pumpkin-bread Recipes

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!”

Toronto! I’ll be in Toronto a week from Saturday, 10/22 at Type Books at 7:30 p.m. in conversation with Toronto Star Food Editor Karon Lui. [Details] I’m actually going to be in town all weekend for the Canadian Food Bloggers Conference, which has kindly invited me to keynote, something I’m not terrified about at all, 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
  • Time: 1 hour 30 minutes
  • 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 1/2 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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344 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.

  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!

  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. 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.

    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.)

  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. 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.

  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.

  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.

    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: http://www.chow.com/recipes/29154-pumpkin-bread

    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!

  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.

    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!

  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.

  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!

  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.

  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!

      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?

  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.

  79. kgbc92

    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 :)

  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.

  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.

  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?

  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?

  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

  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!

  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. :/

  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?

  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; )

  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. I had a pumpkin bread recipe that I really liked, and I had my doubts that this one could bowl me over.
    Well, I WAS bowled over! This was easy and delicious. My 6-year-old and I made it together. I’ll be making this again.

  175. 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.