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

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.
Course Cakes/Dessert, Snack, Tea Time
Cuisine North American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 loaf cakes or 1 bundt cake
Author Barry C. Parsons


  • 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
  • cups sugar
  • 4 eggs
  • cups vegetable oil
  • cups pumpkin puree, fresh or canned (or canned pumpkin pie filling)
  • ¾ cup raisins (optional


  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.