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 67 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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170 thoughts on “Ultimate Pumpkin Bread

  1. Dawn

    I make this Vegan for the kids lunch. 1/2 the sugar! Coconut oil instead of butter. To replace the eggs I use a coffee grinder to grind 3 table spoons flax seed, mix with 9 table spoons water. Let chill in fridge for 20-30 minutes then add in place of egg. For topping I grind pecans, raw pumpkin seeds, coconut shreds and a tiny bit of sugar together and sprinkle on top. Makes a great crunchy top.

  2. Leighann click

    It’s the best pumpkin bread I’ve ever made. I also only use 2 cups sugar an add I package pumpkin pudding!!!It’s awesome!

  3. Carol-Ann

    Made this recipe last night and it is excellent. I added only one thing and that is cream cheese icing – – delicious! Maybe I have a sweet tooth, but I really do not find this recipe too sweet like many people are saying, would not change a thing..

  4. Holly

    This was THE best pumpkin bread I have ever made! Thank you for a wonderful family favorite recipe!

  5. Inese

    I just want to add my thanks for the recipe, too. It is A M A Z I N G !!!! I followed it to the letter (the only thing I did different was making my own pumkin puree – they don’t sell canned pumpkin in Greece, as far as I know) I and really, really love it. My home smells like Christmas today thanks to this and the atmosphere is great! I had some friends over while I was making it and everyone loved it! Half of it disappeared within 15 minutes…….. 😀

  6. Bonnie Andrews

    Not nearly as good as taste of homes pumpkin bread made with buttermilk. This also has too strong of a clove taste.

  7. Christy

    LOOOOOVE!!!! baked these for thank you gifts (they raved) and I kept out a handful of batter to bake for myself to try. Yep, this is the only pumpkin bread recipe you need!! Thank you for sharing :-))

  8. Nathaly

    This turned out great! I made a few substitutions…replaced 2 cups of sugar with dark brown sugar and split 16 ounces of pumpkin to 8 ounces of pumpkin and added 8 ounces of sweet potato mash.

  9. Gloria

    This is yum! I also only used 2 cups of sugar. I think 3 would be overly sweet. I didn’t have any clove so I used a tablespoon of cinnamon, a tsp of pumpkin pie spice and 1/2 tsp of nutmeg. It’s delicious, but I love cinnamon so next time I might even add more. Overall, it’s a great really easy to make recipe.

  10. Pingback: 20 Smashing Pumpkin Breads for Fall! – The Baking ChocolaTess

  11. Jennifer B.

    Really IS the ultimate pumpkin bread! The texture was amazing. like the perfect pound cake, SO good. I followed the recipe exactly, except I baked the loaves in 12″x4″ long loaf pans, and placed a cookie sheet on the lower oven rack underneath to keep the bread from over-browning, which seems to happen too often with quick breads. Thanks for sharing this recipe!

  12. Jilecasa

    I made this today looking forward to a fall pumpkin treat and a little disappointed. I followed the recipe exactly and baked in the top oven rack and it turned out very dry! Flavor is good but crumbly.

  13. Beryl

    I have been searching for a long time for a great pumpkin bread recipe, and none of the others I have tried holds a candle to this one. It is PERFECT. Thank you so much!

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