This easy pumpkin loaf recipe is always moist and delicious and the recipe I’ve been using for years! Makes 2 large loaves and they freeze beautifully, too!
When it comes to pumpkin bread, this is the recipe I’ve been using for many, many years. I believe it’s roots are from the back of a can of Libby’s pumpkin, but it’s never failed me and delivers a perfect pumpkin bread every time! It’s simply perfect.
Ingredients and substitutions
Oil – What is the secret to moist pumpkin bread? Oil! While I often bake with butter, when it comes to pumpkin bread (or muffins), I’m all about the oil. Any neutral tasting oil will work – vegetable, canola or sunflower, for example.
Spices – The spice level of this pumpkin bread is totally up to you! Find the perfect spice level for your pumpkin bread by adjusting the amount of spice you use to suit your taste.
I would always start with the 1 tsp of cinnamon, at a minimum. After that, adjust the amount of nutmeg and cloves to your taste. I usually go with 1/2 tsp nutmeg and a pinch of cloves. If you don’t have or like cloves at all, simply leave them out. No nutmeg? It’s not a deal breaker. Simply omit increase the cinnamon to 1 1/2 tsp. Spice lover? Use a heaping teaspoon of each.
Variations
This is also a great base pumpkin bread for adding in extra goodies. Add-ins are up to you! Add raisins or raisins and nuts. Or nothing at all. Change it up with dried cranberries. Throw in some nuts with them. Or not. Or just go fruity and use raisins and cranberries. Or take your pumpkin bread to new places and go with chocolate chips (and walnuts, too, maybe!). You can use up to 2 cups of any add-in your like. Or just enjoy it plain.
Recipe tips!
- You will need two 9×5-inch loaf pans for this recipe and no, 8×4 will not work unless you are willing to discard some of the batter. If you try to put all the batter in two 8×4 loaf pans, you will have a mess in your oven.
- Note that baking time will vary depending on your oven and the loaf pans you use. Start testing around 50 minutes of baking, but be sure to test in the centre and to bake until your tester comes out clean.
Making ahead, storing and freezing
I find that loaves baked using oil are actually best after they have cooled and sat a bit. They tend to get more moist and develop more flavour as they sit. Store tightly wrapped.
These freeze well up to 2 months (tightly wrapped) if you can’t eat two loaves in a few days.
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Get the Recipe: Simply Perfect Pumpkin Loaf
Ingredients
- 3 1/2 cups all purpose flour, spooned and levelled
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoon table salt
- 1 teaspoon cinnamon , *see Notes below
- 1 teaspoon nutmeg , *see Notes below
- 1 teaspoon cloves , *see Notes below
- 1 1/2 cups white granulated sugar
- 1 1/2 cups light brown sugar, packed
- 1 cup vegetable, canola or other neutral oil
- 2 cup canned pumpkin puree, not pie filling
- 4 large eggs, at room temperature
- 1 cup raisins or dried cranberries , OPTIONAL
- 1 cup walnuts or pecans, OPTIONAL
Instructions
- Grease two 9×5-inch loaf pans and set aside.
- Preheat oven to 350F (regular bake setting/not fan assisted).
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add the white and brown sugar and and mix well to combine. Add the oil and pumpkin and stir until well combined. Add eggs one at a time, blending/whisking thoroughly after each addition, until batter is smooth. Stir in any add-ins you are using (raisins, dried cranberries, nuts or chocolate chips – up to 2 cups total).
- Pour into your two prepared loaf pans, dividing it evenly between the two pans.
- Bake at 350F for 50-60 minutes, or until tester inserted in the middle comes out clean. Let cool in pans for 5 minutes, then remove from pans and cool completely on a cooling rack.
Notes
More pumpkin recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Delicious and light! I made this today using fresh pumpkin from our neighbour. I roasted the pumpkin first and then puréed the flesh; so easy and so good!
So glad to hear, Barb :) Thanks so much!
This is delicious pumpkin loaf. I’ve made it twice now. Just curious as to why there isn’t any vanilla extract in the recipe.
Thanks so much.
Jan
Hi Jan, I don’t usually add vanilla when there are other spices combining, as in this bread. I don’t find it really contributes anything. That said, if you feel you want to try it, I don’t think it would hurt anything.
Made this last night and with the great directions you provided they turned out perfectly! My family all enjoyed the loaf made with cranberries and raisins.
Jennifer, I just love your recipes because I can trust that they will turn out exactly as pictured. Thanks so much!!
So glad to hear, Linda and I love the cranberries with the pumpkin, too! Thanks :)
Hello Jennifer how come so much sugar would I be able to cut it back if I use your receipe. looking forward to you reply
Hi Patricia, You need to remember that this recipe makes two large loaves. So that’s 3/4 cup per 10-12 slice loaf. So I’d suggest that it’s quite in line with what you’d expect for a pumpkin loaf recipe (if not lower in sugar than many).
Followed your instructions to a “t” & the loaves turned out perfectly. Used 1 tsp cinnamon, 1/2 tsp nutmeg & a pinch of cloves (my usual proportions). Added dried cranberries & chopped pecans. I also have dark pans so I reduced the temp by 25 degrees (usually forget!) & cooked for 60 mins. Turned the oven off & let them sit for an additional 10 minutes – just to ensure they were fully cooked.
Didn’t use a mixer so got a good workout with the wooden spoon!
Absolutely delicious!!
So glad to hear Irene! Enjoy your loaves :)
I love pumpkin bread, this looks simply heavenly!
Thanks Laura!
Hi Jennifer
This looks amazing. Is it possible to sub in half the amount of flour with whole wheat pastry flour without any other
changes?? Was just curious . Thank you!!
Michele
Hi Michele, you certainly could, but it would come with a cost. The loaves would be more dense and heavier in texture, as well as shorter. If you typically bake with whole wheat and you are ok with that trade-off, it’s worth trying.
I bet we could polish off the two loaves easily around here Jennifer! They look wonderful! I love the added pecans and cranberries.
Thanks Mary Ann :)
I can imagine the aroma as it bakes! A big slice and a cup of coffee? I’m a happy lady!
Thanks Annie!
How would cake and pastry flour work with this recipe?
Hi Darlene, I have never tried it. Can I ask why you want to use cake and pastry flour?
Love all things pumpkin so this is definitely up my alley. A big hunk of this beauty right about now with a big ol’ cup of coffee and I’m kickin’ the week off right ;)
Thanks so much, Dawn :)
Got to love a treat that can be all yours with just one bowl Jennifer. Loving too how you amped these little beauties up with those little dots of raisins & cranberries. They give this classic such a fun vibe.
Thanks so much, Lynn :)
This bread has a wonderful sheen and gorgeous texture – it really does look absolutely perfect! I can smell it baking now and would love a slice for breakfast. Pinning!
Thanks Tricia :)
These look like they came from a fine bake shop! Thanks for all the great tips!
Thanks Chris!
Do you deliver? Because I’ll take one of each!
Thanks Sue :)
My aunt used to make a Pumpkin Date loaf that I still remember, although she’s apparently forgotten about it. I’m going to try this with dates at the mix in!
Oh I love the idea of dates! It would go so nicely with this bread :)