Pumpkin bread should be full of pumpkin flavor, moist, and be perfectly spiced. This Classic Pumpkin Bread is just that!

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A loaf pan of pumpkin bread sliced and sitting on a white board.

Staying true to my goal of serving up delicious classic southern recipes, I want to share another one of our favorites – homemade pumpkin bread.

I love all the smells of fall, don’t you? Woodsmoke wafting through the air, the smell of the woods on a crisp autumn day, and warm spices filling the house with all the baking that takes place as the upcoming holidays approach. And pumpkin! Let’s not forget about the wonderful smell of pumpkin.

A loaf of sliced pumpkin bread on a wooden cutting board with a gray and rust colored dish towel.

This homemade pumpkin bread has a funny story behind it. Keep in mind Megan, and I have been making this recipe for years…

One day we were looking at the recipe and realized it calls for one cup of pumpkin. We looked at each other and laughed as we both knew all this time we’ve been using one can of pumpkin. And that, my friend, is how this pumpkin bread recipe became guaranteed never to be dry. Oh man, what a great mistake

Classic Pumpkin Bread

This recipe will yield two delicious loaves of pumpkin bread. You will have the choice of eating two right away, giving one away, or freezing one. Which will you choose?

What ingredients will I need?

  • Eggs
  • Oil
  • Water
  • Sugar (white)
  • Pumpkin
  • Flour
  • Salt
  • Baking spices
  • Baking powder
  • Baking soda
  • Nuts (optional)

I use my pumpkin pie spice when I make my pumpkin loaves. We love the full flavor the combined spices add. I made mine with pecans, but walnuts are good too. The nuts are optional, so if you’re not a fan, leave them out. It’s delicious that way also!

How to bake pumpkin bread

  • Preheat oven – set your oven to 325ºF
  • Prepare loaf pans – grease or spray your pans and set aside
  • Combine wet ingredients – in a mixing bowl combine the first five ingredients
  • Add dry ingredients – add the remaining dry ingredients and mix well
  • Fill loaf pans – pour batter into two loaf pans – filling each about half full
  • Bake – place pans in preheated oven and bake for 50 – 60 minutes
A loaf pan with sliced pumpkin bread sitting on a white wooden board with a gray and rust colored dish towel.

How can I tell when my pumpkin loaf is done?

You can tell when quick bread is done by inserting a toothpick in the middle of the loaf. If it comes out with a few moist crumbs, it’s done. If it comes out wet and coated in batter, the bread needs to bake longer. Also, the bread will start pulling away from the pan as it gets close to being done.

Can I freeze it + how long will it last in the freezer?

Wrap completely cooled bread in foil or saran wrap and place in a heavy-duty ziplock freezer bag. The bread should last 2 – 3 months in the freezer.

A loaf of pumpkin bread on a wooden cutting board with a gray and rust colored dish towel

What else can I make with pumpkin?

There are so many yummy things to be made with pumpkin during the fall season. This pumpkin pie spice can be used in many pumpkin recipes.

You might also enjoy this pumpkin pie crunch. This recipe starts with a cake mix making it a fairly quick and easy recipe to make.

These pumpkin chip muffins are a favorite around here this time of year. These are as much like a dessert as they are a breakfast muffin. They are delicious with a hot cup of coffee for either.

I think this pumpkin honey beer bread pudding with apple brandy caramel sauce looks amazing! I plan on giving this one a try!

A loaf of sliced pumpkin bread on a wooden cutting board with a gray and rust colored dish towel.

Classic Pumpkin Bread

Pumpkin bread should be full of pumpkin flavor, moist, and be perfectly spiced. This Classic Pumpkin Bread is just that!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16
Calories 450 kcal


  • 4 eggs
  • 1 cup oil
  • 1 cup water
  • 3 cups sugar (Remember, this makes two loaves)
  • 1 15 oz. can pumpkin puree
  • 3 cups flour
  • tsp salt
  • 1 tsp cloves
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • 2 tsp baking soda
  • ½ – 1 cup nuts optional


  • Preheat oven to  325ºF
  • In a large mixing bowl, mix wet ingredients well.
  • Add the dry ingredients and fully incorporate into wet ingredients.
  • If using nuts, stir them into the batter.
  • Pour batter into two loaf pans, filling no more than half-full.


I use 2 teaspoons of my pumpkin pie spice in place of the cloves and cinnamon. 


Calories: 450kcal | Carbohydrates: 59g | Protein: 6g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 387mg | Potassium: 123mg | Fiber: 2g | Sugar: 38g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.

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  1. Rachel Zafar says:

    Hi! Just FYI, the second time the classic pumpkin bread recipe is listed it doesn’t include the sugar. I accidentally made “healthy” pumpkin bread. Lol.

    1. Hi Rachel!
      Thank you so much for pointing that out. I have corrected it above. Hopefully, your “healthy” version wasn’t a total waste. I hope you’ll try it again. It really is delicious. My husband and I just finished off a loaf today. Thanks so much for stopping by!
      >>> Kim

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