pumpkin bread

One of the terrible things that well-intentioned food people do all of the time is get bored with things that everyone loves. Because there’s a there’s a near-constant stream of food media coming in, with time the “hot takes” on apple pie begin to feel monotonous, the “cool new thing to do with sweet potatoes” can cause inward groans and pumpkin/pumpkin-spiced things? I’ll let them tell you: “Pumpkin spice has ruined pumpkins,” says Alton Brown. “America has gone entirely too far in its pumpkin spice devotion,” says Eater, with a fair amount of evidence backing it up. The Washington Post likened pumpkin spice lattes to “liquefied fall-scented potpourri.”

what you'll need

I, too, fell into this trap, something I hadn’t realized until I Snapchatted* making pumpkin bread a few weeks ago and have never received so many recipe requests. I didn’t get it at first — I mean, pumpkin bread is the most basic thing, right? And Google claims 5.7 million ways to make it. What could I possible add to the conversation?

all the spices
hand mixed, one bowl
very full pan
too much cinnamon sugar

But as I was making it, I got very persnickety about it, bothered by a few things in the recipes I tried. First, none of them really filled out my loaf pan and I wondered why we were settling for less when we always wanted more. Second, I adore brown sugar in most things, but it makes for a rather brownish cake and the versions I made with only white sugar tasted no less awesome. Third, good pumpkin bread is always tender and plush inside, but why can’t it have a crispy lid too, the way my favorite pumpkin muffins do? Finally, small cans of pumpkin have 1 3/4 cups of puree in them. Most recipes use 1 cup pumpkin and I like to go all the way to 1 1/3 cups. That small amount leftover drives me batty. So, I scaled my recipe a little, and then a little more and until I ended up with an insanely towering pumpkin loaf with a crispy crackly impossible-not-to-pick off cinnamon-sugar lid that’s like a snickerdoodle landed on top of a pumpkin bread and if there was ever a time to shake off any pumpkin/pumpkin-spice skepticism, you are in the right place. You’re among friends. Next stop: hayrides, corn mazes, apple picking, flannel shirts, hot apple cider and Don’t say it, Deb! … decorative gourds.

pumpkin bread
pumpkin bread
pumpkin bread

* @smittenkitchen, are you following? I hope you do. I’m having so much fun embarrassing myself over there. Also I share meal so-called plans, you know, real ones that include days like last Tuesday with the menu item “nope!”


One year ago: Cannoli Pound Cake
Two years ago: Better Chocolate Babka
Three years ago: Purple Plum Torte
Four years ago: Make Your Own Pumpkin Puree and Chicken Noodle Soup
Five years ago: Apple Pie Cookies
Six years ago: Roasted Eggplant Soup
Seven years ago: Breakfast Apple Granola Crisp
Eight years ago: Acorn Squash Quesadillas with Tomatillo Salsa
Nine years ago: Gazpacho Salsa
Ten! years ago: Cook’s Illustrated Classic Brownies

And for the other side of the world:
Six Months Ago: Carrot Tahini Muffins
1.5 Years Ago: Strawberry Rhubarb Soda Syrup
2.5 Years Ago: Dark Chocolate Coconut Macaroons
3.5 Years Ago: Bee Sting Cake
4.5 Years Ago: Banana Bread Crepe Cake with Butterscotch

Pumpkin Bread

  • Servings: 8
  • Print

This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. Trust me, someone in my family notnamingnames did exactly that this morning, and I almost cannot blame them.

Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups; it’s 8×4 inches on the bottom and 9×5 inches on the top. If yours is even slightly smaller or you’re nervous, go ahead and scoop out a little to make a muffin or two. You won’t regret that either. This also uses an excess of cinnamon sugar on top — it’s always too much and I cannot stop because I love the way it spills off when I slice it and then you can slide your slices through the extra. If this is going to bother you, however, go ahead and use half.

You can also make this as muffins. It should make about 18 standard ones and you can distribute the cinnamon sugar (perhaps make 1 1/2 tablespoons sugar and 1 1/2 teaspoons of cinnamon worth) across the tops before you bake them. They should bake for 25 to 30 minutes.

I’ve also made this with mashed sweet potatoes and other squashes with success (but if it’s more wet and thus the batter ends up more loose, be caaaaareful as it could throw this towering loaf into a spilling-over situation). And I’ve done it with half whole-wheat flour.

Finally, I know someone is going to say “that’s way too much sugar!” but please keep in mind this loaf is gigantic, easily 1.5x a normal one and the sugar is scaled accordingly. You can decrease it if you wish but we have made this now several times and many people have commented about how in-check the sugar level tastes, not over the top at all.

  • 1 15-ounce can (1 3/4 cups) pumpkin puree
  • 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
  • 3 large eggs
  • 1 2/3 (330 grams) cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea or table salt
  • 3/4 teaspoon ground cinnamon
  • Heaped 1/4 teaspoon fresh grated nutmeg
  • Heaped 1/4 teaspoon ground ginger
  • Two pinches of ground cloves
  • 2 1/4 cups (295 grams) all-purpose flour
  • To Finish
  • 1 tablespoon (12 grams) granulated sugar
  • 1 teaspoon ground cinnamon

Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.

In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.

Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.

You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.

Cake keeps at room temperature as long as you can hide it. I like to keep mine in the tin with a piece of foil or plastic just over the cut end and the top exposed to best keep the lid crisp as long as possible.

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1,272 comments on pumpkin bread

  1. SandyH

    I love this recipe but what I’d really like to comment on, is your giving actual volume measurement on the loaf pan you used. As a bread baker, one of my peeves is loaf pan size. It makes so much difference in the final product but so many recipes just say ” loaf pan”. I have three different sized loaf pans, and I have learned which to use for what in my “tried and true” recipes, but a new recipe can be a puzzle.

    1. Millie Hobgood

      I’ve made this recipe a few times and absolutely love it! My only problem is the crust goes soggy by the end of the day or next Day I usually store it in a large ziplock bag. Any suggestions for storage to won’t cause the soggy crust. I want to brig this to a holiday party but will have to make into the night before and won’t have a toaster oven to restore the crust like normal.

      1. Dorothy Rackley

        I have found with these types of breads, that if I wrap it in a tea towel and then put it in a paper bag, the crust stays firm.

        I do this with my artisan bread and it works really well. Good luck!

          1. Annie

            This was lovely! I made it as stated with a baked pie pumpkin I had sitting in the fridge. Would probably throw some toasted pecans or walnuts in next time for fun! Thanks, Deb. It’s a winner!

            1. Rachel

              1 2/3 C Granulated sugar came out to closer to 380 grams for me, but it is 335 grams according to “official” conversion charts! (I split the difference and went with 350g and the bread turned out just as well)
              It’s funny because granulated sugar doesn’t pack down like flour or brown sugar would, so you’d think we’d come out with the same measurements no matter what.

                1. Katy

                  I find that if the original recipe is in cups it tends to work better for me if I use cups as well (except for butter), although I like that the weights are there too

                2. Christopher Hermanns

                  I agree. Weight is best. Volume leaves too much room for error. Which leads me to the salt. What exactly is ‘fine’ and how much by weight? Too much or too little salt really can mess up a recipe, and salts vary dramatically in volume.

        1. Conehead

          This is the best pumpkin if not the best quick bread I have ever made. I’ve made 4 since I discovered the recipe and everyone asks for the recipe. I’m delighted to share this. One question…my loaves look as though the tops have exploded. Am I doing something incorrectly? Thank you for this recipe.

        1. DV

          So good! I’ve made lots of pumpkin bread recipes but this was by far the best. Rotated 1/2 way through baking – it rose evenly (70 mins.). It was tall and crispy on the outside, soft on the inside; really delicious. Probably used 1-1/3 c sugar and only a small amount of topping; was not too sweet but sweet enough with excellent pumpkin flavor. Added dried cranberries. Keeps well on the counter (in the tin, with just the end covered), but doesn’t last long! Our family of 3 finished it in 3 days. Simple, quick and easy to make.

          1. Kristin

            I’ve made many a pumpkin breads…and this is HANDS DOWN the best recipe. Went too fast: has anyone tried doubling it for a Bundt pan?!

            1. C. Southwick

              I made the loaf and some large muffins this morning (Christmas) and I have to commend you on this recipe! It is perfect, not heavy and dense like most pumpkin loafs.

              1. Terese

                I make this a couple times a year and I make it vegan (flax eggs) and it’s perfect. I don’t even bother with other pumpkin bread recipes.

                The last couple of times I used all whole wheat flour and subbed 1/4 c wheat bran. I also add a splash of vanilla and up the spices. It’s so moist, tender, and the whole wheat gives it such depth.

          2. Tammy M

            Im baking this for the first time. I’ve used a fanny farmer recipe for years. I used bob’s red mill gluten free flour and avocado oil to make it wheat and dairy free. It is looking and smelling amazing. I also put it in a Bundt pan. Hoping I don’t over cook. We shall see.

          3. Katie Carr

            Any thoughts or advice if I wanted to add chopped nuts to this? I love nuts in quick breads, especially for a fall flavor like pumpkin.

            1. John

              I’ve added about 1 1/2 cups chopped toasted pecans and the result was fabulous. I tossed the nuts in about a tablespoon of the dry ingredients to help them not drop to the bottom and then folded them in very gently when the dry and wet ingredients were about 75% mixed. Good luck!

      2. Michele

        Agree with Dorothy. Breads like this that have a lot of moisture need to breathe or they will get soggy over time. You can also put it in a plastic rubbermaid type container but leave the lid cracked.

        1. Ro

          I usually store these breads and pies uncovered, in the pan it was baked in, in the oven or microwave (off, of course!) There is enough air circulation that it will not get soggy. This method works in the winter time for 5-7days, probably 2-3 days in the summer? All depends on your living climate.

    2. Candy

      Sooooo…. my lovely hubby bought pumpkin pie mix instead of just pumpkin. Can this be used just leave out the sugar? I have 4 cans of this stuff and no idea what to do. 😂

      1. Wendy Holt

        This sounds like a really good recipe! Going to try it, but, was wondering what the baking time might be for 3 mini loaves? I give them as gifts during the holidays.
        Also, I always have a problem with the top being too “batter-y” even when baked as directed, any suggestions?? Thank you!

        1. Sarah

          Have you tested your oven temperature? I was having similar doneness issues with pretty much all baked goods, and finally discovered that my oven runs about 25 degrees cool. There’s a nifty trick you can do with a couple of tablespoons of sugar and some foil and you will know pretty quickly if you need to adjust the temp. you bake at. Google produced a solid tutorial. Hope this helps!

        2. Claudia McCarthy

          I love this recipe. My little grandsons call it Nana’s bread. They would eat that instead of their meal. I just made it again. Can I freeze it? Will it lose its texture?

      2. Amy Edenson

        I love pumpkin bread, but I felt this was a bit bland. I guess I missed the ramped up spice that has become synonymous with pumpkin bread. I did love the volume of the bread and the texture.

        1. I agree with this comment. Nice moisture and crust but really lacking in flavor. I used oil. Maybe butter would have been better. And cutting back on white sugar a bit and making that up with brown sugar. I am not sure yet but definitely needs more spice. I don’t even know if we will bother eating it.

          1. Marcie(Marcia M.) Medof

            Hi! Big fan!!
            Quick question: Canned organic pumpkin purée seems to have more moisture than conventional(Libby’s). Which do you use, please?

            Wishing you and your family Happy Chanukkah, Merry Christmas and a Wonderful, Peaceful and Safe New Year!!!

            1. John

              If your pumpkin purée is watery, you might try the trick I use: dump it into a bowl, and then lay folded paper towels on top and pat down lightly. (This doesn’t make a mess! Only the excess water gets soaked up. The pumpkin stays right in the bowl.) You’ll use several sheets of paper towel, and get a load of water out of there. Hope this helps.

              1. Marcie(Marcia M.) Medof

                Thanks for your recommendation, very kind and thoughtful of you and I’m appreciative.
                I actually employed a similar measure. Placed a paper towel in a strainer over a bowl and drained some of the moisture that way. I’ll try placing it over the purée, per your suggestion.
                Was so much easier before we understood the value of organic over conventional! Ignorance was bliss, although less healthful, right?
                Happy holidays! ; )

        2. LJ

          I felt the same way and made it again but browned the butter, doubled the spices and swapped out some of the granulated sugar for brown sugar and it’s sooooo good. Now it’s the best pumpkin bread I’ve ever made.

      3. Cheryl

        Do you mean pumpkin pie filling ? If so I did that once and used it anyway it turned out fine I didn’t change anything in the recipe.

        1. Samantha M Lutz

          Has anyone tried making multiple mini loaves to give as a gift rather than one large loaf? Wonder what the baking time would be.

  2. SallyT

    This looks fabulous! I have to make one for next week, so I will definitely try this. Do you have weights for the flour? Thank you!

      1. Meg

        Hi Deb,
        I’ve made many, many of your recipes and love them all, but THIS is my absolute favorite. Even threw out my old Pumpkin bread recipe that I thought could not be get better…so glad I made this. Making my second loaf for work tomorrow! Thanks!!!

            1. Linsey

              I just tried with almond flour (trying to vary my gf so we’re not always using a rice flour base.) The almond flour needs much longer to bake, and likely less liquid, but someone with more baking knowledge would know. My guess is a regular gf 1:1 blend would work perfectly.

      1. Sophie

        It’s the only replacement I’ve found that works in everything perfectly. I’m not gf, so I can compare to ‘real’ flour, and this one is the best!

      2. Crystal W

        You’ve done it, Deb! Thank you so much for this wonderful recipe.

        I was nodding (and laughing) along with all your comments—partial can usage equals madness, “so many pumpkin bread recipes in the world, why one more…,” etc, but you accomplished your mission, at least in this house: I don’t expect to ever make another recipe.

        I made it exactly as written and loved it, including the amount of sugar. Not too much at all, so if anyone is thinking of cutting it, try it as written first!

        This recipe is perfection. Thanks so much for sharing.

  3. Byn

    Did Alex ask if you could add chocolate chips to this? Because that was my first thought too! So looking forward to seeing you in Toronto next weekend!

    1. deb

      YAYAYAY Toronto! We did not add chocolate chips. Here, I will text him and get back to you. :) [He says he doesn’t like chocolate much with pumpkin — I’m kind of the same, I realized here.]

      1. MR in NJ

        I agree that chocolate chips are wrong in texture and sweetness for pumpkin bread (and in many other things they are casually dropped into). However, a pumpkin loaf (“tea bread”; sort of bread, sort of cake) swirled with a little good melted chocolate that I made last year (OK, I added cacao nibs) was about the most popular thing I’ve ever baked. I’m pretty sure it was Melissa Clark’s Pumpkin Tea Bread with Chocolate and Brown Sugar Streusel Filling and Brown Sugar Streusel Topping (NY Times).

          1. jocmass

            Throwing this idea out there almost 1 year later. Today I saw Cinnamon chips at the local Buik Barn, and I bet they would marry well with this loaf. I’m going to give it a shot at Christmas myself.


        1. Erin R.

          I didn’t realize chocolate chips and pumpkin don’t belong together until I had a pumpkin BUTTERSCOTCH chip cookie. (Unknown) problem solved.

        2. Bracha

          This is the most incredible recipe! I do not bake but this was simple and fun and made a perfect dessert!!
          I have 2 questions about it
          What makes it a bread and not cake? I really wouldn’t know the difference…
          Also do you think I can use other pures? Like banana puree, mango, zucchini?….

            1. Maggie

              I haven’t tried it, but general rule of thumb with high altitude baking is to add more flour and increase the baking time. I’d also look up the proportions for a high altitude quick bread for general ratios. Good luck!

            2. Monica

              I live at 6000 ft. What I do is halve the baking soda, decrease the sugar slightly and add a tablespoon or two more flour. At 9000 ft you would probably want to decrease the baking soda even more, to a quarter or even an eighth of the stated amount. I find baking SODA is more problematic than baking POWDER. You do have to watch the baking time, and might need to decrease the oven temp toward the end if it’s browning before the middle is done. A good book to read for helping adjust recipes is Pie in the Sky by Susan G. Purdy. It covers several altitudes.
              I’ve made this a few times as a loaf, and today made it into muffins. Easier to get the middle done, but with muffin papers, doesn’t have that crusty goodness of the loaf. Still delicious!

            3. Jourdan

              Hello! I have successfully made this at 7000 feet with the following adjustments: reduce sugar by 25%; reduce baking powder to 1.25 tsp; reduce baking soda to a heaping .25 tsp; increase flour by 2 tbsp; add an extra egg. Bake at 350 for about 90 min (but check at 75 and go from there). Delicious!

            4. Jourdan

              Hello! I have successfully made this at 7000 feet with the following adjustments: reduce sugar by 25%; reduce baking powder to 1.25 tsp; reduce baking soda to a heaping .25 tsp; increase flour by 2 tbsp; add an extra egg. Bake at 350 for about 85-90 min (but check at 75 and go from there). Delicious!

          1. Loomis

            Cake is a style of bread. So when is a bread a cake? There’s no absolute definition, just a casual notion of sweet and “cakey”. Consider that some say cake is a quick bread, but Banana Bread is the most famous quick bread in the USA, and its also one of the sweetest, but we dont call it cake. Similarly, quick breads are historically new, but we’ve been making cake with yeast for thousands of years, and fried breads (like donuts) are often yeasted. You may say donuts aren’t cake, but they are closer to cake than cheese cake, which is clearly a custard pie. Another common definition is portion and occasion, specifically cake is a dessert or snack bread, except that we eat pancakes for breakfast. All in all its purely etymological, whatever your culture considers cake is cake.

            As for your second question, gourds are roughly close enough that you could use other winter squash (zucchini would likely work as well), but things like bananas may need extra flour or more bake time due to the ratios of water/protein/fiber.

        3. Michele

          Agree the chocolate chips would be a little heavy. I have added about 2 TBSP cocoa powder to pumpkin bread and it adds a little something-something without being overwhelmingly chocolatey.

    1. deb

      I have cooked it in a pot to do so, but moisture wasn’t an issue here. The batter is pretty thick and I believe this is why it grows tall instead of spilling out. (Yay.)

      1. TLF

        “Vegetable oil’ in a recipe means any neutral oil, such as the stuff actually labeled Vegetable Oil to Canola, etc. Don’t spend money on specialty oils, because it’s not there for flavor.

  4. tessa

    this is the first time i’ve commented! i’ve been reading a for a little over a year, and have made lots of recipes in the interim. they are always yummy! (i really love, and appreciate, the new website look too, by the way.)

    i searched your archives just the other day looking for a pumpkin bread recipe, and i was shocked that you didn’t have one. i made your pumpkin muffins instead and they were delicious.

  5. Anna

    Hi Deb – I can’t wait to try this! Question for you – have you tried this with whole wheat flour? Or at least half whole and half white?

        1. Saundra

          I love Starbucks pumpkin bread so I’m very excited to try your recipe. My question for you is can I use almond flour for this recipe? Thanks for your help and I look forward to reading more about your recipes.

      1. Corrie Beth Zubia

        I don’t have a lot of spices on hand, but I’d love to make this RIGHT NOW! Could I use a combination of pumpkin pie spice and cinnamon?

    1. Patty

      I usually make all of my muffins with 1/2 white flour & 1/2 spelt flour (pancakes too), & it’s delicious & more complex. All spelt is a no-go.

      1. Diana

        I made this yesterday with 100% sprouted spelt flour and only 1 cup of sweeter (mix of maple syrup and raw sugar) and it is delicious! I am curious why you think all spelt is a no-go? (And I am not sure if the sprouted spelt makes a difference.)

        1. Joanne


          Can i substitute gf flour for the reg flour i wounder would it taste as good? Make the receipe exactly the same but change the flour.

  6. Lisa

    Ok question! Is attempting to make this with fresh pumpkin (boiling, blending, etc.) doable? I live out of the US so pumpkin purée isn’t really accessible, but my roommates make pumpkin curry regularly.

    1. Julie Manouchehri

      Totally doable, I like to bake it in the oven, or, if I want it done quickly, I microwave it. I’d recommend baking instead of boiling to keep the liquid in check, and to spare you the annoyance of dicing and peeling hard pumpkins.

      1. I live in Australia too. I have seen people here actually laugh out loud at the idea of pumpkin in a can, but obviously it’s very big in the US! Good to hear cooking the pumpkin yourself still works with this recipe.

        1. Zoe

          This was delicious. I didn’t have ground cloves so I subbed in a few shakes of allspice. It smelled amazing while cooking and came out crispy on top and moist and tender inside. My loaf did overflow a bit, so I recommend putting a pan underneath to catch and globs the bubble over. Wouldn’t judge you for nibbling on those bits while you wait for the loaf to cool…

          1. Margaux

            This bread is just so tasty. I make it often and thought I would share a couple of notes in case they’re helpful to others.
            1. I routinely reduce the sugar to 120g and increase spices a bit to suite my flavor preferences. It turns out perfectly every time.
            2. I’ve made this with mashed sweet potato when I didn’t have pumpkin on hand and it was fantastic.
            3. I made this with a gluten free flour blend for my sister and it worked like a charm. Predictably it didn’t achieve the height of the traditional version but it was no less delicious.

      2. Pierre

        I have made this pumpkin bread about 5 times this winter!! So easy and fast and my family loves it for a quick breakfast! Followed the recipe exactly – nothing to alter or change because it is just so good and simple.

    2. Nancy

      You can bake small pumpkins at 350 for 45 minutes..instead of boiling
      They’ll be less watery than boiling..still might have to strain through cheesecloth to get the right consistency

  7. Beth in Seattle

    I am so making this today! We have a big storm heading our way in Seattle, and some comfort food that doesn’t require refrigeration sounds great to me.

  8. Hillary

    Any recommendations on making this as pumpkin muffins? If so, how long would you bake them? How many would it make? I like the idea of having a nice crunchy muffin top with every bite.

    1. deb

      Yes, this recipe is riffed from the pumpkin muffin recipe (mostly scaled up) and should make 18 standard muffins. Distribute the cinnamon sugar over each muffin. The baking time there was 25 to 30 minutes, same temperature. I will add this information to the top.

    1. deb

      Gah, that is so cute. You can make this without the cinnamon-sugar lid. You could then flip it out and maybe do a light glaze to adhere the cinnamon sugar on top.

        1. I have the exact same loaf pan and I was wondering….what if the cinnamon sugar topping went in FIRST, before the batter? Then when you flip it over, it is indeed a TOPping. However, this molded pan is on the smaller side and because you want the bread flat on the side that ultimately becomes the bottom, you would need to make two small loafs or one small loaf plus muffins

    2. Anna

      I haven’t tried this but maybe you could butter the pan and dust it with the cinnamon sugar? It wouldn’t be crispy in the same way, but I bet it would still be delicious.

  9. Brittany W.

    Hi Deb, I have an odd question for you. Did you find that any excess moisture/oil sunk to the bottom? I had made a pumpkin bread recipe from Chowhound and had this problem, went back and read in the note that they said to spread the canned pumpkin out in a layer and place paper towels on top to soak up excess moisture. I did this, and the next loaf turned out well, without the weird layer on the bottom. I was wondering if you have ever seen this or heard of this solution, or if maybe that recipe just had something weird in it. Here’s the link:

    1. deb

      I had that problem with several batches. The culprit, I think, is that I was trying to add too much moisture. The first time it happened, I tried to use 1 1/2 cups pumpkin for a regular-sized loaf. The second time, I add a little more flour and an extra egg and still had it. Finally, I just scaled the whole recipe up, thus bringing the flour up more and the leaveners with it, and it all but disappeared.

      1. deb

        Now looking at the Chowhound recipe, yup, that’s basically like the first batch I mentioned. With more pumpkin, you really need more eggs and flour too, I found.

  10. Jaime

    Bless you for using the whole can of pumpkin! All those little containers of sad pumpkin dregs in the fridge are so annoying. This looks delicious – planning to try this weekend!

        1. Our dog loves it, so not only is it an easy way to use up extra pumpkin, our vet actually suggested adding a spoonful to our dog’s food as an easy way to add vitamins and fibre [especially if you’re trying to get the dog to lose weight, since the extra bulk makes them feel fuller]. Of course, you won’t have the excess pumpkin from this particular recipe. ;-)

  11. Pumpkin spice mania has not struck France. Pumpkin is something you roast as a vegetable side dish or purée into a soup. With a filet of cream. Yummy! But it’s savory, without a whiff of cinnamon or nutmeg.
    That means I have a pumpkin pie deficit. Somehow a whole pie seems too decadent, especially since my family wants nothing to do with it. But this bread–especially that crusty top that reminds me of the cinnamon toast we used to have for breakfast–might tide me over. I bet this freezes well. I could make a loaf and slice it and just thaw enough to get me through pumpkin pie shakes.

    1. Nicole

      I would use “super eggs”: 1T flax + 3T aquafaba for each egg. To minimize the flavor and appearance of the flax, use golden flax and pulverize the heck out of it in a spice grinder

      1. Nicole

        Well, I did it. It rose a mile high and is perfect in every way.

        I often use flax and as long as I grind it to a fine powder nobody has been able to tell, including some very discerning omni members of my family, one of whom hates flax.

          1. Vickie

            I substituted flax eggs (1 tbsp flax meal + 2.5 tbsp water) x 3 for the 3 eggs in the recipe. I needed to increase the baking time by about 5 extra minutes but otherwise, the bread turned out just as well as the version I made with eggs (in pre-vegan days).

        1. Panya

          Aquafaba is the liquid in a can of chickpeas. [Etymology nerd here: from the Latin, aqua = water + faba = bean.] I’ve not used it myself yet, but *loads* of vegan bloggers use it exactly like eggs when baking, even whipping it for meringues and such. One mentioned that when using chickpeas she freezes the aquafaba in an ice cube tray for easy storage.

    2. Vicki W.

      Take a look at postpunkkitchen’s vegan pumpkin muffins — they are delicious and flax-less so you don’t get that weird flax seed bit ickiness messing up the plush cakiness. They are my go-to contribution at vegan potlucks — but no one would ever guess they are vegan!

    3. Courtney

      I veganized with 3 flax eggs (1 egg = 1 TB flax, 3 TB water. Let sit 5 min before using). Apple sauce may work as an egg sub too. Mix of coconut oil and canola oil for the fat. Bread was delicious!

  12. Dana

    Oh hurray! Thank you! Thank you! Thank you! There are so many variations out there and I know I can trust yours. I know what I’ll be baking this weekend. I am so looking forward to making this perfect-for-fall recipe.

  13. tessajmccall

    A pumpkin recipe that uses a WHOLE can of pumpkin?! Genius!! The left over pumpkin always bothered me too! Can’t wait to try this!

  14. Charlotte in Toronto

    OMG! You’re coming to Toronto? Where? When? I’ll be there. You should expect a screaming crowd, much like the crazed teenage girls who welcomed the Beatles to America. I’m looking forward to it.

  15. Danielle

    Literally drooling over this recipe! I want to make this tonight (I think I need to pick up a can of pumpkin on the way home from work!

    Also, I was just telling my husband how every recipe I have ever tried from your site (or book) has turned out perfectly and how you are my most trusted source for recipes! I need another book from you – I’m basically working on it myself because I print almost every recipe you post for my own binder!

  16. ouryearinindia

    The whole American pumpkin spice craze is fascinating. Our family spent last year in Mumbai, which means we completely missed out on fall (sob), so I’m living it up this year! Pumpkin bread for all!

  17. Whitney

    I legitimately cannot stand having that weird leftover bit of pumpkin. I always find it in the back of the freezer, months later…Super pumped to try this recipe!

  18. Emily

    I thought the “decorative gourds” was going to be a link to the classic “It’s Decorative Gourd Season, Motherf***ers” from McSweeney’s. If you haven’t read it, you really should. I die laughing every time.

    1. Emily

      Also, this looks delicious. And for an ultra-fall addition, fresh cranberries in pumpkin bread RULES. With this recipe, you’d definitely then want to do some muffins to make up for the increased volume.

    2. Amy Mintzer

      With a rec like that, I had to find it. You are dead right: it is the funniest thing ever. I’ve read it five times since last week. Thank you, Emily.

  19. Cindy

    Would kabocha work? When I bake it myself at home, the puree always seems a lot less moist than pumpkin puree from a can so I’m not sure how to adjust for the recipe!

  20. Kait

    I am SO excited you have a pumpkin bread recipe. My pumpkin-obsessed partner is always requesting pumpkin bread….

    I like to use mini loaf pans when making quick breads. (I find that they are easier to give to friends and stay fresh longer!)

    How full do you suggest filling these mini pans? They are about a quarter loaf.

  21. Lindsay West

    I love this so much. Your pumpkin muffins are a favorite of mine; can’t wait to try this recipe!! I always enjoyed basic pumpkin bread, before pumpkin-spice-everything became the trend. There is a time and a place for liquid pumpkin potpourri, but my bread is not it. :)

  22. Amyt

    Can’t wait to try this! I also was frustrated with the leftover pumpkin in the can. So I started adding a scoop or two into whatever we were having for dinner. Then I could feel virtuous because pumpkin is supposed to be a “superfood.” My kids and husband never suspected a thing. Pumpkin adds beautiful color to mac and cheese!

  23. Mary Clare

    Yum! I recently made a butternut squash pie, which was virtually identical to pumpkin pie. It got me thinking about how else I might use the zillion squashes I have from my garden taking up room in the kitchen. What do you think? Can I substitute butternut squash puree for canned pumpkin? I’ll report back with a squash bread review.

    1. joy

      Butternut squash generally substitutes beautifully for pumpkin, but I have found that it’s helpful to squeeze some of the water out of the roasted pureed squash. Cheesecloth works well.

  24. Erin

    I’m seconding Dana’s comment (and plans for this over the weekend) – Thank you for this recipe! The 5.7 million variations for pumpkin bread out there have kept me from making it at home, vaguely guiltily giving in instead to just shelling out for Starbucks’ version. I am So Excited to now have this one to make! SK is the best, accept no substitutes :)

  25. Elena

    For those people commenting about not knowing what to do with leftover pumpkin for recipes that call for less than a can, if you have a dog you can feed it to them. My dog has a very sensitive stomach and he eats pumpkin before every meal. For reference, he’s about 40 lbs. and I give him about 2 tablespoons worth.

  26. jrjaffe

    Thank you! I’ll be passing this super straight-forward recipe (the whole can of pumpkin! hooray!) off to my 8-year-old baker to make for us this weekend. :)

  27. Danielle

    I have this in the oven right now and it.smells.heavenly! Can’t wait to try it – love the ease of this recipe (and the fact that it only requires one bowl!).

  28. Thank you for putting into words the thing about being bored vs. recognizing what is, really, pure genius. And for finding a way to use an entire can of pumpkin! I don’t think I’ve ever in my life actually used the rest of the can, which always bothers me.

  29. Mimi

    Deb, you look so nice in that picture…. so friendly and mothery and happy. I think that’s a gorgeous family portrait :)
    About the pumpkin bread – I’ve never eaten that. Is it just like a cake or do you spread Butter on it for breakfast, or…?

  30. Annalise

    Well, I was just in the grocery store and picked up a couple cans of pumpkin on a whim with a plan to make pumpkin panna cotta. Then I saw this recipe while checking my phone as I put my groceries in the car. After successfully pouring six cups of water into my loaf pan and calling it evidence I was meant to make this today, I just put a batch in the oven. My husband’s only question was how long was he going to have to wait before we dug in. The raw batter tastes delicious, for what it’s worth, I used 45 g whole wheat flour and 200 g all purpose flour, 1 1/2 cup sugar, and forgot to put the topping on. Can’t wait to try my first bite!

    1. Annalise

      Update: I pulled mine at 65 minutes because I use a dark loaf pan and it was perfectly baked. Turned it out on a wire rack and waited as long as we could (10 min) before slicing off an end piece. It’s delicious. You can taste the pumpkin and the spices, and the texture is wonderful. Hubby says I knocked it out of the park, so I pass on the praise to the rightful recipient!

    2. Heather Watkins

      I also poured six cups of water into my loaf pan (after measuring it with a measuring tape I keep in the kitchen for just such emergencies)! Myself and my 3 year old made it exactly as the recipe stated for the ingredients, however, I ALWAYS use a bowl for wet and one for dry. This was WONDERFUL. Moist, well-balanced. I agree with Deb’s assessment about the 330g of sugar seeming like a lot when reading the recipe, but it doesn’t taste overly sweet at all.

      1. Jen

        I’ve made this with all purpose and with whole wheat flour and it is delicious either way. I love that it uses the entire can of pumpkin. The comments about storage are amusing because it doesn’t last long enough to store at my house!

  31. Joanna

    Just took this out of the oven and it looks incredible! I can’t wait to slice into it. Thanks for the perfectly timed, simple recipe! I already know it’ll be a go-to this fall.

    1. Hilary

      I used ginger and nutmeg in the batter, and just used sparkling sugar — regular sugar or demerara would have been equally good, I’m sure — for the topping. It was delicious!

  32. Grant

    If I had a nickel for every time I spend all day thinking, “Man, I really want to bake _______ soon,” and then you release a recipe for that exact thing and I do a happy dance…

    … I’d have like, twenty cents.

    Definitely making this over the weekend.

  33. Francine

    “Toronto! I’ll be in Toronto a week from Saturday, 10/22 at Type Books at 7:30 p.m.” – rats – it’s the Queen St. location, not the Spadina Road location, which I could walk to…:( (if I practiced, I might even say it’s spitting distance)

    1. Charlotte in Toronto

      I’m thrilled that Deb will be able to appear at any location in Toronto. I’d crawl on my hands and knees from anywhere in the GTA to meet her.

  34. Sowmya

    Hey Deb,

    Do you have any pear (and chocolate) recipes in the pipeline this season? I made the muffins (6 times so far, in different pans) and cake (never lasts more than a day) and would love to try something new :)


    1. deb

      I’ll keep thinking about it. I’ve been struggling with a pear recipe in my next book where I’m finding each type to bake so different and inconsistently and it’s making me want to swear off baking with pears. I’ll snap out of it, I promise.

      1. Sowmya

        Please don’t stop baking with pears! I was never really interested in them until I used some about-to-go-bad pears to make the cake in your archives and I was hooked. I am willing to wait patiently until your next book or maybe an outtakes post like the old times (the flan story is one of my favorites :) )

        Since I haven’t asked for much ;) can you please add baking with persimmons to your list too? thanks!

        1. Candice

          Try James Beard’s persimmon bread recipe. I like it with rye, pecans, and raisins but have swapped the liquor for orange juice to make it child friendly.

          Makes two of the big pans or three smaller ones.

          I use the David Leibowitz copy.

      2. Courtney

        Speaking of pears…I just made your almond rhubarb picnic bars, subbing pears for rhubarb. I prepared the pears using the method from your pear & almond tart. BIG HIT!

  35. jan

    No canned pumpkin where I live, so I’ll be roasting mine. This should make it thicker and sweeter. I’m thinking I’ll use rice bran syrup for the sweetner- this will add liquid and sweetness – but how much???

    1. deb

      If your batter seems even slightly runny or you’re worried, do the thing I mention up top and scoop off two muffins. Sometimes homemade puree is thinner and that plus liquid sweetener… I just don’t want it to spill over.

  36. Deb – I have a cute loaf pan with the pumpkin imprint on the bottom – when you turn the loaf out, the pumpkin outline will be on top. Do you think I could sprinkle the cinnamon sugar on the bottom and then put the batter on top of that?

      1. Niamh

        I just made this with some of the leftover Halloween pumpkins(no canned pumpkin here in Ireland) not known for being particularly tasty usually. I roasted the pumpkins first to remove some water and made soup with some of it (yum) and this absolutely delicious bread/cake with the rest. Oh wow, from a very unpromising start this is an absolutely wonderful result! I have to admit I doubted that all that sugar was necessary but I bow to your superior knowledge. The cinnamon sugar top is phenomenal! I’m wondering if I should just stick another loaf in the oven now as this one obviously isn’t going to last long. Thanks for another massive success Deb.

      2. Allie

        This was soo good. I did cut down the sugar to 1 cup and upped the spices just a tad. Thanks so much for this delicious recipe !!!

  37. Carrie

    Would I be CRAZY to add a cup or so of fresh cranberries to this?? I’d scoop out a few muffins if needed. Also, I’ve been topping both pumpkin and banana bread with a turbinado sugar/cinnamon mixture for years and have never looked back. Thanks for another delectable recipe!

  38. elmendez

    Just made this! Love the sugar/cinnamon crunchy topping. Came out looking almost like your pics. I baked for close to the 75 minutes. It’s a perfect treat on a blustery rainy Seattle day.

  39. eebullough

    This sounds fantastic, and I’m so excited to get to use the whole dang can of pumpkin. No extra to feel bad about, and no dirtying a measuring cup. Double win. Thanks, Deb!

  40. jaxqui

    Just sliced into this. Made three mini loaves, baked for about an hour. They are super moist, super crunchy on top, and absolutely terribly PERFECT. The pumpkin flavor really comes through in a clean way. I followed the recipe exactly (one bowl! thank you!) and it worked exactly as it should.

  41. Really? Do you know that I just searched your site yesterday, wondering: Why doesn’t Deb have a pumpkin bread recipe? So I had to make a (no doubt) lesser pumpkin bread. We can always eat more though, right?

  42. Tricia

    Ha! My son loves your pumpkin muffins, and I make them all the time. I was also annoyed by the small about of pumpkin left, so I typed up your recipe tweaked to use the entire can for 18 muffins-and it’s just about identical to this! So, can’t wait to try the bread now!

  43. Jasmine

    Hi Deb I live in New Zealand, would I be able to make the pumpkin puree with buttercup squash, or crown or grey pumpkin? Thank you! (Love your recipes by the way!)

  44. elizabeth

    We had same inspiration/same day – mine because of leftover pumpkin from thanksgiving/ (Canadian one is finished) pumpkin pies. I like cinnamon/nutmeg combo (no ginger/allspice) and sprinkles top with pepitas – glazing with some simple glaze while warm. Only problem: hard to stop “sampling”. Yum. And enjoy Toronto!

  45. Linda

    My favourite thing to add to a pumpkin loaf is candied ginger, 1/2 cup or so, chop it up (I use the Australian candied ginger) not too fine, and add to the dry ingredients. Absolutely fabulous.

  46. Gina

    I made this tonight and it turned out absolutely perfect! It was still just a tiny bit wet at 65 minutes so I baked for the full 75. I love the flavor–not too heavy on the spices, very pumpkiny. I always have trouble with wet centers, but this cooked through easily.

  47. Anna

    Deb, with the number of followers chiming in with gratitude for you having provided a full-can recipe, have you considered devoting a post to teaching them how to handle baker’s percentage? It’s dead easy once you learn it as you must know, and comes in handy over and over again. You can tailor recipes for full cans of pumpkin, specific weight of ripe bananas on hand, full weight of eggs, size of pan … etc., etc.

    Think about it?

  48. Holly Keyes

    Made this tonight for a function – they were quite popular even though someone else brought iced pumpkin muffins. Made them into 24 mini muffins (bite size) and a small loaf (3X5). They took a long time to bake but were nicely cooked through when the tester came out clean. There wasn’t any of the dreaded under-cooked batter line in the loaf. Cinnamon sugar was a nice addition. This will be awesome for breakfast toasted with a little butter on it if I can hide the rest of the loaf from my husband.

    1. deb

      There’s a DO MORE line under each recipe with a printer icon as an option which will take you to a print template. Or you can hit Cntrl-P from your browser to go to a print option.

  49. I live in NZ, where it is Spring, yet Starbucks here has pumpkin spice lattes…every time I see that sign I feel like emailing them and complaining. People here interrogate me, The American, about pumpkin pie, totally not getting the wonder that it is. They really side eye me for missing pumpkin pie milkshakes from a little place back home in Seattle. Sigh. Now I just need to wait for an appropriate pumpkin to come along, or go to the one grocery store I don’t like to get a can of puree…and for cooler weather. Maybe pie is beyond my new home but bread can be understood.

    1. JessR

      Hi – fellow NZer here, and a born and bread Kiwi whose (Kiwi) grandma has always made pumpkin pie – so there are some of us :) Not sure where you live in NZ, but ‘Martha’s Backyard’ in Auckland (Mt Wellington) sells the puree instore (and I think you can order online too). Federal Deli (also in Auckland, opp SkyCity) sells pumpkin pie by the slice – it’s pretty good :)

  50. Hi there, we live on a small island off the coast of France (the OLD Jersey) and I would like to make this this weekend! But we don’t have cans of pumpkin puree. We do, however have lots of pumpkins right now… can I make my own puree? Do you have a recipe for that? Thank you :)

  51. Chloé

    What a perfect recipe to make on this cold rainy grey day! The spices are perfectly balanced and well perfumed the loaf, it was a hit with family and friends! However I also have a question concerning canned pumpkin. I live in France and although I found a can at an American specialty shop it was about 8€ (9 dollars) and even though this cake was definitely worth it, a cheaper alternative would be much appreciated. Do you please have any recommendations on making it at home (I found that baked pumpkin or butternut squash to be quite watery) or ordering online? Thank you very much. This is a lovely blog I have been following for a couple of years and appreciate all the great recipes that satisfy my nostalgia for the US! Thanks again! :)

  52. Kayla

    This was so good! I, too, always hated the half filled loaf pans with bread recipes, and this rose beautifully just like in the picture. The crust was crunchy and sweet but not too thick, and the bread was so moist. My husband and I didn’t want to stop eating it. And the fact that it’s so easy to make in just 1 bowl makes it that much better.

  53. Helen

    I would love to put raisins in this because it sounds wonderful. Would that create a problem? Would I have to take like a cup of batter out? Love all of your recipes!

  54. Jenn

    How do you determine if you have the right size loaf pan? I see you mention a 6 cup loaf pan, but how can you tell if it’s a 6 cup pan? Can’t wait to try this!

  55. Eliza

    BEST ever! I used one of our roasted pumpkins for it and I had closer to 2 cups of pumpkin meat so I made 6 muffins as well. It so insanely delicious. I used half whole wheat flour and used coconut oil for the oil. Thank you!

  56. Steph

    Made this last night and it turned out fabulously! My only hiccup is that my loaf didn’t develop that beautiful craggy crack across the top that yours has. Instead, the crack developed along one edge of the top of the loaf, leaving it with a flat cinnamon-sugary top that’s at about a 30 degree tilt. Any idea why this happened and how I can prevent it from happening again?

    1. deb

      I have never tried scoring — creating a thin slash — on quickbreads but I’ve always wondered if this could control a bit more how they “erupt.” You can see from my pics that mine was off center and very dramatic, like a big orange mouth roaring open. I didn’t mind but I do wonder if there’s a way to change it.

      1. Rebecca

        I just gave this a whirl and it worked like a charm. My second loaf of this is in the oven as I write; I ended up with a solid, tilted cinnamon roof the first go-round, so after reading this comment I thought I’d try scoring the cinnamon topping to see if it would open up a crack in the middle. I’m in luck!

  57. Molly

    Just made your pumpkin bread pudding last night – My favorite thing to do with a day-old baguette, and so happy to see another pumpkin option today! Hubs was just commenting that he is excited to be back into pumpkin season, so I’ll be putting this on our list to make soon!

  58. Donna

    Made 6 mini loaves this morning. Really, really good and easy. Love that it uses the whole can of pumpkin and the crunchy top is great. Yum!

  59. Nicole Haller-Wilson

    I read your blog outloud to my husband and we laugh together and it makes the morning better! He, for some unknown (silly) reason, doesn’t like pumpkin!! The rest of us do!! You and your recipes and your blog and book are amazing and awesome!!

  60. CJ

    Made this last night. Added a step – cooked the pumpkin for a few minutes on the stove with the spices, before adding the oil/sugar/eggs – Cooks Illustrated says this takes the raw edge off the pumpkin flavor. Didn’t quite grok the sprinkling instruction for the baking soda so mixed the dry ingredients the usual way. Used an extra long loaf pan. It still plopped over the side a tiny bit, so I was glad I’d put a sheet pan on the oven shelf below, especially as the baked plop gave a little preview while the loaf was cooling. Came out beautiful, super fragrant, tasty, with a wonderful plush texture.

  61. I love a crispy, craggy top on quickbreads, so I sprinkle Demerara sugar on the top before baking…I do this on every flavor of quickbread. Really good. And I really like the idea of cinnamon and sugar for your pumpkin bread. Will try it. (Oh, and for times you use another recipe that has leftover pumpkin, cats also like it…not just dogs!)

  62. Vic

    I saw this the day it was posted and made it that night. I made it as written, and used butter for the fat. The sugar amount is definitely not too sweet. It tastes less sweet that most other pumpkin bread I’ve tried. It really lets the pumpkin flavor shine, which is what makes the recipe great. The crumb is moist, and not too dense. I added a pinch of salt to the cinnamon/sugar topping, it didn’t really add or detract from the final result. Great recipe, and easy.

  63. Sandy Lentz

    I want to add my thanks for a recipe that uses the full can…will be making it tomorrow! We waste so much food in this country, it’s great to have one less moldering bit in the fridge (no dog to feed it to). I solved the use-a-tablespoon-of -tomato paste-and-leave-the-rest-to-molder problem by buying tomato paste in a tube (like toothpaste). Tastes better, anyway, and no waste.

  64. Hi Deb,
    So excited to try this. Any suggestion for a gluten-free flour substitution? I was thinking of almond flour but want to get your expertise before I head to the store.

    1. melissa

      I substitute gluten free flour into a lot of Deb’s recipes. Always use weights not cups!!
      Almond flour is always a little tricky b/c it is so high protein.
      I’ve had the best luck with Gluten Free Girl & the Chef’s all purpose GF flour recipe: 40% whole grain and 60% white flours/starches. My go to mix is 300 grams sweet rice flour, 300 grams potato starch and 400 grams millet flour

  65. Rachel

    Hi Deb, I’ve got a sugar pumpkin at home, and I’m thinking of roasting it to make my own pumpkin puree. Would this recipe work alright with homemade puree? Thanks!

  66. Liz

    Think this would freeze well? Or would the top/crust get soggy? I am 32 weeks preggo and having a few loaves of this in the freezer sounds absolutely wonderful! (Also, if you want to do a post on your method for freezing things, that would be awesome. Until then, I will continue to mine your freezer friendly section!)

    1. deb

      It absolutely freezes well but the lid does end up compromised. It’s a losing battle with it, just the same. I’ve kept mine only covered on the sides for a couple days and it’s crisp on top but not as much.

  67. Garlic + Zest

    Curmudgeon speaking: I am anti-pumpkin spice drinks. I will eat pumpkin bread and indulge in pumpkin pie on Thanksgiving, but I draw the line at those calorie laden spice bombs. And I’m really tired of the pumpkin being trotted out in August! Ok. I feel better.

  68. Jemia

    This is the best pumpkin bread recipe I’ve ever made! Thanks again for another winner. I reduced the sugar by a third of a cup and didn’t have cloves but it still tastes amazing!

  69. paulette schneider

    I love pumpkin flavored breads–will try this one. But my all-time favorite, and I recommend every bread baker to try it at least once, is Jamie Oliver’s Pumpkin
    Brioche–it’s absolutely my favorite bread. I make several times during pumpkin, or
    butternut squash season. If there is any leftover after my friends and family have eaten their fill–it makes a great bread and butter pudding.

  70. EJS

    This bread came out moist, soft, and delicious, and filled the house with a drool-worthy cinnamon aroma when it was baking! I used vegetable oil and baked for 61 minutes in a dark Wilton loaf pan. The flavor was even better the next day. That it could be made in one bowl was brilliant! I’m new to your site, Deb, and this is my second attempt at one of your recipes–the pumpkin cinnamon rolls were a week ago (and I’d never even tried yeast breads before, but now that will change!)–and I’m hooked. You are an excellent writer, and visiting your website has become a much-anticipated treat. I’m sharing it with all my fellow baking friends in Oklahoma who didn’t already know it. Thank you!

  71. jodi

    I may have missed this in the other comments – but did you use the OIL or MELTED BUTTER? and which would you recommend if we had the choice?
    looks delicious – thanks!!

    1. deb

      I used oil in one batch, butter in another, half-half in a third, etc. Some people feel that oil in muffins and cakes keeps them more moist-seeming because oil is liquid even when it is cold. Butter has more flavor (although there’s plenty going on here without it).

  72. Jami

    I just made this and it is, indeed, delicious! I reduced the nutmeg by a lot because I really don’t like the stuff. But this baked fine in a slightly smaller pan than Deb used. No overflow…

  73. Kristina

    Excited for this bit of deliciousness! Since I’m a weirdo and much prefer sweet potato pie to pumpkin pie I might give this a go with the few sad sweet potatoes currently languishing in my kitchen. Thanks as always for your dedication to the perfect recipe!

  74. Christy

    For the record….. you’re the best. I love all your explanation and pre-answers to questions you know will arise. Can’t wait to make this! Thanks again!

  75. Angela

    This is a crazy question, but if I made this without cinnamon, would it still work? (I started my cinnamon aversion when I was pregnant 4 years ago and I still can’t stand it! So annoying in the fall!!!)

  76. Talia

    Hello! I tried your recipe using gf flour since our family is gluten free and it performed beautifully. This is by far the best pumpkin bread recipe I’ve ever tried! Thank you!

  77. Brianne

    Just made this, but with just a heaping cup of sugar. Was sweet enough for the kids, who just gobbled it:) Easily the best pumpkin loaf I’ve made. Thanks!

  78. Ronalynne

    I made this today with a 398 ml can (1 2/3 cups) of pumpkin puree left over from our Canadian Thanksgiving last weekend. I made it in three small loaf pans that measure 3 1/2 x 6″ at the top and 2 1/2 x 5″ at the bottom and baked it for 45 minutes. They are perfect! More of a cakey loaf. I will always make them this way as it’s great for sharing or slicing and freezing.

    1. Ruth Faraday

      Yes, I used a gluten free flour blend and my results look pretty much just like the pictures. My blend is White Wings Gluten Free, which may be an Australian/NZ exclusive brand, but I think the base is a pretty standard mix of potato, tapioca, corn and/or rice (don’t have the packet handy) so try it out with your pre-mixed or home-made flour blend. Because it’s a fairly moist, stable end-product, it’s a lot easier to get a comparable result with a bought blend than, say, bread, which requires six different obscure flours and an incantation to the gods of baking.

    2. Carrie

      I made it with King Arthur Gluten Free Flour and it came out beautifully. I actually made muffins with the batter cause my son loves muffins, and I’m new to gluten free baking, so I wasn’t sure how it would turn out. I was super impressed! They rose beautifully in the oven and the texture and crumb was very good. A big hit with the family. I definitely recommend trying it.

  79. I made this last night! One of the best pumpkin breads I’ve ever made; fluffy, flavorful, not overly sweet–and it worked out perfectly because my loaf pan is a little on the large side, so most loaf bakes end up sort of underwhelming. Love the crust, and the fact that it uses the whole can of pumpkin!

  80. Becki

    I made this tonight and mine looks just like your pictures and tastes wonderful (like you said it would). And it was so easy! I used a stick of butter, and whole wheat pastry flour for about one quarter of the total flour. I thought hard about adding chocolate chips or nuts but I’m glad I didn’t – I love the texture and flavor the way it is.

      1. jan

        The recipe I am referring to is your “Sweet potato cake” which I made as muffins without the topping the same as I made the pumpkin bread as muffins without topping. The sweet potato was so much tastier than I don’t think I’ll ever make the pumpkin again – well, unless somebody gives me a truck load of pumpkins for free!

  81. I made this tonight and it is very tasty! my bread pan was too small so I used a 9″ diam. Pyrex circle pan and baked it for 65 min. It was beautiful and now my house smells amazing!

  82. Annie

    Hi! I have cooked this for 75 minutes in a pan that is the size you suggested – there is still a large section of the top/center that is raw (under a beautiful brown lid). I’m afraid the rest of the bread will overcook now… how much longer do you think it can stand?

  83. Looks amazing, smells amazing, [batter] tastes amazing, but boy does this thing rise. Be careful with rack placement — mine just tried to attack the top of the oven, the crusty top fell off, and I had to place it like a bad toupee. This just gives me an excuse to make another later.

  84. Kristin ten Bensel

    I’m going to try this but must add walnuts. They totally enhance pumpkin bread! I have a tried and true recipe I use, but like the idea of cinnamon sugar crustiness. I love that you found a way to use the entire can; it always irked me too!

    1. Monica St Angelo

      This is exactly what I was wondering! I made the recipe this morning with butternut squash instead of pumpkin (because we have, like, 50 in the backyard). It is the bomb, but I thought adding nuts might make it even more the bomb? Let me know how it turns out!

  85. Deb, this is AMAZING. I have been firmly on the anti-pumpkin spice bandwagon for years but a friend told me I had to try this recipe and you’ve converted me. I did add chocolate chips (because chocolate chips) and I think it’s delish, but I’ll make another loaf next weekend without so I can slather sliced with apple butter.

    I ran out of granulated sugar halfway through – I know, I know! – so used 1/3c brown sugar in the batter and then brown sugar for the streusel topping. Yum :)

    1. Natalie

      Just made this today, perfect treat to transition into fall! Made this in a dark loaf pan, baked it for 65mins exact. Reduced the sugar to scant 1 cup which was perfect for my Asian family (if you know, you know). Ran out of all purpose flour so had to substitute 3/4 cup with cake flour. If I were to make it again, would further up the spices to make it even punchier. Maybe even add in some cardamom? And perhaps some chopped roasted chestnuts? Thanks Deb for the recipe!

  86. Kristin ten Bensel

    The crispy crackly top was divine. I could have made it less sweet, but that’s my preference. Lush texture, the walnuts definitely gave the bread some depth. Thumbs up!

  87. Lois

    The best pumpkin bread recipe is from Maida Heatter, Joan’s Pumpkin Loaf, people ask me every year to make it! I use 1/2 white and 1/2 brown sugar and use 2 loaf pans. It’s the BEST!!

  88. Karen Warner

    Deb. Wanted you to know how much I love your site. My sister and I LOVE your talent and that you share it! . Our no one is the peanut butter choc chip cookies. My pumpkin bread is in the oven as I write! YUM. Thank you so much for all that you do. I go to you when I want delicious food that turns out every time. You are Fab!

  89. Kaitlin

    I’ve been making a very similar pumpkin bread recipe this fall, but without the topping – that looks like it might be key to upping my pumpkin bread game.

    And I’m sorry that your Toronto gig is an evening one! A colleague, who happens to be a food historian, is having her wedding reception that night. So, if you feel like crashing a wedding while you’re here….let me know.

  90. Rebecca

    I made this recipe in muffins today and used coconut oil for the cooking oil. They are perfect!! So moist on the inside with a little crumble on the outside. These will become my fall go-to from now on!!! The recipe made about 18 muffins for me.

      1. Debbie

        If I make this in a Bundt pan, do I put the sugar/cinnamon mix n the bottom of the pan with the bread dough on top? Want the sugar carmelize?

  91. Perfect! Made exactly as written. I count on you to perfect standby recipes like this, Deb, thank you!! I will note that it went from having spots of raw batter (60 minutes) to done in a matter of minutes (68 minutes). My second load (65 minutes) was even better, and I also more closely followed your direction to stir in the flour just until combined. Yum!

  92. Erin

    Made these as muffins this weekend- they were a huge hit. We ate half of them within minutes, and they were so easy! Definitely going to make them again.

  93. Stephanie G.

    Just made this!! It’s perfect! I LOVE that it uses the whole can of pumpkin purée and it’s ONE bowl! I love making pumpkin recipes but am constantly stumped by what to do with the unused portion to the point of avoiding the recipe. Thanks so much for creating a recipe that uses all the pumpkin! Also, that topping…I can’t even tell you how genius it is!

    1. Ellen N.

      If you have a dog, you can feed unused pumpkin puree to him/her. Our dogs love it and our veterinarian says it’s very good for them.

      1. Panya

        Ditto this. I sometimes add leftover pumpkin to my vegetarian taco filling [usually just khaki lentils and basmati rice with lots of seasonings, maybe some cheese]. A small spoonful adds a tiny bit of earthy-ness, while more adds a touch of sweetness as well [which my husband and I happen to like in our tacos/burritos; my mother is not a fan].

  94. Leah

    I just made this on a blustery day in Seattle and it is perfect! I did not change anything (except bumping up the spices slightly to compensate for my ancient ginger and cinnamon) and it took the full 75 minutes – actually I was surprised it didn’t take longer, because at 65 minutes it seemed very raw. It rose beautifully and is craggy and gorgeous and we (my tiny daughter and I) ate it for dinner because pumpkin makes this practically a vegetable, right? No?

    1. Leah

      Another Leah here, from MD this time. My experience is the opposite. It seems to be overbaked at 65 minutes. I used half a small kabocha squash and some leftover pumpkin in the freezer. It didn’t quite tower like the picture. Although, I seem to recall making this sometime ago and it was more of a success then. I decreased the sugar because the kabocha was sweet and used raw sugar for topping. I had a piece this morning and it’s still a bit too sweet for me.

  95. Danita Day

    Made this recipe yesterday and it turned out wonderful. I followed the recipe exactly and used oil vs butter. 70 mins in the oven. It rose very nicely and did not spill over. My loaf pan holds exactly 6 cups of liquid so your recommendation is spot on. I’ve never had pumpkin bread with a cinnamon topping. Great idea. thanks for another great recipe.

  96. Stefanie

    This was yummy. I didn’t have a large enough loaf pan so I put most of it in a bundt pan and the rest in a loaf pan. I opted not to do the cinnamon sugar mix for the bundt pan, but I did for the loaf. Without the cinnamon sugar topping the cake had enough sugar, not too sweet. Great with tea. Thanks for sharing your recipes. Now that the weather has cooled I find I’m giving myself an excuse to bake. I really enjoy your site.

  97. Debby

    Thanks for this recipe. Can’t wait to make it! So maybe, if you cut slices from the middle and push the two halves together, that will keep it from drying out. Not that it will last that long. Hehe.

  98. Brianne

    This was the first recipe I have ever baked start to finish with my son, and it was wonderfully forgiving of a 2-year-old’s unleveled (a tad heaping or shallow) cups of sugar and flour. We had no nutmeg or cloves, but we (he) sprinkled on allspice to substitute for the pinches of cloves. (We also had only medium eggs, and that seemed to work fine.) I was skeptical about it taking 65 to 75 minutes, but found that spot-on. (Like other bakers, I too saw it go from still raw in some inner nooks at 60 minutes to fully cooked at 67 minutes.) I might dial back the sugar next time. It turned out moist, delicious and crispy on the top. Absolutely fantastic. And so great to finally use the entire can of pumpkin. Thank you, Deb.

  99. rachel

    Thank you for solving the extra pumpkin sitting-in-the-can issue. The only reason I’ve found to not fill up the tin so much is that (for me, thus far) the outside always dries up to a degree I’m uncomfortable w/ while a toothpick still brings up gooey cake from the center. I’ll wait until there’s NO goo anywhere then regret it upon cooling. Perhaps those recipes were for higher than 350 degrees though. You say to take out when tester is batter-free throughout, but if after an hour sides are DEF done, maybe count on the carry-over cooking to set the rest?

  100. Kora

    Finally a pumpkin recipe that uses the whole can, and with loaf pan diminsions! This one bowl, no mixer recipe worked wonderfully and everyone loved it!

  101. Diana

    Super delicious! I subbed a wee bit of wheat flour and cut the sugar to 290 grams. For the sugar/cinnamon sprinkle I used Demerara, which people LOVED, but I think next time I will stick to white. The bread rose beautifully, tastes amazing, and the scent while it baked was magical!

  102. Kathy

    Delicious! The crust is lovely. Mine took a bit longer (83 minutes) but waiting for the last pockets of batter to bake didn’t dry the bread out. I am still debating if pecans would make me even happier. I’ll leave that for another day.

  103. Cathy

    Made this today- so delicious and not overly sweet at all! Will be my go to recipe for pumpkin bread. Used butter and baked for 70 minutes in my William Sonoma 1.5 lb loaf pan. Hopefully there will be enough left for my husband to take to work tomorrow! Thanks for another great recipe

  104. Tossed in a cup of frozen cranberries and used half whole wheat/half all-purpose. I could not be more pleased. The crust is soo crunchy and my apartment smells like heaven!

  105. JS

    Made this this weekend and my family has just mowed through it! Used vegetable oil and it’s perfect, but has anyone subbed in applesauce for the oil?

  106. Diana

    I’ve never made pumpkin bread before. This recipe turned out great and I used more than 1 T. cinnamon/sugar on the top. Because I used nonstick pans, it came out a little dark, but it didn’t affect the taste. I’ll be adding this to my go to recipes.

  107. katy

    since there’s ginger in the recipe, i substituted the gingery sugar from a bag of crystallized ginger for the cinnamon sugar. super deliciousness!

  108. Deb, I always love your recipes! Taking it back to old school😊.
    That pesky 1/3 cup always annoyed me too… every time I tried to equal it out it made a mess! Now I see I wasn’t adding enough flour or baking soda.
    I can’t wait to adapt this to gluten free! I use tapioca and coconut flour and it really works! As always you are a marvel!

  109. I was worried that 330g of sugar would make this too sweet. It looked like SO much. I trust you Deb, so I went with it and this bread is perfect! I did use half the recommended sugar/cinnamon topping. I used 147g AP and 147g White Whole Wheat and baked it for just shy of 75 minutes. I’ve been storing as suggested, with aluminum foil just on the cut end, since Friday and it’s still just as delicious Sunday morning. Also – just wanted to say how much I’m enjoying the “I made this” category. I was able to check there and quickly see that everyone was super happy with their results!

  110. Lizabeth

    Just got done making them…yum! Added chopped pecans and am thinking mini chocolate chips would be good too. Also got 22 using a slightly heaping 1/4 cup measure to scoop with.

  111. thenicoleharvey

    This is the pumpkin bread we have been waiting for, the pumpkin bread of our dreams. While the whole can method deprives me of the opportunity to sneak pumpkin into strange places (squash omelette?), it also means my refrigerator won’t be harboring a forgotten fuzzy can of the stuff for the next few months.

    Upped the spice ante by adding 1/2 teaspoon of white pepper, a pinch of cardamom, and doubled the ginger: so Scandinavian. Next time this is getting a dose of aged rum or whiskey–as a snack, it pairs very nicely with both.

    Thanks as ever for another quick bread I’ll be making once a week (at least).

  112. J

    Deb, can you share what brand of canned pumpkin you used? I have found that Libby’s has less moisture/water in it than the organic kind I buy from Whole Foods and that has an effect on the outcome of my baked goods

    Thank you for solving the “left over canned pumpkin” problem, too! No more pangs of guilt about the left over canned pumpkin that would sit in my fridge until I admitted I didn’t know what to do with it and it was time to be thrown out.

    1. deb

      I just use Libby’s most of the time, but I’m aiming to use the ingredient that most people can get to ensure my results are most likely to match others.

  113. Eileen

    This is autumn perfection. Super easy, perfectly spiced. Thank you!
    So I did about half whole wheat flour, and some oat and coconut flours, only about 80g all purpose flour. Also subbed 110g coconut oil. Oh and only used 250g sugar, plus a few Tbsp maple syrup. I can’t wait to try again with less sugar and more maple. I think the extra moisture is ok with more whole grain flours.

  114. Julie

    I wish I could leave a picture! I made this and it was the most dramatic, prettiest quick bread I can recall. It really rose a long way over the top of the loaf pan and the sugary, crackly crust rose in several sheets alongside the central crack in the top of the loaf. Quite dramatic looking. My loaf took 85 minutes. I used a glass loaf pan, 8.5 inches x 4.5 inches, measured at the top. Lined with a parchment sling for easy loaf removal. Nice texture and pumpkin flavor. Very moist and even crumb throughout.

  115. meggreenberg

    Deb…I made this TWICE in the past 24 hours it was THAT good!
    First loaf was a gift for my niece in college. Then, I was jealous that she had a whole loaf so I made one for me and sprinkled mini chocolate chips on top. I was not regretful for this choice. SO delicious. And yes, I cut down sugar just a hair and only did 1 1/2 cups and substituted whole wheat flour because that is what I had on hand.

  116. Marilynn

    Great recipes, Deb with hilarious and fun commentary. You indicate testing done-ness with a tester. Do you have you particularly like? I usually use a toothpick, but this loaf is pretty thick! Thanks!

  117. Alice K.

    Made this today. It came out perfect – just like Deb’s photo of it. We had it tonight for dessert, and it was delicious. I subb’d in some wheat germ for the flour and decreased the sugar by 1/3 cup. It was slightly sweet, and the topping added a nice crunch. Another winner!

  118. Amelia

    I made this today, but in a bundt pan, as I couldn’t find my loaf pan. To attempt to keep the snickerdoodle crust, I buttered the bundt pan, then put the sugar and cinnamon in the pan to give an even coating before adding the batter. I coated the exposed batter at the top with cinnamon, sugar, and chopped pecans, then proceeded to bake. This cake has the snickerdoodle crust on basically all sides, and I’m really pleased with the result. It’s helping me feel like it’s Fall down in Texas (it was 90 degrees today).

    1. deb

      So interesting that you say that about the sugar/cinnamon all around because someone had told me this so I tried it on a round and didn’t find it created any extra crust and was sad. The sugar was absorbed and the cinnamon almost seemed damp. Maybe it was my baking pan?

      1. Monica

        I didn’t achieve the crackly crust in my bundt pan, either, but it was such a delicious pumpkin bread all the same! The sugar amount was just right, and yes to 8 portions — people kept going back for more!

  119. Heather L

    This was so so good! I used half whole wheat flour. And I don’t know what kind of super sized Canadian canned pumpkin we have, but the standard can I always buy had enough pumpkin for two loaves. Which, given how delicious this turned out, is awesome.

  120. Mary

    OK…this was the best pumpkin bread I have ever made. This is my first comment on any food blog! I am trying to keep the bread for the morning, but every time I look, someone in my family has cut another piece!

  121. Claudia

    I just took this out of the oven, sliced a small piece, and suddenly realized I forgot to add the oil! It looks like your picture and it tastes good, but I’m sure it’s not as moist as it should be.

  122. Very moist and delicious pumpkin bread. Probably the best I’ve made so far. Lots of batter. I followed the recipe almost exactly save for maybe ~30g less in sugar and baked into 4 (5-1/2″ x 3″ x 2-1/2″) silicone loaf pans. I filled them to capacity and two of the mini loaf pans were misshapen out of the oven and I still had to put the batter into 2 muffin cups. Thanks, Deb!

  123. RosieTulips

    I halved the recipe and baked the bread in two mini loaves (Williams-Sonoma gold touch!). Photo in my URL.
    I made a couple of modifications:
    -1/2 white whole wheat flour and 1/2 AP flour
    -decreased the sugar by 15g

    I liked the lightness of the bread and thought the topping was too sweet. It would have been nice with sparkling sugar, I think! I’d also use less nutmeg.

  124. if you’re tempted to try to get away with just cinnamon, it’ll still be good but not as good as it could have been (get off your butt and buy the other spices!).

    anyways, super moist and pumpkin-y and wonderful. that crispy cinnamon sugar topping should be on everything. 8×8″ dish works; i baked it for 45 minutes (make sure you really dig into the middle to make sure it’s done!).

  125. Kate

    Just made this today with my just over two year old daughter. She was an excellent sous chef. We split it into two smaller loaf pans and baked for about 35 minutes. Delicious and I loved having a pumpkin recipe to use after our visit to the pumpkin patch today!

  126. Ellen N.

    Thanks very much for this recipe. My husband is a big fan of anything with pumpkin and pumpkin spice. He thought this was delicious. He says it has a great flavor and a great texture.

    I used the exact size loaf pan recommended in the recipe (8 1/2″ X 4 1/2 inches/six cup capacity) and the batter overflowed during baking. Next time I’ll use a 9″ X 5″ loaf pan. Thankfully I put a rimmed baking sheet under the loaf pan.

  127. Annie

    I made this over the weekend. Followed recipe exactly, except I added only one cup of sugar. It is perfect. Honestly can’t imagine how sweet it’d be with the me dyes 2/3 cups. Love the crust!

  128. Alexandra Robertson

    Yum!! Do you happen to know how this freezes?! I am about 8 months pregnant and and currently filling my deep freeze with food and treats for my family after baby arrives :)

  129. I got a couple Hubbard squash out of my garden this year. One’s on the front porch as part of the Halloween decorations, the other got chunked, roasted, peeled, whizzed in the food processor, and then turned into two loaves of this bread. This recipe is GREAT! LOVE IT!

  130. Margie

    Many thanks for specifying the size of the loaf pan. There is no consistency in loaf pan size – it’a always a guessing game which pan to use. Also, I grow butternut squash and find that it’s a great substitute for pumpkin. If it seems a little wet, I cook it over low heat until I get a more solid puree.

  131. Tracy Hutchinson

    I just made two loaves because why make one? Two bowls instead of doubling everything. They both bursted on the side so next time I’ll score the center when I rotate the pan. I need to learn to trust my instincts in the kitchen because I thought of scoring but didn’t then read someone else already thought of it. This recipe is perfection. I love the rise! I’ve only been following you for a few months and I’ve nearly made everything in your cookbook and so many recipes from your blog. My family thanks you. You’ve made cooking fun again.

  132. Doubleyew

    I have been looking for a pumpkin bread recipe since before Canadian Thanksgiving. Then I got a cold and didn’t feel like baking. Better now, and thanks to you I may have found my recipe. Happy days. Questions, though: Nuts? Chopped apple? Crans? Or just shut up and make it and leave well enough alone? (I like a quick bread with stuff in it.) And what about subbing applesauce for the butter/oil? I have a bit (!) of a tummy. Finally, welcome to Toronto!

  133. sinaasappeljetzt

    Hi Deb, this looks and sounds amazing! Could you please specify the amount of pumpkin puree in grams? Since I live in Europe where canned pumpkin puree is rarely sold I will have to make my own and some online conversion websites already left me with different results for the requested amount… Thank you so much! Sina

      1. sinaasappeljetzt

        Hi Deb,
        tried it this weekend and – the loaf is so gorgeous and fluffy and the cinnamon crust is such a grand idea! Thanks a lot for this wonderful recipe!
        Since I live in Europe I had to make this with homemade pumpkin puree and it worked wonderfully: I got inspired by a method described by Alton Brown and used another source from a german blog). Also, I reduced the sugar in the batter a little bit and used 300 instead of 330 grams – good, but I wouldn’t reduce it further. It’s indeed well balanced.
        And thank you so much for giving the exact measures and volume of the loaf pan you used! That was very helpful! All the best, Sina

  134. Kristina

    Made it this weekend with sweet potato but otherwise exactly as written and it was so so good. My kids devoured it and there is now just a tiny little sliver of a heel left after 1.5 days on the counter. Great recipe as always.

  135. stephabelle

    Okay, so I made this yesterday and when I tasted the batter, it was super sweet. (I’m pretty sensitive to sugar and could feel it coursing through me). However! When I actually ate the baked pumpkin bread, it was just the right level of sweet. So interesting! It is delicious and so quick to make. Everyone loved it.

    1. deb

      Think of it this way: you’d never add sugar to a raw apple but an apple pie without sugar would be almost inedible. Basically, things taste much less sweet when they’re baked.

  136. I made this today and just had my first taste 30 minutes out of the oven. It’s amazing. This will be my go-to pumpkin bread recipe. It is very sweet, though, and I’m not averse to sugar. Maybe the sweetness kind of mellows out over time? Next time I’ll do one cup of sugar and see if there’s a big difference.

  137. TheFoxWithNoSocks

    Not that you want to know this, but if you make this pumpkin bread in the same week as pumpkin cinnamon rolls and have leftover cream cheese frosting… heaven. No regrets, but now I need to go for a run of epic proportions.

  138. Jenny

    I almost wish it were complicated so I wouldn’t plan to make it every single weekend for the next two months. One bowl? AWESOME, Deb. Thank you!

    Since I was making it for the kids’ weekday before school breakfast, I dropped the sugar to about 275 grams. I used around 110 grams of whole wheat flour and the rest AP. The pumpkin puree was from home…and I added a handful of cranberry/nut trail mix. All for the sake of “healthfulness!”

    And it turned out lovely. It didn’t rise as enormously, but I think that was the ww flour reducing the gluten content.

  139. jennifer

    hello smitten, i have made this bread twice since you posted it. it is AMAZING. it’s giant and beautiful and the cinnamon sugar on top is just the thing it needed. thank you for posting!!

  140. Teresa P

    This looks amazing and I plan to try it this week. About those leftover 2/3 cups of pumpkin in the fridge? I used to wait three or four days before throwing them out, then I started mixing them into my dog’s kibble. Pumpkin is very good for dogs and they love the flavor (my vet said so, so there). And chocolate chips and pumpkin muffins are very good friends in my house and have been ever since I ate a fabulous one at the long-gone Nick’s Café in West LA around 1985. Cinnamon chips are good with pumpkin, too.

  141. I have a ton of pumpkin purée to get through from roasting some pumpkins this weekend. So when I saw this new recipe I got very excited! It turned out so good that I feel like I had a slice of fall happiness and can drift merrily off to sleep now. :) I really like spice so also added allspice and essentially doubles the other spices. The lid was crispy and wonderful and the inside moist and just perfect. Thank you so much, another one for the rotation!

  142. Stefanie

    I made this recipe using homemade pumpkin purée and while the texture of the cake was perfect, it was flavorless. I looked online and the canned versions claiming to be composed of 100% pumpkin actually contains a variety of squash for flavoring and color reasons. I would have used canned if it was readily available where I live, using exclusively pumpkin was a dud, I do not recommend it.

  143. Lisa

    Very moist the next day. Definitely a keeper! Will up the spices next time around, just for personal preference. So glad I was able to use the entire can of pumpkin!

  144. Joanne

    I made this for a tailgate last weekend and doubled the recipe. It was perfect. I can’t believe mine came out exactly like your picture! When does that happen? This recipe is definitely a keeper. It was so moist and didn’t fall apart. I’m still enjoying the last of it. Can’t wait to make it again.

  145. Brad

    I made this over the weekend and it’s great. I used the gold touch loaf pan from Williams-Sonoma, thinking it was the same size as the pan you used. It ended up being a little smaller, but only about a muffin sized amount of batter overflowed in the baking process. Luckily, I had a sheet pan on the rack below it and avoided a huge mess. The loaf is super moist and perfect for fall – Also, I’m fully on board with the amount of cinnamon you recommend for the top :)

  146. Carrie

    I did the “favorite pumpkin muffins” in the link above instead of the bread and they were awesome. You know the great pumpkin exploded in Trader Joe’s on Oct first, and my son begged me to get him the cute little pie pumpkin. I said yes, but that we’d have to cook it and eat it and he agreed. These muffins were what we cooked w/that pumpkin (plus some mashed sweet potato I needed to use up) and he ate three of them before they had cooled enough to not burn fingers while peeling the paper off. I had about 1.5 c of pumpkin+yam puree, used just under 1c sugar and added some orange zest (because orange tree in the yard means everything I make includes orange zest.) I did half whole wheat flour and half white all purpose flour. They were beautiful – moist and lovely and I can’t wait to bake them again in the quick bread version. Thanks Deb for rescuing pumpkin from Pumpkin Spice Purgatory.

  147. I made a gluten-free version using Cup4Cup gluten-free flour 1:1 for the AP flour, plus an additional 1/2 tsp xantham gum, with no additional changes. I was worried that the GF flour would not be able to support the structure of this big loaf, but it came out perfectly. It is so, so good, and I don’t believe anyone would even know it was gluten-free if you didn’t tell them. Next time I’ll try muffins with this batter. And there will definitely be a next time!

  148. Melissa

    Excellent recipe! Made it yesterday and my kids have requested it for breakfast, lunch, and now, after school snack. Love the cinnamon sugar topping. Finally a pumpkin recipe that uses the whole can!

  149. Lindsay

    I doubled this recipe for two loaves and made it with my 3-year-old daughter (I measure, she dumps and stirs). The bread was absolutely as described: tall, crispy, and perfectly spiced. Next time, I think I’ll add walnuts or pecans for added crunch. I love that something so lovely could come from a single bowl. Thank you for another fab recipe, Deb – this is one for the ages!

  150. Jenny

    I made this today using fresh ginger instead of powdered, skipping the cloves, and subbing in some rye flour and adding some flaxseed. Think I might add some sliced almonds or millet for more texture next time. It came out delicious, my daughters loved it. Even my old man, who is not big on pumpkin flavor, loved it. Thank you!!

  151. lauraskove

    I moved to Bordeaux a year ago and brought a can of Trader Joe’s pumpkin with me, which I ended up not using last Thanksgiving. The weather’s been cold this week, so this seemed like the perfect time to finally use that can. The bread’s in the oven now, and I can’t wait to try it! It smells fantastic.

  152. Beth

    I followed the recipe exactly, and my loaf turned out just like the picture! My co-workers were suitably impressed with the crackly, high-domed top, and weak-kneed in their compliments as to the flavor, which is truly pumpkin-y, not overly sweetened at all. Next time I’ll buy fresh spices, as that is one of my favorite aspects of a pumpkin-based treat. I think mine were a little past their prime so did not shine through as strongly. High off Season 1 of The Great British Baking Show I was filled with false confidence in the kitchen … so thanks for such a reliable recipe!

  153. This is a rock solid pumpkin bread recipe. I decreased the sugar to 1 1/3 cup in the batter and only used about half the topping since I’m not big on supersweet breads, and I think it came out perfectly. I never seem to get that awesome, craggy top that I want on my quick breads, but I tried scoring the top of this one per previous comments and it worked like a charm!

    Since this recipe makes a ton of batter, I found it to be the perfect size to make a large loaf for my coworkers and a mini ramekin loaf for my husband (does anyone else face the constant problem of disappointed partners when baked goods are intended for work without pieces carved out?). I baked the ramekin loaf for maybe 30-35 minutes, and the larger loaf took a full 80 minutes in my takes-forever oven. Totally delicious!

  154. Paula Rossano

    So glad you decided to work on this recipe. I made this yesterday and it is fantastic!
    Love using the whole can of pumpkin, flavorings are just right, texture of a wonderful cake, not heavy quick bread, (this is not a complaint).

    Absolutely perfect in every way!

  155. Anna

    I followed the spot-on muffin instructions, used half whole-wheat flour and half white, decreased sugar a smidge to 1.5 cups, and used olive oil because that’s what I had! They were by far the tenderest, most lovely muffins I’ve ever made. Ethereal! Next time I might use all whole-wheat and less sugar, since they were so very sublime. Tweaked a little more towards “healthy breakfast” and a little away from “dreamy dessert,” I bet they will still inspire whoops of joy from my family.

  156. Cat

    I’ve never commented on any of your recipes before, but I’ve been following for awhile. While I’ve enjoyed everything ive made from your side, I just had to comment about this pumpkin bread- it was phenomenal!! Absolutely delicious. I was able to use a 8×4 pan, which left me with a little left over batter (but I made two muffins with it). I also added about a cup of chocolate chips. Amazing! I’ll definitely be making this again. Thanks so much for sharing it!

  157. Lucky#7

    Mine didn’t get as tall as yours did, but boy is this delicious! I added a handful of pecans and we can’t stop eating it!!! Thanks for another great recipe.

  158. Marilyn

    I have to agree with SandyH for her comments about how helpful it was to have the exact loaf pan size in making this recipe. BTW, this pumpkin bread recipe is a keeper! I’ve made a lot of pumpkin breads through the years but the topping on this one puts it over the top!!! Thanks :-).

  159. Hi Deb,

    Can you tell me why you melt the butter? What happens if you use room temperature butter? I know in quick bread recipes it usually calls for oil. I like the idea of using butter.

    I have an ulterior motive. I am trying to create a pumpkin pound cake for my bakery and I use butter, not oil, in my pound cake recipes.

    Thank you!

    1. Panya

      Softened [or even cool] butter will create air pockets in the dough/batter as it cooks, due to the evaporating water content. Melted butter works the same as oil in a recipe like this, making it denser and chewier because it contributes to gluten development.

  160. Jane

    I measured my loaf pan at 6 cups capacity, but it definitely overflowed and set off my smoke detector. I wish I’d had the foresight to put a baking sheet under it. :/

    1. Jane

      Me again — I’ve now made this 4 times and while it’s always delicious, the pan size really isn’t working for me. After the first disaster, the second time I lined the loaf pan with parchment extending about 3 inches above the edges, which worked, but was a pain to fit. The third time I tried in two 3 cup loaf pans — perfect! The smaller loaves give a more reasonable size slice, plus you can eat one now and save the other for later (or to give away). But then I made it in a different kitchen and back in the 6 cup size, again saved only by a very large amount of parchment. I really want to like this recipe because I love that it uses the whole can of pumpkin, but I definitely wouldn’t trust it to stay within the bounds of a 6 cup loaf pan.

  161. E.M.M.

    What a great pumpkin bread recipe! When I tasted the batter I thought, “Whoa, that’s pretty sweet,” and was a little nervous. I shouldn’t have feared, though. The flavors of the end product were perfectly balanced.

    BTW, I tried scoring it down the middle before putting it in the oven, and it still managed to rise lopsidedly and came out with an Alpine-worthy slope. But it tasted so good that no one cared about how it looked.

    Finally, for those who want to use coconut oil, it works well. The spice and pumpkin flavor make the coconut flavor undetectable.

  162. Diane

    Made this tonight. It was an easy recipe and so delicious! I did use a generous tsp of cinnamon and a third cup less sugar than the recipe called for. Otherwise followed the recipe. Baked mine for just under 75 minutes. Thanks for a perfect pumpkin bread! Btw, had P Dub’s Caramel Pumpkin Gingersnap Cheesecake this weekend. It was “Ree”-licious but you probably could tweak it to perfection. Hint, hint.

  163. Sandy

    Your recipe is so similar to my Mom’s but we also add raisins, walnuts and some chopped dates for more fiber, love your recipes and your writing is also fantastic. Check out “A Plum by any other Name” food blog, she writes about once a month and also always sees the brighter side of life, it is a gift you share and I am grateful to have you in my reading world. 😘

  164. Brittany

    You had me at, “use the whole can of pumpkin” – my pet peeve as well! Everything I make of yours is delicious so I was excited to mix up this bread yesterday. The loaf looks beautiful with it’s crunchy top and raised form. The bread is perfectly tender and holds it’s form (reminding me of the slices you order from Starbucks).

    This is definitely a keeper recipe! The added bonus is that I always have the ingredients on hand :) Thanks for all you do!

  165. Anna Rikki

    So, I’m poor at the moment, and I don’t have any ginger, nutmeg, or clove. I was thinking of just subbing pumpkin pie spice (I found some on sale). Think it’ll do?

    1. sinaasappeljetzt

      Hi Nicole, at about 50 minutes into the baking I noticed the highest part of the top (where the loaf cracked) beginning to turn rather dark. I put a piece of aluminium foil on top to protect it from burning. Baked it for a total of 70 minutes and it turned out just fine (i. e. wonderful :-). Best, Sina

  166. Molly

    LOVE that you’ve found a way to use the whole can of pumpkin purée! This has always bothered me too! Cannot wait to try this recipe – also so love your recipes, I make them all the time! Thank you for what you do!

  167. Claudia

    Thank you, Deb!
    What an awesome recipe. I made this this morning and just stole the first slice, while it was still warm. Tastes great and it is amazingly fluffy and soft.

    There is no such thing as canned pumpkin purée where I live, so I baked a Hokkaido squash and made the purée myself. Worked great.

  168. Dina

    Has anyone tried this recipe with coconut oil? Apologies if this has already been discussed. (Hi Deb! Adore your site, have been following for years; )

    1. Elizabeth

      Yes, I just made this (haven’t even turned it out yet so am still awaiting my first taste!) and the top has slightly burned in places. I suppose I might have covered it with a sheet of foil when I noticed this, but I was concerned about altering the all-important sugar crust Deb has stressed is an asset of this recipe!

  169. Sheryll Robbins

    Thank you for this recipe which used the entire can of pumpkin!
    I made this into muffins which yielded 14 (1/3 cup scoop each).
    We live at 7500ft so high altitude adjustments were made most notably cutting out 1/4 of the sugar and slight reductions in the leavening. I used jumbo eggs. I used 1/2 all-purpose flour and 1/2 white whole wheat flour. I added 1/2 cup toasted walnuts and 1/2 cup apple sweetened dried cranberries. I baked @ 375 for 23 minutes.
    They rose beautifully and are moist and most importantly have a fantastic pumpkin flavor.

  170. lizskidmore

    YUM. I love that it uses the whole can. I made two batches: one exactly as the recipe is written and one with the following changes to the sugar and flour: 1 1/3 c. maple syrup to replace the white sugar; 1 1/4 c. regular flour + 1 c. white whole wheat flour instead of 2 1/4 c. white flour. They both turned out decadent and delicious, with the revised batch being slightly moister and (obvs) slightly less sweet. Thank you Deb for this keeper!

  171. Brooke Oseland

    Made this today for a fall potluck. Didn’t realize until I was home from the supermarket that I’d grabbed canned pumpkin pie filling instead of canned pumpkin. I went with it – cut the sugar by 1/3 and trimmed the cinnamon. Wonderful results – one bowl, lots of spice flavor, not too sweet, lovely crumb. Thanks for the stand-out recipe!

  172. Just baked it and it looks/tastes great! Took about 80 min (I think my oven is getting old and therefore takes a bit longer) but it came out perfectly crisp on the top and moist inside. Definitely not over-sweet, but I love the cinnamon-sugar crust on the top!

  173. I’ve made this twice now, once with all white flour and once with all whole wheat and truly can’t tell the difference. So moist and fluffy and sweet, why not boost the nutrition a teeny tiny bit?

  174. Kat

    I made this with my 6-year-old. I already had a pumpkin bread recipe that I really liked, so I had my doubts that I would be bowled over.
    Well, I WAS bowled over! This is a fantastic, easy-to-make loaf of bread. I’ll be making this again.

  175. Rachel

    Holy crap. I have an almost-full can of pumpkin in thr fridge and I need to go bake this RIGHT NOW. I’m not even done with breakfast yet! Thanks Deb!

  176. Marlene

    It’s easy and delicious, I might reduce the sugar on top a bit next time, but I made exactly as written. It definitely takes a long time to bake – at 70 minutes was not completely done, yet the top was quite brown so I covered with foil and baked another 10 minutes.
    I’m not sure if it will last the week – definitely plan to make again (and again…)

  177. laurieswoo

    Hi Deb, I made this and its turned out exactly like your photo (plus 3 big muffins). SO delicious! I’m giving half to my sister so I don’t eat the whole loaf. So lovely meeting you yesterday at Type. Safe travels back to NYC.

    Your friend in Toronto,

  178. Rebecca

    This is the recipe I should have had several days ago when I made pumpkin bread. It looks amazing. I did have to laugh at your comment about people probably thinking your recipe had too much sugar. All 4 of the recipes I got from my mil and mom had 3 cups of sugar (and an entire cup of oil). Crazy. Looking forward to yours!

  179. Erica

    I made 4 small loaves with this recipe. Used 1 cup white flour, 1 cup whole wheat, and 1/4 cup wheat bran. 1 cup white sugar, and the rest brown sugar. I think the sugar can be cut back though. Sprinkled with cinnamon and turbinado sugar. Very moist!

  180. Caty

    For a GF version (I am not GF myself, but I live with someone who avoids gluten!) I made these as muffins with a mix of oat, brown rice and almond flours. I didn’t measure any of the flours but started with the 2 1/4 cups flour called for in the recipe and adjusted until I reached a batter-y consistency, using mostly oat flour.

  181. Two beautiful loaves – I froze both partially to protect from two footed predators. They look just like the picture, and it is possible to take a little cinnamon sugar crust off without changing the appearance. I was ready to test how far this could go, so I had to freeze them.

  182. katie near chicago

    Made this into a loaf + 6 muffin tops. The muffin tops baked in just 18 minutes. When mixing up the batter, I added chopped walnuts and some ginger nibs because ginger is my fav. Tastes wonderful! One mistake: I tilted the loaf to get it out of the pan and all the excess sugar stuff fell off. Bummer.

  183. Christina

    Can I make the dough ahead of time, possibly store it in an airtight bowl or the bread loaf pan itself, and then bake it fresh the next day or two days later?

    1. deb

      No, batter like this will not keep the way a bread dough will. Bake it shortly after you mix it for best rise. You can freeze baked cakes; they keep well.

    2. Sarah

      Just an idea, you could mix up your dry ingredients and have that ready to go to cut prep time a bit. However, it really mixes up quickly even when starting from scratch. 10 minutes.

  184. Sarah

    I made this tonight. Another winner! I reduced the sugar down to 290g and the cinnamon/sugar topping by half and it’s plenty sweet for me. I scored it down the middle as suggested in another comment and that worked perfectly to allow it to rise evenly. Took it out after 70 minutes. Delicious.

  185. Love the recipe. Thank you for recognizing the disparity between the size of pumpkin cans and what recipes normally call for and the rather silly left over amount. I have fallen in love with “real” pumpkin in the last couple of years. The lovely little gems that you can get at Sprouts for a couple of dollars. They are super simple to prep. Just cut them in half, scoop out the seeds and bake them at 350F for an hour in foil. Voila! You have pumpkin that is mild and delicious. So different from the canned option. Can’t wait to try the cinnamon sugar topping on my next pumpkin loaf, brilliant!

  186. Lulu

    Mine rose nice and tall. I was so thrilled it didn’t spill.,, but once I took it out of the oven it collapsed down, resulting in some dense patches inside.
    Do you think I underbanked it slightly? Taste-wise it’s perfect!

  187. Liza

    Hi Deb, this recipe looks amazing! What do you think of subbing in coconut sugar for white sugar? I’ve been using it a lot lately and love its flavor.

  188. superfoodie

    Hailing from France where canned pumpkin is nowhere to be found! I made it with a homemade mix of butternut and potimarron squashes. The end result was quite good, though it came out more like cake than the dense sweetbread I was hoping for.
    Just in case anyone was wondering, a 1 3/4c can is approx 410 g of fresh puree. Also noticed that my baking time was only 40 mins (super oven?), so def need to watch it!

  189. Candi

    I made this with olive oil, coconut sugar, and equal parts white and whole spelt flour – DEEELISH. Far exceeded my expectations. The only thing I didn’t get was the crunchy top, so if that’s what you’re after i would recommend using white sugar for the top. I will be making this often.!

  190. Katie

    I tried this recipe with ATK gluten free flour blend and added 1-1/8tsp xanthan gum. It towered so high, which is unusual for a GF baked good. Happy this recipe can be added to our GF arsenal. Thank you!! My GF daughter is thrilled. We made this twice in 2 days!

  191. Carrie Wilson

    I made this yesterday, and theres only a couple slices left! This is the pumpkin bread I’ve been looking for! I followed the recipe exactly, and its perfection. Thanks for my new go to recipe!

  192. Vanessa

    I made this today with whole wheat flour, brown sugar and my homemade pumpkin puree, it was A-MAZING! This is going to be my go-to pumpkin bread recipe from now on! Thank you!

  193. Sarah

    Thank you for a recipe that uses the whole can of pumpkin! I just ate a tiny little slice off the end before the loaf is completely cool and it’s excellent. Not overly sweet, even with the topping. The spice is just right and doesn’t hide the pumpkin flavor. So fast and easy to mix up.

  194. cleohuval240

    I made this for my dad and his day-room companions and it was a great big hit. The senior ladies advised that I keep the recipe and make it often, for them. The crunchy snickerdoodle top just finishes the loaf.

  195. Paula

    I just made this and I had the same issue a few others have mentioned. My bread did not crack in the middle, but rose at an awkward 30 degree angle and sort of burst. All of the topping stuck to the section that rose leaving a good portion of the bread with no topping. Some have said they scored their bread. I’ve scored a yeast bread before, but never a quick bread. Any hints on how to do this?

  196. I substituted Cup 4 Cup gluten- and dairy-free flour blend and used coconut oil as the fat. It came out perfectly! I have had to cut out wheat, milk, and soy while breastfeeding my super-sensitive baby, and this bread hit all my fall baked good cravings right in the tastebuds. Thank you! Others who tried it had no idea it was altered. With these substitutions, I found it really sweet, so I will use less sugar and report back.

  197. Erica

    I’ve made this several times now because I am the kind of Mom who likes to indulge my three year old’s cooking and pumpkin bread obsessions. Also, new neighbors just moved in, and I mean to bring them some, but my family keeps eating it so I have to make more. Two more loaves are in the oven now, here’s opting, new neighbors! Because it is one bowl and involves a lot of easy stirring, it’s a good recipe for involving your three year old soul chef. I like it better when I bump up the spices a bit. Finally, chopping up a handful of pecans and adding them to the cinnamon sugar topping has been well received by all. Mmmmmmm. Breakfast tomorrow will be delicious and everyone will eat and not complain or sob loudly on the stairs because I made them the peanutbutter and jelly bagel they specifically asked for five minutes ago. Winning.

  198. Amy

    I’ve always said that the 3 good things I got from my 1st marriage were my 2 sons and my mother-in-law’s pumpkin bread recipe. I love it but it’s always a little oily. I have high hopes for yours, Deb, in my oven as I write this. Thanks!

  199. Bumble

    I followed the recipe exactly. It turned out dramatic and beautiful just like the pictures. I checked the bread at 65 min and everywhere but underneath the lid was done. I put it back in the oven for 5-10 min, which made the bread a tad dry when done. It was still a lovely bread and I would make it again.

  200. Roxana

    Um, this stuff is perfection. I’m eating it as I type. It’s still hot.

    My kids just inhaled their pieces and my 5 year-old came-by to say “Mommy, I’m tellin’ ya, this stuff is good!” Then my 3 year-old stopped-by to ask if she could have some of mine.

    And before I made it I thought I’d give some to the neighbors. Haha!

    Thank you!

    P.S. If anyone is interested, I used almost 2/3 cup brown sugar (instead of straight-up granulated) and swapped half the flour for sprouted whole wheat. I also used coconut oil. It turned-out perfectly. PERFECTLY. It’s perfect. Perfect. It is perfect.

  201. Cy

    What a great recipe! A monster loaf! I’m baking it for the second time this week. It was such a huge hit and I’m so excited about using the whole can of pumpkin! I’ve gotten in the habit of using five spice blend instead of cinnamon and it is delicious. I used cardamom instead of allspice, because that’s what I had and I made five spice sugar for the bottom. Otherwise I followed the recipe. The first time I used melted Earth balance and this time butter( again using what I have) it’s still baking, but the batter did seem a bit thicker the the butter, which makes sense. I scored a $30 harvest Nordic ware on at Marshall’s for $16.99. It is the prettiest pumpkin bread you’ve ever seen. Thanks again for another winner!

  202. Felicia Tunnah

    I just made this and it was awesome. I also added 1/3 of a cup of semi sweet chocolate chips. Even those who are not fans of pumpkin loved it!

  203. I made these as gluten free muffins and they were sooo good! I just replaced the flour with an equal amount of King Arthur’s all purpose gluten free flour (not the gf baking mix) and added 1 3/4 tsp xanthan gum. I messed with the spices a little bit (inc cinnamon to 1 tsp and cloves to 1/8 tsp and only had whole nutmeg so I just ground some until it looked like enough)

  204. jennifer

    i am making this for a bake sale but thought i would do mini loaves. i have pans that are 5inx3 1/4in. any suggestions on baking time? i know this makes a lot of batter, would it be more than four loaves worth? i’d appreciate the input.

  205. Liz

    Now that Halloween is upon us, pumpkin assumes it’s exalted position in baked good at our house! We love your pumpkin bread recipe, but I must confess that the eleven year old baker in residence demanded a bit of batter to make into chocolate chip pumpkin muffins. They were a big hit with the middle school set. Thanks for the recipe. It’s just right!

  206. Anthoula

    I made it today with fresh homemade pumpkin puree and it is unbelievable how divine my home smells now! And even my hubby, who detests pumpkin, loves it….

  207. Tara

    Yes! Thank you! I’ve been trying to find a recipe that doesn’t require me to remember to soften butter and also doesn’t come out like a brick and this is it. I did cut back the sugar a bit, and I added ground flax and finely grated zucchini. The recipe made 48 mini-muffins with a little left over and they are perfect. I like to freeze them, then pack a few along with some nuts, fruit, and yogurt as a lunch for my kids.

  208. Cathy

    This might be my favorite quick bread.. possibly ever. I’m living alone for a month in rural Pennsylvania so I decided to 1/2 the recipe. To simplify my life, I ended up packing all the dry ingredients in a container and then just adding them to the wet mixture. My modifications:
    – I used two eggs instead of 1.5 because egg splitting is the devil
    – Used coconut oil instead of vegetable oil
    – cut the sugar in the bread by 1/3
    – flour: did 1/3 all purpose, 1/3 spelt and 1/3 whole wheat pastry
    – I didn’t have any granulated sugar on hand so made do with turbinado sugar instead

    I love making quick bread but I find that I usually can’t eat the entire loaf in a week. I’ve been eating two slices a day and am almost done with the loaf in just over 5 days. Delicious!! Thanks, Deb!

  209. merryf

    This was absolutely delicious. I made it yesterday morning for a brunch I was hosting. I told my guests I got it from you and that it was my first attempt. They couldn’t stop raving about it. I, too, was wondering about so much sugar, but once I tasted it, I didn’t feel it was overly sweet. I also appreciated the measurements for the loaf pan. I poured 6 cups of water into mine and there was room left over. I also appreciate that this is pareve/non-dairy. I think I’m bringing this to my sister-in-law’s for Thanksgiving weekend.

    Thanks, Deb!

  210. Tracy Heiden

    I love that this recipe actually uses the entire can of pumpkin. That was always a pet peeve of mine. Following Deb’s tip to let cool completely in the pan as to not disturb the sugary goodness, I found that mine was a little too moist on the bottom once I unmolded it from the pan to slice. I think had I taken it out of the pan after the 10 minutes, it would have been less sticky on the bottom. That being said, still delicious. Making another loaf 1 day later as there are only 2 slices left from yesterday’s loaf…

  211. Melissa

    I love all your recipes but rarely comment. This is, by far, the absolute best pumpkin bread that I, and multiple testers, have ever had! You truly hit one way out of the park with this one. I make and eat a lot of pumpkin bread, but none come close to this! Because I can’t leave anything alone, and at heart I’m a lily-guilder, I doubled the cinnamon-sugar mixture and layer half the batter, then half the cinnamon-sugar, and repeated. Divine! Thank you so much!

  212. CarolJ

    This moist, tasty loaf got praise from my book club this morning, for our “elevenses.” I substituted in King Arthur’s gluten-free measure-for-measure flour, with excellent results. Preferring things on the less sweet side, I reduced the sugar to 1 1/3 cups. Following the conversation in the comments about scoring, I scored it down the center before it went in the oven and then “reinforced” that line when I turned the loaf half way through. It split nicely right down the middle. Baking time was close to 80 minutes. I’d read that gluten-free cakes should have an internal temperature of 200-210 degrees in order to maintain their structure, so I went by that, and it was perfectly done.

    1. CarolaJ

      p.s. to add: I made it a day ahead, based on time constraints and on a comment that it was even better the second day. I left it in the pan the whole time. Based on the excellent texture and flavor, I can recommend making this one the day before.

  213. Leah

    I made this even though I didn’t have any ginger on hand. I tried to up the other spices but I still found the flavor a bit lacking. Next time I’ll increase all the spices and/or add chocolate chips. The texture was absolutely perfect – the most moist pumpkin bread I’ve ever had. I bet it would be even better with fresh pumpkin.

  214. Emily

    This pumpkin bread was delicious!! It elevated my morning coffee and my kids went crazy for it (the bread, not the coffee). I did reduce the sugar by half a cup; I just can’t help myself. It still tastes well-balanced. I also made my own pumpkin purée by roasting a small pumpkin I happened to have from our CSA box. That worked great too, and maybe the roasting added a depth of flavour (??). Thankfully the pumpkin yielded lots of purée so I’ll be making this again soon for sure.

    Love from Toronto

  215. Leia

    Made it just now. It took an extra 8 minutes to bake perhaps because I used pumpkin that baked myself (post-halloween – no waste here). Tasty, not too sweet – an excellent way to use up all the pumpkin I have!

  216. Poe

    I was so excited to make this! I finally ended up with leftover pumpkin so I made half of the recipe to prevent any spills, my baking dish isn’t as large as the one used. I used less than half the sugar but added a little extra spices. I never have cloves so I used all spice and I think it worked perfectly. I used less than a tablespoon for the crust topping and will use less for next time. Overall I thought the loaf was lovely and it is super moist! The only thing is that mine deflated after sitting out for a few minutes. Any ideas on why that happened? I am a baking novice (actually a terrible one). Excellent photographs though! I love the lighting & contrast!

  217. nancy0455

    This looks great and I’m planning on baking tomorrow. What would be the baking time if I used mini loaf pans and how many mini loaves do you think this would make? Thanks!

  218. nancy0455

    This looks delicious and I plan on baking tomorrow. Would this work in mini loaf pans? What would the baking time be and how many mini loaves would this batter make? Thanks in advance for your answers!

    1. Holly Keyes

      I made these the second time in mini loaf pans and mini muffins. I started at 20 minutes and tested them several times – I think the total was about 35 minutes and they were perfectly cooked but I wouldn’t walk away or get distracted. Use a toothpick or something and test frequently until the tester comes out clean. These are worth the effort. Don’t put them in plastic – mine were still very good but not crispy on top after putting them in a baggie.

  219. Laura McKinney

    I made this with fresh pumpkin purée from a roasted Cinderella pumpkin and the melted butter and it was excellent!! My kids help me bake it, so it was a fun baking experience and a delicious result 😊 The family and I love Smitten Kitchen, but have never commented before. In fact, if my kids know something I’ve made is from your cookbook or website, they chant “yay! Smitten Kitchen!” and settle in quickly for dinner. Mille grazie!

  220. Chloe

    I finally made this last night, and it was spectacular. I used whole wheat pastry flour, because that’s what I had on hand, added a teaspoon or so of vanilla extract, and split it between two small loaf pans because I didn’t have a larger one. It’s easily the best pumpkin bread I’ve ever made! It’s moist and dense and a perfect balance of sweet and pumpkin flavour. I’m taking one loaf home and splitting the other between my landlord and my roommate.

  221. I made this last weekend as muffins because I didn’t have time for a whole loaf to bake. The still-warm-from-the-oven muffins were received with rave reviews.
    I made them without the cinnamon sugar crust and just added a dash of extra cinnamon on top. I think these would have been too sweet for me with the top if I had used it. I got 17 muffins (beautifully domed, probably could have gotten 18 if I hadn’t fill the pans as full), and they baked for about 30 minutes. Thanks for another great recipe, Deb! So glad it uses the whole can….

  222. Brandon Stine

    My family and I have made this pumpkin bread 6 times in 3 days! There is not one person that passes the kitchen without taking a piece of it, while sometimes adding salted amish butter…to die for! Best recipe ever!

  223. fab4bakers

    Just made this with 1 1/3 cups of sugar and sub’d white wheat flour for the AP and it is delicious! Used my extra long loaf pan from Ikea (which I originally purchased to make Dorie Greenspan’s Sunday in Paris chocolate cake) to maximize the cinnamon crusted goodness to loaf ratio. Thanks for all the inspiration, Deb!

  224. Brandle

    I adapted this to be gluten free. Used 1 cup sorghum flour, 1/2 cup tapioca flour, 1/2 cup cornstarch, and 2 tsp. guar gum. Texture and flavor were great! Really good sliced and toasted in a skillet with butter.

  225. Natalie

    Thanks, Deb. This was delish. I planned on serving this at an upcoming breakfast and decided to make a test batch first which I took to a party. People at it up, going back for seconds and thirds! I’m getting ready to bake loaf #3.

  226. Jennifer Harkema

    My SIL told me about this post because she knows I love pumpkin bread! I’m going to make it this week to take to my weekly knitting group.

  227. kzusu

    Someone else already asked this question but with no answer so I thought I’d try. Would this recipe work in a bundt or other tube pan? I love this recipe so much I am going to have it for Thanksgiving dinner and thought it would be fun to serve it as a cake.

  228. Malena

    This is the first pumpkin bread I’ve ever made and OMG it is a triumph. So moist, with just the right amount of sweetness and full of pumpkin flavor. I followed the recipe almost exactly, the only difference was I omitted the ground cloves because I didn’t have any on hand, and doubled the rest of the spices. I liked it spicier but maybe next time I’ll keep the ginger as stated in the recipe because I found its flavor a tad strong.

    The cinnamony, sugary crust is addictive, just as you warned us, Deb! I used about 3/4 of the topping and found it was plenty. It baked for 73 minutes and rose so high! I just had two slices for dinner and have zero regrets. Looking forward to another slice for breakfast with my coffee tomorrow. The rest I’ll pack up and give to family before it disappears :)

    1. Malena

      I made the loaf again for Thanksgiving and it was just as delicious. I served it very simply, with good quality vanilla bean ice cream. This time around it took 70 minutes to bake and it was even more moist than the first one I made. I just love how pumpkin-y it is, the spices are pretty assertive but they don’t overpower the pumpkin flavor. What a wonderful, foolproof recipe.

  229. Lamia AbiSamra

    Yum!! I have made three double batches of this in a three week span and am not tired of it. It works beautifully as the classic loaf, mini-loaves, cupcakes/muffins, and in a bundt pan. I subbed half whole wheat flour the first time and loved it that way, so I haven’t even tried it with just white. I also reduced the sugar just a touch to 1.5 cups because I was being lazy about measuring cups! But I like it that way, so I’ll stick with it.

    For the cupcakes, I made a quick cream cheese frosting (whip 8 oz very soft cream cheese, 4 tablespoons soft butter, 1.25 cups powdered sugar, 1/2 teaspoon vanilla until creamy, then add 2-3 tablespoons milk if you want a thinner consistency). Needless to say, they were quickly devoured.

  230. Your note about loaf pan size made me nervous enough to bake mine with a baking sheet underneath to catch spills and boy am I glad I did – there was some serious volcano action, even though my loaf pan was also a 6 cup pan. But I didn’t quite get the height you did. It’s possible that it was because my loaf was too close to the heating element (my oven has 4 slots for the racks rather than 3 so it’s a judgment call when I’m choosing a middle rack; if it’s the second one from the top it might brown too fast, if it’s the third from the top it might not brown enough!). Next time I might try the same loaf pan, on a baking sheet, and a lower rack position to see if I can get the height without the overflow.

    This was absolutely delicious, not too much sugar at all. I could still taste the actual pumpkin instead of just warm sweet spices – perfect!

  231. EmKal

    Made 12 delicious, LARGE muffins. Omitted the crunchy topping for kid breakfasting, but will definitely add to the bread the next time I make it.

    1. LD

      Yep, this is exactly what I did (and why I did it!). I also dropped the sugar in the batter just a bit (omitted about 1/3 cup)…and my picky 3-year-old LOVES the result. This is definitely going on repeat!

  232. Gail

    Is a 6-cup loaf pan one that holds 6 cups of water? Thank you for specifying the size of the loaf pan, as I have several sizes and can never tell which one to use for which recipe. Thank you!

  233. Laura Oppenheimer

    This was great! Not too sweet. Barely acceptable for breakfast (serve with yogurt and pomegranates to tart/wholesome it up a bit) or for dessert with some cinnamon or ginger ice cream.

    Thank you for making a recipe that uses the whole can. Appreciated!

  234. Jackie

    Deb, This looks delicious and I would like to make it for my daughter who is allergic to barley and must eat gluten free. Is there any gf flour or flour recipe that you like to use in your baking?

  235. cathy case

    I have made this a few times already and doubled the recipe each time. Yes I have the right pans! Thanks for adding the weight measures, I love measuring that way. As one friend said..”that was the best pumpkin bread I have evr tasted!” Thanks for everything Deb.

  236. Kristen

    Thanks Deb for this fabulous recipe! Made it for my family last weekend and it was a HUGE crowd pleaser. I baked it exactly as specified, just doubled the recipe. It made two massive, beautiful loaves that cooked perfectly right through. Made it on a Friday and ate it on a Sunday & even after 48h it was still moist and delicious. We ate it for breakfast (don’t judge!)

    1. deb

      For bakeware, I’ve been pretty happy with the gold touch from Williams-Sonoma. But my loaves are over a decade old, maybe from Crate & Barrel, but I am not positive now…

  237. Sara

    Made this with my toddler and it was great! Loved by all. I will confess I made with 1/3 cup less sugar and it worked out just fine (and I like things sweet).

  238. Patricia E Steed

    I have made several of your recipes,all with great success,but I have never left a comment. Today I made the pumpkin bread. It turned out perfectly. It looked perfect(just like yours) and tasted great. The recipe is definitely a keeper and I recommend that all of your readers make the bread. Loved reading the other comments. I never made pumpkin anything before so I didn’t know there was an issue about not using up the entire can of pumpkin. Who knew there was such a thing, but it’s thing. Love the website!

  239. becky

    I have been searching for four years for a recipe to replace my favorite, but now half a world away, pumpkin muffins…this is it. Thank-you!!! Since several people have asked, and because I get the impression that you are not a fan (?), finely chopped crystalized ginger works great, as do soaked/softened raisins and chopped walnuts (sorry, eyeballed all the amounts – maybe a 1/3 cup of each?). I have a large loaf pan, and with the exception of the added goodies, otherwise followed the recipe. No problems with overflowing/cracking, etc. Just fantastic – dessert for tonight, breakfast tomorrow! Thank-you!!

  240. jodi

    FINALLY got around to making the pumpkin bread this evening. DELICIOUS. we’ve almost killed the whole loaf! made the recipe exactly as it’s written (used the melted butter option instead of the oil). pan was the correct size and it baked up beautifully. thanks for a wonderful tasty recipe. the flavor is amazing. :0)

  241. Chrissy

    Hi! I made this just recently and reduced the sugar about 30%. The dough was still very sweet – but the pumpkin watered it down significantly and made it “just right”. I was a bit more generous with the spices too! I really liked the result, it turned out delicious!

  242. Tawni

    Well… I made this just like the recipe said and… after it was done and cooling, it fell in the middle. What a waste of ingredients. I don’t know what I did wrong.

  243. Laura

    SO GOOD. I’ve avoided all pumpkin flavored things over the last few years (except Thanksgiving pumpkin pie) since the taste is usually SO sweet and artificial. But I made this last night and I’m struggling not to finish it all in on sitting. No overpowering sweetness here!

    65 minutes was enough for me, cooked through but perfectly moist. Don’t forgo the cinnamon sugar top – that crusty lid is necessary.

  244. Brianne

    I made this over the weekend and it was perfect. My loaf pan holds five liquid cups, so I filled this up nearly to the top and had enough leftover for four muffins. The loaf came out with a wonderful rise and crack, just like yours!

    I used coconut oil and it was wonderfully moist, not too dense, and lovely and fragrant.

    Deb, just a quick note as well to say that in addition to this loaf, I also made your snickerdoodles (my favorite of all your cookie recipes,) as well as a savory galette using your pate brisée on Sunday. This week has been rough and stressful for so many, but spending several hours making things that are beautiful and that taste good and make my house smell wonderful was so helpful for my sanity. I’ve been reading your blog for ten years and always go here first when I need a project or an idea or just something to keep my mind off things. Thank you so much.


    This might be a silly question but is it possible to pre-make the batter and freeze it until it’s time to bake? all in the name of prepping ahead!!

  246. Marsha Rosenberg

    I regularly make the recipes in your posts but this was one of the best ever! I followed your recommendations exactly and this pumpkin bread was perfect!
    Towering and craggy just as you said. I made 3 muffins with the batter because it was too much for my pan! A huge hit in my family!!

  247. mquarles

    Sooooooo delicious and another one to add to my favorites. I, too, always hated the wastefulness of using a partial can of pumpkin. This tastes just as great the second day and the topping is a stroke of genius. I sent two loaves (and your snickerdoodles) to my kids at school and am excited knowing that it will be just as moist today as when I mailed it yesterday. Thank you!!

  248. Kimberly

    Thank you for an easy, delicious recipe. As a US expat in Switzerland I especially appreciate 1) measures in metric, but to be consistent, add temperature in Celsius; 2) pan dimensions; 3) notes on sugar; 4) squash/potato substitution options; 5) baking time range; 6) notes on pockets of uncooked batter; 7) added chopped toasted walnuts, 1/2cup.
    All that said, my 4 silicon mini loaves (2.5″x5.25″/65mmx135mm) baked beautifully at about 45-50 minutes. My pumpkin purée may have been less flavourful than canned, since I tasted more spice than pumpkin, however, texture and overall taste is wonderful. Will freeze mini loaves for next week’s Thanksgiving dinner for 15.

  249. Okay, confession time: I’ve been cheating at making your pumpkin cupcakes for about five years by putting the batter in a loaf pan, cutting down the sugar a teensy bit, and doing cinnamon and sugar on top instead of the frosting. So when I read this, my first (very spacey) thought was, “I wonder how different this will be from her other pumpkin bread?” Excited to try this one, and somehow I already have a feeling it will be perfect!

  250. Michelle Stern (What’s Cooking with Kids)

    This pumpkin bread is the MOST DELICIOUS I have ever baked. Seriously, you are incredible. I had a bunch of teens over for dinner the night that I made this and it vanished! Thank you for elevating pumpkin bread to something completely new and improved!!! Who knew?

  251. Adam Elchert

    Seriously. Made this last night after years of trying different things, this is it. This is THE recipe. No reason to look anymore. Thank you so much!

  252. Emma

    excitement abound for a full-can recipe! my hero. but, I’m so curious as to your method for adding dry ingredients. Is there a reason behind mixing in the spices separately, instead of sifting them into the flour as a mixture that way? i can’t recall ever making pumpkin bread that way before! Thanks :)

    1. deb

      I do it to make the recipe a one-bowl. It ensures that they’re thoroughly distributed throughout the batter before adding the flour, which you will not want to overmix. To do it the usual way, you’d need to first mix them into the flour, which to me seems like a needless extra dish.

  253. Elaine

    This looks fabulous! Have you made it in “mini” loaf pans? Wonder about timing? It would be great as a small hostess gift! Love your recipes and blog!

  254. Carol Petersen

    Delicious and I love the simplicity of putting it all together! The one bowl philosophy suits me fine. And the lack of raisins and nuts suits some of the younger family members. Thank you.

  255. erinkarkergeorge

    I made this bread today to give to my kids’ teachers. Simple recipe, delicious and beautiful. It made 4 loaves in the small pans. I saved one for my family and they’ve already finished it. I’d call that a success!

  256. C

    Was pleasantly surprised when I got a beautifully erupted top just like yours! It was moist and delicious. Only change I made was cutting sugar to 1 1/2 cups instead of 1 2/3. Thanks Deb!

  257. Denise Flanders

    Looks delicious, going to try this today :) BTW – I watched The Intern last week (with Anne Hathaway and Robert DeNiro) and noticed that your cookbook is on the counter in their kitchen in the breakfast scenes!!

    1. deb

      No way! Now I can talk my husband into watching it with me. (Also, funny enough, I usually have to sign some okay-ing form when my book is shown on a shelf in a movie, so you’d think I’d remember this…)

  258. Love it! So jealous of how perfectly your bread rose once it baked. Mine usually stays flat, what am I doing wrong?

    P.S. Definitely trying this tomorrow, thank you for the inspiration! Happy Thanksgiving :)

  259. kluisana

    Made this for Thanksgiving dinner with family- Even though I was concerned that it didn’t rise as much as the photographs, I took it anyway and Wow- was it a hit!!!
    I’m making it for the second time, (because it was so good) but also because this was home roasted pumpkin puree and I roasted quite a bit!
    This time, I’m using 4 eggs because the ones I have really look like med eggs – even though the packaging says “large”— I was also nervous about sprinkling the spices and soda and baking powder over the top of the wet ingredients- I have found that it works better to sift all these ingredients into the flour before adding them to the pumpkin mixture–so- When it comes out- I will post this after I see if it all makes a difference. I also added 1/4 c. dried cranberries and 1/4 c. chopped pecans just because I wanted to! 9×9 pan for 50 min.
    Well it’s out——— I’ve tried it- Yikes- just as good as before, but really not better! Congrats- will be looking at lots more of your recipes!

  260. Caryle Saathoff

    I just made a pumplin bread recipe with one can of pumpkin. It was for
    3 small loaf pans, but I used 2-8×5. the problem was i couldn’t taste the pumpkin.
    the spices were great, but no taste of pumpkin. i wondered if it just wasn’t enough pumpkin?

  261. This is very very similar to my beloved decades-old fool proof recipe (except for your awesome addition of the topping). To make TWO STANDARD SIZE loaves (instead of 1 giant loaf), you can scale this up 1-1/2 X, rounding up the flour to 3-1/2 cups and add 1-1/2 TBL water to 4 eggs to make 4-1/2 eggs (other ingredients would all be scaled exactly 1-1/2 X). Thank you for this (and ALL) your recipes, Deb!

  262. P.S. I just realized my scaling option ends up leaving one with the dreaded 1/2 can of left over pumpkin, but there are sooooo many recipes (including beef stews, pastas, etc. that can benefit from the addition of a tad bit of left over pumpkin! The giant loaf (despite it’s deliciousness) is just too big for our small household to eat up in a few days. With two loafs, I can either freeze or gift the second one

  263. tessajmccall

    I’ve made this a few times now – once I even forgot the cinnamon sugar on top, but it was excellent every time. I scooped some out and made mini muffins twice, and they were just as irresistible. I can’t overstate the satisfaction of using an entire can of pumpkin.

  264. Jeni

    This is in the oven, with a parchment covered pan on the rack below *just in case,* and the batter is so delicious – I can’t wait to eat it!! I increased the spices a bit and it’s incredible.

    PS made this without eggs, using applesauce as my sub, because I ran out and refuse to shop on turkey weekend. I also used a white rice-based gf flour. We’ll see how this turns out but if the batter is any indication it will be fabulous!

  265. Sarah R.

    I had a baking mishap making Joy’s praline pumpkin pie where I accidentally put the butter meant for the topping in the pot with the pumpkin purée instead of cream, so I had a butter and pumpkin mixture I didn’t want to toss, especially since I’d roasted and puréed the pumpkins myself. So I made this with it and I baked it in a bundt pan: perfection!

  266. Abby

    making this for the third time in a month. I think this is my favorite dessert type loaf right now. so so delicious! thanks so much :)

  267. Hannah

    New to your website! Have a lot of left over pumpkin from making pumpkin spice lattes and decided to make some bread turned out delicious and will definitely make again! Thanks

  268. Laura David

    This was absolutely amazing and so easy! I used all whole wheat flour and IMO you would never know the difference. To also cut carbs just a bit, I used 2/3c of white sugar and 1/2c of Truvia baking mix. Everyone loved it; I’ve made it twice and I’m craving it again. I did NOT skimp on the sugar-cinnamon topping, though – what a treat!

  269. Melissa

    I made this last week and we loved it! I have another loaf in the oven right now… So delicious! It has the perfect balance of sweet and spice.

  270. Ellen Uchimiya

    I tried this last week — it is an excellent pumpkin bread — very pumpkiny. And as Deb promises, it stays good at room temperature for days. I made it with a 1/4 c. less sugar. Though it was great with less, I may try it again with closer to the full amount called for in the recipe. Thanks.

  271. I just had a baby and am currently living with my inlaws in England (I’m American by birth). As I’m not currently working, I love to spend my spare time baking and after I insisted we have a traditional Thanksgiving on the wrong side of the pond, I found myself with an extra can of pumpkin puree. My 4 year old daughter loves to bake with me and has been craving my attention as I’m always found with a baby attached to my chest. This recipe was our special time today and even with using British flour (I’ve learned it’s a bit more dense and to decrease the measurement slightly) it turned out exactly like the your photos. The sugar was spot on, the towering loaf, the crunchy top, moist inside…it was perfection. This will totally be a keeper now in my recipe collection. Thank you!

  272. Alexis

    This is probably the 3rd or 4th pumpkin bread recipe I’ve tried; all the others were “meh” (lacking flavor or it had ribbons of undercooked pumpkin; btw thanks for the tip about checking the different depths for undercooked ribbon phenomenon which has pla). BUT THIS. I want to yell it from my balcony, from the cliffs, from my car as I throw muffins to passersby- this is heavenly. I even used it as a test to see if my roasted sweet pie pumpkins were still as disgusting as they tasted before baking (a strange sour aftertaste)- and this recipe made them shine. What I noticed the most is that the texture of these muffins (the cake is still in the oven) was light, fluffy, and even. Not to mention incredibly tasty. I am also a pumpkin pie snob and I require lots of spice, and this pumpkin bread recipe makes me just as excited about pumpkin as pumpkin pie! Thank you, thank you.

  273. floscarmeli80

    I love everything about this recipe, from the method (it’s really, truly, ONE BOWL!), to the ingredients (no leftover pumpkin!), to the results! The first time I made the recipe, the very day you posted it, I followed it exactly. I have since made it an embarrassing number of times, experimenting with the amount of sugar, and have decided that the perfect amount of sweetness for us is achieved with 1&1/4 cups of sugar.

    This morning, I made it into 18 standard muffins instead of the loaf, and baked them at 425 degrees for 6 minutes, and 375 degrees for another 16-18. They turned out perfect. Perfect! Again! This is a good option for those wanting to cut down on the time until this is in their mouths. :D

    Everyone in my family, kids and grownups alike, love it! Thank you!

  274. Tracy

    I made this three times and each time it was a huge hit! Love the flakey cinnamon sugar top. I did throw in some bittersweet chocolate chips which tied in nicely. Everyone in my family devoured this bread. It freezes well too. I’m attempting in muffin form tonight for my son’s classroom holiday party. I’m sure the kids will love it too.

  275. AC

    I didn’t have a whole 15 oz can of pumpkin so I adjusted all the other ingredients accordingly by ratio, and used less sugar for personal preference and skipped the sugar topping. Used only white whole wheat flour and baked for 60 minutes. It was a just tad dry with my substitutions and adjustments but otherwise the pumpkin bread was firm and delicious. Probably could’ve baked in less time or added a tiny bit of liquid. Next time will make with the whole 15 oz can of pumpkin for a larger loaf!

  276. Erika

    Can I I just say that this is the best middle-of-the-night nursing snack ever? I have a 2-week-old, and I squirreled away a few loaves of this, sliced, in the freezer before she was born. Every night before bed I wrap a frozen piece in a paper towel, and it’s defrosted at the 3-4am feeding. Knowing that it’s waiting for me on my nightstand makes waking up to nurse sooo much less painful! It is almost as delicious as the baby.

  277. Mandy LeBlanc

    This bread is absolutely delicious! I have made this multiple times and I always get compliments. It looks very impressive as well. Thank you for this terrific recipe!!

  278. Marilyn Nergord

    This recipe is a real winner. The loaf is moist & tender & lasts for days (if you can keep it around) I have made this for my family so many times since last fall that I’ve committed the recipe to memory.

  279. Katie W

    This is so good! I’ve made it as-is three times (once for a new parent gift). In an effort to make it school-lunch healthy, I just made it as muffins with 1 c. Flour, 1 c. Whole wheat flour, 1/4 cup wheat bran, and reduced the sugar to 1 cup. They are still awesome (although I’ll still make them regular style for desserts!)

  280. Ana Munoz

    OMYGOSH It Came Out Delicious! TY! I took your recipe I tweaked it a lil adding 1Cup of the shredded stringy pumpkin and 1Cup of the Fresh Pumpkin Purée. Everything else was the same except instead of cloves I added 1/4 tsp Pumpkin Spice. Last, I added 1/2 cup of Cranberries, 1/4 Cup Pumpkin seeds, and 1/4 Cup of mixed nuts. The Pumpkin Bread rose beautifully and the color was amazing when you use fresh pumpkin. Tysm for your recipe, I’m off now to make your homemade ricotta cheese another Homerun in my home! You Rock💁🏻

  281. When it comes to blogs, I’m a pretty committed lurker, but I’m also trying to do this thing where I make a point to tell people good things and I want to thank you for sharing this recipe.

    My family moved from Florida to London a few months ago. Canned pumpkin can only be found, seasonally, in the “American” section of a few grocery stores, and we’ve made this recipe probably 10 times, using our precious supply.

    We also brought loaves to our three adjoining neighbors, none of whom had tasted pumpkin bread, because non-savory pumpkin isn’t really a thing in England. They all loved it. We ended up heading to one neighbor’s (who we hadn’t previously met) for Christmas Day drinks and the other neighbors brought us homemade doughnuts when they celebrated Orthodox Christmas.

    These are the types of connections we were hoping to make when we moved abroad, and I’m not sure I would have had the courage to head over with a gift if I wasn’t able to offer such a delicious recipe that to me, tastes like home.

    It’s my hope that you know with complete certainty that the work you are doing changes lives. Thank you for sharing your recipes.

  282. Margot

    I’m still baking with pumpkin in January and made this a couple days ago. I like to quicken the process of my quick breads, so I baked it in a 9×9 pan and it turned out perfect baked for 35 minutes. A big hit!

  283. This bread is amazing! All that was promised and easy. I would love to try as banana – if I used an equal 15oz of mashed banana in place of pumpkin? How do you compare the liquid content?

  284. Lucy Trabulus

    made this last night with puree from fresh pumpkin. turned out beautifully. didn’t have cloves and didn’t miss them. i left out the cinnamon sugar topping and it is still a bit too sweet but delish. should have made it in my small loaf pans to be able to eat less at a time and easily freeze most.

  285. Emily

    Best pumpkin bread ever! The loaf is enormous, so although I had no trouble with it spilling out of the pan, I might still hold some batter back for a few muffins next time. Thanks for the fabulous recipe.

  286. Love this recipe! Very forgiving in terms of what flour you use. I have made it with 100% all purpose, 50/50 all purpose: white whole wheat, 30/70 AP: WWW, and 100% WWW. The rise was the best with 100%AP but not at all significantly smaller with WWW. I have only made muffins – this recipe fills 18 muffin cups about 3/4 and they get a good 1″ dome when measuring today’s batch of 100% WWW. Chemically, I suppose it’s the sugar that helps the impressive rise but it doesn’t seem like a lot of sugar when you actually eat the muffin. When I send these as classroom snacks, our preschool class reliably devours them. My little one begs for these – she actually dances and leaps for joy when I tell her I’m making them! Because it’s a one bowl recipe, she’s also helped quite a bit with making it. Love baking with my littles!! Thanks Deb! I wish I could upload a pic – these are gorgeous.

  287. Sara

    I love the size of this loaf! Although when I make loaves that only call for one cup of pumpkin puree I’m FORCED to make some pumpkin risotto. ;)

    I replaced some sugar with maple syrup and I increased the oil to 3/4 cup because I’m used to a more cake-y pumpkin bread.

  288. Martha

    Hi. I really liked this. For those who don’t want so much sugar, I substituted three smashed bananas and four diced dates for the sugar (other than the cinnamon and sugar topping, which I made as directed). I also added a little allspice. Yum.

  289. CR

    The following is crazy, and may get me permanently banned from Smitten Kitchen, but here goes.

    1 can pure pumpkin
    1 box Duncan Hines Devil’s Food Cake

    Mix the two using your muscles – and a bit of H20 you use to rinse out the pumpkin can.

    Fill up a prepared 12 muffin baking tray.

    Bake @400C for 15-20 minutes.

    I couldn’t help myself when I read about all your fans yearning for a recipe that uses up the a full 1 can o’ pumpkin.

    ps these are all diet-y, but really not so bad…

    1. deb

      Absolutely in fact I was totally going to but then decided to keep it simple. However, volume might become a problem. This one really maxes out what most loaf pans can hold. If it’s just a thin ribbon of filling, though, it might be fine.

  290. Kathleen

    Thank you for the delicious recipe! I doubled this (using a 29 oz can of pumpkin) and made pumpkin muffins – I got 36 good-sized (but not overflowing muffins) and they were done at exactly 25 minutes. My only regret is that I did not use the excessive amount of cinnamon sugar suggested – I used a little, and I should have used more! (The muffins kept well for several days and also froze well, but, as stated above, the cinnamon sugar topping does get a little soft and gooey after they have been covered.)

  291. Dianne Jackson

    In a light colored loaf pan, this took so long to bake that I had to cover the top because it was over browning. At 75 minutes, still wet in the center.

    1. Marilyn Nergord

      I use a Pyrex loaf pan. I’ve made this a dozen times & it turns out great. In my oven, at 350 degrees, it always takes 90 minutes to finish.

    2. Check the temperature of your oven. I was having this problem with my oven and discovered it is 5 degrees off. It doesn’t sound like much, but it was enough to make my poundcakes overly brown on the outside while being somewhat wet on the inside.

  292. Mindy

    Pumpkin bread is my favorite and this recipe is hands down the best I’ve ever made. My husband and I may have eaten half the loaf ourselves standing up at our kitchen counter last night while it was still warm topped with chunks of cold salted butter. OMG! You were totally right about the sugar ratio…perfect.

  293. April

    Made this tonight! Swapped white sugar for brown sugar. It was much too sweet — will try 1/3 to 1/2 of the full amount next time. Otherwise, though, ’twas a delicious cake.

    1. April C Smithers

      Yep, making this again. We are using less brown sugar (40%). The Kent pumpkin has been cut and cooked (I just can’t get over the fact that it comes in cans…), and we are all itching to eat another loaf!

  294. Cindy

    Yum! FYI, in my convection oven, 24 cupcakes were done in 17 minutes. They might have been done in 15 minutes even. I also did a turbinado sugar topping for added crunchiness. Thanks!

  295. Tam

    Hi Deb,

    Great looking recipe! In Australia I haven’t seen canned pumpkin (ahem, thankfully, ahem). Do you know how much raw pumpkin I’d need to cook to get the requisite amount? Also, what’s the consistency supposed to be like (since I’ve no idea what canned pumpkin looks like).
    Thanks!! Can’t wait to try this recipe!

  296. wendy

    Was excited to find a recipe that used the entire can.
    Loved the rise of this bread. Unfortunately, I found it to be on the dry side and very bland in flavor. Tried to rate it 3 stars, but the 4th star automatically fills in.

  297. Ashley B.

    Made this today…yes, in April! But it was only 35* and I have two giant cans of pumpkin. Anywho, I used 1 stick of salted butter, 1.5 cups cane sugar and doubled the cinnamon. Added plain cane sugar on top…delicious!! Oh the crust. Thank you for a wonderful pumpkin bread recipe!

  298. April

    Deb, could you add a measurement for pumpkin in grams, please? America and Australia have different cup sizes (aaaaand tablespoon sizes), so these things get very confusing.

    (Making this recipe for the third time. It’s so good! The only downside is needing to roast the pumpkin first)

  299. Amy

    Have you ever successfully doubled the recipe? I have two sets of new neighbors and thought this might be a nice gift. I’m considering being lazy and just going for it, but doubling works better with some recipes over others. Thanks!

    1. Aurora Gandara

      I doubled it and used the large can of pumpkin.
      Split it into 3 loaf pans and you might need to watch the time.
      Smaller loaves were done in 50 minutes

  300. I made this using 1 1/3 sugar and it came out amazing! This is my new go-to recipe. It is very moist. I also like that it only uses 1/2 cup oil instead of the 1 cup measurement of oil I was seeing on other recipes. Using the full can of pumpkin is great!

  301. Jennifer

    Thank you for this recipe. It was hands down the best pumpkin bread I have ever made (beating out Mom’s recipe, Cooks Illustrated, All Recipe’s highly rated “Down East Maine Pumpkin Bread,” etc). It was moist for 3 days, dense but not too much so, a nice toothsome bite. I used melted butter rather than oil. My husband accidentally bought “Pumpkin Pie Mix” (the puree that has spices already in it), a fact that I willfully ignored and added the spices as per the recipe. It was NOT too spicy still, in fact it was delicious. This is THE KEEPER.

  302. Erin

    So this is one of my all-time favorite recipes, I’ve already made it too many times to count, in both loaf and muffin form. But I was wondering if you think it could work with a gluten-free flour? Like the Trader Joe’s one? I have a friend with Siliac who I want to make it for. Thanks!!

    1. deb
  303. Kat

    Another Australian here- I roasted butternuts then mashed them (because, as others have said, pumpkin doesn’t come in cans here). I also reduced the sugar slightly to 250g total- about half brown sugar and half caster sugar.
    I’ve made this three times now- twice as a loaf, and once as muffins (which cooked in about 20 minutes). Each time it’s been perfect, and my 5 year old has requested it for her 6th birthday cake. Win!

  304. sue

    I made this. Tastes good but all the spices overpowered the pumpkin flavor. tasted like a spice bread, not a pumpkin bread.

  305. Jill H

    This is, hands down, far and away, the BEST pumpkin bread I’ve ever made. I hate quick breads baked in a 9×5 pan that only bake up so high and this 8×4 towering beauty is not only awesome to look at, it is fabulous to eat. Thanks for this recipe!

  306. tingodblogs

    i’ve made a lot of pumpkin bread over the years but *this* takes pumpkin bread to a whole new level. This is requested over and over by friends and family alike. It’s unbelievably delicious!

  307. Seattle Nancy

    I made this today – and it was perfect. Followed the recipe exactly. It came out super tall, craggy and looked beautiful. Was done at 75 minutes baking time in a 6 cup pyrex loaf pan. Moist and delicious, definitely will be making this again. And maybe throwing in a handful (or two) of mini chocolate chips.

  308. Candice

    I would like to add that I just made this recipe with over-cooked spaghetti squash and it was delicious. I gotta admit, I was pretty shocked. I also tweaked the spice mix to be heavier on the cloves and less on the cinnamon (I still just think of cinnamon as a component of Indian foods and it’s hard for me to enjoy it sweets). This recipe is simple and awesome.

  309. Bernadette

    A glut of partially rotten pumpkins last month left me w over 4 lbs of roasted pumpkin. So i wont lie–i have made this recipe now 4 times w that pumpkin puree and still some in the freezer!! What a delish and easy one bowl quick bread. I have amended as i have baked (cut oil w full fat greek yogurt, less sugar, subbing Demerara for white, more cinnamon) and its always wonderful. Thanks for an easy versatile recipe. Happy to be a smitten follower!!

  310. Erin

    Wow, the rise on this!! I couldn’t believe how fluffy and light it came out. It’s a very different take on pumpkin bread from our family favorite (my mom’s is super dense with dates and walnuts, and is a perfect breakfast spread with cream cheese) but we loved this spin on it. I’m devastated that our dog stole the last piece.

  311. Crystal Limehouse

    I made this morning and it came out perfect! I split it into 3 mini loaves. It rose beautifully and had a perfect craggy crack down the middle. They took about 45 minutes to bake. I didn’t measure out the cinnamon &a sugar on top, just used the shaker that I keep by the toaster. I will absolutely make more times. Thank you for another home run recipe!

  312. I can’t even remember how many times I made this last fall, and I’m making it for the first time this fall today with my four-year-old nephew. It is simply THE best pumpkin bread. I look forward to a weekend full of mornings spent eating thick slices of this bread alongside a cup of coffee. I love how low-maintenance it is to make (hello dirtying one dish) and the fact that it can just chill out in its loaf pan, cut end covered by a tiny pieces of Bee’s Wrap and sit on our countertop to be adored by all until it’s gone. Thank you, Deb, for your witty writing, your beautiful recipes, and your inspiring Instagram posts! You’re a treasure!

  313. elainesl

    so, for pumpkin muffins, is this your new favorite version, or is your “favorite pumpkin muffins” still your favorite? can you compare/contrast? Thank you.

  314. Toni Sumner-Beebe

    Oh, man! I just took the bread out of the pan and had a small slice – so good! Not anything like that horrible over-sweet, over exposed “Pumpkin Spice Everything” – exactly what I am looking for in a pumpkin bread. I did deviate in one small way – I sprinkled candied ginger bites on the top before baking. :)

  315. Michael

    I didn’t know it when I made it but this bread is everything I need in the world right now. It is absolutely INCREDIBLY delicious.

  316. Perfect autumn loaf. I added a cup of dark chocolate chips–tossed them in the flour before adding dry to wet mixture. If you like chocolate with pumpkin, don’t hesitate.

  317. Amanda

    At the risk of sounding ridiculously detail-oriented, what is the mL volume of the 425 grams of pumpkin you’re using? I make my own puree, and use a yogurt strainer to remove excess liquid…never having used canned puree I have no idea what liquid-level texture it should have. It seems to me like a combination of weight and volume would make it easier to judge if our puree is too wet, if you don’t mind measuring the next time you make this?

    1. Amanda

      I’m sorry, I wasn’t being clear. I’m worried about over-straining, or not straining enough. If I were to over-strain, it would be too dense (a problem I have had in the past), if I were to under-strain it might be too wet.

  318. I’ve made this a couple of times, and both times it’s turned out great! It’s nice and light, delicate, and I can’t get enough of the cinnamon sugar on top! It’s the perfect pumpkin bread, and my new go-to. It really does make a nice hefty loaf, and it’s a cinch to put together.

  319. Aurora Gandara

    My dears this is the very best lightest pumpkin bread ever!
    However, resist the temptation to improve the crunchiness with nuts.
    I used finely chopped pecans and they got too toasted by the time the bread was cooked through.
    Good thing I like extra toasty pecans.

  320. Liz Boring

    I made this once as a loaf, and now I’m making it as muffins so we can more easily share the yumminess with neighbors. Deb, is there a mistake in the cinnamon sugar instructions for muffins? It reads: “perhaps make 1 1/2 tablespoons sugar and 1/2 teaspoons of cinnamon worth.” If the ratio stays the same as the loaf, I think it should be 1 1/2 teaspoons of cinnamon, right?

  321. Can I make the batter, put in pan and leave in fridge for several hours? I often have to break things up like that since i don’t always have the whole time allotment all at once. Looks perfect!

    1. Carrie

      I actually did that. Portioned the batter out into a muffin tin, but then ran out of time and couldn’t bake it right away. I stashed it in the fridge and wasn’t able to bake until 3 or 4 hours later. They still rose up beautifully and were delicious. Baking powder is double acting, so the heat from the oven will activate it.

  322. Grant

    I made this and it looks exactly like th