Pumpkin Bread Recipe | Yummly
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Kao G.: "I used margarine instead of butter and used pumpk…" Read More
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  • 2 cups all purpose flour (spooned into measuring cup and leveled-off, plus more for greasing the pan)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 2 cups sugar
  • 3/4 cup unsalted butter (softened, plus more for greasing the pan)
  • 2 large eggs
  • 15 ounces pure pumpkin (100%, I use Libby's)
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    NutritionView More

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    Calories190Calories from Fat70
    Total Fat8g12%
    Saturated Fat4.5g23%
    Trans Fat
    Calories from Fat70
    Total Carbohydrate30g10%
    Dietary Fiber<1g2%
    Vitamin A6%
    Vitamin C0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Greig 17 days 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 G. 18 days 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 2 months 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 2 months 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 4 months ago
    Best ever recipe! I make it as is and add a sprinkle of ground ginger!
    Allo Cuisine 6 months ago
    Magnificent! Made muffins with second batch took them out after 25-30 minutes.
    Taina Kishihara 10 months 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 10 months 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.
    Colleen Pohl a year ago
    My grandkids love this.😊
    Alexis Nusum a year 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!
    Sir a year ago
    Great. Added pecans. Delicious and reasonably healthy
    Mrs D. a year 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 a year 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. a year 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 a year 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 a year 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!
    Brandie Engles a year ago
    fantastic. soo good i will definitely make this again!
    Panda a year 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!
    Vee a year ago
    so good would defiently recomend
    Natalie Miller a year 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 a year ago
    Awesome!! So moist and delicious! Also added a crumb topping and made it even better!
    Catherine Dye a year ago
    So good! Made the bread into muffins instead and they turned out great.
    Yummly User a year 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 a year 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 a year 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!
    Dino Parpas a year ago
    It was great. I will make it again.
    Alan Harnett a year ago
    Wonderful recipe! I added chocolate chips and pecans the texture is moist and it has a wonderful flavor.
    Mimiliciouss a year ago
    i love this recipe!!! wouldn’t change a thing 🤩🤩
    Addie Neal a year ago
    It was deliciously moist and easy to make. The whole family loved it. The pumpkin taste was not too overpowering
    Mary Grace a year ago
    So moist and yummy! Such an easy recipe! I made 1 big loaf instead of 2 smaller ones and it turned out perfect!