Pumpkin Bread Recipe

Pumpkin Bread Recipe

This Pumpkin Bread recipe has been a family tradition for years. It takes me straight back to my mother’s kitchen. It warms the house with all the spicy aromas of your fall favorites.

The recipe has several steps and I always make sure I blend each ingredient as I go along. It will add to the process and takes extra time but the end result is well worth the investment of your time.

How to make Pumpkin Bread Recipe from scratch

Step One:

Grease and flour, or line with parchment paper, loaf pans. Grease and flour muffin tins, or use paper liners.

In a large bowl mix together flour, salt, baking soda, allspice, and cinnamon and set aside

Step Two:

In a 5-6 quart bowl beat eggs. Add in the sugar 1/3 at a time and blend completely before adding more. Next, add oil 1/3 at a time and blend completely before adding more. Next, add pumpkin 1/2 at a time, blend thoroughly.

Step Three:

Add flour mixture to pumpkin mixture 1 cup at a time. Blend thoroughly before adding the next cup of the flour mixture. Repeat until both mixtures are well blended.

Step Four:

Now you have the option of adding in the walnuts and raisins. Both are optional ingredients. I like them both and always add them. But, this is a personal preference.

This is where this recipe gets fun! There are so many options for baking that everyone will be happy with a personal favorite.

This recipe will make:

  • 3 regular size loaves, plus 6 muffins or
  • 2 regular loaves, 3 mini loaves, plus 6 muffins
  • The options are endless and it’s up to you as to what you want to make. I like making mini loaves to bring as hostess gifts. The muffins make a great breakfast on the run or afternoon snack.
  • Regular size loaves – use 3 cups of batter
  • Mini loaves – use 1 cup of batter
  • Muffins – use 2 large tablespoons of batter

Bake at 350°F for all sizes:

  • Regular size loaves bake for 1 hour, 15 minutes
  • Mini loaves bake for 45 minutes
  • Muffins bake for 25 minutes

How do you know when your bread is done?

Test the loaves and muffins to make sure they are done cooking by using a wooden toothpick inserted into the center of the loaves. It should be clean when removed. If not, add additional time to the baking process, a few minutes at a time until done.

How do you keep Pumpkin Bread moist?

  • Cool bread completely on a wire rack
  • When the bread is cool, wrap well, in plastic wrap or aluminum foil
  • Bread can be stored for a few days at room temperature
  • After a few days refrigerate, well wrapped. The bread will keep refrigerated for several weeks

What goes well with Pumpkin Bread?

If you are wondering what to serve with your Pumpkin Bread, I like to mix it up, depending on when it’s being served. In the morning, I love to pair it with our Pumpkin Spice Latte.

In the evening I serve it with vanilla ice cream or with a touch of whipped cream. Our Pumpkin Spice Latte is excellent to serve all day long!

What goes good on your Pumpkin Bread?

  • Salted regular butter, Honey Butter, Cinnamon Honey Butter, our homemade Orange Honey Butter
  • Apple or Pear Butter
  • Cream Cheese

Need the perfect loaf pans? Here are the links to see the full-size loaf pan or the mini loaf pans that we use.

Pumpkin Nut Bread
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5 from 5 votes

Pumpkin Bread Recipe

This moist and delicious Pumpkin Bread has all the Fall flavors you are looking for including cinnamon and allspice. Makes bread and muffins.
Note: This recipe makes 3 full loaves. See note in recipe card.
Prep Time40 mins
Cook Time1 hr 15 mins
Total Time2 hrs 15 mins
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 3 large loaves, plus 6 muffins
Calories: 189kcal


  • regular size muffin tins, loaf pans – large (9"x5"x3") or Mini (5"x3")


  • 5 ¼ cups flour
  • 1 ½ tsp salt
  • 1 Tbsp baking soda
  • 1 Tbsp ground allspice
  • 1 ½ Tbsp cinnamon
  • 6 large eggs
  • 4 ½ cups sugar
  • 1 ½ cups vegetable oil
  • 1 29 oz can 100% pure pumpkin puree, not pumpkin pie filling
  • 1 ½ cups walnuts, chopped, optional
  • 1 cup raisins, optional


  • Preheat oven to 350°F.
  • Grease and flour, or line with parchment paper, loaf pans.
    Grease and flour muffin tins, or use paper liners.
  • In a large bowl combine flour, salt, baking soda, ground allspice, and cinnamon. Mix well and set aside.
  • In a separate 6-quart bowl, beat eggs. Add in the sugar 1/3rd at a time and blend completely before adding more.
    Add oil 1/3rd at a time and blend completely before adding more.
    Next, add pumpkin 1/2 at a time and blend thoroughly.
  • Add the flour mixture 1 cup at a time to the pumpkin mixture. Blend thoroughly between each addition and repeat until flour mixture is gone.
  • Add in walnuts and raisins, if desired. Stir until well blended.
  • Fill large loaf pans with 3 cups of batter
    Fill mini loaf pans with 1 cup of batter
    Fill muffins with 2 tablespoons of batter
  • Bake the large loaves for 1 hour, 15 minutes.
    Bake mini loaves for 45 minutes.
    Bake muffins for 25 minutes.
  • Test loaves with a wooden toothpick by inserting toothpick into the middle of each loaf, and make sure the toothpick is clean when removed. If not, add additional baking time, checking every few minutes until done, and toothpick is clean.


Calories: 189kcal

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