StreamingGourmet – The Blog


Ultimate Pumpkin Bread

Ultimate Pumpkin Bread

Ultimate Pumpkin Bread

Day 23 of 31 days of pumpkin and let me tell you, there are a lot of pumpkin bread recipes out there. This one is the best. I’m not lyin’. The difference between this one and some of the other good ones? It’s made with 100% real butter baby. Not canola oil, not vegetable oil. Butter. Melted. It’s got all the sugar and twice the fat, but if you’re going to eat a piece of Pumpkin Bread, why do it any other way?

Since this recipe yields two loaves, I decided to throw 1/2 cup of chopped pecans into one of them. Love it. Until I tasted this Pumpkin Bread, I thought Starbucks® really had something. They got nothin’.


Pumpkin Bread

Pumpkin Bread

4.8 from 53 reviews
Ultimate Pumpkin Bread
Prep time
Cook time
Total time
The best pumpkin bread you'll ever taste.
Serves: 14
  • 3 cups all-purpose flour
  • 1 tsp ground cloves
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 3 cups granulated sugar
  • 1 cup butter, really soft, half melted really
  • 3 large eggs
  • 1 16 oz can of pure pumpkin
  • ½ cup chopped pecans (optional)
  1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.
  2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
  3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
  4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
  5. Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.
Yields 2 loaves.

Pumpkin Bread

Pumpkin Bread


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148 Responses to “Ultimate Pumpkin Bread”

  1. October 23rd, 2009 at 11:04 am

    Twitter Trackbacks for Ultimate Pumpkin Bread | StreamingGourmet - The Blog [] on says:

    […] Ultimate Pumpkin Bread | StreamingGourmet – The Blog – view page – cached Day 23 of 31 days of pumpkin and let me tell you, there are a lot of pumpkin bread recipes out there. This one is the best. I’m not lyin’. The difference? It’s made with 100% real butter baby. Not… (Read more)Day 23 of 31 days of pumpkin and let me tell you, there are a lot of pumpkin bread recipes out there. This one is the best. I’m not lyin’. The difference? It’s made with 100% real butter baby. Not canola oil, not vegetable oil. Butter. Melted. It’s got all the sugar and twice the fat, but if you’re going to eat a piece of Pumpkin Bread, why do it any other way? (Read less) — From the page […]

  2. October 23rd, 2009 at 11:09 am

    Tonya Thomas says:

    Looks really good. I live at altitude, so I’ll have to make a few adjustments, but yum!

  3. October 23rd, 2009 at 3:02 pm

    Barbara Bakes says:

    This is now on my must try list! It does look perfect.

  4. October 24th, 2009 at 12:27 am

    Irene says:

    I just love the abundance of pumpkin recipes on the blogs now. I want to make them all!

  5. October 24th, 2009 at 1:45 pm

    kirsten says:

    you’re missing when to add the pumpkin…I’m guessing after the eggs?!

  6. October 24th, 2009 at 9:22 pm

    StreamingGourmet says:

    Thanks for the catch. It’s corrected now. I think I’m starting to lose it!

  7. October 25th, 2009 at 5:27 am

    uberVU - social comments says:

    Social comments and analytics for this post…

    This post was mentioned on Twitter by foodandstyle: RT @StreaminGourmet New blog post: Ultimate Pumpkin Bread #31daysofpumpkin continues….

  8. October 25th, 2009 at 9:28 pm

    greg says:

    3 cups of sugar? Are you kidding me? I cut it to two and it’s still very very sweet. I also cut the butter in half and used 50% more pumpkin and made it in muffin pan. Yumm. But i’d still cut back on sugar more.

  9. October 25th, 2009 at 9:30 pm

    greg says:

    also, for muffins. Cook @400 for ~20 min.

  10. October 26th, 2009 at 12:31 am

    Pumpkin Pound Cake | StreamingGourmet - The Blog says:

    […] there. I am glad it still tastes like pound cake. I worried it might somehow come out tasting like Pumpkin Bread, but not-to-worry. This pound cake recipe has four times as much butter and more than three times […]

  11. November 1st, 2009 at 7:05 am

    whit says:

    This pumpkin bread tasted like sugar bread. You could cut the sugar in half and it would still be sweet.

  12. November 3rd, 2009 at 10:54 am

    Barbara Bakes says:

    I blogged about this recipe today. Thanks! We really enjoyed it!

  13. November 18th, 2009 at 4:19 pm

    Holly says:

    This is now my favorite pumpkin bread recipe. I put in chocolate chips and cut the sugar to 2 cups. It was perfect! Thanks!

  14. November 20th, 2009 at 7:41 am

    impractical bread « one cake two cake says:

    […] Pumpkin Bread – adapted from the Streaming Gourmet 3 cups all-purpose flour 1 tsp ground cloves 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp salt […]

  15. December 2nd, 2009 at 7:22 am

    Vickie says:

    Will try this one………..after much looking for a good Pumpkin Bread recipe…

  16. March 1st, 2010 at 10:28 am

    Rebecca says:

    I made this yesterday and it was delicious! I used 1 c. brown sugar and 1/2 c. white sugar– for me, it was the right amount of sweetness. Yum!

  17. September 27th, 2010 at 8:26 am

    Bread Lover Mommy says:

    Wow, I dont think we could handle a month full of pumpkin, but we handled this particular one quite well! Thank you, it was utterly delicious, nevermind all the fat and sugar!

  18. October 10th, 2010 at 5:12 am

    Cassandra Annis says:

    I am going to try this recipe but can someone tell me how to print these recipes without printing the additional twelve pages of blogs, advertisements and pictures?

  19. October 10th, 2010 at 7:01 am

    StreamingGourmet says:

    I’ve added the “Print Recipe Only” feature to make it easy. Thanks for asking! I’m going to add this feature to all of my posts over the next few days.

  20. November 5th, 2010 at 11:47 am

    treehuggingquick bread baker says:

    Thanks for remembering the environment! Print Recipe Only feature will save lots of trees! Your recipe….absolutly delicious!

  21. November 20th, 2010 at 10:57 am

    nightstar says:

    This was delicious! I cut down a little on the sugar and increased the spices. I baked the bread in two pie pans for about 45 minutes with sprinkled coarsely chopped pecans on top and they turned out beautifully. Thank you!

  22. November 22nd, 2010 at 4:48 pm

    nightstar says:

    Ps. My family raved over this one! Thanks again :)

  23. November 22nd, 2010 at 5:03 pm

    StreamingGourmet says:

    Right on. That’s great! This is definitely one of my favorites. :)

  24. September 23rd, 2011 at 7:38 am

    Pat says:

    Every receipe shows a pumpkin bread that it like a cake. I am looking for Bread. Any suggestions?

  25. September 23rd, 2011 at 8:18 am

    StreamingGourmet says:

    Oooh. Oooh. I also did a recipe for Pumpkin Yeast Rolls that could probably be done as a loaf of bread. See here:

  26. September 28th, 2011 at 10:58 am

    Sandy Hester says:

    I am baking this bread as I write….put 1/2 cup less sugar as I read others comments and agreed it probably did not need 3 c. Looking forward to eating it but am writing this saw I have not been able to print out the recipe….recipe only or any other way. Can you tell me what I might be doing wrong? S.

  27. September 28th, 2011 at 10:59 am

    Sandy Hester says:

    I just emailed you but left out part of my email address…have corrected and sent. Sandy Hester

  28. October 2nd, 2011 at 7:20 am

    Katie says:

    This sounds like my long lost pumpkin bread recipe-can’t wait to try it. Definitely less sugar and I will substitute part of it with brown sugar.
    One thing though–ginger is a MUST to make pumpkin bread really fantastic!

  29. October 10th, 2011 at 6:07 pm

    Easy Pumpkin Bread | The Nashville Fork says:

    […] goofing off on pinterest…  (I’m seriously addicted.  Help me.) …  and found this delicious looking recipe.  I’ve made pumpkin bread before, but let me tell you, this was […]

  30. October 12th, 2011 at 6:47 am

    Ruby says:

    May try this recipe today, sounds wonderful!! I’ll let you all know…. :)

  31. October 21st, 2011 at 9:25 pm

    Darlene says:

    I made this and it was delicious !!! I seriously wanted to keep eating but I found it filling …as for the flavor ,texture & how I would rate it ? I would make it a million times over so thank you 😉 Delicious !!!!

  32. October 23rd, 2011 at 8:25 am

    Q says:

    I only have enough pumpkin puree to make one loaf, so should I use two eggs or one? Or should I get out my calculus books and use 1 1/2 eggs?

  33. October 23rd, 2011 at 8:52 am

    StreamingGourmet says:

    2 eggs will make it cakey-er, 1 egg will make it a little denser. 1 1/2 isn’t a bad idea. 2 would be just fine. Enjoy!

  34. October 25th, 2011 at 6:43 am

    At Home with Rebecka says:

    I found you as I was google searching for the “Ultimate Pumpkin Bread Recipe”. Every recipe I’ve used over the years has been too dry or has very little flavor. I been craving Starbucks Pumpkin Loaf as it’s moist and full of pumpkin flavor but at $2.50 per slice I think it’s prudent to make my own. I have your recipe in the oven as we speak. I’ll let you know how it turns out. I’m following you on GFC please stop by my site and follow back if you’re so inclined!

  35. October 25th, 2011 at 7:01 am

    StreamingGourmet says:

    Ooh. Ooh! I hope it works out. You can probably guess that the generous amounts of melted butter go a long way towards keeping it moist. Let me know how it turns out for you! Will definitely stop by your blog. – Amy (StreamingGourmet)

  36. October 25th, 2011 at 8:20 am

    At Home with Rebecka says:

    My mouth is full of delicious Pumpkin Bread!! YUM! I just took the bread out of the oven and couldn’t wait till it cooled!! This recipe is by far the best I’ve made or tasted. I would like post the recipe on my blog with photos and links back to your site. Do you mind? This is one of those recipes that my readers would just love to have!! The title is perfect for this Ulitmate Pumpkin Bread!! Thanks for sharing!

  37. October 25th, 2011 at 9:16 am

    StreamingGourmet says:

    Post away!

  38. October 25th, 2011 at 6:34 pm

    At Home with Rebecka says:

    Here the link to my Pumpkin Bread post

    I’ve also sent a request to join your community.
    Thanks again for sharing!

  39. October 25th, 2011 at 8:43 pm

    Darlene says:

    I will not bother with trying other recipes , this one is absolutely delicious !!! Thank you for sharing such a recipe with all of us ,there is nothing nicer than good homemade food , such a pleasure 😉 Cheers !!! Oh ,I believe in using REAL butter in 99-100 % of my baking so originally that’s what got me to try it :) Again ,many thanks :)

  40. November 7th, 2011 at 4:50 pm

    Lindsay Green says:

    I just made this and I am 14. It was super easy, smells amazing, and I can’t wait for it to turn out! I made three small loaves and I am giving one to my dad to bring to work. I LOVE PUMPKIN SEASON!!!!!!

  41. November 10th, 2011 at 1:52 pm

    My New Go-To Pumpkin Bread recipe | Adventures in my Family Kitchen says:

    […] Ultimate Pumpkin Bread (adapted from the Streaming Gourmet blog) […]

  42. November 23rd, 2011 at 11:15 am

    Stacey says:

    I have been looking through what seems like TONS of pumpkin bread recipes. This one caught my eye, and after reading all the reviews, I’m going to make this recipe in a few minutes. I thought about cutting back on the sugar after reading other posts about the sweetness, but, I’m going ahead full speed. Will let you know how it turns out!!

  43. November 23rd, 2011 at 11:35 am

    StreamingGourmet says:

    Go for it! Happy Thanksgiving!

  44. November 23rd, 2011 at 11:48 am

    Stacey says:

    I just realized that the can of pumpkin I have is 15 oz. Is that going to be a big deal?

  45. November 23rd, 2011 at 12:30 pm

    StreamingGourmet says:

    No big deal. 15 oz is okay. If you need to make the ingredients a little wetter, you can always add a Tbsp of applesauce…

  46. December 10th, 2011 at 11:14 pm

    Margot says:

    I have been looking for a good Pumpkin Recipe for the longest Time well my search is over, i tried your Recipe and it came out perfect.That will be my go to Pumpkin Recipe from now on you are “GENIOUS”,Thank you very much.

  47. December 11th, 2011 at 1:40 pm

    KitchenChemist says:

    I am about to bake this bread recipe but was curious to know the size of the pans to use… It looks like a LOT of batter! Should it fill to half of the pan? Higher? Lower?


  48. December 15th, 2011 at 10:18 am

    lynn anderson says:

    Thank you so much , your recipe was great, I made 9 loves.I pass them out for Christmas presents,and etc. Hope your Christmas is all you want, and may 2012 be good to you.

    thanks again,Lynn Anderson

  49. December 21st, 2011 at 7:37 pm

    |Holly says:

    |My can of pumpkin was 13 oz. OK? What about adding vanilla?

  50. December 21st, 2011 at 8:28 pm

    StreamingGourmet says:

    Should be fine. You can always substitute an oz or 2 of applesauce to maintain moisture. I can’t vouch for vanilla. Let me know how it turns out!

  51. December 30th, 2011 at 1:06 pm

    May says:

    I am baking this now and it’s filled my room with delightful smells. I did put in 3 cups of sugar, hope it doesn’t turn out too sweet :)

  52. January 8th, 2012 at 7:22 am

    tasha lydom says:

    perfect loaf! thanks

  53. January 15th, 2012 at 1:44 pm

    Justine N. says:

    This turned out so good! I did tweak the recipe a bit based on what some of the comments said. I ended up using 1/2 cup of sugar and 1 cup of brown sugar instead of the 3 cups sugar. I added 1/2 teaspoon of ginger, I used 1 1/2 cans of pumpkin instead of just 1 and then I added a bag of chocolate chips to it.

    But it turned out SO amazing :). I shared this with my friends, it is hard to find a good pumpkin bread recipe. Oh also I ended up using a Bunt pan like At Home with Rebecka did and it worked like a charm.

    Thanks again for such an amazing recipe :)


  54. January 21st, 2012 at 8:04 am

    Terri says:

    Love this recipe!! I have tried >20 recipes looking for “the” pumpkin bread recipe and this is it! I make it for holiday gifts and always get asked for the recipe. I also cut back on the sugar by 1/2 Cup and add pecans and leave all the butter.




  55. February 16th, 2012 at 8:53 am

    Heather says:

    Delish!!It was on the sweeter side i may cut some suger out next time.

  56. March 3rd, 2012 at 12:12 pm

    Donna Hostetler says:

    Just put this into the oven 10 minutes ago. mixed it up with extra pumkin as one review stated, but didnt add extra spices. used full sugar amount. dough tastes good :) i did one 9x5x3 and did 18 muffins by filling cups half way. put timer on for 30 minutes, will check muffins after 20 and every 3 minutes thereafter till done. oven temp on 350 for regular bread, which is also in, and minding my minutes for that one too. thanks for recipe.. it’s great to know someone appreciates and uses REAL BUTTER.

  57. March 25th, 2012 at 4:11 pm

    Sherri Vaters says:

    Just took my pumpkin bread out of the oven. Used the required sugar, but replaced 1 cup with brown sugar. Had to use 2 bananas to make up for the full amount of pumpkin puree that I was short. Added chocolate chips and walnuts. This is Divine! You are bookmarked for future reference!

  58. April 10th, 2012 at 12:46 am

    Jess says:

    HOLY COW THIS IS GOOD!! Used 2c brown sugar (was perfect), roasted and mashed my own pumpkin too. Only used 2 eggs and came out just fine

  59. April 29th, 2012 at 3:01 am

    pumpkin t shirt says:

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    […]Ultimate Pumpkin Bread | StreamingGourmet – The Blog[…]…

  60. May 18th, 2012 at 9:43 pm

    Orla says:

    Am giving this a go in bread maker. Had heaps of left over pumpkin that needed using. If you don’t cook with large amounts of sugar, than don’t put it in. Have modified this recepir to my family’s taste. Will keep ya posted

  61. May 19th, 2012 at 7:04 am

    StreamingGourmet says:

    I’m very curious how this would work in a bread maker. Please report back! Enjoy.

  62. August 13th, 2012 at 9:18 am

    Paula says:

    AMAZING. I’ve been doing pumpkin bread for years, but never had this quality. Took it to work and it was gone by lunchtime. (there are only 7 of us!!)
    Thanks for sharing!

  63. August 13th, 2012 at 9:19 am

    StreamingGourmet says:

    Thanks for the comment! That makes my day. Glad you enjoyed it!

  64. September 6th, 2012 at 2:10 pm

    Lydia says:

    Delicious just baked this today… How would I find out the nutritional info on this recipe? (like calories etc)

  65. September 6th, 2012 at 2:52 pm

    StreamingGourmet says:

    I haven’t calculated it, but I know the one at Starbucks is 390 calories per slice:

  66. September 17th, 2012 at 1:14 pm

    Lisa says:

    Great recipe!! Have made it twice in three days!! The second time around i doubled the spice amounts, we like it spicy!!! I also whipped up a standard cream cheese frosting to top it. Wonderful recipe…thanks!!

  67. September 23rd, 2012 at 12:19 pm

    Courtney says:

    Hey I am very excited to try this. But I do live in higher altitude- metro Denver area. How can I adjust this recipe to my high altitude? Thanks!

  68. September 23rd, 2012 at 12:34 pm

    Melanie says:

    Amazing! I did 2 c. sugar & 1/2 c. brown sugar. My can of pumpkin was 15 oz so I also added 1/2 of a mashed banana. I made it in a 9-cup mini loaf pan (baked 20 min) and it yielded 21 mini loaves. My husband and 4 kids declare it “the best pumpkin bread of all time!”. Thanks :)

  69. September 26th, 2012 at 6:29 pm

    Acquired Tastes » Pumpkin Bread says:

    […] Now, this is my first time even eating anything pumpkin and this bread, was absolutely amazing. It took me a while to find THE recipe and the original post is found here. […]

  70. September 30th, 2012 at 10:33 am

    Ashley says:

    Tried this today, and it taste amazing!

  71. October 4th, 2012 at 9:10 pm

    Kaycee says:

    I made this a few days ago and took it took it to work…everyone LOVED it!! I’m currently baking it again…this time for my boyfriend and myself! :) Awesome recipe!

  72. October 6th, 2012 at 4:39 pm

    Angi says:

    Just made this and it was the moistest pumpkin bread I’ve ever had! I used 3 cups of sugar like it called for in the recipe! I wouldn’t change a thing! Delicious!!!

  73. October 7th, 2012 at 6:40 pm

    Pumpkin Zucchini Bread | StreamingGourmet - The Blog says:

    […] most popular post on this blog, hands down, is My Ultimate Pumpkin Bread post, and one of my personal favorites is my Zucchini Bread post, so now that it’s October, I […]

  74. October 8th, 2012 at 12:45 am

    Tori says:

    Everybody loved it at work!! I made it with the half of the sugar and added instead of nuts some Dark Chocolate chips! is awesome!! ty ty

  75. October 9th, 2012 at 8:54 am

    Staci says:

    I just made this bread and OMG it is amazing! I didn’t have any cloves, so I substituted it with Pumpkin Pie Seasoning, and added 1ts vanilla. Even my super picky 4 year old LOVES it! Thank you so much!

  76. October 9th, 2012 at 2:55 pm

    Darlene Guerra says:

    I am making the pumpkin bread now. I’m alittle considered about my loaf pans. I have several sizes, but used medium as you suggested. They are both full almost to the top and I wanted to check and see if this is correct. Could you possibly give the measurements of your pans? Thanks!!

  77. October 9th, 2012 at 4:18 pm

    StreamingGourmet says:

    I think I used 15-inch pans. How did your turn out?

  78. October 15th, 2012 at 2:07 pm

    Linda says:

    I also cut back the sugar to 11/2 cups and used canola oil instead of butter. I increased the pumpkin by half again and added allspice which is my favorite spice. The recipe is too sweet and I think using oil makes it a bit healthier.
    The addition of a few pecans or walnuts is also a must for me. Thanks for the recipe!

  79. October 15th, 2012 at 6:10 pm

    CoffeeGrounded says:

    Over-the-top. WONDERFUL. Absolutely the best pumpkin bread recipe I’ve ever baked! I was so smitten that I took time to transfer to a handwritten recipe card…included your blog site for reference. At age 60, I can’t take the chance of ‘forgetting’ where I found this beauty.

    P.S. Yesterday was the first time I’d visited your site. I’m swimming in ‘dangerous’ territory if all your recipes are this fabulous. (Send me some sweat pants, will ya?”)

  80. October 16th, 2012 at 11:33 am

    Stuff. | be changed. says:

    […] totally messed this recipe up today. Im a cooker not a baker. APPARENTLY you cant substitute eggs with applesauce. my […]

  81. October 16th, 2012 at 2:21 pm

    jeanne says:

    i read a few of the comments and, based on them, i made a few changes.
    instead of 3 cups of granulated sugar, i used 2 cups of lightly packed brown sugar.
    i also added 1 tsp of ginger in addition to the other spices.
    i didn’t add pecans to the batter, but instead sprinkled pumpkin seeds and raw sugar on top, before baking.
    the bread turned out sooo delicious!!!

  82. October 17th, 2012 at 4:41 am

    Meg says:

    I tried this just the way it is, I do not think 3 cups was too much sugar, it tasted great.Thank you

  83. October 18th, 2012 at 2:18 pm

    Toni says:

    Love this recipe. My pumpkin-loving son is away at college so this was an excellent recipe to make and wrap up and send to him! I substituted 1C of whole wheat flour for 1C of reg flour and 1C brown sugar for 1C white sugar, just to add my own “healthy” tweak, but with the butter, does it really matter? BTW, I LOVE butter!! Awesome recipe. My Loyola Greyhound Swimmer thanks you!!! :)

  84. October 19th, 2012 at 6:15 am

    Natalie says:

    This is a fabulous recipe – the only thing I’ll adjust is the amount of ground cloves, it was a bit more of a spice bread than a pumpkin bread, but delicious nonetheless!

  85. October 19th, 2012 at 10:51 am

    Darcy says:

    I seen your recipe last night and made it today. I was never a fan of pumpkin bread but this is super yummy and I will definitely make it again! Thanks!

  86. October 22nd, 2012 at 5:43 pm

    kelly bianchi says:

    Made it in a bundt pan. Followed the recipe and it came out great. Used all of the batter in one bundt and it came out in an hour and fifteen min. Moist and tasty. Will make again for sure.

  87. October 22nd, 2012 at 7:33 pm

    Catarina says:

    I made this bread for stragey planning meeting. Everyone loved and wanted to take leftovers home. I had to make some for myself the following day. I did cut back on the sugar by used 1 3/4 cups of sugar by 1/2 cup of apple 1/2 of the butter it was still very good.

  88. October 23rd, 2012 at 12:07 pm

    Angela says:

    Yummy!!!! This is a DELICIOUS recipe. I made a few tweaks as well: 1.5 cups of white sugar and 1/2 cup of brown sugar for a total of two cups instead of three cups. Also, I added only one stick of butter instead of two sticks and substituted a half cup of unsweetened applesauce for the other 1/2 cup of butter. It is super moist and the spice combination is perfect! I did add 1/2 teaspoon of ground ginger but not sure if that even contributed to the amazing flavor. This recipe amount resulted in 7 mini loaves since I wanted to share with my neighbors. I made three plain and then added toasted pecans and 1/2 cup of semisweet ghiradelli chocolate chips. I am not sure how many loaves will be left to share because it’s that good! Thank you so so much for the recipe!

  89. October 24th, 2012 at 1:44 pm

    mandy says:

    i didn’t have cloves and this still turned out amazing!! Two loaves didn’t even make it 24 hours!! Thank you for sharing!!

  90. October 25th, 2012 at 1:59 am

    Leslie says:

    Hi! I made this today and loved it, was wondering if you have made this same base with other fruit? For example applesauce instead of the pumpkin and add diced apples? I really want a good apple bread as well, or what about just making it with bananas instead of the pumpkin? Thoughts?

  91. October 25th, 2012 at 6:12 am

    StreamingGourmet says:

    I’ve done it with half pumpkin/half zucchini. The recipe is on the blog. I definitely think it would with banana with fewer cloves. This is basically the basis for all quick breads I make now!

  92. October 25th, 2012 at 12:06 pm

    kim says:

    Instead of using all the spice indivually, can you use pumpkin pie spice?

  93. October 25th, 2012 at 12:06 pm

    kim says:

    oh and how much should I use?
    thanks Kim

  94. October 26th, 2012 at 8:38 pm

    HungryMan says:

    only used 1 cup of sugar and 2 large eggs. still sweet and tasty. I ate the whole loaf in one day :)

  95. October 27th, 2012 at 12:00 pm

    StreamingGourmet says:

    You could, but the mixture in this recipe is way heavier on cloves, than regular pumpkin pie spice.

  96. October 30th, 2012 at 4:41 pm

    Brookie says:

    I love this recipe!! I made it gluten-free with a GF flour mix. Also cut the sugar down to 2 cups, didn’t have cloves and added allspice. It was soft, moist and perfect! Thank you!

  97. November 3rd, 2012 at 4:15 pm

    Luv2swim says:

    This pumpkin bread was delicious and extremely moist! I made it for the swim team and had several people ask me for the recipe. I used 3 cups of sugar since I was baking for others, but when I make it for my family, I only use 1 cup of sugar and omit the cloves (my kids don’t like them). Using 3 cups of sugar makes it taste more like cake than bread. If you love sweets, use 3 cups, otherwise, definitely decrease the amount of sugar you use.
    Super recipe. Thank you.

  98. November 3rd, 2012 at 9:53 pm

    Housekitty says:

    7 months pregnant, and craving something pumpkiny tonight. This hit the spot BIG time! It was so easy to make and turned out perfectly! I cut the sugar down to 11/2 cups white and 1/2 cup brown. The best part of this recipe is the butter! Yum!!

  99. November 4th, 2012 at 10:55 am

    Fall Fest | Pumpkin Pecan Pull-Apart Bread with Maple Bourbon Icing » Chez Us says:

    […] Ultimate Pumpkin Bread – Streaming Gourmet […]

  100. November 8th, 2012 at 5:54 pm

    Day 8 and nothing to say…Now what? « Mom2the6pack says:

    […] cooked while Chloe and I tried a new pumpkin bread recipe.  I googled a recipe and came upon this recipe, which claimed to be the best pumpkin bread we’d ever eat.  Seriously, who could resist […]

  101. November 11th, 2012 at 5:16 pm

    Bobbi says:

    LOVE LOVE LOVED this receipt!!!!

  102. November 12th, 2012 at 6:49 am

    Theresa says:

    This was the best bread I’ve made in a long time!! I accidentally mixed everything together at once instead of the batches, but it turned out well anyway. I made 16 mini-loaves with this one recipe and used fresh pumpkin instead of canned. Yummy!!! Thanks for sharing!

  103. November 12th, 2012 at 5:16 pm

    Tammy says:

    I just made this – into muffins! They are delicious!! I didn’t have enough granulated sugar, so used brown sugar to make up the rest – they turned out excellent!

  104. November 16th, 2012 at 10:43 am

    KJ says:

    Just made this last night. I followed the recipe exactly except I was out of nutmeg so I used 1/2 teaspoon of pumpkin pie spice instead. It was delicious ( flavors were best after a day in the fridge). It wasn’t too sweet at all. I may try making it With less sugar/butter strictly for health ( according to my calculations two loaves have 5,782 calories total)

  105. November 18th, 2012 at 5:16 pm

    Margaret says:

    I made these today after ruining a batch of the Gourmet magazine ones (I wouldn’t suggest substituting extra baking powder for baking soda–just go out and by some some). They’re great! I used Stevia and reduced fat butter but dumped a bunch of chocolate chips in too because I thought that might be fun. I also sprinkled Sugar in the Raw and cinnamon on top. Oh! And I made them as muffins (same temperature but 30 minutes baking time; mine yielded 36 small-ish muffins). 123 calories per muffin, so they’re not too bad for you. I think they’ll be even better after a night in the fridge.

  106. November 19th, 2012 at 8:44 pm

    liz says:

    Hi there! I love the sound of this recipe and can’t wait to try it! I’m currently not in my own kitchen, so relegated to using the “Hefty foil loaf pans” which are sized 8×4. I know this is smaller than the average loaf pan. Can you give me any hints on baking adjustments with this size? Thanks so much in advance!

  107. November 19th, 2012 at 8:48 pm

    StreamingGourmet says:

    Just reduce the time (maybe by 10 minutes?) and watch carefully. They’re done when you can insert something like a toothpick or a sharp knife in and it comes out clean. Enjoy!

  108. November 21st, 2012 at 9:16 am

    Cynthia Woods says:

    This really is the ultimate pumpkin bread and I intend to reference your website on mine. I did make a few changes, like cooked my own pumpkin, used whole wheat flour, added candied ginger and nuts (it wasn’t fattening enough lol) I can’t wait to try more of your recipes.

  109. November 21st, 2012 at 10:00 am

    Pegi Sohm says:

    Truely a wonderful recipe!! Thank you, we are enjoying this bread a lot this holiday season!! :-)

  110. November 21st, 2012 at 1:54 pm

    Claudia Evans says:

    Loved it! I have been looking up, down, and sideways, searching for a pumpkin bread recipe that made me love it in the first place. This is it. Made it twice already. Can’t wait to share it at the Thanksgiving table! Thanks! 😉

  111. November 22nd, 2012 at 9:29 am

    The Best Ultimate Pumpkin Bread | Cynthia Woods says:

    […] to really good bread, and I’m always searching for the perfect recipe. This pumpkin bread recipe, created by The Streaming Gourmet ( is truly the best. Of […]

  112. November 25th, 2012 at 5:24 am

    Maria Soto says:

    The best!!!!! Never mind the sugar, this is just delicious. I think I might add a little orange zest among the spices next time or maybe a little brandy for a nice variation. It is a perfectly moist bread, great for dessert, snack or anytime. My kids are begging me to put a pice in their lunch box. I made half the recipie and didn’t last a day. It’s almost imposible not to have a pice every time you look at it on the kitchen counter. Thank you for this recipe.

  113. November 25th, 2012 at 5:17 pm

    Anita says:

    I followed the recipe exactly and it is absolutely amazing! Thank you! :)

  114. November 28th, 2012 at 6:57 am

    Denise says:

    Love this recipe. Have made it twice and everyone who tried it want recipe!

  115. December 3rd, 2012 at 7:26 pm

    Ann Cheeks says:

    I’m new to a very high altitude home (9000ft) and don’t know how to adjust for this. Any suggestions please? Thanks!

  116. December 10th, 2012 at 10:18 am

    Eileen says:

    Baking this now. Smells amazing!

  117. December 10th, 2012 at 12:06 pm

    Kristin G says:

    Made three batches of this yesterday and baked it as mini loafs… amazing!!! Thank you…

  118. December 16th, 2012 at 7:30 am

    Linda Geist says:

    I cook all of the time and this is the VERY BEST pumpkin bread I have ever made. Melts in your mouth.

  119. December 26th, 2012 at 5:22 pm

    Halle says:

    Recipe turned out great. Baked in mini loaves and 1 larger loaf. Mini loaves take about 30 ish minutes, regular loaf takes about 50.

    I also only used 1.5 cups of sugar which turned out just fine. Not super sweet at all but still has a hint of sweetness. 3 cups is way to much. Like others have said 2 cups should be plenty.

  120. December 27th, 2012 at 10:37 am

    Amber says:

    I’ve made this recipe for two years now. It’s become a family favorite! I made it for everyone at work last week and they’ve all raved about it! I follow the recipe as you present it. . .no tweaking, and it’s FABULOUS.

  121. January 3rd, 2013 at 7:16 pm

    Pumpkin Bread Extraordinaire says:

    […] I decided to do some recipe recon and make some pumpkin bread at home.    I not only found the Ultimate Pumpkin Bread recipe, I also found a community of food enthusiasts dedicated to sharing their cooking videos […]

  122. January 6th, 2013 at 11:25 am

    Nicole says:

    Great recepie! Came out beautifully moist and delicious! Thanks for the formula!

  123. January 13th, 2013 at 4:08 pm

    Auntie Barbie says:

    Such a fantastic recipe! My family is crazy for it. I will have to make it again for them soon! Delicious – the butter in it is heavenly! Thank you!

  124. January 19th, 2013 at 2:01 pm

    Jennifer says:

    This was not good at all! It has sooooo much sugar that is all you can taste. I couldn’t even taste the pumpkin. The sugar leaves a gross aftertaste too. I will not be making this again, and if I did I would only use 1/3 of the sugar.

  125. January 20th, 2013 at 9:53 am

    Noob says:

    I feel like a noob. I forgot to put the eggs in the batter… -sigh-

  126. January 23rd, 2013 at 3:48 pm

    Chocolate Chip Pumpkin Bread says:

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  127. January 26th, 2013 at 1:06 pm

    Mindy says:

    Made this recipe for the holidays. Followed exactly with the exception of making muffins rather than loaves. Excellent. Making more today, but with chocolate chips.

  128. February 3rd, 2013 at 8:15 pm

    Ebby says:

    This recipe is perfect as is! My family loved it and it was a hit at work. I did not find it overly sweet, although I may sub 1 cup of brown sugar for the white sugar next time.

  129. February 6th, 2013 at 2:46 am

    Frankie Vermaak says:

    I live in South Africa. We have a lot of fresh pumpkin at the moment and I’ve just baked your bread. I used half the sugar and 1/2 tsp cinnamon. Waiting for it to cool down. Smells delicious. Will let you know how it tastes. Thanx for the recipe.

  130. February 6th, 2013 at 2:49 am

    Frankie Vermaak says:

    Sorry. I used all the cinnamon but added 1/2 tsp ginger.

  131. February 11th, 2013 at 5:49 am

    Peder says:

    Just made it as written. Came out nice, though very much on the sweet side. A matter of personal taste, I would half or at least 1/3 the sugar. Also, I would reduce the cloves a bit. Again, it’s all personal taste. Texture was great, nice and moist.

  132. February 24th, 2013 at 3:04 pm

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    […] carrot cake a million times, since I love to make Zucchini Bread, and of course, am always making Pumpkin Bread, but this is the fist time I’ve done a post about Carrot Cake. I like my carrot cake without […]

  133. September 4th, 2013 at 6:11 am

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  134. September 13th, 2013 at 5:51 am

    No-Fail Pumpkin Bread - What Katie's Baking says:

    […] This amazing no-fail pumpkin bread recipe is adapted from Streaming Gourmet. Go to her website for the recipe for 2 loaves.  The one I’m posting is for one loaf only! […]

  135. October 2nd, 2013 at 2:02 pm

    Yvonne says:

    Hi Amy,

    Would this recipe work in a bread machine? Just bought one recently and really love trying new recipes with it.


  136. October 2nd, 2013 at 6:35 pm

    StreamingGourmet says:

    If your bread machine has instructions for making “quick bread” then follow those with this recipe, but you don’t really need a bread machine, because there is no kneading or waiting for things to rise in this recipe. You just mix the ingredients and bake. Good luck and let me know how it goes!

  137. October 13th, 2013 at 12:11 am

    Trista says:

    Just made this earlier with only a few changes (I realised I’d actually put in ginger instead of cloves – oops! On the intentional side of things, I did cut down on the sugar as some suggested) and it’s delicious! My only problem is this, and maybe you can help me with it: it didn’t rise at all, and is probably little more than half the height of your loaf in the picture. For the longest time I thought my banana bread wasn’t rising because I’d been making it gluten-free and using oat flour, but now I’m not sure, because the same thing’s happened here! I have no idea what it could be!

  138. October 13th, 2013 at 11:45 am

    Tara says:

    Super good, dense and moist!

  139. October 13th, 2013 at 1:56 pm

    StreamingGourmet says:

    My guess is that you have baking powder that is no longer active. I recommend buying new baking powder and/or baking soda. Let me know!

  140. August 26th, 2014 at 9:56 am

    Hrefna says:

    Just made this, and it’s really good! I used agave and mashed banana instead of sugar, which worked amazing :)

  141. October 18th, 2014 at 11:23 pm

    Peter Giblin says:

    I made this yesterday. Doh! senior moment, I forgot to add the baking powder.
    I didn’t have pecans or walnuts to hand so I used dried apricots and chopped almonds.
    It turned out more like a pudding but was still flavourful and moist.
    Definitely a keeper.

  142. October 22nd, 2014 at 5:22 pm

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  143. October 25th, 2014 at 4:45 am

    Jenn says:

    This was good and moist. I used 2 1/4 cups sugar rather than 3 and it was still too sweet. Maybe 1. 1/2 next time I also used 4 tsp pumkin pie spice. Nice texture. Kids loved it.

  144. November 9th, 2014 at 4:08 am

    MadeleineZ says:

    Great recipe! Made it for Halloween but did some changes and it turned out fantastic.
    I substituted the 2 cups of white sugar with 1 1/2 cups of brown sugar, added a sprinkle of ginger . I also mixed half of the batter with 1/4 cup of cocoa to create a marble effect. Kids loved it !

  145. November 18th, 2014 at 11:34 am

    Denise says:

    If you are a fan of Starbuck’s pumpkin loaf, follow this recipe EXACTLY! I have been looking for the perfect pumpkin bread recipe for years, but sadly, have been disappointed loaf after loaf. Most dry out after a couple days or are too tough to rival Starbuck’s. This one was moist and soft, full of pumpkin and soft spice flavor. I did not change a thing and did not find it too sweet. If you’re looking for a healthy pumpkin bread recipe, look elsewhere, but if you want tender crumb and just-right-sweetness with your coffee and tea, make this! It was PERFECT and I’m so grateful to have this now! It is my ultimate go-to recipe. Thank you, thank you, thank you!

  146. November 18th, 2014 at 12:34 pm

    Denise says:

    Sorry…meant to give this five stars! If you want to combine with my last comment (if you can) that is fine with me!

  147. November 22nd, 2014 at 10:02 am

    Cecilia says:

    I love this recipe! I always make them for thanksgiving and it’s always a hit. I started making them this year and I messed up by putting 1/2 cup of butter instead of a cup. I hope the bread turned out good for the people I baked them for. What would happen if I only put 1/2cup sugar, would it not be as moist?

  148. November 22nd, 2014 at 12:27 pm

    StreamingGourmet says:

    Going from 3 cups to 1/2 cup is a big jump, but I have heard from others that reducing the sugar makes it more to their liking. For added moisture, you could substitute brown sugar for some of the granulated sugar. Brown sugar makes things more sticky and moist. Thanks!

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