The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pumpkin Bread

Pumpkin Bread

pumpkin bread in window
I love pumpkin bread and muffins any time of the year, particularly with chocolate chips in it and while sipping a cup of dark coffee, but pumpkin bread seems particularly appropriate this time of year.

This is a recipe for your standard pumpkin quick bread; yeasted pumpkin breads are rare, though not unheard of. Fresh pumpkin can be be used, though I usually take the easy way out and just use canned pumpkin puree. Whole wheat flour can also be substituted for some or all of the all-purpose flour for a change of pace.

Because the moisture content of the pumpkin can vary, as it can in the flour, the recipe recommends between 3 and 4 cups of flour. I used about 3 1/2 cups, but don't be afraid to trust your gut and adjust according to conditions.

Pumpkin Bread

Pumpkin Bread

Makes approximately 12 muffins, 3 small loaves, or 1 large loaf
1 3/4 cup (1 15 oz. can) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
3 eggs
3-4 cups all-purpose unbleached flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups chopped walnuts or chocolate chips

Preheat the oven to 350.

Combine the pumpkin, brown sugar, butter, and eggs and mix until creamy. In a separate bowl, combine all of the dry ingredients except the nuts or chocolate chips. Mix 3 cups of the dry ingredients into the wet ingredients, then add as much of the 4th cup as necessary to achieve the proper consistency (moist, but thick enough to stand a spoon in). Add the nuts or chocolate chips and stir in.

Pour or spoon the batter into greased muffin tins or bread pans. Bake on the center rack until a toothpick poked into the center comes out dry. At sea level, muffins should take between 20 and 25 minutes to bake, small loaves between 25 and 30 minutes, and full sized loaves between 50 minutes and 1 hour.

pumpkin bread on cutting board
Autumn is here!


MrsRoc's picture

I had tried another pumkin bread recipe last night and the result was gummy and just plain yucky. So I tired this one and was so excited that I got a light, fluffy, and delicious bread! Thanks so much for the wonderful recipe!

Erithid's picture

Thank you very much for sharing this recipe. It was wonderful. Light, fluffy, and delicious. ~Erithid

pompeii's picture

how big of a container do you need to bake the large loaf - how about the small ones?

tmfun's picture

I used two standard Le Cruset bread pans/dishes.  Came out perfect.

maggie21's picture

I always make home made bread for some reason today my wheat bread just flopped/


EmmaRebecca's picture

It is important to cream the butter and brown sugar before adding the pumpkin and eggs. Otherwise the butter won't cream.

rainb's picture

Thank you for this recipe. It is wonderful even in the gluten-soy-dairy-egg free variant I had to make due to my own dietary restrictions.

For those trying this recipe with a non-gluten based flour concoction or without eggs, I recommend adding a little xanthum gum to your flour mix, or your bread will be rather crumbly.

For those making this without eggs, I plan to add extra pumpkin next time (perhaps about 1/2 cup extra), as the lack of eggs does dry it out a little.


Magrat's picture

I have a recipe I use that is similar, but I add butterscotch chips instead.  Oh so yummi! I used to get cinnamon chips, but I can never find them in the store.  Those were the best in oatmeal cookies.

DT's picture

I made these last night and used 2 1/2 cups of unbleaced flour and 1 cup of white whole wheat flour. My kids loved them so much they asked for one for breakfast and one in their lunch!

deedle's picture

muffins are baking right now, and they smell delicious! I started by creaming the butter with the sugar, then incorporating eggs, then pumpkin, then spices (I added 1/8 teaspoon finely ground telicherry black pepper, to add an allspicey, nutmeggy, peppery flavor) and salt. soaked 1.5 cups raisins in hot water, then drained thoroughly. added the flour to the mixture and folded in, then added raisins and finally the baking powder. scooped it out into 12 lined muffin tin cups and looks like it will take approx 25 minutes. the mixture is light and the raw batter (salmonella? ha! I *spit* in the direction of salmonella) tasted heavenly -- like a kid, I licked the spatula, spoon and bowl. and I will find room for a muffin as well; will bring the rest in to work tomorrow.

thanks for this excellent recipe!

ema2two's picture

FWIW, In Maggie Glezer's Blessing of Bread there is a yeasted Pumpkin bread, which has some origin's in the Spanish-Jewish (Sephardic) tradition.  I haven't made it, yet, but it's on my list.  It looks beautiful in her book (but then again, I think all the breads in that book look beautiful).

maxfresh's picture

My favorite pumpkin bread recipe has been from But hey this one is also pretty good. I liked the idea of chocolate chips and it came out nice. Thanks.

AW's picture

This looks great. I make one from Williams-Sonoma's book, which incorporates walnut oil. I love it because it has incredible flavor depth and the fat content is lower. I only use half the amount of walnut oil, replacing the other half with canola oil.

bwarminsky's picture

so i just made these, and it was a bit of an experiment by accident - thought i had pureed pumpkin in the cabinet, but after i opened it up and mixed it in i realized it was pumpkin pie mix.  also i misread the recipe and used 1/2 stick butter by accident rather than a whole one, but the muffins still turned out REALLY good.  i used 3 cups of whole wheat and @ 1/2 cup of regular flour (ran out of whole wheat) i think next time i may use MINI choc chips though....i guess the real verdice on them will be from the hubby & kids.   gotta wait till he comes home and they wake up from naps.  thanks for the great recipe!!!

Hollistermom's picture

I used white chocolate chips and with half the batch and pecans with the other half. I did a loaf with both nuts and chips and Oh My Gosh the bread ROCKED!!! Thanks

mrpresident's picture

Oh my, that's a genius idea

metropical's picture

I add a little more spice to mine and raisins, c chips and walnuts.

Gone in 60 secs

Calista1's picture

This is the best pumpkin bread I have ever eaten, and I'm picky.  Even the batter was delicious.  A millon thanks for sharing.

turosdolci's picture

This recipe looks great. The brown sugar is always a problem for me because my husband is a diabetic.  I have to use sugar subsitutes when I bake.  I'm going to try it but will have to change the sugar. Most of the time it works out fine, but brown sugar is always a problem. I've sent the recipe on to a few people so maybe I'll get to take it according to this recipe.  I have a great diet chocolate that we get here in Switzerland so this part is not a problem.  Thanks for the recipe.

Patricia Turo

dstroy's picture

Let us know how it turns out with the substitutes, I am sure there are other folks with the same questions :)

mean_jeannie's picture

Took it to a Halloween gathering last night and it disappeared within minutes of our arrival.  Thanks for a great recipe!  :)

pamperedchefkathy's picture

I'm with The Pampered Chef and I love finding recipes I can use at my cooking shows when showing off our Mini Loaf Baking Stone....
This is a keeper!!!

emmagregory94's picture

First off, I love this blog! I'm so glad I found it. I love pumpkin bread/ muffins so much and this looks like the perfect recipe! I can't wait until I have time to make it. I love the pictures that you included. 

I also really like the layout of the whole website!

Thanks for the recipe!

Mini Oven's picture
Mini Oven

and a shot of tabasco.  


kitchenStadium's picture

good stuff- looked like alot of butter so I backed off on that and added some olive oil.  mistake (not enough glue & it didn't hold together well as a whole loaf).  2nd go much better.

fnsio's picture

My in-laws are French, and the French usually don't appreciate anything with pumpkin in it.  But I managed to get some compliments on my pumpkin bread, following this recipe!  It turned out great, wonderful recipe!

billy_bread's picture

Since I have a bumper crop of butternut squash, I substituted pureed squash for the pumpkin. I baked the squash first and then pureed it. From there I proceeded with recipe. I made loaf and muffins, using chocolate bits in some, nuts in others, finally nuts and chocolate. Awesome!

Great seller at the local farmers' market, especially the muffins.

I have used other recipes, but this one turned out the best! Thanks for posting.



Cati_lady's picture

I am dying to take a bite, it just came out of the oven and looks spectacular.

I doubled the recipe and put most of the dough into a bundt pan and had enough for a loaf pan - not too big of a loaf, but I'll send it with my hubby to work tomorrow. The bundt pan is all ours.

Thanks for the recipe and the website is terrific. I am going to make a poolish tomorrow night and make the onion braid the next day. Now if only I had a baking stone... :o)

Jodi63's picture

I made this tonight using pecans in place of the walnuts/chocolate chips. It turned out really nice. First time making pumpkin bread of any kind but it will now be a permanent addition to my recipe collection.

smbslt's picture

That's a lot of baking powder - can you taste it in the finished bread?

Floydm's picture

I don't, but feel free to adjust it down if it bothers you.

Courtyard Books's picture
Courtyard Books

I can't believe I am only the second person to comment about baking powder. I am guessing that the amount should actually be 2 tsp.? I followed the directions and there is an after taste that I attribute to 2 T of baking powder.

molly_bangles's picture

I have never had success with anything pumpkin, other than pie, before this recipe came along. I didn't have nutmeg, so I substituted pumpkin pie spice, and also used dark brown sugar because that's the kind I keep on hand. I had enough batter for an 8.5 x 4.5 x 2.5 loaf pan and 6 muffins. SO yummy, and my apartment smells amazing :)

shanghaimama's picture

I just got done baking this and used 2 C whole wheat flour and 1 cup all purpose. It is tasty, but incredibly crumbly. Perhaps the whole wheat is not so interchangeable without an increase in fat or binding agent? Anyone else have luck with a whole wheat interchange as is?

lintilla's picture

I used 1 1/2 C each of wholemeal and plain flour, and they came out beautifully. Of course, I also used homemade puree (canned pumpkin isn't a thing here in Australia), which is a lot moister than what comes out of a can.

hershpinkmeow's picture

I used 2 whole cups of whole wheat flour and 1 cup +some more of all-purpose.  It was the bomb-diggety.  Not crumbly.  Just good.  Maybe your pumpkin was kinda dry?

hershpinkmeow's picture

Just sayin...  Our 4 hens lay all different sized eggs.  I went ahead and used two little eggs and two big eggs, and the recipe came out great.  I also added ground cloves (1/4 to 1/2 teaspoon?) and that was wonderful.  This is a great recipe!  The texture of the muffins was perfect, even with whole wheat flour.  Thank you! 

suchbrio's picture

I made this a few weeks ago, in celebration of the newly chilled weather, and since I'm new to baking, made some elementary mistakes.  I added 2 tablespoons baking soda instead of powder.  I've read that the sodium content of soda is higher than that of powder, and was afraid I'd ruined my bread.  I threw in a spoonful or so of baking powder as an afterthought, thinking that if I didn't already mess it up, I'd at least try to adhere to the recipe.  My first loaf came out--NOT RUINED, DELICIOUS!  This recipe is very forgiving!  The bread is light and fluffy and spicy.  I added more raisins to every subsequent loaf because they added a perfect amount of juiciness to the bread.  I also had walnuts and only added 1 1/4 cup brown sugar.  Also, maybe it's because of the excessive rising agents in my batter, but I had enough for two regular-sized loaves, and about 5 small loaves.  Everyone that has tried it (about 12 people) thinks I'm a genius. Little do they know about my soda/powder mishap.  Thank you!

Loreli0225's picture

What's up with the 2 tablespoons of baking powder? That can't be right. Someone please let me know soon I am in the middle of making the bread


Floydm's picture

As has been discussed in the other comments, it is as intended and works well.  If you are concerned that it is too much and will give it an off taste, feel free to scale it back by, say, cutting it in half.

Good luck!


NSMommaof2Boys's picture

Made this today with my little chef and we liked them so much we will be making them for Thanksgiving and thoughout the year. My little chef loves muffins and his favorite is pumpkin. I have tried so many other recipes and none of them are this light and fluffy. I divided the batter to make 12 muffins and one loaf.  I'm going to experiment using pumpkin spice sometime in the future and also adding wheat germ and flax seeds.  I will also be adding vanilla extract.  Now if I can only find a corn muffin recipe that is just as good....

summer021's picture

I made this and sorry, but it is horrible.   The brown sugar gives it no sweetness.  I should have used regular sugar.  It is very bland and all I can taste is baking powder... 2 tablespoons is just wrong.  I have used many recipes over the past 20 years and this is the worst tasting bread yet.


Sunydayz's picture

This recipe is incredible...I actually used only a cup of the brown sugar and found it was just right...only thing I would do next time use less chocolate chips!  But my kids loved it!

Thank you so much



Ganjagoodies's picture

Thank you for the recipe!  I made a 'medicated' version that was infused with medical cannabis. I added a cream cheese drizzle over the top and it's a HUGE hit :-)

Song Of The Baker's picture
Song Of The Baker

Hey Floyd, if you haven't yet been to a local Cobs Bread, check out some of their seasonal Pumpkin Bread creations.  Good stuff.


Floydm's picture

I've been to Cobs but not in a couple of weeks, so I've not tried any of the pumpkin goodies.  Thanks for the tip... I'll have to check that out!



ycymry's picture

I have two loaf pans in the oven - the 9x3x5 sort - and I'm a little confused: do these count as mini loafs or standard loafs? So 30 min, or 50 min to an hour? (the batter is delicious, by the way.  I was also hesitant about the amount of baking powder, but figured you're the bread maker, so you must be doing something right!)

tnleigh's picture

This is my keeper recipe for pumpkin bread.  It also makes  a great banana bread if you sub bananas for pumpkin. 

grandmaskitchen's picture

2 cups all purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon of cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup fresh pumpkin
1/2 cup cream sherry or milk
2 eggs
1/3 cup olive oil or butter
1-7 cup fluted tube mold or 1 loaf pan
Mix all dry ingredients except sugar in a large bowl, wisk together and set aside.
Cream butter (room temperature)and sugar, then add eggs (room temperature) one at a time.
Next add milk (room temperature)
Fold in dry ingredients.
Pour into greased and floured pan. Bake at 350 for 60-65 minutes. Ovens vary, do toothpick test.
Spiced glaze- 1/2 cup powdered sugar, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg, 2-3 teaspoons of milk.
Drizzle over cooled bread or cake.

Mariadel's picture

Hi I love all the website and this blog it is AMAZING , thank you for let me be a part of this group. I made today the house smell so good  and my punking bread last only 10'. Thank you so much .