2 loaves


Ingredient Checklist


Instructions Checklist
  • Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.

  • In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.

  • Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).

Raisin-Nut Pumpkin Bread:

Prepare bread as above, except fold 3/4 cup raisins and 3/4 cup chopped walnuts into batter after pumpkin has been added. Nutrition Facts per serving: 220 cal., 10 g total fat (1 g sat. fat), 27 mg chol., 197 mg sodium, 32 g carbo., 1 g dietary fiber, 8 g pro.Daily Values: 59% vit A, 2% vit. C, 2% calcium, 6% ironExchanges: .5 Starch, 1 .5 Other Carbo., 2 Fat

Nutrition Facts

191 calories; fat 8g; cholesterol 27mg; saturated fat 1g; carbohydrates 29g; insoluble fiber 1g; sugars 18g; protein 2g; vitamin a 2866.8IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 197mg; potassium 50mg; calcium 10.1mg; iron 1.1mg.