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The Best Pumpkin Bread

My Mom’s decades old, super easy, moist, spicy and delicious pumpkin bread recipe that can even be made using canned pumpkin or pie filling instead if you like.

Pumpkin Bread with first slice cut, shown on wooden cutting board.

The Best Pumpkin Bread

There is definitely no shortage of pumpkin bread recipes out there. Everyone who bakes probably already has a favourite recipe.

But, after several recent requests from readers I decided to post our family’s super easy recipe. It’s the one that I have been making for decades.

Pumpkin bread is really a kind of spice cake, made particularly moist by the addition of pumpkin puree. I used roasted pumpkin puree, made simply from roasting pumpkin pieces on a parchment lined baking sheet until tender.

Then, I puree the pieces in a food processor until smooth. At this time of the year canned pumpkin puree or even pumpkin pie filling can be used instead.

Raisins for Hot Cross Buns shown in a white bowl.

Sultana Raisins

Sultana Raisins are mostly what I use in this recipe but any kind on hand will do. Or, of course, you need not use them at all if you prefer.

If using pumpkin pie filling you will probably need to cut back on the spices a little because spices are already added to the filling. The raisins are optional but I always preferred my pumpkin bread with raisins when I was a kid and still do. 

Stock image of Roasted Pumpkin Puree in a white bowl

Fresh pumpkin puree, canned pumpkin or even pumpkin pie filling can be used in this recipe.

Originally published Feb 2013. Updated Sept 2020.

Love old fashioned baking recipes?

You might also like our Delicious Date Nut Bread!

ate Nut Bread image with title text for Pinterest

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Pumpkin Bread photo with title text for Pinterest

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Pumpkin Bread with first slice cut, shown on wooden cutting board.
Yield: 2 loaf cakes or 1 bundt cake

The Best Pumpkin Bread

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

The Best Pumpkin Bread is Mom's super easy recipe that's over 40 years old and still my favourite ever.

Ingredients

  • 2 cups all purpose flour
  • ½ tsp salt
  • 3 tsp ground cinnamon
  • 2 tsp allspice
  • ½ tsp ground cloves
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1½ cups sugar
  • 4 eggs
  • 1¼ cups vegetable oil
  • 2¼ cups pumpkin puree, fresh or canned, (or canned pumpkin pie filling)
  • ¾ cup raisins (optional)

Instructions

  1. Sift together the flour, salt, cinnamon,allspice, cloves, baking powder and baking powder. Set aside.
  2. Whisk together the sugar, eggs, oil and pumpkin puree.
  3. Fold in the dry ingredients until the flour is all incorporated in the batter. If using raisins, fold them in when the flour is almost incorporated.
  4. Divide the batter evenly between two greased and floured loaf pans. (or line the pans with parchment paper) This can also be baked in a tube pan or large bundt pan.
  5. Bake for 50-60 minutes at 350 degrees F or until a wooden toothpick inserted in the center comes out clean.
  6. Cool on a wire rack.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

16

Serving Size

1 slice

Amount Per Serving Calories 312Total Fat 19gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 16gCholesterol 47mgSodium 311mgCarbohydrates 34gFiber 2gSugar 20gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Jill

Sunday 13th of December 2020

This recipe is AMAZING!!! I’ve made it with walnuts , raisins, and plain, and they’ve always turned out moist and delicious. My family loves it!

Shirley Jenkins

Saturday 12th of December 2020

What size pie filling is 2 and 1/4 cups I used 2 small cans os thst okay

Susie Zetlmeisl

Wednesday 25th of November 2020

We have approx 15 oz of leftover pumkin pie mix (1/2 of a large can).Is that enough,do you think? Should I completely cut out the spices,or cut back.

Linda

Monday 2nd of November 2020

I decreased the oil by 1/4 cup and the cake was still too oily. Next time I will try using 1/2 to 3/4 cup of oil.

Joanne Paprocki

Sunday 11th of October 2020

Hi Barry,

I have recently found your blog & I love it! I am of Newfie heritage but born in Ont. ( don't hold that against me - hee! hee!). Tried this recipe...AMAZING!!!! Also tried your lemon bar recipe - just as good! Thank you so much.

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