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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
    4.7 from 72 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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      179 replies on “Ultimate Pumpkin Bread”

      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!

      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!

      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)

      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.

      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!

      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.

      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! 😉

      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.

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

      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.

      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.

      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!

      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.

      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.

      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.

      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.

      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.

      Hi Amy,

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


      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!

      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!

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

      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.

      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.

      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 !

      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!

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

      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?

      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!

      This IS the ultimate pumpkin bread recipe but why doesn’t mine look like the picture? I live in a very dry climate at an elevation of 4300 feet. The middle of mine never came all the way up and round. My middle has a slight indentation. Made it again today and put in 2 extra TBLs of flour…some pumpkin is more watery too. How about mini pans? 3 to 1, and for how long? Took a loaf to the fire station on Thanksgiving and it was all gone by 10 a.m.

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