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Ultimate Pumpkin Bread

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    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’.

    Enjoy.

    Pumpkin Bread
    Pumpkin Bread
    4.7 from 72 reviews
    Ultimate Pumpkin Bread
     
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    The best pumpkin bread you'll ever taste.
    Author:
    Serves: 14
    Ingredients
    • 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)
    Instructions
    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.
    Notes

    Yields 2 loaves.

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      179 replies on “Ultimate Pumpkin Bread”

      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 🙂

      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 🙂

      Justine

      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.

      YUMMY!

      Thanks,

      Terri

      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.

      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!

      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

      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

      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!

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

      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!!

      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!

      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 🙂

      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!

      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!!!

      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

      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!

      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!!

      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!

      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?”)
      😉

      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!!!

      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!!! 🙂

      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!

      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!

      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.

      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.

      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!

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

      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?

      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!

      By Post Author

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

      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!

      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.

      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!!

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