Pumpkin Bread Recipe (2024)

Delicious but this recipe definitely makes enough for two loaf pans. I’m surprised this doesn’t come up more in other comments! The first time I baked it, I faithfully used one loaf pan, wanting to trust the recipe even though it filled it to the rim. It of course expanded and exploded over the sides and made a huge mess. Also required extra baking time, so it burned on the top and remained gooey inside. Second time around I used two loaf pans and they turned out perfectly. So there you have it.

To this recipe, I add a tspn of nutmeg and a tspn of ground cloves. For flour, I sub in half Whole Wheat. I’ve been making this bread for decades, with 1 cup of chopped pecans if no nut allergies. Sliced, toasted, and slathered with Cream Cheese, it is the best comfort food!

Made this as directed and it was sweet, but I can see what the point of the loaf is - the focus is on the pumpkin/cinnamon, and not making it yet another loaf that essentially is pumpkin spice. I have my own issues with this ubiquitous fall taste but there are plenty of other recipes around; try to let this be what it is. If you're looking for a pumpkin spice loaf, this is not it. But if you're looking for a sweet pumpkin bread, lightly spiced with cinnamon, this will be your jam.

Could someone please tell me the fascination with dirtying both a pan and using parchment paper(which ironically in this recipe doesn’t even cover the whole pan as they give directions for removing the short ends)? If you’re going to have to grease the pan anyway why not just bake the bread in it directly?

Reduced the sugar to 2/3 cup white and 1/2 cup brown Increased the yogurt to almost 1/2 cupAlso added, like others, additional spices:1/2 tsp each allspice, nutmeg, coriander 1/4 tsp cardamomChopped walnuts to likingBaked full 75 minutes given extra yogurt Was baked through, moist, and very good. Spices still need tweaking IMO because still a bit bland. Maybe add cloves

Use. Two. Loaf pans

Far too sweet, almost grossly sweet. Really not my cup of tea. Texture was fine, baked up nicely.

Make mini-bundts and use Garam Masala and a bit of Chinese 5 Spice instead of cinnamon, etc. Really will take this recipe to another realm.

Based upon previous baking experiences, I followed the advice of commenters to reduce the sugar (I used 1/2 cup brown sugar, 1/2 cup regular sugar), and it is still very sweet. I also added a teaspoon of pumpkin pie spice (in addition to the cinnamon), and the suggested cup of chopped walnuts. Came out nice.

Added a previous comment, but forgot a couple key ingredients that I used (I also spelled cloves incorrectly haha)In addition to cinnamon:1/2 teaspoon of the following:Ground Coriander Ground nutmegGround allspice If you can find whole cloves:6-8 cloves, crushed with mortar and pestleOr1/2 teaspoon of ground cloves Creates a great spiced pumpkin bread! Huge hit with the family

PS -- Meant to say that I also REDUCED the sugar, as per many comments here, by about 30%. Which was just right. I would say off-hand that the recipe as written has way too much sugar it.

Delicious! Made mini muffins - as suggested use only 3/4 cup granulated sugar and add 1 heaping teaspoon pumpkin pie spice, pour ⅛ cup batter for each muffin, bake 20 minutes (rotate pan halfway through), let cool 5 mins in pan on wire rack, then remove and cool completely on wire rack. Cream cheese glaze - 4 oz cream cheese at room temperature, beat with hand mixer until smooth, beat in 4 tbsp confectioners sugar, mix in with spoon 3 tbsp warm milk and pinch of kosher salt and drizzle on top

I added extra cinnamon, nutmeg and ground clove. Folded some orange zest into the batter and then sprinkled additional zest and raw sugar on top. Turned out better than I could have imagined!

I really like this recipe because it's so flexible. You can add anything to this bread; the only limitation is your imagination. I follow this recipe as written and, usually, add 60% cocoa chips, giving me a sweet treat. This recipe makes 2 loafs. I've never used parchment paper. I use high-quality vanilla and very generic pumpkin puree. I've added orange zest, nutmeg and various nuts -- depending on my mood and occasion -- and have never been disappointed.

Made this last night. I increased the cinnamon, added about half a tsp of nutmeg, cloves, and quarter tsp of ginger. Decreased the white sugar a little a bit - probably 2/3 of a cup. Baked for about 70 minutes. It is a nice looking loaf and is good. I will likely make it again, but will continue to play with the spices. Seems like it would be pretty bland if made exactly like recipe.

1 1/4 c sugar total1 tsp gingerCandies ginger

Why would anyone use this much sugar in a quick bread. Forget health. It tastes cloying.

I used some leftover baked sweet potato in place of pumpkin. Reduced sugar by half.Delicious. I’ll add walnuts next time and pepitas on top.

Proud to say that I used my own homegrown pumpkin (winter luxury pie) which is very sweet and tasty and that allowed me to cut down the suggested amount of sugar by 25 percent. Too bad I forgot to add the vanilla, duh! Still, I like it a lot.

Easy and quick! Way better than a box mix

This recipe makes one large or two small loaves. I found the recipe to be excellent, accommodating much improvisation and substitution. I halved the oil and sugar amounts, used Greek nonfat yogurt, added a host of spices, 1/2 to 1 tsp of nutmeg, cloves, cardamom, as well as the cinnamon. Also added chopped walnuts and a handful of raisins. It baked for exactly 1 hour in my oven that tends to run hot. The loaf was very tasty, and I will use this recipe again! Thank you!

I grow my own LI Cheese Pumpkins. So, I used 2 cps of puree from the home-grown pumpkin, and added 1/4 tsp Cloves, 1/4 tsp Nutmeg and 1/3 cp chopped Pecans. The loaf required 85 minutes in my oven to bring it to full bake we beyond the 75 suggested. The additional time allowed for a rise that was perfect for such a robust and heavy mix. The large, puffy loaf was delicious. It was moist and flavorful. I enjoyed the extra crunch the pecans added. Everyone loved it. An excellent recipe.

I veganized this simply by taking the eggs out, I found that the pumpkin purée works really good on its on to give it a good consistency. I cooked this twice, first time didn't rise but still tasted delicious, like a pumpkin brownie (orangie, I guess) or a vegan version of a Portuguese classic, pão-de-ló. Totally recommend. Also I thought the amount of sugar in the recipe was a bit much for me, so I halved it. Still tasted very good and sweet, but this is up to personal preference I think.

Followed recipe to a t (except for addition of quite a bit of nutmeg). Had no problem with batter fitting in 9in. loaf pan. Excellent.

All. 1/2 sugar, more spices, 2 pans, meta

Added chopped walnuts and a dark chocolate drizzle on top before baking. Delicious.

Heavy but delicious. I was looking for a recipe to use up the leftover canned pumpkin after making Ina Garten’s pumpkin roulade, and I came across this recipe. I didn’t have as much pumpkin leftover as the recipe called for but it came out fabulous just the same. Added some chopped pecans, just because.

Cut granulated sugar to 75g and light brown sugar to 60g. In terms of the size, it really depends on how big if each loaf pan. I’m using a 450g bread load tin, it fit perfectly as one loaf.

Did 1/2 cup brown sugar

For the pumpkin, I substituted sweet potato I had carelessly overcooked. Otherwise, I followed the recipe slavishly, and it was delicious.