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Pumpkin Bread.

Pumpkin Bread

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 90
  • Total Time: 105
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


This Pumpkin Bread is moist and flavored with warm Fall spices.  It’s made here with nuts, but feel free to add chocolate chips if you prefer.


Units Scale
  • 1 1/2 cups all purpose flour, spoon & leveled
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons vegetable or canola oil
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 eggs
  • 1 cup pure Pumpkin puree (not pumpkin pie filling)
  • 1 cup coarsely chopped pecans or walnuts, optional


  1. Preheat oven to 350 degrees.
  2. Grease a large loaf pan with shortening. I used a 9.25 x 5.25 x 2.75″ Wilton loaf pan.
  3. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder and salt and set aside.
  4. In a large mixing bowl, combine the vegetable oil, sugars, eggs, and pumpkin and mix on low speed for about one minute until combined. The batter will be thin.
  5. Add the dry ingredients and mix on medium speed for about thirty seconds, just long enough to almost incorporate the flour. Do not over mix. Add the nuts, if using, and mix for an additional thirty seconds to combine.
  6. Pour batter into the prepared loaf pan and gently shake the pan back and forth to level out the batter.
  7. Bake on a middle oven rack  for one hour and do a toothpick test. If it’s done, the toothpick should only have a couple of moist crumbs on it. It could take up to fifteen minutes longer depending on your oven. If the bread starts to brown too much on the top before the middle gets done, place a loose piece of foil over the top.  
  8. Allow bread to sit for 5 minutes.  Run a sharp knife around the edges and invert bread onto a wire rack to cool.
  9. Use a sharp knife to slice bread into thick slices.


  • Use pure Pumpkin Puree in this recipe. Do not use Pumpkin Pie Mix.
  • Store in an airtight container. This bread should stay fresh for up to five days. However, it never does last more than a day in my house.
  • This recipe can easily be doubled for two loaves, but mix them separately.


  • Serving Size: 8