Spiced Pumpkin Bread

  • Prep Time: 20 mins
  • Total Time: 1 hrs 30 mins
  • Serves: 16-18,Yield: 2.0loaves
  • About This Recipe

    “This is the best pumpkin bread I’ve ever tasted! I got the recipe from the November, 1995 issue of Bon Appetit Magazine. It was submitted by Vern Bertagna of West Frankfort, IL. Enjoy!”


  • 3cupssugar
  • 1cupvegetable oil
  • 3largeeggs
  • 1 (16ounce) cans solid pack pumpkin
  • 3cupsall-purpose flour
  • 1teaspoonground cloves
  • 1teaspoonground cinnamon
  • 1teaspoonground nutmeg
  • 1teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1/2 teaspoonbaking powder
  • 1cupcoarsely chopped walnuts
  • Directions

  • Preheat oven to 350ºF.
  • Butter and flour two 9x5x3″ loaf pans.
  • Beat sugar and oil in large bowl to blend.
  • Mix in eggs and pumpkin.
  • Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
  • Stir into pumpkin mixture in 2 addtions.
  • Mix in walnuts, if desired.
  • Divide batter equally between prepared pans.
  • Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes.
  • Transfer to racks and cool 10 minutes.
  • Using sharp knife, cut around edge of loaves.
  • Turn loaves out onto racks and cool completely.
  • Makes 2 loaves.
  • Reviews

  • “This is the same pumpkin bread recipe we’ve been making in my family for years, and everyone who tries it absolutely loves it! It’s so moist, and the spices give it the most delicious flavor! I now use Egg Beaters and applesauce in place of half the oil to make it a lower fat treat!”

  • “Phenomenal!!!This bread is great any time of the day!The walnuts complement the moistness of the bread perfectly!I can’t wait to have it again!”

  • “Delicious!!! First bread of any kind I have ever made and I loved it!Will definitely make again.This is a keeper. “

  • “Loved this recipe! We had a bunch of small pumpkins left over from Halloween, so I steamed them until soft and ran ’em thru a food mill. I brought a loaf over to some new neighbors and regretted my spontaneous generosity after I took a bite of the remaining loaf! This is pumpkin bread that you’d want to hoard. LOL! I immediately made another batch the next day. I add a little more spices all the way around for our preferred stronger flavor. Thanks for posting!”

  • “This was great.I took it with me for a weekend away to some friends and 2 people asked for the recipe.”

  • “I altered this recipe as I am really into fitness and health and it still was outstanding. I used 2 c of whole wheat flour, 2 c of raw washed cane sugar and substituted 2-4 oz. sweetened plain apple sauce cups for the oil. I was shocked at how amazing, moist and delicous this recipe tasted. My husband never likes when I substitute and he also loved it. So much for fitness as I’ve already eaten 1/2 of the loaf myself!!”

  • “I have to say that I agree with the many wonderful reviews for this bread.Its absolutely perfect.I’ve received many compliments and requests for the recipe every time I make it.I hate baking and this comes out right every time.I’ve made it as muffins also and it works great.Just cook them a little less.I think that they took about 45 minutes.They were the large sized muffins.”

  • “I thought this bread was very good.Unlike other reviewers I used the full amount of sugar and I didn’t think it was too sweet at all.The only changes I made were I used 1/2 cup of oil and 1/2 cup of applesauce and instead of nuts I used cranberries.This bread tasted even better after a few days.It’s moist and has a delicious flavor.”

  • “We enjoyed this recipe.It’s well spiced and tender.I made a few changes. First, I used applesauce rather then oil.I cut the sugar by 1/3 for our tastes.I baked it in 2 9×13’s (I doubled the recipe) for 40 minutes.Thank you, Bev, for sharing it!”

  • “I love this bread.I make it into muffins and they hold wonderfully.They freeze well too.sometimes I add white chocolate or cherry chips to the batter to shake things up.Thank you for the recipe.”

  • “We loved this! It was very yummy…especially with mini chocolate chips substituted for the nuts! This made 4 mini loaves and a small regular loaf for me. Thanks for the recipe!”

  • “This was a very tender and moist bread! I loved the spice in it – it just screamed ‘fall’!I added a streusel topping to the top of the batter before baking (1/2 cup brown sugar, 1/4 cup almonds, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. ground cloves, 2 tbsp. butter). I baked mine for 50 minutes and it came out beautifully! Thanks for posting – I loved this bread!”

  • “Excellent bread, light, soft and fluffy, very flavorful. I used butter for the oil but otherwise made as written and I was very happy with the results. I will be making this often, thanks for sharing!”

  • “Fantastic, Bev!I was looking through the cupboards for ingredients for something sweet to make, and found a few cans of pumpkin.Not wanting to make a pie, I thought I’d find a recipe for bread..and came upon yours!My family absolutely loved the bread–even my “non-sweet” eaters!I also made a simple cream cheese icing for the top, which was a lovely addition!Thanks for the yummy recipe!”

  • “All I can say to Bev is thanks for sharing this recipe.
    It was a favorite last fall and i think I gained 3 lbs– Don’t worry as I will not hold you accountable for the weight gain.
    I have converted this recipe to gluten free and you would never guess it is–it is fantastic!
    I do only add 2 cups of sugar though and comes out great”

  • “absolutely delicious. I turned temp up to 400 and made muffins in under 20 minutes… Kids are still asking for more!!! mouth watering and moist and very flavourful!!”

  • “Smelled amazing baking and tastes even better.”

  • “The spices were a nice blend.However, even with cutting the sugar down to 21/4 cups, I found it to be way to sweet for our tastes.Next time I will reduce it further.”

  • “I made this yesterday with pureed pumpkin from my garden that I had frozen.I substituted apple sauce for half of the oil to reduce the fat. It was delicious.”

  • “Makes two loaves, good and freezes well.I put in plenty of walnuts which makes a very hearty bread.”