Pumpkin Bread

You can easily double this recipe. If using the glaze, there is enough glaze for two pumpkin bread loafs.

We're using melted butter in this updated version of the recipe. You could easily use light olive oil instead, same proportions. In our opinion, butter tastes better.

Don't have molasses? You can sub the 1 cup of sugar and 2 tsp of molasses with 1 1/4 cup of dark brown sugar, packed.

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Makes one loaf

Ingredients

  • 1 1/2 cups (200g) flour
  • 1/2 teaspoon of salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 cup (240 ml) pumpkin purée*
  • 1 cup (200 g) sugar
  • 4 ounces (1 stick, 112 g) butter, melted (can sub 1/2 cup light olive oil)
  • 2 eggs, beaten
  • 1/4 cup water
  • 2 teaspoons molasses
  • 1 teaspoon orange zest (optional)
  • 1/2 cup (120 ml) chopped pecans or walnuts (optional)

Optional Orange Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp orange juice
  • 1 teaspoon orange zest
  • 1/4 teaspoon vanilla

* To make pumpkin purée, cut a small sugar pumpkin in half horizontally. Use a large metal spoon to scrape out the seeds and stringy stuff. Place the pumpkin halves cut side down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 minutes to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

Method

1 Preheat oven and prepare loaf pan: Preheat your oven to 350°F (180°C). Put in the middle rack of the oven. Butter the insides of an 8 x 4 x 3 -inch loaf pan.

2 Whisk together the flour, salt, baking soda, ground ginger, cinnamon, nutmeg, and allspice in a large bowl.

pumpkin-bread-method-1

3 Mix together the pumpkin purée, sugar, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using) in a separate bowl.

pumpkin-bread-method-2

4 Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter.

pumpkin-bread-method-3

Do not over-mix! If adding chopped pecans or walnuts, stir them in.

5 Bake: Pour the batter into the loaf pan and smooth the top. Bake at 350°F (180°C) for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean.

pumpkin-bread-method-4

6 Remove from pan and cool completely: Remove from oven and let cool in the pan for 5 minutes.

Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan.

pumpkin-bread-method-5

Invert it to loosen it from the pan and put the loaf on a rack to cool completely.

7 Glaze: If using the glaze, whisk together in a medium bowl the powdered sugar, orange juice, zest, and vanilla. Whisk until smooth. If too thick add  a little more juice. If too thin, add a little more powdered sugar.

Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Less crumbs that way!

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Comments

  • Ruth Martin

    Delicious! Definitely less fuss then some, too. I use pumpkin we grew, roasted, and pureed and it took a good 20 minutes extra baking time. I think next time I’ll omit the extra waster as my pumpkin isn’t as dry as canned. Haven’t tried the glaze because this goes in lunch bags (and is plenty sweet enough already) but will for a potluck coming up soon. I use whole wheat flour and skip nuts because I can’t stand them in baked goods but sometimes use chocolate chips. Definitely replacing a couple of other recipes I use. Thanks!

  • Nan

    Made two loaves. Used coconut sugar but only one cup for the two loaves plus a heaping TBSP Splends. Used a tiny bit of orange extract as I had no oranges. Turned out moist at 55 minutes but not gooey. 2 year old grandson loved it!

  • Sylvianne

    Very good loaf, I use lemon zest instead of orange, added walnuts and dried cranberries and didn’t glaze it and it was really moist.

  • susan

    Delicious. I was looking for a new pumpkin bread recipe. This is my new favorite (as are many of your recipes). Although the glaze is delicious I think I will omit it the next time so I can just enjoy the flavor of the pumpkin. The molasses are a wonderful addition.

  • Ann

    These were great. I subbed 1/3 whole wheat flour, and used half coconut oil and half butter for the fat and baked them in muffin tins. They came out moist and fluffy. I wrap them individually and freeze as a quick snack to have on hand or for lunch boxes.

  • Sharlene

    Thank you so much Elise for this recipe. I have been using the old version for years now at Thanksgiving for a festive treat. In Canada, pumpkin is sold in 3 cup tins, so I almost always make a triple batch. Thank you for adding to our family celebrations and memories!

  • Richard

    i’ve been making this bread for some time now and I can’t thank you enough for this recipe!
    The smell and flavor you get ( especially ) When you puree the pumpkin!
    Makes all the difference!

  • Jeanne Dinker

    I am getting ready to make this recipe and wonder if I might substitute whole wheat pastry flour for some or all of the white flour. Thank you.

  • Don Musselwhite

    In the glaze can I use brown sugar instead of powered sugar? Thanks,Don.

    • Elise Bauer

      Hi Don, no, it won’t thicken. You may be able to add some cornstarch to the mix, in order to thicken the glaze, I don’t know how much you’ll need so you would have to experiment.

  • Lovely

    This is my favorite oumpkin bread recipe, I love it. The orange zest really makes a difference and sets it apart from other recipes. Also, I appreciate the metric conversion. Thanks !

  • Mary

    The verdict is in! The bread is moist and delicious! I’ll just adjust my timing for the next time. And there will be a next time.

  • Mary

    Recipe sounded so good and easy. However, after 45 minutes (in a light pan) the center was still very liquid and the corners were turning dark. (My oven heats correctly.) Left it in 10 more minutes – same thing only the edges were now deep brown. Turned down the heat to 325 and had to bake for 20 more minutes before the center was done! (I finally put foil over the top – don’t know if it helped to prevent burning.) That’s a total of 75 minutes. Does using oil make the difference? I took a bite while it’s still warm and it tastes good – hope the texture is okay.

  • Kathleen

    I love this recipe. But I currently have a mountain of bananas- think I can substitute?

    • Elise

      Hi Kathleen, maybe, though the bananas will have a lot more natural sugar in them than the pumpkin purée. So you might want to cut back on the sugar. I don’t know how it will taste with the molasses and spices. But if you try it, please let us know how it turns out for you!

    • AbiMojito

      The banana bread recipe on this site is phenomenal. That would probably be a better use for bananas….

  • Neerli

    This pumpkin bread turned out great! I’m an amateur cooker, and it was so easy to follow the directions and make this to perfection! Thanks so much :)

  • Brigitte

    I Baked this bread last week ..awesome bread ,I substitute the butter for melted organic coconut oil and buttermilk for water .the zest is a must don’t skip it ….so good and moist thank you .

  • Kim

    I love your recipes! If I do not have molasses is there something else I can use or can I just omit?

    • Elise

      Hi Kim, swap out the sugar with brown sugar and you won’t need the molasses.

  • Tania

    Great recipe! It is super essay and the result is just delicious! My guests were more than happy with this bread! Just perfect!!!

  • Julie

    I’ve got a slightly larger pan, a 9x5x3 and wanted to ask if the cooking time/temp would vary for my pumpkin bread? Thanks a bunch.

    • Elise

      Hi Julie, the baking time might be a few minutes less, but it shouldn’t be significantly different.

  • Sara

    I made this without the glaze and it was great! I also made it with mashed up yam in place of the pumpkin and it was also really good.

  • Sharlene

    I love this pumpkin bread and make it all the time. Today I made a triple batch instead of my usual double, and made one batch into muffins. They turned out heavy and moist, like the loaf. In case anyone reading is thinking of it themselves, 12 muffins took 25 minutes on 350.

    • Kassidy

      Haha! I just made a double batch and my muffins are waiting to go in the oven once the loaf is done. Good to know! Thanks!

      I used 1/2 the sugar, fresh ginger root, some mace, 1/2 the butter, and probably a little more pumpkin than what the recipe calls for. I hope it turns out!

  • Michele Wester

    Great recipe. We double the recipe and used a 29oz can of pumpkin, added no salt or molasses. The orange zest made all the difference.

  • Victoria

    So tasty! A bit undercooked but I’ll leave it 10 to 15 minutes more next time. Used half the butter and 1/4 tsp cinnamon, still came out delish!

  • Rowan

    I just made this recipe last night and tasted it this morning. Fantastic!!! Didn’t have molasses so substituted the same amount of dark honey and it was fine. Did have to cook 10 minutes longer than recipe states. I will definitely be making it again today using raisins and adding the glaze, though it is sublime all by itself with no glaze.
    Thanks for a wonderful recipe.

    • Gloria Bernal

      This is our favorite recipe for pumpkin bread. It is always moist. Moistness is my #1 priority when making breads. Some in our family thought that the spices are too mild, perhaps adding 1/4 tsp ground cloves would help that. I make it just like the recipe says, add roasted diced nuts and sometimes raisins or cranberries, but don’t use a glaze. I have dietary restrictions so I use half Splenda for the sugar, and it’s fine with all. Little loaves are just as moist. I cook up our Halloween pumpkins whole in the oven until fork tender and the peeling just zips right off. After cleaning and smoothing in food processor, I freeze in small baggies and take out what I need when making bread or and pumpkin recipe. It freezes well.

      Elise’s bread recipes have never failed me. The banana one is moist too and easy.

  • Rosaria

    It is a very good recipe that i have tried to prepare at home and my husband has appreciated a lot.

  • Leah

    OLD RECIPE (for anyone looking)

    Pumpkin Bread

    INGREDIENTS
    1 1/2 cups (210g) flour
    1/2 teaspoon of salt
    1 cup (200 g) sugar
    1 teaspoon baking soda
    1 cup (1/4 L) pumpkin purée*
    1/2 cup (1 dL) olive oil
    2 eggs, beaten
    1/4 cup water
    1/2 teaspoon nutmeg
    1/2 teaspoon cinnamon
    1/2 teaspoon allspice
    1/2 cup (1 dL) chopped walnuts
    * To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.
    METHOD
    1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
    2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
    3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
    Makes one loaf. Can easily double the recipe.

    • Donica

      Do you think I can sub coconut oil for olive oil?

    • Sharlene

      Thanks so much for posting. This is the version I always use, and have to figure it out on the fly from the new one. Thanks!

  • Gaylyn Andrews

    Oh yes also put on top before putting oven!

  • Gaylyn Andrews

    I’ve used coffee cans for years. I mix up sugar and cinnamon put in a shaker put on sides and bottom of cans really good! Gaylyn Andrews Stockton, Ks.

  • randy

    I made this today. I substituted red kuri squash for the pumpkin. I used a combo of butter and lard instead of just butter. i didn’t have any cinnamon, nutmeg, or allspice but used more baby ginger instead. I didn’t use any molasses but added a small amount of vanilla. I’m glad I made a double recipe. This is light and moist and delicious. thanks!

  • Dasha

    I made it today and it turned out perfect! I substituted some white sugar for brown and water for buttermilk like another reviewer suggested, but otherwise made as written. So yummy! Now I have just enough pumpkin left to try waffles this weekend!

  • Suzie

    I love this recipe. It is so moist and the texture is lovely. Thank you for sharing it.

  • Paul Tominac

    When cooled (but not refrigerated) the spice component of the flavor is significantly reduced (over that just out of the oven) but it’s still more of a spice bread than a pumpkin flavor. Delicious, nonetheless, mind you.

    As far as calories go—google each ingredient and do the math; my research (with molasses but no buttermilk) has one loaf at 2179 calories, with each of 8 slices running around 272. Add buttermilk and the loaf total jumps slightly to 2221 calories. Slice thinner, cut calories.

    When a recipe is said to be Grandma’s, I tend to think 1920s or 1930s. I forget that in 2014, an “old family recipe” might just be from the 1960’s, or even the early 1970s. Which would probably explain putting water and oil in a pumpkin bread: That’s when they thought margarine was healthier than butter (it isn’t, but lard is). Putting butter and milk, or buttermilk, back into the recipe puts it where it should be, and we can tell the Seventies to go stand in a line at the bank—because there weren’t any ATMs, let alone smart phones.

  • Paul Tominac

    Why water? And why white sugar with a tiny amount of molasses, instead of brown sugar? Water adds nothing of interest (ask W.C. Fields). I used buttermilk. And if you’re going to add molasses to white sugar, why not just use brown sugar? Rancho Gordo has a delightful version, and there’s a Muscovado from Africa available at Co-Op groceries, and the like. Whole Foods’ house brown sugar is quite nice too—if a bit coarse.

    Aside from that, I followed the recipe faithfully and it produced a light, delicate (cake like), flavorful loaf. Not nearly so dense and, thankfully, bland, as our dear friends who bake for Starbucks. On the other hand, much of the flavor is spice, not pumpkin. The next time I make this, I’ll be ratcheting down the spices accordingly.

    So, the recipe needs some tweaking…

    Isn’t that fun?

  • Lisa

    Wow! I know pumpkin and this is the best pumpkin bread I’ve ever made. My differences are – I doubled the recipe and used fresh grated nutmeg and fresh ground Jamaican allspice and put chocolate chips in one of the loaves. Yum, yum! Thanks for a great recipe.

  • Denise

    Perfect! I just made this pumpkin bread and it turned out fabulous! Nice and moist. I did add the orange zest and I was glad I did. I didn’t use the glaze because of personal preference. Next time I’m going to add raisins. Thanks for the great recipe!

  • Jennifer

    I have made many recipes from this site over the years and with so much success. This pumpkin bread one was so amazing, I had to write about it. I was worried it would taste like a spice bread, which is not what I was looking for, but it didn’t. It was moist and had a wonderful balance of pumpkin and spice. The orange zest really took the flavours to another level. Loved the glaze and highly recommend it as an addition.

  • Marianna

    Hi Elise,

    I’m in love with this pumkin bread and I have immediately prepared it and published on my web site. I adapted the recipe to my tastes, and the result was outstanding. My sons have appreciated a lot.

  • Julie Long

    Me and my friends love this.

  • Judy

    I did the cans also,still have them,I filled 2/3 full,after greasing(use baggie or throw away glove) I froze much of it,it is really delicious warm,with cool whip,the roundness(?) of it is pretty on a plate..gotta make some soon,freezes very well..

  • Carol

    My husband and I are both on diets . This bread is delicious. Is there anyway
    you can tell how many calories are in one piece of bread?

    • Elise

      Hello Carol, I don’t do nutritional analysis for the recipes, and for this one, the calorie content would completely depend on how thin of a slice you took.

  • Lajuana Palmer

    Hi Elise!! Can I used canned Sweet Potato instead of Pumpkin?

    • Elise

      Hi Lajuana, great question! I haven’t tried it but I think it would work.

  • Christine

    Thanks for the suggestion, I was able to get it cooked all the way through by putting it in for a longer period of time. It was delicious!!

  • Angela

    Oh. My. Goodness. I just made this yesterday, and it is one of the BEST pumpkin breads I’ve ever tried!! I also found that I had to cook it for about 15-20 minutes longer than recommended above, but it turned out delicious! Dare I say, it’s even tastier today now that the flavors have had a day to come into their own. Fantastic recipe!! I will definitely be sharing!! :D

  • CHRISTINE

    Ok, I just attempted making this bread, I followed the directions to a T. Oven at 350, after 55min the middle of the loaf was totally uncooked. HELP, ANY SUGGESTIONS GREATLY APPRECIATED!!!

    • Elise

      Hi Christine, put it back in the oven and cook it another 20 minutes.

  • Jerry G

    I make a “sweet Potatoe” pie , Make it just like pumpkin . I add Pineapple chunks to mine . A big hit in the deep south .

  • Luz

    Turned out perfectly – so moist too! This was the first thing I baked with one of the pumpkins we grew here in France, (using Canadian seeds) and I´m very pleased. The only thing I substituted was coconut oil for half of the butter, (simply because I didn´t have enough butter), and I only used half the sugar – sweet enough for me. I also added some walnuts, gathered from wild trees on my friend´s lot. I will be baking this again.

  • Kerry

    I just made this and I had some carrots that I canned last year to use up , so I pureed them and used them in place of the pumpkin. I also used half brown sugar and half white. It turned out great!

  • Kristina

    Made this today and it turned out great. I did find I had to cook it for 70 minutes to get the centre baked.

  • Lou

    Can I use pumpkin apple butter in this recipe. This product is made by the Mennonites here in Kitchener Waterloo area of Ontario. It’s a purée in a jar.
    Thanks for your help
    Take care
    Lou

    • Elise

      Hi Lou, I think if you did that you would need to reduce the sugar in the recipe to make up for the added sugar from the pumpkin apple butter.

  • Jean Judge

    the cake is great but after the cake is cool and frozen. I take the cake out to eat and top of the cake is wet and sticky. I dont know what I am doing wrong.

  • Chris

    I saw the first picture and wanted to make the loaf. Then I scrolled down and saw the pic with the glaze. Wow! Wonder if a glaze could be made using cream cheese? Hmmm!!

  • Marie

    Yum! I made this exactly as written with the addition of 1/2 tsp ground cloves and I baked them as cupcakes. Both batches were done at 18 mins. So very very good.

    I’m loving them without any glaze or frosting but we have some homemade cream cheese frosting in the fridge that I’m sure the kids will slather on when they get home from school.

    Thanks Elise!

  • Yasmine

    This looks delicious! Do you think I can leave out the Molasses? Is it essential for this recipe? Thanks!

    • Elise

      Hello Yasmine, you can easily leave out the molasses.

  • Carol at Wild Goose Tea

    Interesting about the quality of pumpkin. Now I won’t feel guilty about tossing the carving pumpkins. Of course since the pumpkin is the master flavor driver, the better tasting the pumpkin is, the better tasting the dish. Duh, why didn’t I think of that. Thank you.

    • Gloria Bernal

      Carol at Wild Gooss Tea – I use ordinary Halloween pumpkins and roast them. I make soup, breads, empanadas, pies, muffins, anything all year long with it. The spices need to be fresh and enhances the flavors of whatever you are making with the pumpkin puree.

  • MaryAlecia

    For those who can’t have eggs, i’ve used ground chia seeds before with good success. I don’t know how much… a couple of tablespoons? They should be freshly ground. As for whole wheat (WW) flour, I usually make my baked goods with half WW and half regular flour. It makes the bread taste more… wheaty, I guess, but no one seems to mind the flavor; I certainly don’t!

    Also, can’t wait to make this bread! We’ve been enjoying the zucchini bread to use up the last of the summer crop. Thanks for the recipes!

  • YAYA

    I almost DIED when I came to this page and saw the recipe was changed. Thank goodness you also mentioned how to adapt this back to the original recipe! All of my family and friends request this pumpkin bread every fall… it’s become family tradition! Thanks for this awesome bread of yummy-ness…

  • Kimberlee

    I used 1/2 cup of canned pumpkin and 1/2 of really ripe and pureed bananas and was it ever good! Love it with the pumpkin only as well… This is my new favourite recipe!

  • Dani

    I just made this using a local maple yogurt and it turned out absolutely wonderful. Saving this recipe!

  • Maria

    I just made this last night and it was ridiculously delicious. I had homemade pumpkin puree and I used coconut oil and it was truly amazing. Thanks for the great recipe!

  • Venessia

    Have young kids at home? Me too! So I made the batter for the bread exactly as you listed it. Then I poured it into a hot skillet, a little at a time, gently “shaking” it to spread it out a bit. My girls devoured their pancakes this morning, wanting more even as their tummies were full!

    On behalf of my girls, thank you,
    Venessia~

  • Elizabeth Riggs

    Mayank Patel wrote: I had a question. Is it possible to make it without eggs? Though, I eat eggs, rest of the my family members don’t.

    There is a product called Egg Replacer put out by Ener-G Foods that is available in most health food stores and many larger grocery stores that have a health food section.

    The directions for using it in recipes is on the box. It works wonderfully, and is completely Kosher, so it does not include any meat or dairy products.

    Hope this helps.

  • Robin Gonzalez

    re: roasting a pumpkin: I always just cut it into halves and put both halves in a shallow baking dish cut-side down and bake it uncovered at 300 until the outer shell starts to sag, about two to three hours depending on the size of the pumpkin. Let it cool, scrape the meat out of the shell, run the meat through the blender, food processor, or food mill, let drain a little, and you’re done. I usually divide the product up into “servings” and freeze, that way I’ve got a pre-measured amount for whatever recipe I’m making. I’ve steamed and boiled pumpkins as well, and roasting is MUCH easier, and does seem to concentrate the flavors more. My family can tell the difference between canned and fresh pumpkin, and prefer the fresh pumpkin.

    I don’t usually use the same pumpkin I used to decorate though, because the black soot from the candle is yuckky!

  • kathy

    I just made this today and it was sooooo yummy!! I used my left over roasted acorn squash… Super moist! Definitely will make it again! Thanks!!!

  • Priyanka

    Hi Elise,

    Am writing to you from India. I tried this recipe with baby pumpkins, almonds and raisin since I didn’t have any walnuts handy. It has turned out fabulous! When I picked up the little pumpkins at my local market, I toyed with the idea of making a bread or a pie. I hadn’t baked in a long long time and was craving something exactly like this. It’s my first bread ever (has been only cakes and brownies so far) and this has given my confidence a real boost. Next time, I’ll try making muffins. Thanks for the lovely recipe. Am going to share this with my sister who also loves to bake!

  • Liane

    I also just made this into cupcakes with vanilla orange buttercream frosting. I am home alone and trying to restrain myself from eating every last one. My office mates are going to be ecstatic come Monday…

  • Dot

    Can’t wait to try Pumpkin Bread in Coffee Cans. I lost the recipe, which I had from my mother in law- everyone loved it. I have tried others- but not so good. The recipe I used called for sour milk( 1 cup milk & add 1 tsp vinegar) Thanks

  • Anonymous

    What is the cause of the bread not rising?

    Well, it could be that your eggs were old, or you substituted baking powder for baking soda and the baking powder was old, or you mixed the batter but didn’t put it in the oven right away, or maybe your oven isn’t working properly. Many things could contribute to a quickbread not rising the way it should be. ~Elise

  • Autumn

    I used canned ‘pumpkin’ for this recipe, and made it the day before Thanksgiving. At first I thought I messed up badly because it said only to mix SLIGHTLY and I mixed it more than that. I did it just right, after they cooled I wrapped them in foil. I was so surprised to cut into them the next day to find them still nice and moist and wonderfully delicious. I have to make more over the weekend, they where a hit!

  • jennifer

    I love this recipe and am planning on making it with the kids at my daughter’s preschool next week but there’s a no refined sugar policy at school. I was wondering if agave syrup would work? And if so, how much? Or is there another sweetener that would be better?

    Thanks!

    Your guess is as good as mine. I haven’t baked with agave syrup. ~Elise

  • Karen

    I found this recipe in my quest to use an acorn squash I’d received. I used only one egg and a mixture of pepitas and roasted pumpkin seeds in lieu of walnuts because I was disinclined to leave the house in search of proper ingredients, and it’s wonderful! I’ve eaten nearly half the loaf in the two hours it’s been out of the oven. This is most definitely the way in which I will dispose of the reamaining squash!

  • Denis

    I used acorn squash instead of pumpkin and it was great; thank you.

  • Brittany

    I noticed that someone else in the comments mentioned that they used this recipe to make cupcakes, which I thought was brilliant so I doubled the recipe and made a big batch of cupcakes. I didn’t have any canned pumpkin or fresh pumpkin but I did have a fresh butternut squash, so I followed the same roasting instructions you gave for the pumpkin. They turned out incredible!!! I was expecting them to be dense like banana bread but they were so soft and fluffy. I did add about 50 percent more spices (although I didn’t have any allspice, which may be the reason it needed more spice. I added some ground ginger instead.) Topped off with a dollop of cream cheese frosting, they were a huge hit and they are definitely going into my rotation. Thank you so much for this recipe!

  • Al

    I plan on making this tomorrow. I have cinnamon and nutmeg but no allspice. Is it okay to substitute the 1/2 teaspoon allspice with more cinnamon? If not, I’ll have to go buy some tomorrow!

    Sure. You could also add a pinch of cloves or some ground ginger. ~Elise

  • Dana

    Using this recipe as my base I made a wonderful tasty butternut squash “cake”… Changes I made:
    1tsp vanilla with wet ingredients
    replaced 1egg with 1T ground flaxseed & 3T water
    Also instead of pumpkin I used mashed butternut squash(1/4 cup more than called for in recipe)
    One last change: I could not find my bread pan-recently moved- so I used an 8x8x2 square glass pan- thus my “cake”. This is so moist and tasty. A real breakfast treat. Also while warm out of the oven- use a butter stick and spread around the top- just gives it that bit of extra flavor!! Yum.
    oh and cooking time was about 30-40 minutes

  • Harry Goldwater

    Hi! Many thanks for this recipe, I have never been more pleased,delighted, and satisfied.
    Your readers offering comments and improvements are a delight to read. What a wonderful enhancement they make to the world and its purpose.
    Does anyone have have a substitute for wheat? I am intolerant to wheat and would like to find a another grain since I am eating so much of this pumpkin bread.

    Hi Harry, I recommend looking for a gluten-free flour mix. Bob’s Red Mill is a good brand. I made a great batch of gluten-free pumpkin cupcakes using the Red Mill flour. ~Elise

    • Janet

      My daughter is celiac and she swears by “Cup4Cup” gluten-free flour mix for all her baking. It made a fabulous, gluten-free version of a recipe for chocolate cake from this site recently, and is recommended for quick breads. I found it at Whole Foods.

    • Jennifer

      I made a great batch of pumpkin muffins using this recipe and a flour mix that 2:1:1 of brown rice flour:white rice flour:tapioca flour + 1 tsp of xantham gum. The muffins only needed about 20-25 minutes to bake. Hope that helps!

  • Sara

    Your recipe sounds great. I have an severe egg allergy do you have any recommendations for a substitute? I’ve tried applesauce and it alters the taste a bit too much.

  • Gina

    Great recipe. I was looking for something to do with the gigantic butternut squash I got from my CSA (I’d already made more than enough soup) and found your site on a google search! I made this for a work function in its bread form, and everyone loved it, then a few days later (I still had plenty of squash…) it was someone’s birthday, so I made the recipe again, but as cupcakes with a cream cheese icing. Rave reviews all around!

    Who knew that squash could be part of a birthday cake?

    I found that when using baked squash, it was easier to get a very smooth puree if I put it in the blender with the 1/2 cup of oil called for in the recipe. I did this when using the batter for cupcakes, as I wanted a finer texture.

    Thanks for sharing!

  • Kim

    I would like to use this recipe but for the small aluminum foil pan. I intend to give as gifts. could someone tell me at what degrees and how long. Thank you

  • Kathryn Ann

    High~Altitude cake baking
    (Adjust for bread as needed)
    Ingredients 3000 ft 5000 7000
    Liquid: ADD for each Cup 1-2 TBS 2-3 TBS 3-4 TBS

    Baking Powder: 1/8 tsp 1/8 -1/4 tsp 1/4tsp
    DECRESE 4 each tsp

    Sugar 0-1 TBS 0-3 TBS 1-3 TBS
    DECREASE 4 each C

    (Intended to be followed in colums right to left, top to bottom)

    Lite & Life at “Higher Grounds”

  • jeannie

    Could you tell me the baking time difference if I was to make muffins instead of bread?

  • Tina

    Elizabeth:

    I always freeze my pumpkin puree (actually butternut squash puree), but the canned product freezes very well also.

  • elizabeth

    If you don’t use all the pumpkin puree in a can, can you freeze the remainder of the puree in a foodsaver bag? I am looking forward to trying this. I am going to try adding some cranberries to this recipe. Thanks, E

  • Jen

    I have been making pumpkin bread for a long time, this recipe looks great! For an added bonus try replacing the walnuts with chocolate chips you’ll love it.

  • Katie

    What a great recipe! I ended up using half whole wheat and half bread flour since that’s what was closest to the front of the cupboard, and it turned out wonderfully.

    It was so moist, I think I’m going to adapt this to replace my long-standing banana bread recipe!

  • Jade

    This is a great bread. I added about 1/4 tsp of ginger used 2c white flour plus 1/2c whole wheat. I also did 1/4 olive oil and 1/4 veg oil because the last time i made it i felt i could taste the olive oil a little bit too much. perhaps it was because i only had extra virgin but it tastes great this time using half evoo and half veg. oil! Highly recommended. My b/f who claims to hate anything pumpkin ended up eating 1/2 the loaf!

  • sierravalleygirl

    Regarding the question on baking at high-altitude: I’m living @5000 feet in the Sierra and started baking seriously for the last 10 months. I have successfully produced a great amount of cakes, cookies and breads. I generally reduce about 20-25% the amount of baking agents called for in a recipe. If you live at higher altitude (i.e. 6000-7000 feet) you might have to reduce the amount of baking agent further. It’s trial and errors.
    For the above recipe I will reduce about 20-25% of the original amount of baking soda, hence from 1 teaspoon down to 3/4 teaspoon and might add another 1-2 Tablespoons of flour. Hope this helps.

  • Denae

    Just a little trivia, canned pumpkin is actually canned butternut squash. Pumpkin is very stringy whereas butternut is not so it is easier for the industry to use the butternut. Anyone can use roasted butternut in place of pumpkin for pumpkin pies, bread, etc.

  • Colleen

    Just curious if I could use 1/2 whole wheat flour to make the bread a little heartier? Would it have a negative impact on the outcome? I could use some extra pumpkin for flavor, right?

  • Mayank Patel

    Hello,
    I had a question. Is it possible to make it without eggs? Though, I eat eggs, rest of the my family members don’t.

    • Tadhg Mahon

      I haven’t tried it yet but usually when I need to replace eggs in a recipe (my sister is allergic) I use a trick I found in several egg-free recipes. If you just swap each egg for a banana it works just as well as a binding agent and can add an interesting flavour. Riper ones work a bit better.

  • Sue

    I would suggest using a pumpkin specifically for pies – usually referred to as sugar pumpkin. Halloween pumpkins are usually grown for size, not for flavour.

    Mind you, any pumpkin is better than no pumpkin. :D

  • Alice

    Hi Elise,
    I’m writing you from Italy. I was wondering what pumpkin puree is: simply cooked pumpkin made into a puree? With or without salt/sugar?
    I can get American canned pumpkin but I don’t like to buy canned food, especially if I can get fresh one…
    I love pumpkin and I would love to bake a pumpkin bread.

    Hi Alice,
    Canned pumpkin is simply cooked pumpkin (skinned) made into a purée. Nothing more. Almost everyone uses it here, even if they don’t usually use canned goods, because the quality is good and the product is very consistent. If you make your own, I suggested roasting the pumpkin pieces versus boiling or steaming. You’ll get more flavor. ~Elise

    • Gloria

      This is 2014 so you probably have the answer to your question of 2006. Yes pumpkin puree is just cooked pumpkin processed in a food processor no spices or anything added. Just like you would buy it in a can.

  • Vickie Jorden

    Pumpkin Bread baked in Coffee Cans (A MUST TO TRY)!

    3 cups Sugar
    4 eggs
    1 cup cooking oil
    1/2 tsp salt
    2 TBSP Pumpkin Pie Spice
    2 cups canned Pumpkin =(1) 15 oz can)
    3 tsp soda
    1 tsp vinegar
    3 1/2 cups unsifted self-rising flour
    2/3 cup cold water

    Directions:
    Cream Sugar and Oil together
    Add Eggs and Pumpkin and Beat Well.
    Add 1 cup of flour. spices and vinegar and mix well.
    Mix soda in 2/3 cup cold water and add to mixture and mix well.
    Next gradually add the rest of the flour (2 1/2 cups)and mix well.
    Add Raisins, nuts etc whatever you prefer..I use raisins myself.

    Spray (4) 1 lb coffee cans with pam cooking spray and add mixture to half full in each can. Bake at 350 for 1 hour and no less.
    Let cool about 5 min before removing from cans.
    turn can upside down onto a plate and gradually shake can until bread comes out…
    You will just love this recipe so give it a try.

    • fran

      oh my goodness, great seasonal sharing…have to buy canned coffee just to try, fortunately i’m a coffee fanatic, so definitely a win, win situation, thanks!

  • james

    I made it for thankgiving and now I’m finding out that everybody that has tried it is asking me to bake them some more, I appreciate the recipe but not the extra work :)

  • Roger

    MY aunt use to make pumpkin bread all the time. But she cooked hers in coffee cans instead of loaf pan. The reason for was to make it easier to divide between the kids.

    My question is, if I were to do the same how full should I fill the can?

  • scootergirl

    This pumpkin bread was great. I used a can of pure pumpkin puree, and it was a hit. Now, I’m thinking of making it into mini-muffins. Any suggestions as to adjustments on baking time & temp? (I use a convection oven so I already turn the temp down 25 degrees off of all recipes, and I found with this recipe I needed the full 60 minutes when I made the bread in a loaf pan.)