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.”
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?
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.
* @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!”
Previously
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
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
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon ground cinnamon
Bread
To Finish
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.
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.
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.
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!
THANKS ! I hope this works for me!
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!
There is an error in the weight measurement of the sugar :( we found this out will mid recipe.
The sugar weight is correct — 330 grams. Was there another error?
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.
I discovered the same thing but used the 330 gram measurement. I’ve found weight measurements are better than volume.
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
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.
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.
I loosely wrapped it in wax paper and clipped closed with kitchen bag clips. Worked like a charm.
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.
So glad to hear you added cranberries, I also do too.
Love this bread, baking some today for a neighbor who just had surgery…added dried cranberries and pepitas this time.
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?!
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.
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.
Forgot to mention, I use all brown sugar. And sometimes I add pecans or walnuts :)
This is a perfectly lovely pumpkin bread! Thank you, Deb.
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.
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.
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!
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.
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.
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. 😂
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!
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!
I’m a big lover of turbinado sugar to maximize the crunch. I used a heaping tablespoon of sugar,a tsp of Vietnamese cinnamon for the topping.
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?
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.
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.
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!!!
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.
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! ; )
Love the texture of this bread but agree it’s pretty bland. Wondering if I should add 1/2 Tbsp Pumpkin Pie Spice?
You can amp up the seasoning with more than that if it’s your preference.
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.
Decent but too sweet and not spicy enough. Adjust as necessary.
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.
Has anyone tried making multiple mini loaves to give as a gift rather than one large loaf? Wonder what the baking time would be.
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!
Shortly!
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!!!
Did you make it with oil or melted butter?
Can this be made gluten free?
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.
Can you freeze it without losing moistness?
It freezes well. It’s just less crispy on top after defrosting.
Could this recipe be doubled?
Absolutely. Two loaves or a 12-cup bundt.
Can I use a 1:1 gluten free flour to replace the regular, and achieve a similar consistency with the bread.
I was hoping to double the recipe for a bundt? Any advice?
I doubled for a Bundt and worked perfectly!!
It should be fine. Just make sure it’s a big bundt — bundts are generally 10-cup or 12-cup. You’ll want a 12-cup here.
Has anyone used Cup 4 Cup gf flour as a replacement and if so how did that go? Thnx!
I use Cup 4 Cup all the time…and it works beautifully for this Pumpkin a Bread. I’ve made many!
Gill
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!
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.
Can I make in mini loaf pans and freeze
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!
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.]
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).
That does sound really good. I think with brown sugar or streusel to bridge it, it might work. It was clashy in the aforementioned brownies, as if they were having an identity crisis. Hey, I came around on chocolate in banana bread, after all…
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.
Thanks!
I didn’t realize chocolate chips and pumpkin don’t belong together until I had a pumpkin BUTTERSCOTCH chip cookie. (Unknown) problem solved.
Pumpkin w/ butterscotch or white chocolate are the exceptions for me. Maybe because white chocolate’s not even chocolate…
Could I substitute applesauce for the oil?
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?….
I live at almost 9000 ft altitude
Baking is a real challenge here.
Suggestions for recipe alterations, please!!
Thank you!
I feel your pain, Cath, and would also be interested any high altitude adjustments.
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!
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!
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!
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!
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.
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.
I believe perhaps crushed Heath bar would add to it more than chocolate chips.
Have you tried roasting the pumpkin puree on a baking sheet to evaporate some of the moisture?
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.)
Please specify type of vegetable oil that you recommend for best results.
“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.
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.
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?
I have done my pumpkin muffins, which are very similar, with a half-swap. I think you could easily do the same here. Haven’t tested with full.
Thanks!!
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.
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?
Yep!
I regularly do the muffins with all white whole wheat
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.
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.)
I made this with 1/2 whole wheat and 1/2 white and it was perfect!
Hi there- could I replace flour with ground oats (oat flour?) and if so- do I have to shift anything else? Thank you!
You could try, but that often changes the texture of the bread dramatically and you might not get the same result!
Hi
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.
Absolutely, but use a gf flour that measures cup for cup with regular flour. Bob’s Red Mill has 2 that I love.
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.
I am going to try it with fresh as I have 3 pie pumpkins I need to use! I am hoping it will work!
Trying to conserve my eggs – how much applesauce would you sub in for eggs?
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.
I just made it with a whole roasted pumpkin and it worked well. :)
I live in Australia. I steamed butternut pumpkin and mashed it with a fork for this recipe, and it turned out great.
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.
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…
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.
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.
Costco sell canned pumpkin in Australia….hope this helps.
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
This is why we ask you for recipes- because you never settle for good. I’ve never loved pumpkin bread, but I bet I’d love this.
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.
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.
Or, would you prefer using your pumpkin muffin recipe rather than this bread recipe?
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.
Looking forward to making this pumpkin bread recipe.
So, I have a never-used pumpkin loaf pan (this guy: http://www.surlatable.com/product/PRO-2646644/Nordic+Ware+Pumpkin+Loaf+Pan) that I really want to get around to doing something with. Do you think this recipe would work, or does it lose too much without the cinnamon-sugar top? If it wouldn’t work, do you have any other good pumpkin bread recipes you’d recommend?
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.
and really, what’s wrong with having the crunchy brown sugar “topping” on the bottom when you slice it? :0)
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
Hi did you ever try this recipe in this pan with the cinnamon sugar on the bottom? I so want that pan!!
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.
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
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.
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.
Thank you! I love your thoroughness! I’ll definitely try your recipe this time when we go apple picking!
That’s why we love our Deb: Every recipe is road-tested.
Amen!
If I wanted to use dark brown sugar (I like that deep, molasses brown) instead, would it be an even swap? Would that add too much moisture?
I would start with a half swap, or maybe just that last 2/3 cup, just to be safe.
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!
You took the words right out of my mouth. THANK YOU, Deb, for the whole can solution :)
I agree, although weirdly, my cat likes pureed pumpkin.
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. ;-)
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.
Thanks so much for a recipe that uses the entire can!!!!!!! You have no idea how annoying that always is for me.
Question for the expert vegan-izers: How would you veganize this? A little intimidated by the 3 eggs. Thanks!
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
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.
Could I use flax without aquafaba as the egg substitute? I, too, have no idea what it is. :)
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).
What, pray tell, is aquafaba?
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.
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!
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!
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.
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!
Thank you! The leftover pumpkin always gets to me, too, plus my recipe weirdly stirs in water at the very end. I will be trying this!
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.
AAH! I forgot to tell you. A week from Saturday, Type Books, 7:30 p.m. Adding the details above now, they’re also on this page: https://smittenkitchen.com/events/. Yay!
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!
I’m a pumpkin lover! Plus this recipe looks doable, the honey cake looks amazing, but I know my limits!!!
I too have gotten a bit sick of the Pumpkin Spice craze…until I made this a couple of days ago…https://www.tastingtable.com/cook/recipes/pumpkin-spice-babka-recipe-bread
**Mic drop**
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!
I can’t wait to make this! Have you tried subbing out greek yogurt for part of the oil to lighten it up a bit?
I always sub unsweetened apple sauce for oil. You can’t tell the difference, I don’t think.
I love that you used the whole can of pumpkin! (but now my dog won’t get that tasty bit at the end, oh well)
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!
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.
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.
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.
Is it possible to substitute the refined sugar with something like coconut sugar? Any other suggestions?
If you’re looking for Toronto restaurant recommendations…
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!
Deb, I feel like you just get me, or my taste buds. So excited to make this.
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.
Mini-loaf pan I use. I love it!
https://www.amazon.com/Wilton-Recipe-Right-Cavity-Mini/dp/B0045Y17Q8/ref=sr_1_6?ie=UTF8&qid=1476380864&sr=8-6&keywords=small+loaf+pans
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. :)
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!
Genius move!
Looks amazing, wow!
Can you help me with THE can of pumkin? How many grams is it?
Thank you!
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.
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.
Thanks! I tried this recipe tonight with butternut puree and it’s so tasty!
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 :)
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.
I have been searching for a great pumpkin bread recipe recently, and you just posted one. On my birthday! Thanks Deb!
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. :)
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!).
Looks awesome! Going to try it this weekend–thinking of some chocolate chips, too :-)
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.
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…?
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!
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!
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.
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!
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.
looks so delicious! Unfortunately i am allergic to cinnamon, do have a recommendation for a substitute spice?
My mom has a cinnamon allergy too. She swaps in allspice or cardamom in a lot of recipes.
Thanks!
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!
Awesome recipe! Thanks for your hard work!
I am constantly amazed at the fact that in USA you have canned pumpkin!!!!
I have a similar exile to this and I love it.
RECIPE not exile!!
Deb I love your site for many reasons but making this a dairy free option brings it to the top of my list. Thank you!
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.
“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)
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.
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 :)
Thanks!
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.
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!
Heheh, you got it.
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.
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!
I made Debs magic apple plum cobbler (https://smittenkitchen.com/2016/09/magic-apple-plum-cobbler/), but I didn’t have any apples or plums, so I used pear and chocolate. It was delicious!
Thanks ladies! Added the bars and the cobbler to my weekend baking list :)
In the oven – 12 minutes to go and you are not kidding about how much it rises! Had to perform an emergency top rack-ectemy. Can’t wait to taste it.
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???
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.
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?
Yes, see my suggestion here.
And let me just say that I love that you say this is 8 servings! So many places turn a big loaf like this into 16 servings. Who wants that small serving??
That said, we totally did that. But there were other desserts! We had to portion.
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.
Just about to do the same with our leftover pumpkin here in Dublin! Good to hear the Irish Halloween variety will work.
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 !!!
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!
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.
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!
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.
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?
Making this right now and I’ve added some chopped pecans!
Just took it out of the oven. Smells wonderful. A little lopsided, forgot to turn it. Can’t wait to try it!
This recipe is so excitingly easy, AND I have all of those ingredients. I know what I’m making tomorrow! Thank you, Deb!
Couldn’t wait till tomorrow. It’s absolutely delicious!
Just made it! THAT CRUST! (I did use only one cup of sugar…I know…I know)….totally delicious!
Walnuts?
If you wish, just not under my roof. ;)
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!
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!)
I don’t know buttercup, crown or grey pumpkin but yes to using other squashes. Go for something smooth and thick, if you can.
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!
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.
Best pumpkin bread I’ve ever made. Thank you so much! This will be my go to from now on!
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.
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?
I’m not sure what you mean by baker’s percentage. Perhaps someone will have to school me first!
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.
Wish I knew how to print your recipes! I’m computer challenged! Looks like a fabulous recipe.
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.
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.
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 :)
Thanks for listing that store in Mt Wellington. I’m going to pay them a visit this weekend to stock up.
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 :)
This looks so delicious!
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! :)
straining the baked squash would work!
Can I bake this in a convection oven? If so for how long – or is the long bake time needed for the lovely top?
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.
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!
Maybe. Or you could probably add a cup of raisins and take out a little less than a cup too.
I add 1 C golden raisins to this recipe and it is delicious!
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!
Jenn, pour 6 cups of water into your own and see if that works!
Pan, not own–darn autocorrect!
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!
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?
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.
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!
Tried scoring–unfortunately it didn’t work for me! But the bread is still delicious.
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!
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!
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!!
I make a fabulous pumpkin bread very similar to this. I add a cup of chocolate chips and it is to die for!
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.
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!)
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.
This looks fantastic. Thanks for all your testing. I’m definitely going to bake this soon.
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.
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.
Thanks!
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
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!
Yes, but if it’s watery, it’s worth cooking it in a pot a little until it’s thicker.
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!)
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.
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.
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!
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.
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!
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!!
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).
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…
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!
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!
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!!!)
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!
Made 16 regular muffins, baked for 27 minutes, pumpkin perfection!
This looks awesome, will make one tonight! I love your pumpkin muffins, but the leftovers from the can of puree drive me batty as well! Also, like you I like to cook fresh from scratch, but this story of freezer hoarders from epicurious is amazing.
http://www.epicurious.com/expert-advice/freezer-hoarders-preppers-emergency-preparedness-frozen-survival-article
Absolutely.. pumpkin and more pumpkin but proper recipes like this one. I love this simple and delicious bread.
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!
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.
Has anyone tried this using Gluten Free flour?
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.
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.
I made it tonight (as muffins) with Pamela’s all purpose (substituted by weight), and it turned out beautifully!
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!
Made this today in muffin form and it was amazing!! The batter yielded 21 muffins, which was great and the topping was still crisp and delicious!
Have to make this!!!
Do you plan on coming to Chicago soon? When is your new book being published?
Next fall. I definitely hope to come back to Chicago. I promise more details in the new year as we get them firmed up. (And thank you.)
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.
This was good- but nowhere near as good as the sweet potato bread recipe from last week and about the same amount of effort.
What sweet potato bread?
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!
Ah! Wait, I think they’re really close, right? And I swap sweet potato here all the time.
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!
Made this with a gluten free flour blend and it turned out really well!
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?
Keep going. It will cook.
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.
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!
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!
It rocked it with the nuts. Added a nice texture and flavor. I used walnuts, but pecans would be great.
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 :)
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!
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!
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!!
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!
Sounds delicious! Would super-fine cake flour work instead of all-purpose? Thanks!
Probably but it’s not necessary here.
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.
LOL. I’ll see if I’m still standing after. ;)
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.
So good! I might add pepitas to the top with the cinnamon sugar mix next time.
Deb! Where did you get those adorable little spice containers? Must. Obtain! Are they glass?
I wrote about them over here.
This pumpkin bread is absolutely wonderful! My new favorite recipe!!
Can you recommend the baking time if I split it between two smaller loaf pans? Thank you!
I cannot be sure without testing it, but probably start check in at 30 minutes to be safe.
Thanks! 45 minute did the trick nicely.
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?
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!
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.
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!
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.
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].
We add pumpkin to our smoothies, yum fiber!
Yes! I freeze the leftover in an ice cube tray and put it in smooties.
I made this recipe this morning and I’m dying it’s so good. Super moist, just sweet enough, and the crust is amazing. Thanks for the recipe!! Definitely a keeper.
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?
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.
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.
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.
I made this tonight with my 4 year old and it was great! I made it exactly as the recipe called for.
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.
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.
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?
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!
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!
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.
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
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!
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?
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.
since there’s ginger in the recipe, i substituted the gingery sugar from a bag of crystallized ginger for the cinnamon sugar. super deliciousness!
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!
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!
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.
Oops, 22 muffins…need more coffee
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).
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.
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.
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.
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.
Yes! Picture commenting would be awesome!!
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.
Hmmm, mine did not rise very high. Any ideas why not? It was very moist and had a crunchy top though.
Mine didn’t rise either
Maybe the baking powder was old?
It wasn’t that old, but I did buy a new container and will try again. I split the recipe into 2 smaller loaf pans. I wonder….
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!
A skewer works too. I bought two of these years ago on clearance and have been using them since. Totally not actually a necessary kitchen purchase, though.
I use a dry spaghetti noodle!
That is brilliant! Totally going to start doing that.
Ditto the dry spaghetti! I don’t even like spaghetti [I know!], but I keep a box around just for this purpose.
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!
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).
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?
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!
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.
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!
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.
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!
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.
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!).
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!
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.
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!
With the extra 2/3 cups*
Autocorrect. Sigh.
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 :)
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!
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.
Does this freeze well?
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.
I made this recipe as muffins last night. This is the BEST pumpkin bread I have ever had. Will make over and over again!
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!
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
425 grams are in a can. Hope you like it!
Thank you so much – this helps a lot! Can’t wait to try this recipe :-)
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
My search for the BEST pumpkin bread is over. This was perfection and will be kept in the family archives forever. Thank you!!
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.
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.
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.
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.
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.
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.
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!!
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.
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!
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.
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!
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.
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 :)
Wow ! First, this is a huge bread (which is great) and second, it is really good, soft and moist. I love it !
Day 7 and it’s still moist. That’s definitely my go to recipe !
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.
Hi Deb,
Oooohhh..beautiful pumpkin bread! Can you tell me where you purchased your loaf pan?
Thanks!
Best,
Marale
https://smittenkitchen.com/2009/12/build-your-own-smitten-kitchen/ look down toward #9!
Deb, how much ground nutmeg would you sub for the “heaped 1/4 teaspooon fresh grated nutmeg”? Am guessing less…
Perhaps half. Fresh nutmeg is much more fluffy.
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!
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!
Wow, I love pumpkin bread, even the super-oily gross stuff Starbucks sells. Can’t wait to try The Kitten version!
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!
You had me at ” sniffle “
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!!
This bread is great, but leftovers toasted with butter really bring it over the edge 😍😍😍. SO GOOD.
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.
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!
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!
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!
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.
Perfection! Absolute perfection! Now this is my kind of breakfast
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!
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.
Can you replace some of the sugar for unsweetened applesauce ?
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 :-).
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!
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.
I will also try next week!!
Looks so delicious! has anyone tried using coconut oil?
I used coconut oil with no issues
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. :/
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.
Would this work in a bundt pan? Thanks!
I made this a couple days ago. Absolutely wonderful – like pumpkin pie in a bread. My family loved it too! Thank you!!
I’m making this right now! I can’t wait to taste it, it smells amazing!
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.
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.
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. 😘
Will do, and thanks!
Keep wanting to add some chopped candied ginger to this. What do you think Deb?
Go for it. Just don’t serve it to me. :)
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!
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?
I think you’ll be just fine.
Has anyone had a problem with the top burning?
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
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!
Came out very delicious, just as promised!
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.
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; )
Yes! I used that and gluten-free flour and it was stellar. It did come out very sweet, though.
Thanks! Looks like several people have without any trouble.
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!
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.
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!
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!
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!
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?
Oh! And, I’ve made this once with 2 tsp of vanilla extract and once without, and must say the vanilla adds a nice lift in the background of all the spices for me.
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.
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!
I baked this recipe over the weekend and you absolutely nailed it. This will now be my go-to recipe.
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…)
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,
Laurie
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!
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!
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.
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.
Making this now! Your site is theeee best!!! Is that a linen kitchen towel in one of your bread pics up there?
Yes, it’s from Fog Linen, I think one from their chambray line.
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.
Thanks for the recipe! This was AMAZING! I can’t wait to make it again. Easy and delicious!
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?
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.
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.
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.
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!
This looks great. Think I will tryand get afew loaves made for our Halloween party next week. Thanks Lucy. x
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!
Unless you’re at a higher altitude in which all sorts of wonky things can happen, it might have been underbaked. Was it?
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.
I haven’t tried it but think you can’t go wrong with a half-swap to start.
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!
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.!
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!
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!
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!
Ten years of love and awesomeness :)
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.
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.
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?
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.
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.
OMG divine! Just made this, ate three slices, now in the freezer!
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!
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.
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.
I made this bread with only whole wheat all purpose flour and it is amazing!! No one noticed the difference of flour.
I baked mine in a tube pan for about 50 minutes. It made a lovely sized cake and came out delicious.
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!
Pumpkin bread sounds interesting, we have never tried this before but may have to bake tomorrow!
Deb, what are you thoughts on browning the butter here?
No harm, not sure the flavor will come through with everything else going on.
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!
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)
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.
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!
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….
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.
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!
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!
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…
This was amazing – especially with chocolate chips thrown in there. HUGE hit!
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!
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.
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.
Did you try the Tartine recipe? Best I’ve had so far
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.
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
Thoughts on adding crystallized ginger to this?
Go for it!
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!
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!
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!
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!
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.
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!
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.
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….
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!
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!
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.
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.
THANK YOU for using the whole pumpkin can! That leftover bit would drive me nuts too!
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.
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.
I’d expect it to do well doubled in a tube pan. Should be huge.
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 :)
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.
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.
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!
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.
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!
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!
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!
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?
I hear the most positive results about Cup4Cup for baking. I’m sure there are others that work well, but it seems to be the gold standard.
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.
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!)
What loaf pan do you recommend? I’ve had some bad experiences with burnt edges and I’m looking to get a new pan.
Thanks!
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…
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).
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!
This came out so good! I ended up having to cooking it for 80 minutes but I think I 75 would have been fine.
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!!
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)
I made it exactly as written and it came out perfect! Thank you so much Deb!
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!
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.
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.
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!!
I’d bake it in full and freeze it. Batter has short-lived leavener in it. It needs to go in the oven shortly after mixed or it doesn’t hold up.
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!!
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!!
Deb, is this recipe enough to make it in a tube pan?
See this comment; sounds like it was fine. I usually double loaves when making them in a tube, but this is bigger than most.
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.
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!
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?
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!
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 :)
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.
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!
I haven’t yet, but when I do, will report back with the times.
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.
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!
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!
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!!
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…)
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 :)
Have you made this one? This recipe just domes better than others I’ve made.
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!
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?
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!
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
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.
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!
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!
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 :)
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
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!
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.
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.
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!
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.
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!
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.
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!
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.
I doubled this recipe using canola oil & added a cup of bog cranberries. Yield 39 muffins, bake 23 minutes. Very nice.
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!!
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.
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!)
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💁🏻
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.
what a lovey comment. well done you.
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!
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?
Scrumptious. I put chopped walnuts on top, too. Love it!
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.
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.
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.
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.
Wowee looks great, will have to try!!
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.
If I want to use honey or maple syrup instead of sugar would the measurements remain the same? (sorry if this is a silly question- novice baker here!)
I have the same question!
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…
http://www.hungry-girl.com/recipes/yum-yum-brownie-muffins
Could you bake a cream cheese filling into this? Perhaps as muffins? Asking for a friend…
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.
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.)
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.
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.
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.
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.
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.
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!
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!
Turbinado sounds like an amazing idea for a topping. I am going to try this when I make it again next week. Thanks for that idea!
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!
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.
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!
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)
The 15-ounce can = 425 grams. Glad it’s been a hit!
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!
I haven’t but see no reason it wouldn’t work. Just divide it evenly because it uses almost every inch of the pan.
I’ve doubled it; no problem at all :)
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
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!
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.
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!!
Here are comments from people who have made this with gluten-free flours who talk about how they did it:
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859804
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859934
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859927
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-860719
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-861645
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862180
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862342
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862723
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!
I made this. Tastes good but all the spices overpowered the pumpkin flavor. tasted like a spice bread, not a pumpkin bread.
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!
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!
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.
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.
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!!
So good! I added raisins and nuts. Perfect recipe!
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.
Best pumpkin bread I’ve ever made — and no leftover pumpkin! Hallelujah!
I don’t have any ground ginger, but I do have allspice… could I substitute the ginger with allspice? Or are they too different?
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!
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!
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.
This turned out so beautifully! The only change I made was the addition of toasted pepitas on top with the cinnamon sugar. So delicious!
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. :)
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.
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.
I just put this in the oven. mmmmm… It is now autumn in my house. Thank you from South Jersey!
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?
I make my own puree and strain it as well. I find the moisture level is the same as the canned, so you can go with 420 ml (or 1 3/4 cups) as your liquid measure
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.
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.
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.
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?
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!
You might get an odd-looking loaf if you try this; baking soda-leavened breads are meant to be baked immediately.
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.
Nothing has ever smelled as good as the aroma currently emanating from my oven.
I made this and it looks exactly like the picture! My only changes were to sub half the oil with applesauce and increase the spices a bit. I love that the pumpkin flavor in this is very strong. I would not add chocolate chips or anything to this bread; all it needs is the cinnamon sugar on top. I also love that it uses a full can of pumpkin! So nice to not have to save a tiny bit of leftover pumpkin from the can.
Would the baking time be adjusted if I split the batter into small, individual baking tins – the ones that would serve 1-2 people? Thank you!
Thank you for a recipe that uses the whole can. Thank you, thank y
ou, thank you!
Wow! So yummy! I substituted apple sauce for the oil and only added 1 cup of sugar, and it was fantastic! Great recipe!
What would you suggest how to make own pumpkin puree ? I live in Italy and It isnt readily available. Thanks
I LOVE your recipes and use your website often but wanted to let you know that the videos are making it very difficult to keep the recipe up on my screen. It keeps automatically paging up or down and the videos are hard to turn off! Just a little bug that you might want to know about. Thanks for all the incredible content!
I made this into muffins and added 3 medium diced apples and a cup of chopped pecans – they’re delicious! Baked the full 30 minutes, it made 24.
I made this as muffins as I wanted a shorter baking time. I took then out at 24 minutes but next time would check them even earlier. They are delicious, especially split in half and spread with lightly sweetened cream cheese. I might try reducing the sugar to 1 1/2 cups next time too.
Hello Deb! I am planning to make this for a large crowd potluck on Thanksgiving, so I was planning to make 6 loaves. I was wondering if you have any recommendations for baking in such a large quantity. Would you recommend doing three rounds of doubling the recipe?
Oh people, this bread/cake/whatever is SO DAMNED GOOD. If you make one scratch baked good all year, make it this one. It’s really quite an easy recipe, nothing tricky at all. Dump it together, stir and pour. It baked perfectly in 65 minutes. MAKE IT.
This is gorgeous, and I somehow have made only one pumpkin recipe so far this far. I’ve got this on my list, and I can’t wait to try it. Thanks for including results with other types of squashes and ww flour, as well as the side notes about how it’ll bake. I really appreciate your attention to detail and research/testing in the recipe creating process! It’s super helpful.
WOW! SO goooood! The holy grail of pumpkin bread. I didn’t know I was missing the crunchy lid, but I was!! I only had the giant Costco size cans of pumpkins (29oz); and I was able to double the recipe and get two gorgeous, tasty loaves! I gave one away (still patting myself on the back for that), and my husband and I enjoyed the second. Your suggestion to wrap the sides and not the top worked perfectly to keep the top crunchy and the inside soft while we enjoyed it for several days. This will be a fall/holiday staple. I’ve already passed it on to my fellow pumpkin-breaders :)
I think I missed the comment about wrapping the sides. With plastic wrap, foil or what? Does it stay fresh though?
This recipe rocks!!!
I made this bread this morning. I was a little apprehensive about the one pan and lots of sugar but I followed the instructions and it turned out great!! I loved the flavor and the texture. I find some quick breads to be too moist and this was not. It was sturdy and flavorful. Thank you!!
I’ve made this Pumpkin Bread twice in the past week, and it’s absolutely perfect! I followed the recipe exactly as written. So moist, dense, and flavorful! Love it! Thanks sharing this delicious recipe, Deb!
It cannot be overstated how great this recipe is. One bowl and the ingredients are all staples in my pantry (with the exception of the canned pumpkin, which I stock up on this time of year anyway because I’m basic). I’ve made this at least a dozen times over the past few weeks for my house, family, friends and co-workers, who I don’t even particularly like. It freezes well, toasts up nicely and is of course delish all by itself. Or warmed up with a little salted butter. OR WARMED UP AND SERVED WITH VANILLA ICE CREAM!
Very easy to make and the top crust is yummy. But I felt like it didn’t taste much like pumpkin… am I the only one?
nyuummy http://www.ladang-qq.com
I made this on Saturday! A can of pumpkin puree fell out of my pantry and I took that as a sign.
I was worried about my pan overflowing (and didn’t want to wait so long), so made two smaller breads that I baked for 45-50 mins. I doubled the topping so each bread got some. :-)
Thanks, delicious!
Well shoot, I followed the recipe exactly and everything looks perfect but it doesn’t taste that good. It’s not sweet enough; other recipes call for much more sugar which I wondered about when I was making it. Well now I know :/
Ok so I’m a year to this party (when recipe was published) and I can’t believe I wasted an entire year of my life without this pumpkin bread. I love that it fits that larger loaf pan (the one my grandmother used – most breads are too small for it) and that cinnamon and sugar crust is pure LOVE. My husband who hasn’t been tempted by anything pumpkin in the past declared it the best.pumpkin bread.ever made…and asked for seconds. Thanks Deb! Another winner and keeper.
I made this two days ago, and it was the best recipe for pumpkin bread I have seen and tasted in my entire life! I even cut the sugar back by using maple syrup, but only 1 and a 1/4 cup, and I used a full 16 oz of fresh roasted pumpkin puree. It did rise up straight in the pan too, about 1/2 inch, but stayed up, then shrank back a bit. perfect bread…moist, not too dense, great pumpkin flavor! I’m making a 2nd loaf today…and I am sure this won’t be the last!
I made these in the mini-loaf paper pans for a bake sale…so cute and delicious! Baked for 47 minutes at 350 degrees. I filled 10 of the mini loaf pans. Probably could have filled 11, a few were “overfull.”
Awesome recipe!! Just made it, and the loaf is almost half gone after 10 minutes out of the oven. Way to go!! Wouldn’t change a thing. Thanks!
Made this tonight when I realized I had a can of pumpkin in my pantry. Best pumpkin bread I’ve ever made. I followed the recipe as written despite thinking it would need more spices. Nope, it’s perfect as written. I baked it in 4 mini loaf pans for 40 minutes.
Thanks Deb!
I made an allergen free version of this last night. I expected the first try to flop. But, aside for not doming as much as I wanted, they were fantastic!
I used 1/2 cup of aquafaba in place of the eggs. I used millet flour (37g.), oat flour (100g.), tapioca starch (118g.), and coconut flour (40g.) in place of the wheat. And I used refined coconut oil, which solidifies this time of year and helps the texture.
Thanks, Deb!
I made it with chocolate chips mixed in and a brown sugar topping (because I ran out of granulated sugar) and it worked quite well. This is a great recepie! I liked the chocolate but I can see how many people may not.
Just about to make this for the second time this fall. First time was my first time making this recipe, and it was great! Easy to make, delicious, and the instructions on how to keep it worked well. Thank you for sharing, this one’s a new favorite!
Deb – before i make, whats your opinion on subbing fresh ground ginger for ginger powder?
Fabulous, easy and just gorgeous! Made it 3 Times this month to rave reviews. The kids can do it! Be sure to use the bigger bread pan and check for doneness carefully in multiple places. Mine took 70 minutes in my oven. You don’t want any mushy spots on this gorgeous loaf!
This turned out just like your pictures and it is delicious!! I baked for 75 minutes and it came out just right – the crispy top is so good. The only change I made was to use flax eggs so our egg allergic kiddo could have some, and it worked perfectly. Also thank you for scaling a recipe to use the whole can of pumpkin – the leftover always makes me sad, but no more! :)
What do you think of using brown sugar for a crust Deb?
I read the author’s praises with my usual skepticism, but made it anyway. Since I can’t ever make a recipe as posted, I added raisins and walnuts. Also used a mix of flours, including white pastry flour, King Arthur white wheat and WW pastry flour. And doubled the spices. I have to say this is pretty damned good. Enough so it’s added to my portfolio of autumnal treats (as amended.) Totally 5 stars. Try it warmed and spread with maple chevre!
This was exactly the recipe I needed. I had enough leftover pumpkin after making your pumpkin cheesecake (which BTW, was a huge hit at the party we had last weekend and was eaten down to the last crumb). Substituted 1/2 cup,of honey for 1/2 cup of the sugar, since my husband is a beekeeper, but otherwise followed the recipe. It’s delicious – great pumpkin flavor and love the crunchy topping.
Great recipe! I tweaked it a bit though to be gluten-free, a double batch, have 75% less sugar, and omit the oil/fat since I added an extra egg. I also added raisins, which I felt a pumpkin loaf needed–and lots of fresh ginger, way more than I should have! I also added a good glug of vanilla extract. I know that I changed your recipe significantly, but I’ll share my tweaks since I think any pumpkin bread recipe if fairly forgiving, and I made this with what I had on-hand (I’m about to stock my pantry this week for the holidays).
I don’t care for sweet breads or desserts, so I cut the sugar by about 75%, adding some castor (powdered) sugar (all had on hand) and a bit of honey. I left out the oil/fat entirely, as I usually don’t use fats in baked goods unless it’s required, like short breads or cookies. I find the moisture content with any added fat like egg, etc. makes the fat unnecessary entirely. So, I added a ton of raisins (sugar, I know, but delicious in a pumpkin bread), lots of extra spices.
Since any recipe with pumpkin puree (I use organic puree) is forgiving, I realized I was out of baking powder. I subbed some cream of tartar and a good shot of seltzer water for leavening power.
Finally, I only had around 1 cup of gluten free flour, so milled some arborio rice in my spice grinder and tossed about 1/2 cup of that in, so way short on the flour, but the batter seemed right enough to me–just the right texture. Plus, GF flours/rice tend to suck up moisture in any baking or recipe.
I loved your cinnamon/sugar topping. Both loves didn’t bake up high (I used my favorite, trusty standard glass Pyrex bread pans), but perhaps my omitting the fat and baking powder has something to do with that, but they baked up beautifully into a standard-sized loaves.
The result was the crunchy top (which turned soggy once stored, but crisped up a little once reheated in the oven), a not-too-sweet bread, and I’ll make it again.
Next time, I adding walnuts and maybe some psyllium husk instead of an extra egg, but I’ll still omit the extra fats and add lots of extra spices.
Thank you! After looking at several recipes, yours is the one I’m glad I decided to try. I’m storing it in the fridge, since it’s very moist, but it could be frozen as well.
I took it down to 250g of sugar/loaf and it was great. Plenty sweet.
I can’t believe your recipe just beated my ultra-super-maxi-good one. For my family and friends I’ve been baking pumpkin cake for more than 40 years now (It was one of the very first things I learned to bake when I was a young girl), I have changed things, reduced the amount of sugar, fiddled with the amount and type of spices. Yours is awesome and you only need ONE bowl! Luv’ it!
This pumpkin bread is excellent, thank you! Love the texture, flavor, and the sugar crust and it was fast and easy. I didn’t have a large loaf pan (I dropped and broke it, it was my Mom’s :() so I divided it into two smaller foil pans and for two nice sized loaves. Great recipe, I appreciate your detailed input, thanks again.
This looks delicious- does it freeze well? (trying to do some thanksgiving cooking in advance)
Does this freeze well?
I made this for Halloween and it was delicious. You’re right—the sugary crust on top is the best part! I’ve never been a fan of pumpkin pie (too slippery), so I’m making this for Thanksgiving dessert instead. I’ll serve it with a dollop of unsweetened whipped cream.
Thank you for making s recipe that uses the whole can!!! No more tiny Tupperware’s of leftover, never-used pumpkin purée in my fridge! ❤️❤️
Rebecca, do you have a dog? I give my dog the leftover pumpkin puree…he loves it!
Delicious! Incredibly easy to throw together. I was a little worried that the loaf would overflow my loaf pan, but there were no issues at all. I used my standard 9×5 loaf pan. So great to have a recipe that uses the entire can of pumpkin! If you want an easy, delicious pumpkin bread, look no further!
I just made this and it looks and smells amazing! But I just realized I read the measurement for the cinnamon topping wrong and used a whole tablespoon instead of a teaspoon of cinnamon. I have a feeling we might be cutting the crust off…
I made the same mistake once in a similar recipe with nutmeg…had to toss. It was bitter. Hope yours turns out OK!
Just made 6 LOAVES of this wonderful bread for a Thanksgiving celebration in Mexico (currently studying abroad!). I didn’t have access to loaf pans, so I baked them in 8×8 square cake pans for about 35-40 minutes at 350F. It was a huge hit- super flavorful and moist. I made them the day before, and although I tried to be careful storing them, I accidentally wrapped them too tightly, and the topping lost its crunchiness and melded into the bread…so not as pretty as it could have been, but still delicious!
This recipe sounds too good to pass up! I will be using my Cinderella pumpkin purée that I made yesterday. I put the purée in cheese cloth
for a few hours to drain off the excess water and it works great. Not too
runny. Can’t wait to see how it tastes in this recipe. Thanks for all your tips!
I’ve made this, double batches, three times in 2 weeks. And your confetti cake once. According to my family and friends, I’m a baking goddess and it’s all thanks to you. This pumpkin bread is just so beautiful and flavorful, it’s absolutely irresistible!
Made as written. 100% delicious with a little bit of cranberry curd. The pumpkin flavor is outstanding.
Hi!
I want to make this with real pumpkin, any cues? Same amount? Do I have to drain my puree?
thank!
Anabelle
I just made this again!!!! Always a winner! This time I added dark chocolate chips and chopped pecans:)😋🤪
This pumpkin bread is almost perfect, but I had to tweak. One cup of sugar was plenty, I subbed melted butter for the oil, added toasted pecans and sprinkled with turbinado and cinnamon for sparkle. Oh, and only two cups of flour, since desert flour gets dry. The kids love it.
What is cook time for mini loaf pans?
Hi, I am curious if anyone has done this bread before and added whole cranberries to it. I am looking forward to trying this.
Looks like a few people have:
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-860131
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-883494
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859509
Thank you. I wanted to comment again and mention that I DID do this with whole cranberries and it was DELICIOUS!!! I think it would be amazing without the cranberries as well. I live in Doha, Qatar and I cannot always find ingredients and when I do they can be very expensive. I roasted a butternut squash for the pumpkin purée. I had more than was required and I did not want to waste any of it so I used it all and increased the rest of the ingredients accordingly. I had to use a bigger loaf pan and I added a previously fresh bag of cranberries that I had frozen from US Thanksgiving. I wanted to use the cranberries because my freezer here is tiny. I had also hunted down (5 grocery stores later) these cranberries the week of US Thanksgiving. They were getting used! Thank you for the wonderful recipe! I will make this again!
Delicious! I really appreciate that you created a recipe that uses the whole can of pumpkin!!
Made it in an 8×8, came out very well. Could have cut back on the sugar about a quarter or a third a cup and still had it sweet enough for my personal taste, but it wasn’t overwhelmingly sweet.
I’ll try with palm sugar next time just to see. Will make again soon!
First off, the bread is amazing! Quick question—why mix the baking powder & soda into the wet ingredients as opposed to into the flour? Seemed contrary to pretty much everything I ever made but it worked which makes me wonder why we’re told never to do that.
As a non-baker, I just want to thank you for always having recipes I can turn to and know they’ll turn out well. I won’t tell you the ridiculous mistakes I’ve managed to make, even when “following” your recipes, and they still work out beautifully. Thank you thank you!
Made this tasty bread with 50% whole wheat flour, freshly roasted pumpkin (could have been a pumpkin-shaped winter squash of some sort, as I forgot to ask the name) and about 1 1/3c of sugar (I literally ran out!). I made sure to chop/mash the pumpkin well before adding it to the bowl to avoiding any potential stringiness. Worked like a charm. The delicious bread was very moist even after about 74 minutes in the oven. Thanks!
Great recipe! I substituted half whole-wheat flour and mixed some pumpkin seeds into the sugar and cinnamon topping–they got deliciously toasted and crunchy in the oven.
I made this into muffins yesterday and I’m stumped. I filled up a 12-muffin dark metal pan but had some extra left in the bowl. So I scraped that into one of those disposable individual aluminum muffin tins. The ones in the pan barely rose, are chewier and had a distinct baking soda taste. The one in the aluminum tin rose beautifully with that small crack on the lid. It was also soft and delicate. Can anyone tell me what happened?
Could it have just been not mixed well, more baking-soda-y on the bottom? Always a bigger risk with one-bowl recipes.
Hi Deb, thanks for responding. You may be right about the incomplete mixing but not about the stuff at the bottom because that’s the stuff that came out great! I think I mixed that more than the rest of the batter. I will try this again soon and mix the batter more vigorously. But you know how the instructions always say to just mix until combined? Perhaps it doesn’t work that way for this bread.
In this case, where the leavening isn’t already distributed in the flour through sifting, I wonder whether the stirring process might need to be a little more thorough. Despite the awesomeness of just using one bowl, I would be tempted to sift the leavening and spices into the flour first just to be sure they’re evenly mixed in. For some reason my baking powder and baking soda are sort of lumpy and hard to sprinkle evenly!
Thanks for the recipe – I love it!
Hi Deb,
Thank you for such a fantastic recipe! i made your original recipe, and second time tweek it a little;) Canned pumpkin is hard to find in Tokyo, so I made my own from fresh Kabocha. I added dried persimmon and walnuts from a produce stand near my house and the loaf was to die for. And … the sugar sprinkle on top is perfect!
I made this pumpkin bread to take to a meeting. I wish I had kept it for me, although everyone else was grateful. Everyone went back for seconds and commented on the moistness of the cake. Loved the crust!
This is a perfect pumpkin bread recipe. The crispy lid of cinnamon and sugar really make it.
I found this recipe because I wanted to use the whole can of pumpkin, and it’s wonderful.
I’ve made it the last couple times in a 6 cup bundt pan and I like it even better as a cake. I have one in the oven right now, RIGHT NOW!
For this one, I switched it up with canned butternut squash, Penzey’s mixed baking spice & I replaced 2/3rds of a cup of sugar with maple sugar. I can’t wait for it to come out of the oven.
Settled on Deb’s recipe for my first time making pumpkin bread. Yielded four fragrant mini loaves for gift-giving (subbed spelt for 1/2 the A/P flour). These smaller size loaves baked perfectly in 45 minutes. Perfect autumn treat.
Delicious! I have now made this twice in two weeks. It’s pumpkiny, sweet, and fills the pan nicely. Perfect for fall.
Made this pumpkin bread for the second time last night. Follow the recipe exactly and you are sure to have the best pumpkin bread and be a huge hit with your family and friends! This pumpkin bread is so much better than anything you can buy and it’s so easy to make. One bowl and one pan. Done! My family barely let it cool before digging into it. My dream of having a slice with my morning coffee…dashed. That’s okay. I will just make another! Thanks for another great recipe!
Delish! I used 1 1/3 cup of sugar and I like the less-sweet quality.
Hi, Deb–have had to go gluten free due to an allergy, so am experimenting with converting my fave SK recipes (also no butter or chocolate which is a WHOLE other dilemma). How do you think this would work with one of those 1:1 GF blends? Thank you!!
This looks amazing! My little one has an egg allergy- I know each recipe is different but any ideas/favorites for egg substitutions?
Good morning,
Could this bread be made with all-purpose gluten free flour? I have been substituting regular all-purpose for gluten free all-purpose lately due an intolerance but I find that this makes the baking more crumbly. Thank you.
I made this today but it is taking WAAAYYYY longer than the time allotted to bake. Do you think it’s something I did? I used the loaf pan and I am almost at 2 hours. I used bake at 350 and not convection because I find that doesn’t work well for baking. The top is gorgeous and it rose properly, but when I took it out at 75 minutes it sank and the inside was gooey so I put it back in but it doesn’t seem to be firming up.
I made this tonight as muffins and absolutely love them. I added a teaspoon or two of slightly sweetened cream cheese in between two layers of batter before baking, which created little cream cheese surprises in the middle of each muffin. Cooked in 27 minutes. Not too sweet and wonderfully moist!
Can I make this with gluten free all purpose flour?
This bread is fabulous. Moist, very pumpkin-y, and most importantly uses thew whole can of pumpkin AND takes my family more than 1 sitting to finish a loaf (which means some is left for me). Cinnamon sugar is great on top! My loaf took closer to 80 min to cook (and probably could have used 3-4 more).
This bread is AMAZING. It’s perfectly spiced, and as she mentions in the recipe, the sugar level is exactly right. It’s not too sweet at all, and the pumpkin flavor really shines through. I tend to shy away from recipes that rely on Pumpkin Pie Spice or Allspice, so just seeing that the Big 4 (cinnamon, ginger, nutmeg and cloves) were all given their proper attention and due made me trust this recipe, and I’m glad I did!
I made this today and used coconut oil and swapped in half the white sugar for brown (just cause I ran out of white sugar, whoops) and it turned out fantastic. I’ve always made pumpkin bread from a mix in the past- never again! Thanks Deb!
This is a dynamite recipe and so perfect for this time of year. I pretty much followed it exactly—though I probably ended up leaving about 1/4 c of sugar out. Thanks, Deb!
I used a mix of brown and white sugar – both in the bread and for the topping. I also used butter because I didn’t have any vegetable oil. I left out the nutmeg and cloves, but added more cinnamon and ginger. Mine baked for 65 minutes and was perfect. I’m planning to make it again, but with oil this time.
I made this using coconut oil instead of the veg oil and reduced the sugar to 1 and 1/3 c. I increased the amount of each spice by a smidgen, and added 1/2 t of tumeric. Because I enjoy salty with my sweet, I also added kosher salt to the cinnamon sugar topping. This turned out absolutely DELICIOUS. Also, the texture of the bread is the best I have ever tasted. It was dense without being heavy, moist without seeming underbaked. Perfect. Thanks, Deb!
Hi Deb-
Thanks for sharing this recipe!
When you make this bread, do you use oil or the melted butter? What is the difference in the breads between using oil versus using melted butter?
I can say with most cakes, oil makes them more moist. Butter makes them more fluffy. I just made this for the first time with oil, so I can’t say which is better.
I used 2/3 cup white sugar, 1/2 cup maple syrup, and 1/4 cup honey- delicious! My coworkers loved it!
How is this with addition of roasted apples and golden raisins? And ginger or cinnamon chips?
I love you Deb so don’t be mad at me for this. But I’ve made twice now (delicious!) with overflowing tops that burn at the bottom of my oven using a 6 cup loaf pan. First time I attributed it to gluten free flour, second time I’m using regular flour and not sure why its overflowing. But I made partly for the fall scent which is turning into that bitter burn as the unreachable overflowing parts singe into my oven. I love you! What am I doing wrong???
Made this last night and can confirm: Yes, the recipe does need the full amount of sugar. I used less, because I do that with every single recipe and almost never regret it, but I did here. I only used 280g of sugar instead of 330g.
Almost everything in the US (I didn’t grow up here) is way way too sweet for me, but in this case, I wouldn’t have minded if the bread came out a little sweeter. It’s still very tasty and satisfying as it is, but not quite as I’d want it for my afternoon tea and cake break.
Turned out just like the picture! I kept wanting to rip the chunks off the top while it cooled. I forgot to turn it but it still browned evenly. I had to use dried nutmeg, and then sub the ground cloves for another dash of nutmeg. Flavor was great (though I am sure better as it is written). I am shocked to say I agree that the amount of sugar is spot on – it looked like way too much but the loaf is just big. If you like very sweet-tasting bread I would add chocolate chips. I did not have the issue some did of the loaf going over the pan, but I did bit a sheet with sides below it just in case.
I made this with way less sugar and everyone in my house loved it. I used only 1 cup rather than the full amount, and skipped the sugar cinnamon topping. I used butter rather than oil, and as I only had medium eggs instead of large I used 3 whole eggs plus one yolk. I used my own pumpkin / delicata squash puree that I cooked for a bit on the stove to remove some of the water.
I put a cookie sheet on the rack beneath the loaf pan as it cooked but had zero spillover issues. Got a beautiful tall craggy top, and had to cook for the full 75 minutes in my pyrex loaf pan. The bread is delicious toasted and spread with creme fraiche or sour cream. Even my sweets-loving husband didn’t think it needed any more sugar!
What would happen if I added a cup of cooked oatmeal to this?
It might work, will have a milder flavor and more heaviness, I’d think.
I would like to add chocolate chips to this (sorry Deb). Anyone have a recommended amount? Thanks!
Hi there! where are your spice jars from? I love the look of them.
I made this recipe twice and I will be stocking up on pumpkin, so we can bake this cozy loaf whenever we get snowed in this winter. I doubled the spices called for in the recipe. Also, in the second loaf, I used Bob’s Red Mill whole wheat pastry flour and there was no difference in texture. Yummy!
Fabulous recipe!!! Just made it with a homegrown pumpkin. I changed a few things: cut the sugar by 1/4 cup ( added 8 chopped Medjool dates), 1 Tablespoon of millet ( love the crunch!) and added a pinch of salt to the sugar/cinnamon topping! I made an 8×4 bread and 5 muffins.
I have to echo SandyH … thanks so much for including volume of loaf pan as well as listing key ingredients in grams! I am a single older woman who likes a sweet treat now and then but I really don’t want half a dozen muffins sitting in my freezer. I can easily cut this recipe to 1/3 and bake it in my two cup loaf pan in my toaster oven. Unlike you, I don’t mind freezing bits of leftover pumpkin. The bits work great in oatmeal, smoothies, chili, pancakes, curry, pasta, other baked goods .. and when all the bits are used up (mind you I’m cooking for one mostly) it is then time to move from autumn to winter .. citrus, pomegranates, kale, beets …
Just made this. Its fantastic! Thanks so much. I used an entire pie pumpkin that i baked yesterday, and only 2 eggs because I’m out. It still came out lovely.
Love all of your recipes, but I’m curious about your conversion for the APF. Shouldn’t 2 1/4 C APF = 270g, not 295g?
Ok, made this last night & it was FABULOUS! Going to make more & freeze….will it freeze well? Also want to try gluten free flour, for my daughter’s visit at Christmas( she has Celiac). Can’t find a comment as I look for that. Has anyone tried like Bobs Red Mill 1:1 substitute GF flour? Thanks
Mine have frozen well.
I made these as muffins this morning and they were super yummy straight out of the oven. I got 15 muffins out of the batter, and baked them for 25 minutes. My kiddos loved them too. Even though I loved that as-is, I wouldn’t be sad about some dark chocolate chips thrown in there…
I recently made this bread for the third time and I swear it gets better every time! It’s by far my absolute favorite pumpkin recipe on the Internet at the moment – thanks so much for sharing!
Love this recipe. Didn’t need to bake for as long. A+
This is the 2nd year in row I have made this pumpkin bread at this time of year. I make it fo my daughter to take for an away meet with her high school swim team. They gobble it down during the bus ride from school to the out-of-town competition pool and they love it! It is the perfect calorie-dense, fall-themed treat for these ravenous sporty girls. The recipe is absolute perfection – simple, requires only what you likely have in your cupboard and fridge and delicious. The first time I baked this, I just poured the cinnamon sugar on the top but after baking, half of it just fell off. This year I poured the sugar mixture on top of the batter, then used a toothpick to swirl and integrate the sugar into the top portion of the loaf and I must say it is perfect this way!
So good! Despite being someone who loathes when other folks tinker with recipes and then comment, I’m risking judgment and sharing mine. I used a 9x4x4 pullman pan since I was worried about overflow and it worked well. We used fresh roasted baby butternut squash; I added 1/4 cup of rum and 1/4 teaspoon of cardamom, cut back considerably on the sugar (only used about 225 grams – we prefer desserts that aren’t too sweet) and browned the butter before adding it. Ours only needed 55 minutes baking. It is HEAVENLY. Don’t skip the cinnamon sugar topping. Delicious.
Fabulous bread! Took it to work, and it was demolished in record time. Loved the topping, and the baking time was perfect, especially given the huge size of the loaf. This one’s a winner!
Just made this, it’s delicious!! Was gonna make a pumpkin bread recipe from NY times that had some mixed reviews; someone recommended this recipe and I’m glad I made it. Very flavorful, comforting, and moist. And was easy.
I made this, subbed 3/4 cup of whole wheat flour and added extra ginger.
It was good but….
I think if I make it again I’ll throw in chopped apple, raisins, nuts.
Something to make it a little more interesting texturally.
It wasn’t too sweet, but I do think a half cup less sugar would have been fine.
Can I freeze this for a few days?
Yes. It freezes well for me.
After making this for the umpteenth time today (and it’s been amazing every time), I just noticed that the final paragraph in the recipe calls this cake, “Cake keeps at room temperature as long as you can hide it.” Everywhere else you call this bread, shouldn’t this say bread too? For consistency’s sake, not that it’s terribly different from cake…
OMG my kitchen smells SO GOOD!! Just so you know, I switched out about 1/3 of the sugar for brown (as well as the sugar in the topping, because I ran out of regular sugar). I also switched out 1/3 of the flour for whole wheat. I doubled the recipe, one pan had the same dimensions as Deb’s. The other was a little bigger. They needed to bake for 85 minutes before all that spots came out clean. I am waiting til Christmas to taste, but I can say the batter was delicious! Thanks, Deb, for another great recipe!
I made this today with half white whole wheat flour and they turned out great! I made them into 11 regular sized muffins and 24 mini muffins. The mini muffins baked in about 15 minutes and the regular in about 30. I also finally avoided overfilling the muffin cups! This is a big moment for me.
My kids and I made this yesterday. It was easy so they could help. My son didn’t think it was sweet enough, but my daughter and I loved it. My sugar topping didn’t get very crispy but it was tasty! We baked it on the lower end of the time suggestion and it was perfect. We even forgot an egg and it turned out well (cooking with kids I tell ya….). We used a mix of whole wheat white and whole wheat pastry flour and I would do that again.
Can I tell you how much I appreciate that this recipe uses up an entire can of pumpkin puree, so that I am not left with an awkward half-cup that I then have to use up in some other recipe? I made this with the (analogous) remains of a can of coconut milk instead of the oil, and brown sugar instead of white, and a cup of walnut pieces, and it was delicious. If I hadn’t had the coconut milk to use up, I might have added some orange juice in place of part of the liquid, which has also worked out well for me in other pumpkin bread recipes.
Very good recipe. Made it with my homegrown pumpkin, baked until tender then pureed. The topping is a bit too sweet for me so I usually don’t add it.
I’ve made this before and it’s great. We love the crunchy top. I saw a bunch of people asking about using banana instead of pumpkin and I’m in my third trimester and couldn’t stop thinking about spiced banana bread. I used 4 very ripe bananas that weighed about 15oz and just mashed them with a fork. I decreased the sugar to 200gs since bananas are much sweeter than pumpkins and increased the spices a little because that’s my preference. It turned out great! Just as awesomely tall as the original and not too sweet.
I just made this bread and it’s gorgeous!!!!!!!! Looks just like your photos! The top is crunchy and golden with the sugar and cinnamon.
It’s too pretty to cut into yet – but it looks beautiful and i’m sure equally as delicious. I didn’t change a thing in the recipe (it’s annoying when people do that).
Hi Deb! Do you think this recipe would be well-suited to your zucchini bread approach where you keep the loaf in the pan overnight? Thanks!
Oh my, I see that you already answered my question in the recipe (face palm). Apologies for not reading carefully and thank you for your fabulous recipes!!
Hi – my sister is highly allergic to cinnamon but loves pumpkin bread. Can I omit the cinnamon or could I maybe is an alternative? Cardamom maybe? Thanks!
I’ve made this at least 10 times since discovering the recipe last year, but used 1 cup granulated sugar and 2/3 cup brown sugar. I left out the nutmeg and cloves and made up the difference in cinnamon and ginger. I tried it with both melted butter and canola oil, but prefer the latter. It’s easy and delicious.
Deb, i love your site, commentary and recipes. I recently made your pumpkin loaf, first time exactly as written…but it seemed to miss a lil something flavor wise. Second time around, added a teaspoon of vanilla and it really brought out the pumpkin flavor! thought i would share.
Amazing…and the house has never smelled better! Thanks for another amazing recipe Deb!
Made this tonight with whole wheat flour and it’s delicious! Question: could I sub the sugar out for maple syrup? If so, how much would you recommend?
I haven’t but here are a bunch of comments from people who have all, or in part:
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-861716
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-861383
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-985828
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1457114
I can attest that the amount of sugar isn’t too much. I accidentally added 2 1/4 cups sugar (for some reason I read the flour line) and it was still fine!
I also used aquafaba instead of eggs and coconut oil instead of vegetable oil and honestly, even with all the differences including too much sugar, it tasted as good as every other time I’ve made it!
Hi Deb
Wondering if this beautiful pumpkin bread recipe would work in a tube pan?
Yes, double it.
Can I substitute pumpkin pie spice fo all the spices? If so how much would I use?
I’d swap it 1:1 with the measure of all the spices here.
Just put this in the oven – I CAN’T wait!! Thank you!!
I would really love it if you could add the nutritional information to your recipes. Calories, fat, sodium, cholesterol. So helpful for Heart healthy eating. Thank you
Try this site for nutrition calculation: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Pretty easy to calculate with https://nutriely.com/recipe-builder + you get all the minerals and vitamins (not just common metrics like other tools).
Here I calculated the values for those that still use this recipe. Serving size: ~160 grams (assuming 8 servings from the given ingredients):
Energy 333kcal (1,395 kj) 20%
Carbohydrates 65g 31%
Sugars 43 g
Protein 7g 7%
Fat 3g 6%
Fatty acids, total polyunsaturated 1 g
Fatty acids, total monounsaturated cis 1 g
Fatty acids, total saturated 1 g
Cholesterol (gc) 95 mg
Sterols 40 mg
Alcohol 0g 0%
Water 81g 4%
Iron 2mg 23%
Calcium 156mg 16%
Chromium 3ug 8%
Sodium 431mg 29%
Iodine 25ug 17%
Copper 0mg 0%
Salt 1,097mg 48%
Selenium 11ug 19%
Zinc 1mg 14%
Manganese 1mg 33%
Magnesium 46mg 12%
Potassium 345mg 12%
Fluoride (fluerine) 0mg 4%
Phosphorus 266mg 38%
Molybdenum 0mg 0%
Vitamin d 1ug 4%
Vitamin e alphatocopherol 2mg 10%
Vitamin c (ascorbic acid) 5mg 5%
Vitamin b-12 (cobalamin) 1ug 27%
Vitamin a retinol activity equivalents 290ug 32%
Thiamin (vitamin b1) 0mg 14%
Riboflavine (vitamin b2) 0mg 16%
Vitamin b6 pyridoxine (hydrochloride) 0mg 10%
Vitamin k 3ug 3%
Niacin equivalents, total 2mg 12%
Folate 43ug 11%
Fibre, total 6g 2%
Fibre, dietary 6 g
Starch 22g
Polyols 0g 0%
A bit much in sugar, but nice in flavor.
I hate that little bit left over too!
Would you recommend vegetable oil or the melted butter?
I live in Australia so obviously don’t have a pumpkin abundance at this time of year, however this had my mouth watering! I just made these into lunchbox baked ‘doughnuts’ and the kids are going mad for them. Thank you Deb for another wonderful recipe!
I saw this recipe on Instagram yesterday and knew I would make it today. Indeed, it is the last recipe for pumpkin bread I will ever need. I followed the recipe exactly using butter vs oil. I got a nice even rise, beautiful sugary crust and deliciously moist cake. Wonderful recipe!
Have you tried fresh pumpkin?
I haven’t for this but if you’d like to roast and use your own, here are my instructions.
OMG Deb!!!! My husband and I made this on a rainy Saturday, followed the recipe exactly, and it is ahhhhhmazing. Thank you so much for sharing this recipe! My husband asked if we can make a loaf every week.
Oh goodness, Deb. You have outdone yourself with this one. I have deleted every other recipe for pumpkin bread from my recipe app. Even putting in too much ground cloves by accident (I love my little kitchen helpers, but sometimes I get distracted!) cutting 2/3 cup of sugar and adding a handful of chocolate chips and naming it “chocolate chip bread” so that my VERY picky 5 year old will eat it and maybe get some nutrients from the pumpkin, this was HEAVEN. And the way it made my kitchen smell? Well, let’s just say if I ever sell my house, I’m baking this before the showings. I’m in Texas and it was 90 degrees yesterday and I was willing the crisp air to arrive by baking this and it was just perfection! And seriously with the one bowl recipes – THANK YOU!!
I made this pumpkin bread using a mini loaf pan. The recipe made eight mini loaves. SO GOOD! My 2 1/2 year son was dancing as he ate it for dessert. Will definitely make again. Thanks!
Made this pumpkin bread yesterday and it turned out PERFECT! And it was super delicious. My cousin was coming over and I noticed that she had “liked” Deb’s post so I made it for her. We ate it while it was still slightly warm & it was SO GOOD! And I might add, I’m not a big fan of spiced pumpkin recipes unless it’s pumpkin pie.
I also made this gluten-free, swapping the wheat flour with King Arthur’s GF all-purpose flour blend (measured by weight – 156g of this GF blend = 1 cup). It was fantastic & baked beautifully! Thanks for a great recipe!
I was so thrilled when it came out of the oven looking very much like the pics in the post. I always think quick breads are better the next day, and this one didn’t disappoint. It’s perfectly spiced, moist, and the top stayed crunchy even wrapped in cling film overnight. No adjustments needed, it’s perfect as written and will be part of my recipe book for years to come. Thanks Deb!
Hello! Just wondering what bread pan you use? I’d like to purchase one for myself. I made your pumpkin bread recently and my husband and I both loved it. My loaf didn’t have a cracked top though…I wonder if I used too large of a bread pan (only had a 9×5) or maybe something else? Thanks for the awesome recipe!
Mine is probably 15 years old but it’s fairly close to the gold touch ones from Williams-Sonoma. They’re pricy but I find they hold up well. Look for a sale!
This baked up beautifully! I used my usual egg replacement – flax egg and reduced the sugar inside the bread a bit. So so good.
I baked this today and we’re loving it! I just may return to the kitchen later and pull off a bit of the craggy top – don’t tell!
I have made this so many times as written, and all consumers have loved it immensely. I was in the mood for a pumpkin-y dessert recently (and was also in a bit of a funk), so decided to make this (without checking to see if I actually had the necessary ingredients other than the can of pumpkin). Suffice to say, I did not have all the necessary ingredients other than the can of pumpkin. BUT as a testament to how amazing Deb’s recipes are, I forged ahead knowing that the pumpkin bread would prevail.
I used: extra virgin olive oil since I was out of vegetable oil (oops #1), three tablespoons of chia seeds and nine tablespoons of water, left to sit for 20 minutes together to gooze up before adding to batter, since I was out of eggs (big oops #2), and self-raising gluten free flour since I was out of regular gluten free flour, omitting the baking powder (final oops #3). What resulted was a vegan gluten free wonder that was also completely delicious, for anyone wanting a vegan gluten-free option (either intentionally or accidentally). Thanks, Deb!
Great recipe!
I used 3 2-cup loaf pans to great success. I’m liking the smaller loaf pans more and more these days.
I just want to say I really appreciate your Twitter feed. I am reminded of recipes that I wanted to try but didn’t have time to make at the time, as well as seeing new recipes that I never knew I needed. Thank you!!
I made this in the smaller 6-cup loaf pan that the recipe calls for and it ended up overflowing all over the oven. The finished result is – as always with a Deb recipe – absolutely delicious, but I have a smoking mess on the floor of my oven. Any thoughts out there on what went wrong??
Hi Deb! Hi other SK commenters!
This is a super long shot, but after making this (fantastic) recipe for the 3rd time in 2 weeks, I’m wondering if you have any insight into how to figure out a personal pumpkin bread mystery I’ve been puzzling over for the last few years.
Growing up, my mother made a coconut pumpkin bread recipe that was TO DIE FOR. It got its moisture from a combination of canned pumpkin (a little more than half a can) and an entire packet of coconut cream instant pudding. I know those flavors may not sound like they would go well together, but having made the bread again as a grownup, I can confirm that the little shreddy bits of coconut and the vanilla flavor and velvety texture in the pudding mix contribute to a loaf that’s way greater than the sum of its parts.
The issue:
I stopped making my mom’s recipe because it’s almost too moist- I could never shake a collapsed, gooey portion in the center of the loaf, even if i scooped some batter out to make muffins. I suspect the same combo of pumpkin and pudding mix that I love for so many reasons, is also the culprit here. I’ve been trying to reverse-engineer the recipe for a few years, with middling results; the northeast doesn’t have coconut cream instant pudding in stores like the south does, but just adding toasted shredded coconut to a pumpkin bread batter doesn’t yield the same magical tenderness that a pudding mix does.
This is long-winded! But! Do you have any suggestions for where I might go next with this? It’s my fall-time baking quest for 3 years running, and the perfect tenderness of your pumpkin bread recipe gives me hope. Maybe this is a situation where I could use coconut milk or extract?
This is a seriously delicious pumpkin bread! I don’t even like pumpkin bread, and I’ve made three batches in one week. I used Red Kuri Pumpkin from the garden that I steamed first. Very good. One of the batches, I was a bit short on the “pureed pumpkin”, so I just added some grated zucchini, and it worked fine. In fact, the flecks of green from the zucchini were pretty in the bread. I am told a bunch of high school students rehearsing for a school play gobbled up the loaf of bread in 5 minutes!
Ok, so, I modified this recipe to the point where I can no longer call it a pumpkin bread. But it might be useful for some. I have a persimmon tree in my front yard and some years I get so much fruit, I don’t know what to do with them. Two years ago, I had so much, I froze the soft, over ripe ones and have been eating them like ice cream ever since (highly recommended, by the way). This year, it looks like I have a bumper crop again. So, I decided I really have to use up my stash. I defrosted about 6 frozen fruit and removed the skin. I got about 4 cups of puree, which is way too much for a 9×5 pan but enough for a bundt. I doubled the recipe (sort of) and substituted persimmon for the pumpkin. I used 1:1 melted butter and oil. I used a reduced 2 cups of sugar and 2 tablespoons of molasses (will reduce the sweetness even more next time), 4 eggs, 1/4 cup plain yogurt, 3 cups AP flour and 2 cups whole wheat. I added cinnamon and vanilla but not the other spices, same amount of leavening ( that is, twice). I baked it at 350 degrees for 75 minutes. It was great and has the same lovely crust as the Deb’s pumpkin bread. Thanks, Deb, for a great starting recipe.
I followed the directions exactly and it was good! I baked for 65 minutes and it came out over-done. I would bake 55-65 minutes to double check doneness, but this is a great recipe! I would make again.
I’ve made this amazing recipe many times. Tonight I got fancy and cut a loaf into 3 horizontal layers…then used cream- cheese frosting to make an incredible 3-layer loaf. Wow!!!!
Hi Deb!
I noticed in some of your other recipes you use pumpkin pie spice vs. the mix of other ingredients ie; cloves,ginger, nutmeg. Is this something you can substitute in this bread or would you recommend not to? If so what would be replacements & measurements?
Thanks!
Allyson
This is divine! The trouble is, because it’s not too sweet it’s possible to keep eating slice after slice! It is so moist and keeps really well.
This recipe worked great! I wasn’t sure if my pan was big enough so I scooped 2x 3/4 cup of batter into 2 buttered 8oz ramekins (4” across x 2” deep), and topped each with some of the butter. They baked up in about 30 minutes and tasted just as good as the bread!
Hi! Living in the town where Libby’s pumpkin is made and is the Pumpkin Capitol of the World we love pumpkin! I was looking for a recipe to use up some of the pumpkin that I have and this is a winner! So good! Thanks
How long will this keep….? The smell of it baking now is intoxicating
Easy to make and it’s delicious!
This was deeeeeelicious!!
I made this recipe yesterday, exactly as written, and it turned out perfectly! The only problem is that my grandchildren dropped by just while it was cooling and enjoyed it so much that I have only a small section left of the loaf! I don’t see any need for revisions, it is delicious!
Made into muffins today (it made 16) and kids loved them! Subbed half the flour for whole wheat and added a handful of chopped toasted pecans. May try mixing turbinado sugar with cinnamon for the tops to make it crunchier. Great flavor and happy to not have any leftover pumpkin!
I made this recipe into eight mini loaves. They worked perfectly for grabbing on the way out in the morning and just got better after a few days.
I’ve made this twice now with home made pumpkin purée (roasted pumpkin blended) and I had to add about 1-2 cups of flour extra (because fresh pumpkin purée has a lot more water in it. I added an extra egg, too, for a bit more structure. It came out terrific.
I want to make this for Thanksgiving but need to do it ahead of time. Can I freeze it?
This is honestly the best pumpkin bread I’ve tried! Lovely mix of moist but not too heavy, that crackly crust, and flavorful without being overbearing. One thing I did, which I borrowed from my favorite banana bread recipe – when I lightly greased the pan, I then dusted it with a cinnamon/sugar mixture like what is on the top of this loaf. Just adds even more of that deliciousness around the entire loaf.
This is one of my favorite fall deserts. Lately I have been topping it with demerara sugar instead of the cinnamon-sugar mix for a cunchier top. It always takes a long time to cook (80 minutes! I’m not patient!) but is so moist and flavorful. I brought it to a potluck last night and it was one of the first things finished!
I made muffins with this recipe today – made 17 nice, tall muffins. Baked them for exactly 30 minutes and they came out perfectly. Also used a larger sugar crystal (turbinado cane sugar) as the sugar for the topping to add even more crunch! This is the easiest and most delicious pumpkin bread I’ve ever made!!
I’m wondering if almond flour could be substituted for the regular flour. This recipe sounds amazing and I’d love to try it but I’m gluten intolerant. Thanks for your advice!
This is the best pumpkin bread I’ve ever made, my search is over and this is now “the one” after many tries and none of them being what I wanted. I added chopped toasted pecans and it was delicious. Next time I’ll add the toasted pecans and some chopped dried cranberries. It wasn’t overly sweet and the spice level was just right for me. Winner!
I’ve made this recipe twice in the past week. I brought the first loaf to a meeting with a bunch of dessert-shy adults and they devoured it. After Thanksgiving, I had some sad looking fresh cranberries so I added a heaping cup of “fresh” cranberries, which I roughly chopped. I also used canned butternut squash puree since I had it on hand. The first loaf, I made with half all-purpose flour and half einkorn flour (measured by weight). The second with all-purpose flour only (because I forgot to sub in whole wheat or einkorn). Both loaves took exactly 70 minutes to be fully cooked through using my 9 x 5 x 2-1/2 inch loaf pan. I covered the loaf with a piece of foil at about 60 min to prevent over-browning, which tends to happen in my dark non-stick pan. If I was making the recipe without cranberries, I might cut back the sugar a little but not a lot. This does make a monster loaf.
I’ve made this several times and it’s been great every time. Recently, I had a container of Chinese 5 Spice Powder that I wanted to use up and subbed in 1 1/2 teaspoons of that instead of the spices. It was outstanding.
This is very tasty, but far too sweet. Based on the comments I thought it would be ok, but should have trusted my gut and reduced it :)
Fantastic recipe. Also great with carrot puree for fussy toddlers and using up those bags of snacking carrots.
How would this be with pepitas added, either raw or roasted unsalted? Both in batter and sprinkled on top?
With or without raisins or chocolate chips?
I’ve never added anything to the batter because it’s not my preference but I know it can handle it. Pepitas on top always look lovely.
This was SUPER easy to pull together with basic pantry staples (at least for me haha). I do wish it were a little more pumpkin-y, but I think that’s because the last pumpkin bread I made was more like pumpkin pie in loaf form and I’ve just forgotten what normal pumpkin bread tastes like. All in all it’s a great recipe–one I will use again. Thanks, Deb!
Can I swap maple syrup for the sugar?
Trying to conserve my eggs – how much applesauce would you sub in for eggs?
I made this today and did not have cloves or nutmeg. I subbed blue lotus instant chai mix, added some vanilla, and everything else stayed the same. This is delicious! Lucky for me my boyfriend isn’t interested, but I plan to share with a neighbor to prevent me from eating it all myself. I don’t love super sweet things, and the sugar content in this was great!
I made this today and it was perfect! So tasty and I love the sugar/cinnamon topping.
In Ontario, canned pumpkin comes in 28oz cans so I simply froze the remainder for future use. Hopefully it’ll be OK.
I made this this morning and the wife loved it. Saving this one to do again. Only change I made was I used homemade purée. It work just fine. Thanks for sharing.
This pumpkin bread sounds wonderful. Question: can I use a bundt pan instead of loaf pan? Looks like a lot of batter, so wonder if bundt pan would work.
Yes. For most bundts, you can double it, but you could also make one smaller ring with this volume.
This is outstanding, and made good use of one of the cans of pumpkin I uncovered during a COVID-19 pantry clean out./reorganization project. Not only did my loaf turn out perfectly, with the promised craggy, crunchy top, but the aroma perfumed the entire house, which was quite distracting during my Zoom yoga session last evening. Very uplifting and delicious. Thank you, Deb.
I am making this tonite for dinner! I am down to my last two rosemary chocolate chunk shortbread cookies…so with many cans of pumpkin in the beginning of a pandemic, I can think of nothing better to do. Thank you, you are a bright spot in the middle of a dark tunnel;)
Can I use gluten free flour here? Looks amazing
Bob’s 1:1 Baking Blend works perfectly in this recipe. No other alterations required!
Just made this! Flavour was excellent. My fiance who normally wouldn’t even touch pumpkin, asked for a full slice and gushed about it as he ate!
However the texture of mine was very close knit. Maybe my pumpkin puree was too watery? Since I steamed the pumpkin. Or maybe I mixed the batter too much after adding the flour ?
This was FANTASTIC!!!!! I used all whole wheat flour and it was so good. My mom and I ate the entire loaf in 2 days.
This recipe is delicious. I made mine into muffins for my nieces birthday. She just texted me to let me know they are awesome!!!
I made this yesterday and it came out perfectly. My wife thinks it is so sweet it should be called pumpkin cake. But I didn’t think it was really that sweet at all. Two people, two different senses of taste. But we both like it. I had a slice this morning and thought afterward that it might be better with a brief heating in our toaster oven.
Just made this for the first time with leftover baked sweet potatoes instead of the pumpkin and it turned out perfectly. I had to omit the cloves because I don’t have any and I used self-rising flour (omitting the baking powder and most of the salt). It spilled over just a bit in the oven so I might make 1 muffin next time but otherwise it is perfect. I don’t think this will last more than 2 days in my house! So delicious.
I made this yesterday. I followed the recipe exactly, except I used Ceylon cinnamon instead of cassia cinnamon. Ceylon cinnamon is milder, so I should have doubled the amount. The bread is a little less cinnamony than I would have preferred, but it’s still good. I also used grapeseed oil. Finally, in order to make this true coronavirus lockdown bread, I used a can of pumpkin that was 4 years past its use-by date. I was saving that can for the zombie apocalypse. Close enough I guess. Anyway, it’s very tasty and I’m not dead yet. Four stars.
I’ve made this recipe many times, both as pumpkin bread and as muffins. It’s fabulous! Today I’m trying a substitution of Aquafaba for the eggs. I had aquafaba from a pound of chickpeas that I’d cooked in my instant pot. I used the whisk attachment on my kitchen aid mixer, plus about 1/2 tsp. of cream of tartar and beat the aquafaba for about 15 minutes. I used ALL of it in the recipe, and that may be more than I actually needed. (It was about 1 1/3 cups of liquid.) I also ground my own flour, using Sonora White wheat, as during this Coronavirus time even here in North Dakota where loads of wheat is grown, it’s a little challenging to find flour, especially organic flour, to purchase. I about doubled the ginger, cinnamon, cloves, and freshly ground nutmeg, not being confident that the chickpea aroma of the aquafaba would hide well in the loaf. It is in the oven now, and appears to be rising well.
…Aaaand… it’s way better when made with real eggs. I think (reading comments below) that my porportion of aquafaba was too high. The cake tastes great, but its texture is a little rubbery and too moist at the bottom. I may try again with a more measured addition of aquafaba. But unless a vegan friend is coming by or my friend Nancy hasn’t been able to supply me with fresh eggs from her hens I will prefer the recipe as you’ve perfected it it Smitten Kitchen.
Deb, It makes me so happy when I see your baking recipes that list gram weights – it is SO much easier to bake by weight on a scale instead of all that sifting and leveling and spooning and all those different measuring cups!
This recipe was excellent! I made only one change: for the cinnamon sugar topping I also added in 56 grams/2 ounces of plain crumbled halvah. I loved how it combined with the cinnamon and sugar, and it was a really great flavor with the pumpkin. Next time I might add even more to make more of a cinnamon sugar halvah crumb topping.
After calculating how many more months l needed to wait for PS anything, I decided to make this bread to make the hold out a little less daunting. Wow did this pumpkin bread deliver! Excellent texture, not too sweet and a beautiful crusty top. This is the BEST pumpkin bread I have ever made, correction, that I have ever had! Thank you for all of the painstaking details you provide to ensure baking success.
There was a snap in the air which means it was time for pumpkin bread.
Pumpkin bread can be dry and without much texture but this one is fabulous! Not too sweet with a beautiful crusty top. Simply the best pumpkin bread recipe.
Another good one from Deb.
I made this recipe about 2 months ago and it turned out perfectly…just like the picture above. I made it again today and it didn’t rise at all…I even bought fresh baking powder and baking soda…what happened??
If everything else was the same, sorry, I’m not sure why it was flat this time. It was baked through?
I used 1 cup sugar and 2/3 cup brown sugar. It was incredible.
Have you ever tried making this with gluten free flour? Wondering if the ratio or timing would be different.
I haven’t made this gluten-free, but here are comments from people who have that include advice and tips:
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859804
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859934
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859927
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-860719
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-861645
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862180
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862342
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862723
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-989011
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1460029
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1460478
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1548879
Smitten Kitchen…Love this Pumpkin bread! …Where can I find/buy the 8×4 at bottom and 9×5 top loaf pan that you used for this recipe….I can’t find one anywhere…thank you!
The size I use here is pretty standard; it’s a loaf pan that would hold 6 cups of water to the top. The one shown here is from Crate and Barrel, well over a decade ago, but I have one the same size from Williams-Sonoma too.
Can anyone tell me where I can buy the “angled” bread pan used in the Pumpkin Bread recipe….I’ve looked everywhere.
It’s not what’s shown here, but I currently have this one; same size and shape. (Get the 1-pound.)
delicious! perfect balance of pumpkin and spice. made GF w TJs gf flour + some psyllium husk. used 1 1/2 cup sugar. bc gf can be tricky – I made muffins instead of a loaf. thank you for such a great recipe!
YES to this pumpkin bread! And holy heck it is easy! Thanks for helping me smash my way into fall with this and your apple tarte tatin!!
Use butter. And brown it, y’all.
At some point down the line, Deb led me into a browned butter bender and I’ve never looked back.
I know this recipe doesn’t need more comments, but! I made it exactly as noted, but I added a handful of milk chocolate chips. I used avocado oil. It baked up so beautifully with that gorgeous crackly crust. This loaf is so moist and delicious! Yum yum yum. Also, you DEFINITELY need the 6 cup loaf pan!
So good! Not too sweet and a lot of flavor. The only change I made was I added cinnamon chips because I wanted to use them before they go bad. This recipe is definitely a keeper.
What loaf pan do you use? I’ve been searching for one the same size as yours and haven’t found it yet!
I like nuts in breads, what quantity would you recommend?
I think you could easily put 1 cup in here; maybe 1.5 if you want it nuttier. Toast them first. It makes them so much better.
I substituted Bobs Egg Replacer and Gluten after flour blend and it came out awesome!
Sorry- gluten free*
Thanks for this great recipe – perfect crunchy top! I added pumpkin seeds to the cinnamon-sugar topping, which gave it a nice little nuttiness. However, my bread was in the oven for 90 minutes before I could get a toothpick to come clean. Worth the wait, but just adding that as an FYI.
Could I substitute almond flour
You left the bourbon out
This was SO good and SO easy! Thank you. I also usually put spices/leavening whisked into the liquid and find it quicker and blends in nicely without having to do a separate flour/spice/leavening mixture. One bowl rocks.
Delicious! Two stores were out of pumpkin purée, so I used sweet potato purée instead! Only change I made was cutting back on the sugar since sweet potatoes are plenty sweet already. 1 1/3 c sugar. I love this one-bowl recipe, the way it made my kitchen smell, the gorgeous loaf it produced, and it’s fabulously delicious to boot!
One of the best pumpkin breads ever! It was so soft and moist and I love how simple the ingredients were! Everyone loved it and it made the perfect treat!
I’ve made this pumpkin bread multiple times over the past year with great success (it is my go-to recipe). Today I found myself inundated with homemade apple butter because my dad and I went a little while crazy apple picking a couple weeks ago, so I decided to see what would happen if I used my apple butter in place of pumpkin puree in this recipe. I used 12oz of apple butter + 3oz greek yogurt, and only used about 270g of sugar (the apple butter is very very sweet!). The results are DELICIOUS. It tastes just like a toasty, warm apple pie in bread form, without any pesky soggy fruit bits (I hate soggy fruits in bread … sorry to all you fruitcake lovers out there). Thank you for the ever-reliable and excitingly adaptable recipes, as always, Deb!
I made this as written and it was delicious! Such lovely fall flavor :) Perfect texture inside with the nice crispy top. It stored well as directed, too…in the tin with foil over the cut end.
This is DELICIOUS and oh so easy to make! I did add walnuts. So so good, thank you!
Just made this pumpkin bread and it is so good! Very quick and simple to make, too! Love it! The only edit I would make is to cut the salt to 1/2 tsp. I found the salt to overpower a tiny tiny bit, but that could just be my preference. Perfect fall recipe! Thank you!
I was out of eggs and substituted with 3T ground flax soaked in 9T water (actually squash juice from wringing out my overly wet puree). Didn’t rise quite as high as it usually does, but still great flavor and texture.
My Deb, I have been a follower of your blog since your first lemon cake… I was pregnant, my son Tommaso was on his way (he would be born on November 2006), and I started to cook with you and your recipes.
However, despite our long relationship, this is my first comment (and we are on October 2020).
My pumpkin bread cake with your recipe is absolutely great even if I have been forced to use the fresh fruit as in Rome, Italy the pumpkin puree is not available.
Have a lovely life.
Simo
This is a wonderful idea. However, for the past oh so many years, I’ve made “Ozark Pumpkin Bread”, a recipe I think originated in the LATimes. The secret ingredient in that recipe is a small amount of sherry and it makes for a moist and wonderful bread.
I’m going to try the sugar cinnamon topping on it, although I think that may make it too sweet.
Hi Deb, I can’t wait to try your recipe but I have a question, can I bake it in my Cuisinart toaster oven instead of my regular oven? Thanks
I don’t see why not, presuming there’s some kind of convection setting?
Just made this as muffins, and they are delicious. Mine were done around 23 minutes. But, they didn’t get a crisp lid. The cinnamon sugar mostly slides off when eating. Do you think it’s because of the shorter cooking time? Or, maybe something else?
Hi there the amount of sugar is insane! All you need is 1/2 cup of brown sugar. We need to make it healthy and you don’t need the topping too🧐
That’s great if you’re happy with less sugar. The amount is higher here than most because this loaf is almost double the size of other pumpkin bread loaves.
Really sick and tired of people leaving unnecessarily nasty or rude comments. Nowhere in this post did it say this was supposed to be a healthy recipe. If that’s what you want then search for healthy recipes. This is a treat. The amount of sugar is appropriate for this particular recipe. If you don’t want to put sugar on top then don’t but don’t go criticizing anyone who’s nice enough to post a recipe for free that you chose to make. If you want healthier versions of things with less sugar then that’s what you should searching. Just because you have a thought, doesn’t mean you need to express it out loud
Amen Sister..I watch what I eat 24/6! on my cheat day I want something to satisfy my sweets cravings and to get me through the next 6 days of lettuce..thanks Deb! This is on my menu for Saturday. BTW: Complaining Karen’s come in all genders..
As long as I’m on my soapbox and venting I’ll tell you something else that annoys me. When people take a perfectly good recipe and switch out 99% of the ingredients. If you’re not going to follow a recipe why don’t you leave your comments to yourself. I’m interested in reading reviews from people who made the recipe as indicated and see how it came out for them and what problems they may or may not have had. Once you start changing the flour, the sweetener and changing the fat, the recipe becomes unrecognizable. If you need to change so many things maybe you should try another recipe. I’m done complaining (for now). 😂
Thekitchn.com just voted this BEST pumpkin break recipe!! Can’t wait to make it! Your recipes are always the best.
Congratulations on winning The kitchn Daily taste test with this pumpkin bread.
Many commenters have inferred that adding chocolate chips would be a crime…however, I added two small handfuls of Ghiradelli chocolate chips to my pumpkin bread and had to make two more batches practically before the first one came out of the loaf pan! I’ve never had more success with pumpkin bread. The combination of this recipe and the addition of the chips was like catnip.
Tomorrow’s my birthday and this looks both so good and so easy I think I will make it for my “cake.” Thank you!!!
I’m just wondering how to make it Diabetic. Could I possibly use Equal in place of the Sugar in the recipe??
Would definitely appreciate help with that.
to much sugar for me i am a diabetic so i have to watch the sugar
Not a big fan of super sweet pumpkin bread (or pie). I cut the sugar back and screwed the sugar topping. Used organic pumpkin without sugar. Awesome – bread scarfed up immediately by kids and adults.
Made this yesterday. I dried the pumpkin a bit as one reader suggested. I never had too much moisture as a problem before so won’t bother with that technique again. I also think Vanilla is missing in this recipe. I have another recipe I’ve used for years that I prefer….sorry.
We love walnuts and a generous amount of fresh cranberries in our pumpkin bread. I’m just wondering if it’s going to fit in one loaf pan with those additions (given it’s so lovely and high already without!) or whether I should just plan on 2 smaller (lower) loaves. (BTW, we made this before and remember LOVING it – but don’t recall how we handled extra ingredients.) Thanks!
I don’t know if anyone has figured this out yet, but this recipe fits into three standard mini loaf pans perfectly, so each mini pan holds 1/3 of the recipe.
This is the most delicious pumpkin bread I’ve ever baked! The cinnamon sugar crust is simply the best. This lasted less than 24 hours in our family of 4 (so no problems with the crust getting soft/soggy).
Just baked this today. Used melted butter, white whole wheat flour, and pumpkin pie spice; otherwise, made per the recipe. Absolutely perfect! The comforting loaf cake we needed right now.
Anyone tried baking with the Walton sleeve around the pan to keep the outside from drying out?
I’m a little shy on my pumkin puree. I have about 12.5 oz. Should I add anything additional to make up for the lacking moisture and volume.
Thanks!!
P.S…….love so many of your recipes Deb!
Applesauce, mashed banana, sour cream, yogurt, would work. And thank you!
Hello, you are an angel in the kitchen! I cannot tell you how much my family and I loved this Pumpkin Bread. I made it for the first time yesterday and took it over to our son’s home. Our daughter-in-law has celiac disease and does not typically love baked goods, she doesn’t have a sweet tooth and she never bakes. BUT, this Pumpkin Bread which I made using gluten-free flour was a huge hit with her! Our grandsons loved it as well and believe me they are fussy about what they eat. Thank you from the bottom of my heart for all you do and all you put into your blog, you are one of a kind! Keep up the good work, please stay safe.
This pumpkin bread is amazing!! So easy to make. My husband and I both had 2 pieces last night (yikes, that’s unusual for me 🤣). My husband LOVES pumpkin pie but this pumpkin bread is a VERY close second! The crumb on this bread is luscious, moist and tender. What a delight! We LOVE nuts so next time I’ll add 1/2 cup toasted walnuts. Thank you for the recipe!
I’m planning to make this, but I’m using a Nordic Ware loaf pan that has a raised design. So the cake would be served upside down compared to how a normal loaf presents itself. Do you suppose sprinkling the cinnamon sugar on the bottom of the pan would work, or maybe best to just leave it off? Or sprinkle on after the cake is out of the oven? (I figure your educated guess has to be better than mine!)
Possible error in the muffin directions? For the topping you say to scale up the sugar from 1 tablespoon to 1 1/2 tablespoons but then scale down the sugar from 1 teaspoon to 1/2 teaspoon… Should that be 1 1/2 teaspoons cinnamon instead?
Ah, thanks, now fixed.
Husband does not like pumpkin anything, until now. Delicious is all I have to say.
Thanks
Please… help me. Oil or melted butter? Which one is best????
Use a mix!
Outstanding! I make it several times every fall. Soft, pumpkin-y and delicious. I sub a 1/4 cup whole wheat flour for 1/4 cup of the all purpose flour and use a full teaspoon of cinnamon in the batter. I like to roast a pie pumpkin for it — I can definitely taste an extra richness with that vs canned. I usually make a smaller loaf + some muffins out of one batch of the batter.
This recipe caught my eye because you are using the WHOLE can of pumpkin. I’ve hated tossing what’s left, so glad to see you adjust the recipe….plus we like a bigger loaf! But…how did you get that nice crack on top? Mine didn’t do that. I used most of the topping and am wondering if it was too thick to crack. Regardless, the family loved it.
Love a recipe that uses a whole can of pumpkin! Made muffins. Used melted butter and adjusted for altitude by slightly decreasing sugar and leavening and increasing baking temperature to 360 degrees F. Topped with a mix of turbinado sugar and cinnamon. Baked for 27 minutes and they were perfect. DH ate one as soon as I turned them out. He approved.
Another winner! For whatever reason, mine didn’t have the beautiful pumpkin-y orange hue like in Deb’s photos, but it still tasted delicious. I followed the recipe to a T, and added raw pumpkin seeds in addition to the cinnamon sugar top.
I had the same exact result: tasted delicious, but didn’t have the pumpkin orange hue. Looked a bit like the banana bread recipe and the crunchy top was perfection, but I’m wondering what to make of the color. Any thoughts, Deb?
What brand did you use? Did it seem less bright than usual?
Trader Joe’s organic pumpkin (canned). Had a pretty decent pumpkiny color. Do different brands turn out differently? Do you have a recommendation?
Gosh, this is so good! Perfect, in fact. I used 1 cup of whole wheat flour. I did not have any issues with overflow. Served it for a weekday breakfast. Shrugs!
I made this over the weekend and it was delicious! I added about a cup and a half of chocolate chips and that was a perfect amount. It was a great breakfast and afternoon snack.
I can scarcely believe anyone has found a way to use the rest of the pumpkin 🎃 in the can!! Thank you!! You wouldn’t believe how I’ve obsessed over that, or how many years …
This is such a delish pumpkin bread! I’ve been making it the last few years and my friends and I are always delighted. Thank you to Deb for this recipe. A few notes. I use half the amount of sugar and it’s, for me and my closests, just right. I either use a small can of purée and make the beautiful monster loaf described above in a 6 cup pan, slice it thick, and treat me and my friends. Or buy a large can and make 4 small loafs in 3 cup pans to also gift to my closests. Merci!
This was delicious. I live at 5280’ altitude and reduced BP to 1 tsp. and BS to 1/2 tsp. I also added 1.5 Tbl. flour. Took 70 minutes to bake and reached an internal temp of 200 degrees. I will have to add raisins next time – my particular preference.
I often bake for stress relief but rarely indulge due to not having a sweet tooth. But this pumpkin loaf was too divine not to have a HUGE slice. The only tweak I made was to add a little extra kosher salt and turbinado sugar to the topping. Loved the crunchy sweet and salty topping that it created on this delicious loaf.
So… It’s Election Day and along with it comes a HUGE need for comfort food. I had this in the oven before 8 am (it’s that easy to throw together) and plan to share with my neighbors. It is my go-to breakfast/snack bread of the season and we love it.
One tip to be able to take it out of the pan and not lose the good stuff on top (I simply use coarse natural sugar), is to make a sling for your loaf pan out of parchment paper. Just cut a piece that is not quite the width of the pan and tuck it in after you’ve buttered or sprayed. When the loaf is done and cooled a bit, just lift it out! Easy peasy. I do it with most loaves I bake and with some snacking cakes (tho with a square pan, I “sling” both sides). Hope this helps!
I don’t know if anyone needs this information, but if you bake this in a 9 inch round cake pan and top it with cinnamon cream cheese frosting it makes a very excellent cake.
I did mini loaves and I’m planning a squiggle of cream cheese frosting (I also did the cinnamon sugar topping — I’m a hedonist lol!) over top of each.
I just baked this and it’s so perfect for biting into instead of my nails right now.
I haven’t made this recipe yet, but from all the comments, it doesn’t sound like it would hold up well if mailed. Am I correct?
It would depend how you mail it. Frozen? If not frozen, keep it in a pan for structure, wrap it, then bubble wrap it, and put it in a box with packing materials tightly filling the negative space to absorb any banging or dropping.
I love this recipe and it’s what I’m mailing to my relatives this Thanksgiving, too! Here’s what I did – baked in parchment lined loaf pan. Cooled out of pan. Wrapped many times in saran wrap, then placed in foil loaf pan, then wrapped in tinfoil. Then packed in a box with lots of crumbled paper to add structure and prevent flopping around, and priority mail to arrive in 1 – 3 days. Recipient family can either freeze and defrost for Thanksgiving, or try not to eat it before next Thursday. Somehow I don’t think this is going to make it to Thanksgiving.
I wanted to be able to freeze some and bring some to my mom, so I used 4 foil mini loaf pans. (I measured, they hold exactly 1.5 cups each) and baked them close together on a small sheet pan. I pulled them out at 60 minutes after temp checks showed 210°.
I did cheat and use pumpkin pie spice and a splash of vanilla.
I haven’t tasted yet, but they smell fabulous!
The basic recipe is good, but, like many pumpkin recipes, we thought it needed less sugar and and way more spices (our spices are not that old either.) To be fair, the extra spices may also have been required (in part) because we used Whole Foods Organic pumpkin puree which was close to flavorless. We should have read the online recommendations from multiple sources to use Libby’s. Still, I think more spices are required than listed in the recipe.
We took out 1/3 of the sugar and basically tripled the spices, and added ground cardamom. Used 1/2 white flour and 1/2 whole wheat pastry flour.
Net result, baked as cupcakes, was moist, not heavy, and delicious.
My daughter sent this recipe; we’ve all tried it and love it, thank you!
Because this is a large loaf, I also baked it as 12 muffins, sprinkled each with turbinado cinnamon sugar, same temp, 350, 25-30 mins.
help. I can’t figure out how to print this recipe. Any hints?
There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL or ⌘ + P from any recipe post and it will take you to a streamlined print template.
This pumpkin bread is beyond fantastic. I make it often, and now that my son is away to university I make it and send it to him as well. I love pumpkin in all it’s many iterations, but this recipe is the best pumpkin bread on the planet.
I love this recipe! I’ve made it as is and also with some mods to make it heartier. I keep running into a problem though — a few days after baking, as we are eating through it, the bread will develop a vein of mushiness—just today I lost about 1/2 a load to it. I store it on our counter covered in plastic wrap. Any thoughts?
Yummo! I made this today and added coconut praline pecans and was amazing! I love the texture of this bread AND that it uses a whole can of pumpkin!
I made this recipe on a whim tonight. I’m in Europe and my local night shop happens to have canned pumpkin so I popped over after dinner. I made this recipe as written except I used my mini loaf pan. It made 10 mini loaves which took about 25 minutes. I’m surprised at what an effect the cinnamon sugar topping has! This recipe is easy and very tasty.
This is such a great recipe! I’ve riffed on it and made excellent muffins. Make the pumpkin batter as is, fill 20 Standard muffins half full. Mix 6oz cream cheese with 1 cup icing sugar. Divide between the 20 muffins, roughly 1 tsp/muffin. Top with basic strussel misfire. Bake for 22-25 mins.
I made this with King Arthur gluten free flour and avocado oil and it was amazing!!! I will definitely be making this again for Thanksgiving!!
This pumpkin bread was given 8 thumbs up! Me my husband and two of my boys polished off the entire loaf the evening I made it! Crunchy crust and moist inside. I even made it gluten light. Used one cup of gluten free flour. It was perfect! Added a streusel of butter oatmeal brown sugar and cinnamon on top. Thank you…my guys cheered for me as they devoured it!
this recipe has changed my life. I made it with roasted squash and slightly decreased sugar because of the natural sugar. I can’t wait to make it again.
This is the best pumpkin bread I’ve ever had. The tallness, the crispiness of the topping. So elegant. I mean I had my doubts when spooning in the very thick batter, but this exceeded my expectations. Delicious.
This is so delicious! Very flavorful and tender. I used King Arthur measure for measure flour, to make it gluten free. I also used your sugar crust that you use for your zucchini bread, which is also amazing. Thank you so much. Somehow I found this blog on my Apple news, so new fan! I love that you do ingredients by weights too.
Had some leftover pumpkin purée from pie making over Thanksgiving and wanted to use it up. I didn’t have AP flour so I used whole wheat pastry flour and that worked great. I am also not the biggest fan of clove flavor so I used cinnamon, orange zest and allspice to flavor. Bread came out lovely- when I read the recipe the amount of sugar it called for sounded like a lot- but it doesn’t taste too sweet, I think the sugar amount is about perfect.
High altitude adaptations, if any, please?
I don’t have any personally tested high-altitude baking tips, but understand the ones on King Arthur’s site are great.
i made this pumpkin bread now twice beyond delicious .Hands down the very best one my family and I have ever had.
What a fabulous bread! It doesn’t have “way too much sugar” at all, and is moist and satisfying. I decided to bake it in mini loaf pans (4 of them), but still had some batter left so I used a mini pan (one that I use when making Black Bottom Cupcakes) and got 7 mini pumpkin balls since they rounded up on the top quite nicely. This is a keeper recipe.
Made this today. So good! Made as muffins because I couldn’t wait that long for the loaf to bake :) For the topping I used fresh grated nutmeg and turbinado sugar on half of them and cinnamon sugar on the other half. The nutmeg ones were SO good! I now want to make them again with more nutmeg and maybe replace sugar with maple syrup because maple and nutmeg is such a winning combination! My family loved them even though my 5-year old complained that “It’s Christmas time now so you can’t make pumpkin things anymore!” She devoured two.
Hi,
I really love this recipe! The sugar crust is the cherry on top, literally. I just wanted to ask for some help. I want to use a beautiful mold pan like this one for the pumpkin bread. But the problem is since the design is on the bottom of the bread (to create the top) — I don’t know if I could incorporate the crack sugar topping – or if it’s even possible. I really do hope so! Any help you can give would be greatly appreciated.
https://www.surlatable.com/nordic-ware-wheat-pumpkin-loaf-pan/6494918.html?utm_source=facebook&utm_medium=paidsocial&utm_campaign=dynamicprospecting&utm_content=dynamic&fbclid=IwAR2MBh7otvleJHp53st0s79jPeMjNYdKZOTNDAuf_ZgNStuu3TCO8zAVbHM
Yes, this doesn’t work with decorative bundts. Well, it can, but as you say, the design will be on the opposite end of the flaky top.
Can I just say THANK YOU for making a pumpkin bread recipe that uses exactly one can of pumpkin? Looked at countless recipes today and they either had 1 or 2 cups…what the?!! I have a can. I wanna use a can’s worth. So thanks ;)
I have made this 4 or 5 times. My version has double the spices and 3/4 c of sugar as I found it much too sweet. Demerara sugar and some minced crystallized ginger are fun in the topping, and walnuts are wonderful to add as well. I love that it uses a whole can of pumpkin!
I bake until it registers 205 degrees all over.
This bread blows my mind. I made 6 loaves in one day to gift and everyone was blown away. Wanted to let you know I made one today with gluten free flour (bobs red mill) for a friend and although it did overflow a bit while baking it turned out beautifully and it tastes amazing!!!
Thank you for such an incredible library of recipes!
This is excellent! I’ve made it a few times now and always reduce the sugar, but never remember which number is the sweet spot. Last time I put in 285 g of white sugar instead of 330, and still found it very sweet. The crispy sugar lid is great but doesn’t hold up when leftovers are wrapped up. Love how easy this is, and that it uses a whole can of pumpkin.
roasted and froze a Cinderella pumpkin in the fall. Thawed it and drained water from it. Came to 15 oz. !
No loaf pan, so I used a 9×9 gold pan. Baked for 45 minutes. The crust isn’t as pretty as the loaf, but looks good.
Will share it with neighbors and a couple friends.
Smells heavenly.
I made this with oil, roughly half the sugar by weight (185g) and no sugar topping. I cannot imagine the full sugar, which would be more than the flour by weight. Scored the middle and it rose and domed evenly. Really enjoyed the crusty exterior and texture!
I have made this twice and it’s delicious but I agree with whoever cut the sugar in half. It would be enough for me as well. I used 250 grams this time because I forgot to note last time how much I used. I think 200 grams would be more than enough and I have a pretty high sugar tolerance. But this recipe is awesome! So is the banana bread one and so many others!!
I agree! I just made it with 250g of sugar and its awesome. I can’t really tell it’s not the full sugar version. Great texture, great rise. :) I bet you can go lower like you said.
Just weighing in with thanks for this awesome recipe and the tweaks I’ve made successfully–this is my go-to recipe and, like most of Deb’s recipes, is almost impossible to break. I’ve made it as-written many times and also do substitutions as necessary. I made it this week with no eggs (trying to ration them between grocery trips), an extra quarter-cup or so of roasted squash puree (I am drowning in winter squash thanks to my farm share!), just one flax egg, the last splash of buttermilk in an old carton, a smidge extra oil, and about ⅔ whole wheat flour, not even pastry. It was denser and didn’t rise as dramatically, as you’d expect with whole wheat and no actual egg (next time I do it without eggs I’ll add a smidge more leavening), but was still moist and delicious. I used the full amount of sugar but I think it would be fine with less, just less treat-y. It’s great with toasted nuts. Truly incredible. Thank you, Deb!
This is the third time I’ve made this fabulous loaf, and the second kind of squash (honeynut and butternut). I’ve yet to make it with pumpkin. I also have never made it with a.p. flour. I use 100% Martens Farm Frederick Pastry Wheat, and it tastes amazing. So fast and easy to make. Yay!
i’ve been experimenting with gluten-free flours in this recipe and have landed on replacing the 295g of AP flour with 195g oat flour + 60g buckwheat flour + 40g potato (or corn) starch. i don’t think you need to xantham gum for this one – it’s so much more tender without it! thanks for the beautiful recipe!
I made this in a tube pan as is and took it out after 45 minutes. It came out perfectly! I’d be afraid that doubling it would be more than could fit in the pan. I’m also at 5,000 ft. in altitude and didn’t make any changes to the ingredients. The eggs and pumpkin keep it really moist.
Has anyone tried this recipe using a gluten free 1:1 flour mix? I love this recipe and I’ve been trying to go gluten free for thyroid issues….just curious!
I make this bread all the time. It’s a favorite. To change it up I add chopped walnuts, semi sweet chocolate chips, and some butterscotch chips. Yummy! Always comes out delicious and if you can find pumpkin butter it just melts in your mouth! Thank you for this super great recipe.
Just wondering how long to bake the muffin version of this bread? Don’t believe I would have to bake the muffins for 65-75 minutes?!
Thank you – looking forward to making this recipe!
If I wanted to add chocolate chips, should I decrease the amount of sugar?
You write in such an amazing style and I really enjoy visiting your website. I hope you’ll continue to write like this in the future.
Vectric Cut2D Pro
Happy Fall, Deb!
Thank you so much for this recipe.
Finally, someone I look up to figured out how to use a whole can of pumpkin!
That always bugged me too!
I just made a dozen muffins and a small pumpkin loaf with your recipe.
Delicious! Thanks again!
OH EM GEE. I just made this with acorn squash (because I hate pumpkin & had an acorn squash). So moist, so flavorful. Thank you, Deb!
Can you make it with mashed fresh pumpkin?
Thank you for actually using a whole can of pumpkin!!!!! WTH is with the other recipes using a partial can?
Your pictures show a dark nonstick loaf pan…. 350 is the temp for baking? No adjustment for nonstick?
I just made gluten free muffins with this recipe. They are delicious and light and airy. You wouldn’t know they were gluten free. Followed recipe except reduced sugar by 1/3 cup and swapped spices for 2 tsp pumpkin pie spice. Soooooo good. Thank you.
Could you make this in a mini muffin pan? If so, what changes would you make? I am having a ladies tea and little things rule, but I think a little thing with big flavor would be great. Thanks
Hi! What can I use instead of the three eggs? Thx.!
You can probably get away with a flax egg, but something like applesauce will probably make it too wet.
My favorite pumpkin bread! I had to use a regular loaf pan since I can’t find the angled pan you suggested (8×4 inches on the bottom and 9×5 inches on the top).
Can you tell me where I can buy the angled loaf pan? Thanks!
I love how straightforward and simple this recipe is! One bowl, one spoon, one can of pumpkin. It turned out delicious (and so tall!). I used a Nordic Ware Naturals Large Loaf pan: https://www.nordicware.com/products/naturals-1-5-pound-loaf-pan/ The loaf took 80 minutes to bake through (it was 192ºF in the middle, a little under what’s generally recommended for quick breads, but it’s definitely cooked through). Instant read thermometers are so good to have for loaf cakes, since they can look done from the outside and still be liquid within.
This recipe is delicious and enormously flexible. Had a cup of mashed sweet potato so ~halved this recipe and made 10 muffins. It tolerated the help of a 2-year old (and related ingredient quantity mishaps) so so well.
Love this recipe – comes together so quickly and am so happy to not have three tablespoons of pumpkin leftover
Realizing how much your recipes are embedded in our family’s calendar year. Trying to figure out if I can bake one of these and ship it 4 provinces west, and have it still be edible when it arrives, as the kid who usually says “isn’t it time for Smitten pumpkin bread?” is there, sans oven/kitchen access. There will be one for the kiddo who will be home for Canadian Thanksgiving this weekend .
I made this bread once during the summer and shipped it to Colorado. It arrived covered in mold because it was so hot and I shipped it ground. Lesson learned. I made it again and shipped it when the weather was cooler via priority mail and it arrived in good condition in 4 to 5 days.
I halved this recipe and made mini muffins, baked for about 15 minutes. They turned out amazing and made about 36 muffins… that was yesterday and we are done to about 6 muffins total! Complete win.
This is absolutely the best pumpkin bread recipe ever….and I have tried many others. Added some walnuts and raisins and baked a little longer…..delicious! This will be my go to from now on!
I’ve tried a few pumpkin bread recipes and this is by far my favourite! I love that it’s larger in size as well and that heavenly cinnamon sugar top is to die for. Will definitely make this again.
This was just as delicious as you said! Plus, my pumpkin bread looked the same as yours. Great recipe. I baked for 65 minutes. My husband said there’s cinnamon in every bite, delicious. I agree, the fresh nutmeg made all the difference.
This was fantastic! I’ve made several pumpkin breads and this is definitely my favorite. I didn’t have ground cloves, so subbed allspice and added 1 t vanilla for more flavor. My only suggestion would be to combine the dry ingredients together with a whisk before adding to the wet, as the flour added by itself tends to clump.
My flour has clumped entirely. So bummed.
I made a version of this and it was delicious! I used Bob’s Red Mill Paleo flour. Instead of sugar, I used 1/3 cup of maple syrup, and I used 1/3 cup of avocado oil. I sprinkled the top with coconut sugar and cinnamon. I was worried I made too many alterations to the original recipe, but it turned out delicious. My teenager approved. Thanks, Deb! I love your recipes. Each year, your brisket is a family favorite for the holidays.
Best pumpkin bread I’ve ever made!!! This one bowl, low mess, and unbelievably delicious towering pumpkin bread recipe is the only one I’ll be needing ever…dare I say. I gobbled down a couple pieces while watching the Great British Bakeoff last night, and my coworkers are eating the rest today! And I must add, most bread recipes I make are very finicky on how long I need to keep them in the oven, and it’s always a hot mess trying to take the bread out of the pan. Not this recipe though. At 65-66 minutes my bread was perfect, let it cool 15 min and it came out of the pan perfectly.
Delicious! I browned the butter (if it has to be melted you might as well…) and made a cinnamon sugar butter to go with. An instant classic!
Delicious recipe that my 4 boys consistently request at the beginning of every Fall. Just made this week again. We love ir!
Just pulled these out of the oven. They made exactly 18 muffins (using my silicon spatula I got the very last scrape in to make the 18th muffin). I baked for 25 minutes but should have left it in for 30. My 6 year old said, Every bite is better. These muffins are incredible and perfect for fall. Made it exactly as written. Full of spice and flavor. LOVE THIS RECIPE.
After having a farmshare produce crisis (having too many vegetables to eat in time) I decided to make this with roast acorn squash in place of the pumpkin. The squash came out a touch sweeter than I remember this being with canned pumpkin, but delicious nonetheless. I made them in a muffin tin, with just over half whole wheat (on account of running out of all purpose) and put a large handful of pecans in half. They came out beautifully!
This completely overflowed my 6-cup loaf tin! I put a sheet tray underneath and had a misshapen glob as a cook’s treat. Let the loaf sit overnight and when we cut into it today it was moist and plush and gloriously autumnal. I just wish it hadn’t overflowed. Next time I’d do a muffin or two on the side, as Deb suggests. It also took about 85 mins to bake through.
This cake is ENORMOUS! It overflows my meatloaf pan and it looks so good! Will definitely put it on the lower rack and cover the top with foil next time so that the edge will not burn. It takes me 75 min to bake through. I add a few pumpkin seeds on the top as garnish.
This pumpkin bread is divine! I used fresh sugar-pie pumpkin because I always use fresh pumpkin for my pies which are much better than pies made with canned pumpkin.
Hello and thanks for the recipe….could this be divided into 2 smaller loaves? And would it be half the time ? Thanks
Yes, but it probably will take more than half the time to bake.
If you cut the end of the loaf slice then, cut a second slice ( you may eat this slice) and then replace the end slice on the loaf and wrap it up…in my opinion, the rest of the loaf remains moister than with out the missing end slice.
I agree – I do the same with homemade bread and a toothpick to keep the heel attached.
I am not, and have never been, a lover of pumpkin. Visiting my mom, who is, and saw this-decided to try it- and, well you have converted me! I love the crunchy top, and the bread is so moist and tender. This will be my new fall favorite!
75 minutes was perfect. Lovely bread, not too sweet! I used pumpkin pie spice because it seemed appropriate. Also, since I love ginger I added about 1/3 chopped crystallized ginger to the batter. Give it a try!
Awesome loaf! Since Pancake Princess and some posters here mentioned it was a little bland, I doubled the spices. I also added 1/4 t. black pepper (a secret pumpkin pie spice) and 1/4 t. Allspice. It was perfect!
This has been my go-to pumpkin bread recipe for quite some time. Deb, you’re absolutely right about not covering the loaf! Just tuck it in with a piece of foil after slicing. I follow this recipe to the letter and it’s heavenly every time! Thank you!
The measurement for flour is wrong. 2 1/4 cups of Flour equals to 270 grams.
That presumes that 1 cup flour = 120 grams, a measurement I’ve never gotten in a home kitchen. My cups of flour clock in at 130 grams.
I made this exceptional loaf for us to take up to my daughter’s house to have with coffee. While it baked, I had to beat my husband with a stick to make him stop opening the oven door! It smelled so good, and it baked up to glorious height. Sadly, the huge loaf lasted us only a day (4 people) but thankfully, I told everyone I knew where the recipe was and my daughter had the ingredients for another loaf.
Two loaves in two days, and everyone wished I had made more! Next time, I am going to double the recipe and bake it in a Bundt pan. And I’ll probably have to make two of those!!! Thank you, Deb! Perfect pumpkin bread!
This is the best pumpkin bread I’ve ever made or eaten, by far. As a Southerner, I had to add pecans though, so I mixed in a cup of chopped, toasted pecans. It is a divine loaf of bread! I also decreased the sugar to 1 1/3 cups. Thank you, Deb, for another wonderful recipe!
make this!
Just tried this recipe for the first time!
Here is my substitution story:
I had roasted a pie pumpkin and it yielded 2 1/4 cups of puree. I used it all. It was on the dryer side, not the watery version you sometimes get from homemade puree.
Ran out of granulated sugar after 1 c. So I added 3/8 c. of maple syrup. Usually I reduce the sugar significantly in baking as I find most recipes are too sweet for my tastes.
Had some old eggs, so used 4 instead of 3.
Used 1 c. white flour and the rest whole wheat Einkorn flour. Added an extra 1/3 c. to compensate for the added liquid from the maple syrup and extra puree.
Increased the spices, baking powder and baking soda slightly to compensate for all of the above changes!
Baked at a lower temperature (325 deg F.) per recommendations for maple syrup substitution. Baked for 70 minutes.
And….
Everything turned out great! Perhaps a slightly denser loaf than the one pictured, but still great. Not too sweet. Enough spices to add flavour but still retain the essence of pumpkin.
Next time I will add either walnuts or pecans, perhaps dried cranberries, and make muffins. Just need to find another whole cooking pumpkin before they all disappear for Halloween!
What’s better than a quiet weekend morning and the time to pull out a pen & paper to work out scaling up a recipe? Not much. Craving some combination of pumpkin and cream cheese, I decided on this bread over your pumpkin muffins out of experience (and preferring a fine grain over big crumb at the moment). To account for all of the flesh of a freshly-roasted pie pumpkin, I scaled up this recipe by 1.6 and baked it in a buttered 9×13 pan; the top of the bread rose up to be level with the top of the pan. As a result, I’ve just now realized that I may just need to keep the frosting separate (DIY at the time of cutting a piece). Anyhow, it smells like Thanksgiving in here, he said – it’s earthy and sweet and lightly spicy. Can’t wait to cut into it. Thanks, Deb, and my fellow commenters who make this not only the site I peruse when I can’t sleep, but a reliable and delicious place to plan my kitchen adventures.
And the maple cream cheese frosting was an A+ pairing. This is, by far, the best pumpkin cake/bread + cream cheese combo I’ve ever had.
Not that a recipe with this many comments needs more validation, but after swearing by King Arthur’s Pumpkin Gingerbread Loaf for a while, pivoted over here to give it a try. Only had half a can of pumpkin so subbed unsweetened applesauce for the rest and it’s perfect. Smells amazing while baking, forgot to rotate and it was fine, baked for 70 minutes and probably could have taken it out MAYBE 1-2 minutes earlier but the interior was completely done and perfect texture. Hubs already had two pieces and now I worry there won’t be any left for breakfast…
Absolutely fabulous! It raised beautifully. I used a cast iron loaf pan.
I was looking for a copy cat recipe for Starbucks pumpkin bread, but this is much better.
Very moist. I will follow your suggestion to leave the loaf uncovered, and cover the slice.
Thank you.
If I don’t have fresh nutmeg, how much ground nutmeg should I use? TIA!
This was wonderful. I’ve made pumpkin bread many times, but my family has only gotten excited about this one. I made it yesterday and it’s almost gone.
I added some fresh ginger and extra dried ginger, and instead of pumpkin, I used some roasted kabocha squash I needed to get rid of. Kabocha squash, I think, is much more flavorful than pumpkin, so when it’s in season I use it in place of pumpkin.
Hello! I am dying to make this, but before I do, I have a question. Do you use salted or unsalted butter? If it’s unsalted, I will make a trip to the store immediately. Thank you!
I use unsalted but you should absolutely use what you have and just use less salt in the recipe.
My loaf came out beautifully. Love the dramatic, craggy top. The highlight of this pumpkin bread is definitely the crisp crust, love the addition of cinnamon sugar. I didn’t think it was too sweet, but do wish I added more spices to my pumpkin bread. Felt like it could have used a bit more oomph. Overall, I’m please with how it came out.
This is so easy to make and tastes great, but I used the vegetable oil option and unfortunately just tasted so much of the oil—will definitely use butter next time and will probably do .5 more of the spices too! Maybe mine are just old but I could’ve used a bit more zing. The topping is perfect and Deb’s recipes are simply the best.
I made it and replaced the flour with half oat flour, half almond flour, used coconut sugar, used melted coconut oil, added vanilla, and added chocolate chips. I split the batter between mini muffins and regular muffins, and both turned out perfectly. Seems like an accommodating recipe and so delicious!
Also nixed the topping! The chocolate chips were sufficient.
This recipe is awesome! Even my husband who doesn’t like pumpkin loved it, went down really well with the rest of the family too!
It’s not too sweet, perfectly spiced, moist and not too heavy. The cinnamon on top is so good too.
Has anyone made this with a ribbon of the topping in the middle of the bread, was wondering as I would like to bake now and freeze for Thanksgiving.
SO gooooood! We couldn’t stop eating it. I’ve eyed this recipe for a while and why didn’t I make it before!? It has a subtle caramel flavor which I love in pumpkin things but haven’t been able to replicate at home. I want to try all kinds of things with it. Next up maybe make as muffins and add a cream cheese swirl. Also wondering what would happen if I subbed some of the sugar for maple syrup. I might just try it.
I made this and it was divine! Question for you though: I made the mistake of tinfoiling the whole loaf and lost the crunchy exterior. Old habits die hard. If I remove the tinfoil now, will it come back? Thanks!
It’s possible it might with time in the oven. At minimum, it will get more firm, even if not as crisp as the original.
Has anyone substituted honey for sugar.. trying to make a better option for my kiddos. Too much sugar out there;) honey substitution is tricky!
Thx in advance
This recipe is already close to the edge of too much moisture, I would absolutely not add more by replacing that much sugar with honey. See if you can find a drier alternative like monk or maple sugar? Not personally a fan so I don’t know what works best.
Just made three loaves of this…one for me, one for a dinner tomorrow and one for a dinner the next day. I cut the sugar to 1 1/4 c and used 2 tsp of pumpkin pie spice as a substitute for the cinnamon, nutmeg etc. Also using parchment paper to line the pan keeps it from overcooking on the outside.
Best pumpkin bread recipe I’ve made.
I just made this to use up our Halloween pumpkin (and a harlequin squash that was so deliciously sweet that I slightly regretted not just eating it roasted) and it is a fantastic cake: great texture, just spiced enough and I love the cinnamon sugar topping. I had to tweak it a bit: I used golden caster sugar as I didn’t have granulated; I used mixed spice instead of the separate spices for the cake itself as I had a lot of mixed spice; and I used demerara sugar instead of granulated for the topping, with cinnamon. It took about 120 minutes to bake in my fan oven at 170C.
I baked the fruit in slices across two trays rather than whole as I think you get a deeper flavour and drier puree that way and I don’t mind peeling the skin off whilst listening to a podcast, but I can see why others would consider this a poor use of time!
This pumpkin bread is extraordinary! I baked it in a pullman size pan which was perfect. While I like the idea of cinnamon and sugar on top, it turns out looking dusty. I’d rather have a light glaze so it shimmers on top.
I’ve made this for three years now and initially had the moisture problem from using using organic pumpkin rather than Libbys. I solve them as follows: use 2 whole eggs, and then the yolk and only half the white of the third. Also use sliiiiightly less oil, I don’t measure but I’m assuming 5-10g left, 2ish teaspoons. That should be enough to get the right consistency, at least with Farmers Market brand pumpkin.
(I also cut the sugar down to 1 1/2 cup and top the loaf with pumpkin seeds along with the cinnamon sugar. ) I’m about to mess with this recipe even more, but will report back if it succeeds.
5-10 g less, not left. Almost the full volume.
Hello:
This pumpkin bread recipe looks great! Can I substitute pumpkin pie spice for the cinnamon, nutmeg, ginger and cloves? I don’t have all those spices and just bought the pumpkin spice. If I can substitute, please give me amount of the pumpkin spice.
Thank you,
Mary
Not sure how pumpkin spice compares to UK mixed spice but I used 1.5 tsp of mixed spice instead of the separate ones in mine and it is delicious.
This is a holy grail recipe. I made this as muffins. I did reduce the sugar to 300g and substituted 2 tbsp oil with applesauce. This recipe is so much better than what I’ve been making for decades that I’m kicking myself for not trying this years earlier. Doesn’t even need the sugar topping. The combo of moist interior and caramelized, crisp exterior is just perfect.
Just made this recipe as muffins and it was delicious! We prefer mildly sweet desserts so I used 200g sugar, also used 1/2 whole wheat flour. They turned out perfectly!
Love this recipe, tender crumb and one bowl clean-up. For any of you who bake in decorative loaf tins, this loaf domes substantially, which would be fine for a regular 6 cup tin but may not work great for presentation in a decorative tin. I usually split the batter between two deco tins and the result is perfect. The baking time is reduced by about half this way as well. I don’t do the topping since I invert the bread for serving. Thank you for a fantastic pumpkin bread recipe!
So I got a little bold and free-spirited with this one. I cut 1/3 of the sugar, added 3/4 c. pecans to the batter, and put half of the batter in the loaf pan, then 3/4 of a tin of dulce de leche, swirled it, then finally added the rest of the pecan-laced batter. I was very happy with the outcome!
Has anyone used whole wheat flour in this? Not totally replaced the white flour, but maybe 1/2 and 1/2?
Thanks!
AND IT’S POTENTIALLY DAIRY FREE! I’m so excited to try this.
This is such a great recipe and I’m not pumpkin devoted. The combo of the crusty top and moist, flavorful interior is a winner. It doesn’t hurt that I take nine months off from making it. When family and friends see it again in autumn, they swoop to get a piece. I always make two at a time to share. I offer the smitten website but friends seem to think I have some magic touch. I tell them it’s the recipe— It’s that good, follow it! They don’t believe me. Thanks for making me look so good.
Deb, I love your recipes- especially the baked goods!! This one is particularly fantastic. I have done a number of iterations on this including trying to push it in the direction of healthier (your muffins for breakfast conundrum) and have been able to add in 1/3 oats, 1/3 spelt flour, half a mashed banana for half of oil, and up to a cup of pecans. The recipe is so resilient – they’ve all turned out great.
My question is a bit random and out of curiosity: how is it that this can handle 3 eggs where many 12-muffin recipes are just one? What effect does that have on the final product?
Good, but not much pumpkin flavor. I’ve made this twice now: first time I used melted butter instead of oil, and that was somewhat better. If I make it again, I will have to add something to jazz it up a bit: cranberries, cinnamon chips, orange peel, or something. It’s too bland to stand on its own. It’s a good looking loaf, and I like the crunchy topping.
What should the internal temperature of this pumpkin bread be when fully cooked? Loved it in a loaf pan, but if I bake in a 10 cup Bundt pan heavily sprayed with Baker’s Joy, could I dust it with all of the sugar topping and expect to get the cake out of the pan? With a somewhat crunchy coating? Inverting pan 5-10 minutes after taking from oven.
I cut the recipe in half. As a single person 2 loaves is just too much. I also used 1cup fresh pumpkin. After draining the water it was still wet so I cut the 1/3 cup of water (1/2 of original amount) to about 2 tablespoons. The fresh pumpkin gave the bread more of an herby flavor which was wonderful. It was still and moist with a nice crunch to the crust. Wonderful with my morning coffee.
This recipe is perfect. I only wish there were more surface area for the crunchy top. Tried to make them as muffins, but for some reason wasn’t as good (maybe too dry?)
anyway, thanks so much.
I’ve made this twice now and it’s delicious, the best recipe I’ve come across. I did have to cook for longer- 45 mins, rotate for another 45. Interested on how I would adjust the baking times for mini loaves? Considering making this for gifts!
Will this pumpkin bread freeze?
Just want to let you know..I have made this for the 2nd time replacing the eggs with Flaxseed eggs and it came out great…love the recipe ..have deleted all other pumpkin breads…Many, Many Thanks
Love this recipe! Easy to make and tastes delicious. Will be a favorite family fall bread to make each year.
Another Thanksgiving, another visit to Smitten kitchen! This time I’m doing this as a gift. In the 9ven so just awaiting that wonderful whif! Deb my daughter is doing her first Turkey tomorrow and called me and said ” I’m using Smitten kitchen recipe because hers never let me down! Awwww, I agree. Happy Thanksgiving. Oh for those of you reading I threw in walnuts because I love the combo. And I didn’t change a thing, even though I thought I might lower sugar, naw…it’s going to be perfect!
A new Thanksgiving hit! There were only 10 guests but they managed to eat every crumb. The ease of preparation just added to my personal enjoyment, that’s for sure. I used half butter and half canola oil and the loaf was perfection. Thanks, Deb!
I’m making it for the 3rd time! I use ghee and it brings out a lot more flavor and moistness than butter. Thank you, Deb! You’re my go-to website for everything delicious. Love the helpful comments, too, from this community.
Hi! This is my FAVORITE recipe and all my co-workers & fam LOVE it.
I am making it tonight with fresh pumpkin (roasted) but my pumpkin puree is a little watery. Any advice?
THANK YOU!
Mine was watery too, made no difference. This recipe rocks!
Loved the bread! It was massive lol. What brand of loaf pans do you use?
I’m contemplating making this for my daughter’s birthday, as a layer cake, and just wondering if anyone has any recommendations for a non-alcoholic filling? (she loves this cake as has every child that has had a slice)
PS Guessing it wouldn’t work very well as a rainbow cake because of the lovely vibrant orange base colour?
PPS is there a sensible way to make it a unicorn cake but also have the amazing topping? There isn’t, is there?
Just a note that baking two of these in the same oven in 9″ round pans took 50 mins at 165c (fan). The child has presented an astonishingly detailed remit including a snow scene and gingerbread houses so I decided to nix the crunchy topping. I can’t pretend not to be sad about this.
You know if I was doing this again I would leave the cinnamon topping on because I am going to have to level the cakes to ice them and I have just realised what that would have meant in terms of shattery cinnamon toppings to cake trimmings ratios (the cake trimmings are, obviously, mine).
What I really wouldn’t do again is cover the cake in buttercream icing made from spreadable butter. Let’s hope the venue has a fridge and/or is freezing cold.
oh wow, you’ve done it again – so good! I can attest that it’s not too much sugar. I was able to fill two mini loaf pans and then my quart size pan and all three rose up to great heights – didn’t run short at all doing it that way. I took a couple of liberties and added 2 tsp of vanilla, double the cinnamon, a little heavier on the cloves and nutmeg and also a dash of cardamom for good measure – it was heavenly! (oh and one of the mini loaves may or may not have gotten some mini chocolate chips thrown in too!)
What is the pumpkin puree equivalent in grams, please? I am using homegrown, homemade pumpkin puree. I realize the consistency of my puree may be slightly more or less concentrated than that of canned pumpkin, but I’d be willing to experiment with an estimate. Thank you.
One 15-ounce can holds 425 grams of pumpkin puree.
I made this for a small Xmas gathering the other day. My pan is about 1 cup smaller than Deb’s, so I used a mini-loaf pan and so had one cute little loaf to snack on before the party :)
I loved it even though I burned the bottom a little bit (we recently moved and I’m still getting used to our new oven- if the rack is too close to the bottom, it gets too much heat underneath)
I made it with oil instead of butter
I want to try it again, but this time put some nuts (pecans or walnuts?) in it and maybe a third time with chocolate chips!
For me, a good recipe is one that is forgiving and adaptable. This one is. While I’m sure it’s great as is, and with all due respect to the author and all the research and effort that went into it, I made a number of changes in order to accommodate the dairy-free and cane-sugar free dietary needs of the lucky ones who ate it, as well as the chocolate cravings of the baker (moi.)
-I used 1/2 ww flour
-I used melted (not hot) coconut oil
-I used homegrown, homemade pumpkin puree; I will never know if the consistency differed significantly from canned pumpkin.
-I subbed equal amounts of coconut sugar for cane sugar
-I played around with the spices, omitting clove and nutmeg, but dumping in a hefty quantity of freshly ground cardamom, plus a good deal of cinnamon, and a shake or two of powdered ginger. I did not measure or even attempt to eyeball spices.
-I added a hefty, unmeasured quantity of coconut sugar-sweetened 72% chocolate disks
-I meant to add pecans but forgot
-I was so eager to get the damn thing in the oven that I forgot or didn’t bother with making/adding the topping
The outcome: a pumpkin bread that was abundant, delicious, unapologetically cardamom-dominant, properly inflated, had a great consistency/crumb, a crusty but not dry top, and did not suffer for nor fall into the category of what some folks might call “healthy.” It satisfied my sweet tooth and served as an afternoon power snack. It was good enough to be devoured in a day, but it’s now Day 4 and what is left (room temp, still in the loaf pan, covered w. foil) is still in great condition.
Thank you for this recipe!!
I made this as a thank-you for a friend. It is absolute perfection! So moist yet not heavy. The flavors are perfectly balanced. When it’s cut, the bread doesn’t have air pockets, it’s beautifully even. I’ve made a lot of pumpkin bread recipes but this is my new go-to one!
Very good! Followed the recipe save for adding in chocolate chips. Delicious!
It’s in the oven right now, and you were not kidding about the rise!! My loaf pan was exactly 6 cups, but next time I’ll definitely make a few muffins. Cannot wait to taste it, it smells so good!
Honestly, this is one of the best things I have eaten in my life. Followed your recipe to the letter, except I baked it in four mini loaf pans, one of which we have already devoured.
it is incredible! Thank you!!
Very nice yummy cake recipe
Can this be muffins? If so, what is the reccomend baking time?
Absolutely. You might start here: pumpkin muffins
I’ve been making your pumpkin muffins for years now (my daughter’s favourite) and finally decided to try this recipe because of all the comments. We actually preferred the muffins because the spices are less pronounced. Just depends on what you’re looking for, I guess :)
This is by far my favorite fall recipe and the first one I always start the fall season with! It turns out amazing every time and is always a hit! Love everything about it: one bowl, one can, easy pantry ingredients.. and yummy! Thank you for a thoughtful recipe that preemptively deals with all our pet peeves and delivers fantastic results every time.
This is pumpkin bread heaven!! So good!!
Been holding onto this recipe and with a nice brisk morning decided to make it! My loaf pan same size as Deb recommended so no problem there. At 75 minutes, after testing every inch to make sure done, let it cool…. and tasted. Oh my, not nearly as sweet as I thought it might be and yum the subtle flavors. This one goes in the recipe book. Loved it.
I just made this! I accidentally added the same amount of baking soda as baking powder–I glanced too quickly at the recipe as I was mixing! Still, tastes lovely; anything by smitten kitchen is a 10.
Bless you for developing a recipe that uses the entire can of pumpkin puree! I can’t wait to make this and give it as holiday gifts (and to save some for myself to eat too).
I don’t think we can buy tinned pumpkin in the UK. But it looks very tempting. Can it be made with fresh pumpkin?
Sure. The tinned pumpkin that we buy here in the US is just pumpkin puree. So, cook a pumpkin and puree it. Same thing. : )
Have you made this recipe in 3 smal loaf pans? Thinking of gifting them.
It made 5 mini loaf’s
I also used homemade pumpkin purée
Can I use fresh homemade pumpkin puree? Since we don’t have canned pumpkin in Australia. If so how much, would it be the same measurements??
That’s the only way I make it! Pumpkin pie as well. I roast two smallish sugar pie pumpkins and purée in a food processor. I think it makes a difference in flavor.
Thanks Sue, we don’t have any pumpkin varieties called sugar pie pumpkins here. Pumpkin Pie is not that big a thing here in Australia.
I just made this and it turned out amazing!! I wish I could post a picture because it was perfect.
To make this perfect add mini dark chocolate chips😜
Have you tried to make this in a festive harvest loaf pan? The topping wud be on the bottom- I’m sure still delicious but curious if it’s been done!
My biggest challenge was letting it cool even a little before fishing a piece out of the pan for my breakfast. What a dream! Thank you for this recipe!
How do you avoid clumps of flour in the batter? Should I be sifting the flour first? This is one of our favorites, but I can’t seem to get the flour clumps out!
The easiest way to avoid clumps of any if the dry ingredients is to mix the flour, baking powder, baking soda, salt and spices all together with a wisk until they are a homogeneous mixture.
If using small mini loaf pans, how long would you cook them for? How full do you normally make your loaf pans?
About half inch to an inch from the top. Check at 45 can take up to 55
Would gluten free flour work for this recipe?? Thanks
YES! “Cup 4 Cup” works perfectly!
I haven’t made this gluten-free, but here are comments from people who have that include advice and tips:
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859804
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859934
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859927
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-860719
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-861645
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862180
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862342
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862723
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-989011
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1460029
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1460478
https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1548879
I made this using gluten free flour and it turned out great.
Hello! May I substitute the spices with pumpkin pie spice?
You can indeed. Any spices in the sweet family (cinnamon, cardamom, nutmeg, ginger, allspice, cloves) work well. More is better, pumpkin is just squash without spices to bring out the flavor.
I made this wonderful recipe for a friend on chemo who is trying to eliminate all sugar from their diet, substituting stevia for the sugar in the batter- too bitter. Added double spices, chopped dates and chopped toasted pecans. Made as muffins. Absolutely delicious! My friend thanks you, Deb.
Half & half whole wheat pastry flour & AP flour; cardamom instead of nutmeg; higher quantities of all spices; half corn oil, half olive oil; cloves added to the cinnamon sugar topping. Head-shakingly delicious.
I made this and it rose just like in the picture. I loved it! This is my favorite Pumpkin Bread recipe. Thank You Very Much Smitten Kitchen!!
Best the next morning! Made this last night and had a piece while it was still warm… tbh the flavors didn’t pop. Tried it again this morning, and it’s delicious! I think it needed time to cool and settle/meld the flavors, as the steamy heat masked everything. Very good recipe & super moist, but might be a touch on the sweet side for me (and I love sugar)… wish it was more pumpkin than spice forward, which is surprising since it’s a whole can of pumpkin! Might experiment with a blend of canned pumpkin & roasted butternut or kabocha purée for a stronger bright pumpkin pop.
I like the recipe but the bottom came out a bit mushy, and I can see
From your picture that yours has some of that settling, it’s as if the
Oil went to the bottom, will make again with less oil …
Otherwise, the flavor is fantastic ..
This was delicious! Ingredients were perfectly proportioned. Baked up tall, moist and tender. I used a Wilton 4-mini-loaf pan and baked for 40 minutes. Will definitely make this again!
For those who like things even less sweet, I made this recipe and used only 1 cup of sugar and reduced the oil to 80 grams, I used avocado oil. Kept everything else the same and I really like it! It’s subtly sweet to me, which I prefer.
I used the measurements for baking powder for soda by accident
What to do now, do I have to scrap it? recipe says 1.5 tsp baking powder 3/4 tsp baking soda I reversed them. ARGGGhhhhh!!!
I don’t really understand the note above justifying the amount of sugar because the loaf is “giant”… a 6-cup loaf pan or 8.5″x4.5″x2.5” is a standard loaf pan size. I’d just own up that this loaf calls for a lot of sugar (nothing wrong with that!) rather than telling people that this calls for a bigger than normal loaf pan when it doesn’t! I almost didn’t make it because I didn’t think I had a big enough pan when I did.
Made this at 10,000ft with 0 adjustments to recipe and it turned out perfectly! Baked it for ~70mins!
Do you think this would be good with chocolate chips?
I make with chocolate chips alllll the time and it’s spectacular! Do it!
Delicious pumpkin bread. However , I had to
Cook mine for 90 minutes! So worth it! Thanks for the recipe!
If I use a 10 cup bundt pan does the baking time change and how do I put the cinnamon sugar mix on?
Your loaf pan dimensions (8×4 inches on the bottom and 9×5) are confusing to me. I have pans that are 8 1/2 x 4 1/2 and others that are 9 x 5. What size is the pan you used to make this remarkably delicious-sounding bread?
Are you measuring from the top edge or the bottom? The top is what the measurements usually refer to. I’m using an 8.5×4.5 but if you’re worried yours is too small, see if it holds 6 cups of water.
Thank you! I ended up using a 9 x 5 pan. The loaf rose up beautifully and is absolutely delicious!
Incredible! I added a tablespoon of molasses because I was a tad short on pumpkin puree. Baked it this afternoon and had a piece with my tea after dinner. Wrapped the cooled loaf tightly in tinfoil and it will only get better as the days pass. Thank you for the best pumpkin bread recipe ever!
I made this because I am obsessed with the Smitten Kitchen zucchini bread, but I found this bread too sweet, even though I omitted the sugar topping. I would cut the sugar. This was tasty but more dessert than breakfast.
Sweet, but delicious! I pressed paper towel into the pumpkin puree to lift out as much of the excess water as possible and had none of the problems mentioned in some comments about sogginess toward the bottom. I also added a tablespoon of dark rum, the zest from a mandarin, some cardamom and some allspice, and a parchment paper sling to lift the bread out of the 9×5 loaf pan after 10 minutes cooling. Lovely, moist texture and loads of flavor! I’ll definitely make this again. Thanks for the recipe!
I followed the recipe to a T but the batter was very lumpy like the flour hadn’t completely dissolved after mixing. Is this normal? I made this for a friend and worry when she slices into it there will be pockets of tiny flour balls.
Hi Letty, Reading through the recipe I anticipated that problem too. So I altered the procedure thus: Whisked together all the dry ingredients in a medium bowl and set it aside. Whisked together the pumpkin, oil, eggs, sugar (in my case half brown, half white), and snuck in a little dark rum. Then added the dry to the wet, mixed just barely until the flour was no longer visible, and bingo. Lovely smooth batter, lovely crump! Hope this helps.
John
I love this recipe and make it all the time because my family loves it. I usually make it at sea level. However, today i made it at high altitude and the standard high altitude adjustments made the bread turn out subpar. How would you adjust this recipe for high altitude baking.
This pumpkin bread is excellent! I am going to make it for the third time. I brought some in to work the first time I made it, so eager to share how wonderful it was, and a coworker asked me to bring it for dessert when she invited us to dinner. The crispy outside, the plushy orange insides…it’s heavenly. I added a few chopped walnuts and dried cranberries both times (well, dried cherries the first time, since that’s all I had) and it is delicious. I can’t wait to make it again. And again. And again….
I made this in a bunt pan and it turned out perfect! 350 for 65 minutes!!!
Did you put the cinnamon sugar mixture on the bottom?
I really thought I didn’t need another pumpkin bread recipe, but I tried this anyway and am so glad I did! Finally a pumpkin anything that my kids like! Thank you, Deb. I used a hookaido pumpkins that I roasted in the oven and pureed. It was delicious.
Love the usage of the full can of pumpkin! Made muffins this time, subbing 1-1/4 cup of the ap flour for 1 cup whole wheat flour and 1/4 cup oats with good results. I cut the sugar to 1.5 cups and would reduce further next time.
Great recipe! But in my opinion totally unnecessary with that much sugar. I just use about 200g or a little less than a cup. It’s still delicious and a tad healthier :)
This inadvertently became the main part of lunch today – no one complained! I made it with a small roasted kabocha squash and acorn squash combined. I also used a combination of white whole wheat flour and whole wheat pastry flour (about 1/2 and 1/2) and I doubt anyone could call it too dry or heavy. The texture was lovely. Due to roasting my own squash, the batter was a little too wet at first, so I added a bit more flour until I got something closer to the picture of Deb swirling to top of her pumpkin bread with the batter holding a little shape instead of falling flat quickly. And that worked!
So, so yummy. We’ll be making this throughout the season with some more butternut and acorn squashes hanging around from this summer’s CSA.
This is the best pumpkin bread ever! I have made it no less than twenty times and everyone raves about it. I bring it when I am a guest anywhere in the fall. It makes a giant beautiful loaf.
Love you smitten kitchen!
I have made this recipe sooooo many times. Everyone adores it and quickly asks for the recipe. I’ve brought it to sick friends, healthy friends and so many people I could go on and on. It is so incredibly comforting. Thank you for making so many people happy. Food soothes the soul and is my love language vía you.
Loved reading the pumpkin bread version. I am going to make this and make a light dusting of molasses cookie crumbs, blended with flour, pinch of sugar and melted butter….towards last 15 minutes of baking…
So delicious! Just made one tweak with the topping. I had a jar of crystallized candied ginger hanging around the pantry, so I chopped it up into smaller chunks and used as the topping instead of the cinnamon sugar. Adds a lovely zing to the bread!
Brilliant addition! I was wondering how to get some candied ginger in there without having it float to the bottom. I’m off to the store for more pumpkin puree. (I think this one recipe may be supporting Libby!)
These were a disappointment for me, I expected more flavor with all of the spices and these were bland. There is some pumpkin flavor but nothing else is really coming through. Maybe I needed to add more salt? I wish I had seen the comment about adding chocolate chips before I made this, that might have redeemed them.
This is one of my favorite recipes, and best thing I have baked in a long time. It took 4 adults less than 24 hours to finish a loaf and we were talking about it for days after. Thank you for a fantastic recipe!
This is hands down the best pumpkin bread recipe ever! Stop looking and make it. Personally I changed the oil only because I like the grassiness of olive oil with pumpkin so I did half olive oil in place of the regular neutral oil. That’s the only change I made. The texture of the loaf was perfect and it holds up well if you can’t finish it right away. Again stop looking and make this recipe. I have unbookmarked all others.
This is a very high sugar recipe as so many are. With advice to severely cut back or eliminate sugar, it would seem there would be more recipes with this in mind.
Understanding that the recipe fills the pan size Deb uses ( same size I have ) — my question is: if I want to add nuts/dried cranberries or dates to the batter, what is the amount I should use? Thank you!
This was delicious with gluten free flour (Bob’s Red Mill One-to-One). I added raisins. It freezes really well too.
I’ve made this twice already and am about to make another loaf today. I love the volume of the loaf and the moistness of it – it’s perfect. I wanted to use a sugar alternative so I used date syrup in the loaf itself. I found I needed to use closer to 2 full cups of the date syrup. And I did have to sacrifice the sugar and cinnamon mixture on top. The alternative I tried burned. But I found I didn’t really need it. I got a great crust on top without it. I do use more cinnamon than the recipe states for the batter – but that’s because I love cinnamon! I’m so happy to have found this recipe – thank you!!
This was awesome. The texture was perfect and I can’t believe I am saying this but this recipe will be replacing the one I have used and treasured for the last 45 years! I love the color (which did not happen in my recipe that used brown sugar. I do like more spice, which is personal taste, and will tweak accordingly, but I am curious why there is no salt in this recipe? I think 1.5 tsp salt might just make this loaf absolute perfection in terms of bringing out all of the wonderful flavors, but I am wondering if there is a reason it was and should be omitted? Thanks Deb for the truly BEST pumpkin bread recipe ever!
IGNORE that last question….I am so sorry, I just realized that the salt in the recipe was only omitted because I goofed when I copied it to my Thanksgiving folder!! How embarassing!
Made with 8 and 4 year old grandchildren as a fun pre- Thanksgiving activity. Everyone loved it including the 11 year old who swore he wouldn’t taste it! Read comments for how to store but we ate it up in less than a day and now are plowing through a second loaf. Delicious recipe!
This was fabulously moist & snickerdoodley crunchy on top. It worked well in 2 smaller loaf pans.
Sooooo yummy! Thanks so much for sharing this recipe! I used Pamela’s gluten free all purpose flour and reduced sugar by 1/4 cup. Next time I’ll reduce the sugar more and avocado oil. Definitely a keeper recipe!
I’m hoping this will work with 2 small loaf pans.
I used two smaller pans and the bread rose over the top of the pans and dripped down into the bottom of the oven. I would recommend using larger pans.
By far, the best pumpkin bread I’ve ever made! I saw a question about making mini loaves, but didn’t see an answer. I’d love to know baking time for mini loaves. Thank you!
Because I was intrigued by the comments of bakers who found this bread somehow not tasty enough (!) , I experimented by adding/substituting the following to the ingredients: 1 ¼ tsp. cinnamon, 1/2 tsp. cardamom, 1/2 tsp. allspice, 1 tsp. freshly grated nutmeg, 1 tsp. ginger, 1/2 tsp. cloves, ½ tsp. mace, ½ tsp. fresh ground black pepper, 1 T. Myers rum, zest from 1 mandarin (or half an orange), and finally about 1/4 cup of finely diced candied ginger (dusted with flour to help it float.) I guarantee you this was tasty. A very different animal from the recipe as given, for sure, but awfully good – and my granddaughter’s new “favorite thing” !
This is the best recipe!!! I make with GF flour and use less sugar (about a cup, then add maple syrup – maybe 2-3 tablespoons). I’ve made as bread and muffins (30 mins bake for muffins) and they’re both so good. I can’t keep this in the house long before my family eats it all up!
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!!!
This worked out exactly as it should have… light, yet packed with fall flavors. It also had the promised crusty top and made an amazing 8 mini loaves (bursting at the seams, 1 loaf). Definte keeper.
Love this recipe – have made twice this month, the fam devours it. So great that it uses an entire can of pumpkin. I use melted butter, and put in extra cinnamon and ginger and nutmeg. 75 minutes in my oven was the right time.
you write makes 18 ‘standard’ muffins. if i wanted bigger ones would i fill the reg muffin tin cups to the top? (i don’t have a muffin tin w larger cups)
Wonderful recipe! I reduced sugar to 260g, and added 1/4 tsp cardamon and 1/4 cup bourbon. Because. Bourbon. Moist, just enough sweetness and an even crumb. Lid was more perched like a hat. Whatever – tastes great!
Wow! This was awesome, both in looks (that rise!) and taste! Easy and just one bowl to clean, too. I have made many recipes from this site but rarely review-this one demanded a comment. Lots of sugar, yes, but spot on for taste. Only thing I might do differently next time is add more ginger. Not sure if it was just my ginger is a little old or just not as strong as I would like. This is one of those things where if you think you don’t like pumpkin bread will change your mind. Thanks Deb!
Just made this recipe into muffins, and added 1 cup of semisweet chocolate chips to the batter before filling the muffin tins. I will never go back. *drool*
This recipe is infallible. I’ve made it enough times to goose the base recipe and all hits no skips. Subbing one egg for a chia egg? Delish. Adding apple jammy bits? Incred. Of course the base recipe is glorious, even when the baker, say, forgets to add salt! Still works!
I brought this for Thanksgiving breakfast at friendsgiving twice now. The second year people were checking that I’d bring it again. It’s so good!
This is a fine recipe. I added toasted pecans to give it texture and I’m very glad I did. Not craggy or crunchy on top despite lots of cinnamon sugar. Mild flavour of spice. Like a mild spice cake, really. Not a “wow!” kind of recipe but good if you’re in a rush for a basic pumpkin loaf or muffin.
Hii , this question makes me feel quite silly& I may be over thinking this but here we go .
For us in Canada, cans come in mL.
When I search 15 oz can to mL it says 443.6 mL. . .which is 1 7/8 c.
But in your description you mention 1 1/3 c pumpkin. 15 oz is 1 7/8 c although.
Long short , is the conversion meant to be 1 1/3 c or 1 7/8 c pumpkin?
Thank you so much!
I decided to go the really lazy way, as it’s way too hot to turn on the oven (but not to eat bread!). I used the recipe… in my bread machine! Cake setting, wet ingredients (canned pumpkin, eggs, canola oil) first, then 1 1/2 cups whole wheat pastry flour, 1 1/4 cup sugar and 3/4 cups plain flour, then the rest of the ingredients as written. I spread chopped toasted hazelnuts on top, set up “medium crust” (if your machine has it, if not go with cake or quick bread setting). Next time I’ll try with less sugar. It’s RIDICULOUSLY GOOD.
I accidentally opened a can of pumpkin today, not peaches, and was forced to make this recipe in August (I usually wait at least until Sept). Well I’ll tell you folks, it satisfies just as much in summer. if you are without eggs in the house or you’re vegan, flax egg works perfectly in this recipe.
This was THE best pumpkin loaf bread – ever! Libby’s should put this recipe on their label. Used your alternates: oil (not butter), regular table salt, and jar ginger (didn’t have fresh). My only problem was that it rose so high that I had to move it from the middle rack to the low rack. I have a free-standing unit with 2 ovens (largest on top, smallest on bottom). Since the heat for the upper oven comes from below, the loaf pan was closest to the fire (gas oven) and got a bit too brown on the bottom. So if you have the same type of oven, don’t use the 6 cup loaf pan. Scale back to a smaller loaf and use extra batter as muffins. Gotta say that the crusty top was my addiction. Thinking I need to spread batter out on a cookie sheet to create 1 massive topping!! BTW, I used your suggestion about wrapping cooled loaf in a tea towel and putting it in a paper bag. Worked like a charm! Crust remained nice and not soggy at all. Will use this idea for all my breads.
This pumpkin bread recipe was so easy and came out amazing! It’s SO moist. I used 2 bread pans, I think they were 8×4 and the bread filled up both pans! I was nervous I didn’t bake them long enough, but 50 minutes was perfect. This will be my new go to pumpkin bread recipe.
In the write up about the bread, it notes using
1 1/3 but the listed recipe calls for 1 3/4. Thanks for clarifying the correct amount. Have a great day.
The recipe’s list of ingredients indicate to use an entire 15-oz. can. However that measures out in cups, 1 can has worked perfectly for me the 15 to 20 times I’ve made this bread. (It’s now my favorite gift to bring friends when invited to dinner.) I hope this works for you, and that you enjoy the bread as much as the zillion other people who seem to have made it! Happy baking!
This recipe should be baked in a 9×5 not an 8×4 loaf pan. I mistakenly baked it in an 8×4 (the internet says an 8×4 is a 6-cup loaf pan), and I ended up with a big mess in the oven. 9×5 is the way to go!
Are you measuring from the top or the bottom? Most loaf pans are 9×5 on top and 8×4 on the bottom, as I’ve noted here.
I made this today and my house smelled heavenly! Pumpkin bread is my friends favorite so I thought I’d make her one and another for my other friends I’m staying with this weekend. I doubled the recipe and got 2 huge loaves and a mini loaf for my hubby. I of course had to try it shortly after it came out of the oven and it was so delicious! Thank you for your recipe! It will be a favorite!
This pumpkin bread is wonderful- delicious and a great presentation to bring to a gathering. I doctor it, like Deb suggests, to my liking- add vanilla, I do use a little brown sugar, chocolate chips on top and then the cinnamon/sugar mix etc- but doing it as is, is great as well. As always a fantastic recipe ❤️ 🎃
I’m coming back to this recipe to say how good this! I put unroasted/unsalted pepitas on the top under the cinnamon sugar and it was amazing! Highly recommend.
Just wondering if how this bread would turn out uisng brown sugar instead of grandulated white sugar. Also, would I use the same amout of brown sugar as the granulated sugar? Thanks
When I made this delightful recipe the second time, I played with a number of changes – all of which I liked. One was to use 200g (1 cup) white sugar and 130g (2/3 cup) dark brown. The brown adds a lovely, deeper flavor. You can do a search for John if you’re interested in my other changes.
Yes you can use it and it will work fine in the same amount. Mostly, it dulls the color of the bread.
Can I double the recipe and bake it in a 13×9 glass pan?
Will I need to make any adjustments?
I just made this on the weekend. I am NOT a baker and was so happy that this was just ONE bowl. My loaf pan was filled to the brim with 6 cups so I took enough out to make one “muffin” in a custard dish and it’s a good thing I did, because I’m sure it would have overflowed otherwise.
I used half white flour and half wheat, added a handful of dried cranberries, and doubled the spices. I’m glad I was generous with the spices. The loaf was not sweet at all, so I don’t understand how some are cutting down on the sugar. It had a very cake-like texture, not bread-like at all but it would taste like bread with any less sugar. Maybe it was because of the whole wheat flour. It rose beautifully!
Next time I would definitely add some nuts for crunch and I’m sorry that I didn’t. The crunchy, sweet topping was wonderful and the loaf was amazingly tender and moist.
I went the toasted pecan route and am not convinced it adds a lot to the bread – but the flavor tomorrow will be the real tell. Glad to see others using whole wheat, too. I used all white whole wheat this time because the earthy edge it imparts pushes this recipe even further from cloyingly-sweet, well-intentioned versions. This is the only acceptible version for me. ♥️
The recipe for pumpkin cheesecake in America’s Test Kitchen cookbook has you spread the pumpkin on a paper towel lined sheet pan to reduce moisture. Perhaps this may work when using squash? I’m making the burst tomato zucchini galette today and using up the last of my zucchini. It is a favorite recipe!
I want to make it but I don’t like my baked goods too sweet and 330 grams sounds like a lot of sugar, sorry! If I want to lower the sugar how would I adjust other seasonings like salt and what’s the absolute lowest sugar do you recommend?
You could make a half-batch with the amount of sugar that seems good to you, then scale back up. But: you might also enjoy pulling out a calculator to compare sugar content across different pumpkin bread recipes, especially when broken down by serving.
I wouldn’t swear on it, but it strikes me that most of the people who make dire comments about the amount of sugar in this recipe tend to be folks who haven’t actually made it yet. I’ve made this recipe probably 3 times a month since finding it, and neither anyone in my family nor anyone I’ve ever gifted a loaf to have found the bread unacceptably sweet.
Can I just combine the baking powder, soda, salt and spices with the flour, and then mix the flour mixture into the wet ingredients? Why do they need to be sprinkled on top of wet mixture before adding the flour?
It allows you to dirty one fewer bowl – the one you’d use to mix dry ingredients.
I often mix the dry ingredients in a ziplock bag the night before I plan on making the bread, especially if I am planning on making a number of courses on the same day, it is a great time saver (and no extra dirty bowl to clean!)
Yes, but the method as written allows you to skip the extra bowl.
This has been my “go to” pumpkin bread for the past several years! I look forward to it every Fall.
Sometimes I keep it plain; other times I add dark chocolate chips. SO SO GOOD.
How about adding chocolate chips?
I’m crazy about most of your recipes (the banana bread is to die for), but this one was a miss for me. While it used an entire can of pumpkin, the sugar overwhelmed it, and in the end it was just a big slab of sweetness without much else. I was thinking that if I made this again I’d cut back on the sugar and potentially ramp up some of the spices or swap in some brown sugar, but at the end of the day I ended up recycling this recipe. There are much better ones out there that, true, don’t use an entire can of pumpkin, but I’m willing to deal with that hassle for tastier bread.
This is a great recipe. It took about 10 minutes to put together and get into the oven. Easy, quick and delicious.
I typically have a “meh” reaction to pumpkin bread, but it sounded good on this fall afternoon and I had everything in the pantry to make it. Good decision–it’s easy, fast, and delicious! The cinnamon sugar lid is a game changer.
Made this for the 2nd time in as many weeks, and for the 5th fall in a row. It’s perfect every time, especially because I can just weigh everything in one bowl and use a whisk and virtually every ingredient except the pumpkin are already in my kitchen. Love love loveeee
Moist and the crust is good. Personally I thought it was a little too “mild”. I found myself wanting more of the pumpkin spice flavors.
Pretty bread and I liked the cinnamon sugar topping, but the bread itself was way too sweet for my liking.
Delicious and so tender and moist! I didn’t have an extra-large loaf pan so I split the batter in to 2 regular size loaf pans and baked for about 40 minutes. No issues at all, and it kept well for days. I would definitely make this again, and I love that it uses the whole can of pumpkin, with no annoying little amount left over!
This was so freaking good… and easy! I have tried so many different pumpkin bread recipes and this one is by far THE best. Whatever you do, do not skip the cinnamon sugar topping.
I’m making this bread for the fourth time this week! I brought two to a pot luck party. (I also cut the sugar by a 1/3 of a cup).
what brand and size loaf pan do you always use?
I have a few loaf pans but I use the Williams-Sonoma gold touch one I’ve had for more than a decade the most often: https://www.williams-sonoma.com/products/ws-goldtouchpro-loaf-pan/?pkey=cbread-pans-loaf-pans
Williams-Sonoma has 3 loaf pan sizes: 1#, 1 1/4#, 1 1/2#,
Which one is best for the Pumpkin Bread recipe?
Gill
The recipe specifies a six-cup-capacity loaf pan, so it looks like you want the WS pan marked as 1.5 pound capacity (1 lb = 16 oz). 😃
Sounds great. Eager to try it
Made this recipie this afternoon. Turned out great! Best pumpkin bread ever. My wife and I have been making punkin’ bread for almost 50 years. This recipie is very, very good. Made as directed except I added 2 tsp. Vanilla, 1 tsp Almond Extract, .5 tsp Valencia Orange Peel, 2 tbsp. Orange Juice. 🍊 I also gave it a pinch or two of ginger. Delicious, tall, beautiful loaf!
Best. Pumpkin. Bread. Ever! Absolutely love it! So delicious, and I love the fact that is uses the full can of pumpkin. And that crunchy topping? Sooo good!!
Using 1/2 cup of sugar was plenty sweet. White whole wheat or a combination of ap flour and whole wheat produced an excellent texture. Walnuts provided a nice crunch throughout.
Works great in a Bundt pan as well! Added two small apples, diced small, and worked beautifully! Was a hit at the office breakfast this morning :)
Just made this and I was a bit disappointed given how many “best pumpkin bread ever comments. Maybe I’m looking more for “pumpkin spice bread” than “pumpkin flavor bread”?
The crisp crust is definitely the best part (I threw some roasted pumpkin seeds on top for extra pizazz), and I would use this topping technique on any pumpkin bread recipe.
The bread itself was to me, lacking in flavor. If I made this again I would double the amount of all the spices, and use dark brown sugar or maybe molasses as the sweetener to bring in some more of that rich gingerbread type flavor. It is nice and moist. It took exactly 70 minutes to bake and rose nicely after about 40 mins, after I was a little worried it wasn’t rising at all after half an hour.
Good recepie. A little wet, but I’ll fix that next time.
Really love this recipe. I made one batch of the batter and made a handful of mini muffins and a small 9 inch round crumb style cake with the remainder and both are delicious. Both turned out light and fluffy, perfect texture and spices. A nice sweet but not too sweet treat.
I’ve made pumpkin bread with so many different recipes and this one is by far the best. Delicious! I love that it uses the whole can of pumpkin for one loaf. Thanks for sharing!
I love this recipe! I think I have made 5-6 loaves this fall. Cooking all of my decorative squashes and need to use up that puree! I love that it’s almost 2 cups of puree and only one bowl!!! I add chocolate chips for this kids!
This bread is so, so good! and the sugar/cinnamon crusty top cannot be skipped.
Thank you for this deliciousness!
This was excellent. I made it exactly as written and had to bake for the full 75 minutes. The sweetness level is just right.
My favorite pumpkin bread recipe!
This is the best recipe. I often make muffins, and it’s perfect because my family can gobble some up and there’s still more to share with friends. They also freeze very well. I usually go down to a cup of sugar, but I never skimp on the sugar on top. It’s so yummy. I also love that it’s one bowl!!! Yay for easy cleanup!
A friend made your recipe and added chai masala spice—a game changer. I suggest you try it. She used the spice mix (masala) from Diasporaco.com.
Made these tonight as muffins! They’re delicious and the texture is superb. Adjusted the seasoning a little – 1 tsp cinnamon, 1/4 tsp each ginger, allspice, and clove. I think next time I’ll bump that up more, and maybe increase the cinnamon sugar topping. I might also try brown sugar in either the topping, the muffins, or both. Could also try brown butter in the muffins instead of the oil…many possibilites.
Tried other recipes that were ok, however THIS one is the keeper! Honestly, the closest to coffeehouse loaf in moisture, color and texture. Read through comments looking for high altitude notes (I’m at 6300 ft.) and saw a couple of suggestions but decided to made as is for the first attempt and it was perfect! Checked at 65 min and toothpick was completely clean, I was a little suspect b/c the loaf raised so high so turned off oven and left in for another 5 min. Making for friends who will be off on Christmas road trip, but leaving off topping so it doesn’t make a crumbling (but delicious) mess in the car. Thank you : )
Is there a way to cut down on the sugar but still has it come out just as tasty?
Excellent pumpkin bread! I did add a couple of TBS of honey and cut back on sugar amount generally when baking. I try to avoid using white sugar/brown sugar and often substitute with coconut sugar and/or monkfruit sugar (expensive though!). My question is what adjustments one should make if adding honey or maple syrup to this recipe. The 2 TBS of honey didn’t seem to effect baking, but wasn’t sure if adjustments should be made for increased liquid?
Thank you!
This sounds like a great recipe. But I have 2 questions: I see you used oil and was wondering if it makes for a more moist loaf. And I was wondering if you have ever substituted Truvia Sweet complete for some or all of the sugar (not including the cinnamon & sugar topping). Any advice you can provide would be appreciated!
Thanks!
Made this as mini muffins. Made about 3 dozen with cups nearly full. Baked for 13 minutes and they were perfect and fluffy. (Omitted the topping since they were mostly for my preschooler.)
Why does this recipe use both Baking Powder and Baking Soda?
I made this with Bob’s Red Mill 1-to-1 gluten-free flour and found I needed closer to 85 minutes (using the loaf pan size that Deb called for). It was still very moist and not at all overbaked.
Deb, I came back to this recipe to make pumpkin muffins for a trip to see family last weekend – they were lovingly argued over by cousins and eaten entirely. I used 1/3 whole wheat bread flour (bc it’s what was in the pantry) with great success.
Now to today – my eldest has a fever, but he was the biggest fan of these last weekend. So as I prepared to make a batch that might tempt him to eat when he’s ready, I reread the post. I’m sure you probably have given this a lot of thought, but I want to reiterate the idea that your contributions to the food world are valuable not because they are brand new, but *because they are yours.* Your context, your relationships, your circumstances. I am someone whose cooking sensibilities and taste for language and humor line up closely enough with yours that I won’t go scouring the internet for a recipe if you have developed one. My life and line of work doesn’t allow me the time to do that, but I’m so glad that yours (sometimes) does. And I’ve come to trust you as a recipe developer/writer/passer-on-of-good-things. So thank you for playing that role for me and countless others! And, as always, for letting me use the whole can of pumpkin because what in the world would I do with that extra 1/3 cup?
Thank you. 💕
Excellent pumpkin bread, as others have noted. It fit my large loaf pan perfectly. I added a little finely zested orange rind to enhance the warm, spiced flavors. No issues with the sugar (or other) measurements. Thanks for the recipe!
How should this be baked if my loaf pan is glass? I find that the edges always burn and there’s often a spot in the middle that doesn’t bake well.
I’d bake it at 25 degrees less until a toothpick or skewer into the center comes out batter-free. It will take longer than listed.