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11Ingredients
90Minutes
190Calories
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Ingredients
US|METRIC
20 SERVINGS
- 2 cups all purpose flour (spooned into measuring cup and leveled-off, plus more for greasing the pan)
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cloves
- 1 tsp. cinnamon
- 1 tsp. ground nutmeg
- 2 cups sugar
- 3/4 cup unsalted butter (softened, plus more for greasing the pan)
- 2 large eggs
- 15 oz. pure pumpkin (100%, I use Libby's)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol40mg13% |
Sodium140mg6% |
Potassium25mg1% |
Protein2g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber<1g2% |
Sugars20g |
Vitamin A6% |
Vitamin C0% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(146)
Hartman a year ago
Super great recipe! The spice combo is perfect. Texture is spot on. I haven't ever made a recipe from Once Upon A Chef that wasn't a winner.
Greig 2 years ago
I make this bread every year for home, work and friends. It is requested every year if I haven't made it before Halloween!
Kao Gurniak 2 years ago
I used margarine instead of butter and used pumpkin pie spice in place of the other spices. I made one loaf and about 6 muffins with chocolate chips. Turned out really good, but I overcooked it a bit the second time, oops!
melissa powell 3 years ago
We turned them into muffins! The texture is really nice and I like the space. But I think they’re too sweet for my family I wish I would’ve cut the sugar
Starr 3 years ago
This pumpkin bread recipe is surely a keeper! I prepared the bread exactly by the directions given. We topped our individual pieces with whipped cream. Oh, soooo good!
Jennifer Strickland 3 years ago
Best ever recipe!
I make it as is and add a sprinkle of ground ginger!
Allo Cuisine 3 years ago
Magnificent! Made muffins with second batch took them out after 25-30 minutes.
Taina Kishihara 3 years ago
Really good! Unfortunately my loaf went a little flat in the middle but it was still really tasty! I'll definitely make this again!
Kimberly Grazulis 3 years ago
Great recipe! Super moist bread and the perfect amount of sweetness. Instead of measuring out all the spices separately I just used pumpkin pie spice. I also only wanted to make one loaf and the recipe was very easy to halve.
Alexis Nusum 3 years ago
I used whole wheat flour, coconut sugar (same amounts) and added a teaspoon of ground ginger. The bread was still moist and even more flavorful! Cream cheese icing goes well on top too! A new fav in my household!
Mrs D. 3 years ago
These have turned into a family favorite! I follow recipe exactly, but bake in a brownie pan for 20 minutes. Recipe makes 24, lunchbox size muffins.
Carol 3 years ago
Adore the old passed down recipients. It’s tweaked it a little to make it my own. Love that it uses real butter, not oil. Topped it with a cream cheese frosting with chopped ginger, Heaven!
sharon C. 3 years ago
Absolutely perfect! what we most liked was that it was so easy to make and it was “moist.” Will definitely share this recipe.
Melinda Brasher 3 years ago
Simple and easy. I had fresh pumpkin so I roasted and puréed it. Canned would certainly work just fine but I wanted to use what I had on hand and I think it reall kicked this up a notch. The flavor was so fresh!
I also added a splash of cream
I used small loaf pans so it would be easier to share and didn’t need quite as long on the timer. Delish and ready to make more to share this holiday season with the rest of the pumpkin I puréed and froze.
Susan Swearengin 3 years ago
Perfect I had tried a different pumpkin bread recipe and it disappointed me. This recipe was not only easy to prepare the results were flawless I split the batter and added cranberries and pecans to one loaf. Turned out fabulous!
Panda 4 years ago
So delicious!!! One of the best recipes on this site. It's moist, lots of flavor and can't wait to make it again!
Natalie Miller 4 years ago
AMAZING!!! Received many compliments. Next time will add some banana in place of some sugar and will add more spices. Anyway, an outstanding recipe.
Doreen Sarlo 4 years ago
Awesome!! So moist and delicious!
Also added a crumb topping and made it even better!
Yummly User 4 years ago
I I found this recipe on your site last year and I have made it dozens of times. I top it with cream cheese frosting. This recipe has the perfect amount of fall flavors and moistness. I always use Pam Baking spray on all my sweetbreads. The bread never sticks. Often I make the loaves smaller and make 4 loaves to give to neighbors. Very best pumpkin loaf!
Karen 4 years ago
I really like this recipe! I’m used to the vegetable oil recipe, but I really like the texture and flavor of the butter. I’ll be making this again!
Holly Adams 4 years ago
Turned out great! I added 2 over ripe bananas and omited 1/2 of sugar and it was so moist and flavorful! I also suggest adding a little more of the spices. Will definitely be making again!
Alan Harnett 4 years ago
Wonderful recipe! I added chocolate chips and pecans the texture is moist and it has a wonderful flavor.