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.
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.
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.
Fresh pumpkin puree, canned pumpkin or even pumpkin pie filling can be used in this recipe.
Originally published Feb 2013. Updated Sept 2020.
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The Best Pumpkin Bread
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
- Sift together the flour, salt, cinnamon,allspice, cloves, baking powder and baking powder. Set aside.
- Whisk together the sugar, eggs, oil and pumpkin puree.
- 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.
- 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.
- Bake for 50-60 minutes at 350 degrees F or until a wooden toothpick inserted in the center comes out clean.
- Cool on a wire rack.
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Nutrition Information
Yield
16Serving Size
1 sliceAmount 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.
This really is the best pumpkin bread recipe. I’m almost ashamed to say that it beats out my mothers and I now make this recipe instead.
How would I know if recipe in one of your recipe books
LOL! I guess you’d have to check the books and see.
Question: How long would it need to be baked if using a bundt pan?
Let the toothpick test be your best guide.
What is the process for roasting pumpkin? I would rather use fresh but have never cooked it before!
Peel, cut in chunks. Roast on a parchment lined sheet until fork tender. Puree.
If using canned pumpkin what size canned should be used?
Barry I really love your posts. I would suggest adding 1/4 tsp of freshly ground black pepper to this pumpkin bread recipe. I know it sounds crazy but believe me it isn’t. I have made it this way for years and people are always asking me what’s in it that gives it that little extra kick It’s a very subtle difference that makes people want more. I usually make ten extra loaves for the family at Christmas time.