Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Pumpkin Bread

BY Kevin Lee Jacobs | 30 Comments

Last updated on October 20th, 2018

Back in the early days of this blog, I told you about my mother’s totally awesome pumpkin bread. Yesterday, I filmed the step-by-step recipe for you! The bread is sweet, moist, and exquisitely perfumed. I think it captures the very essence of autumn.

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Here’s the printable:

Print
My Mother's Pumpkin Bread

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Yield: 2 loaves

You can blame my mother for this scandalously-delicious recipe. It's the pumpkin bread of my youth!

Ingredients

  • 2 cups flour
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons pumpkin pie spice (available in all supermarkets)
  • 1 1/2 sticks (12 tablespoons, or 169 g) unsalted butter, softened to room-temperature
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 15-oz can pure pumpkin puree (not pumpkin pie "mix")

Instructions

  1. Center the oven rack, and preheat the oven to 325°F/165°C. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
  2. Put the butter in the bowl of a standing mixer (or, use a large bowl and electric beaters). Beat at medium speed until thick and creamy -- about 30 seconds. Add the sugar, and beat until light and fluffy -- about 3 minutes. Then beat in the eggs one at a time, followed by the vanilla and the pumpkin puree. On low speed, gradually beat in the flour mixture just until combined.
  3. Divide the batter among two well-greased 8 1/2 x 4 1/2 loaf pans. Bake until a toothpick inserted in the center of each loaf comes out clean -- 65 minutes, or slightly longer. Cool on a wire rack for 15 minutes, then unmold the loaves, and let them cool completely before slicing. The bread can be wrapped in plastic and frozen for several months.

TIP: Line the bottom of each loaf pan with parchment paper to insure the bread does not stick.

https://www.agardenforthehouse.com/video-pumpkin-bread/

Comments

  1. 1

    Susan W says

    How do you keep it from sticking to the bottom of the pan? It doesn’t seem to matter what pan I use or how well I grease it, there will be an area that sticks. Any suggestions?

  5. 5

    Craig says

    Can’t wait to try this! And I have a handy can of organic pumpkin purée (99 cents!) from Trader Joe’s just a-itchin’ to be used! Thanks Kevin!

  7. 7

    Ann says

    Love your site! I recently went gluten free. Can the bread recipe
    Be modified on the flour? What do u suggest?
    Many Tks
    Ann

  8. 8

    Kevin Lee Jacobs says

    Hi Ann – If you’d like to make a gluten-free version of this bread, my advice is to use either King Arthur’s “Measure for Measure” or Williams-Sonoma’s “Cup for Cup” GF flour.

  9. 9

    Dawn Whipple says

    Hi Kevin

    I can’t wait to start making this bread
    One for us and want to share
    Dawn Whipple

  11. 11

    Kevin Lee Jacobs says

    Hi Ruth – Here’s a basic recipe for pumpkin pie spice: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, 1-1/2 teaspoons ground allspice, and 1-1/2 teaspoons ground cloves. Mix well; store in an airtight container.

    Hi Dawn – Let me know how the loaves turn out for you!

  12. 12

    Karen at Country Gardens of Oley Valley says

    I can smell it now. Rather than putting on butter, try whipped cream cheese. That was the way I use to eat it when my mother made it. Yummy!

  14. 14

    Pat c says

    I believe I may have seen this recipe on one of your previous posts and have made it. I can attest to every recipe that I get from your website is wonderful and perfect. Thank you.
    Pat C

  19. 19

    Dolores Curbis says

    2 c.sugar of sugar seems like a lot, Can I cut that down and not take away the integrity of the taste.
    thanks

  20. 20

    Laura says

    Made the bread yesterday and I didn’t change a thing. It is nice and moist. What a wonderful tasting treat.

  21. 21

    Kevin Lee Jacobs says

    Hi Dolores – You can try to healthify the recipe by reducing sugar, but I can’t guarantee the results if you do!

    Hi Laura – I’m so glad you tried — and liked — the bread.

  23. 23

    Rosie S says

    Oh, this was just the thing to bake on a cold and rainy afternoon. I added fresh cranberries just for giggles, and it is SO GOOD!!!! Moist and spicy….the perfect fall bread. Thanks for this keeper, Kevin!!

  24. 24

    Kevin Lee Jacobs says

    Hi Rosie S – Pumpkin bread with fresh cranberries — that’s truly inspired! If you get the chance, please tell me approximately how many berries you used. I want to try the combo!

  25. 25

    Rosie S says

    Hi Kevin, I used half a bag of fresh cranberries…approximately 6 oz, or, maybe a tad over a cup by volume, folding them in as a last step before baking. Great way to use up leftover berries. And the tart crans with the sweet bread is wonderful! I didn’t even change up the baking time, the breads came out perfectly at that 65 minute mark.

  27. 27

    Terry says

    Hi Kevin – I made this today after opening a can of pumpkin to add to my breakfast oatmeal. I used 1/4 cup so replaced the missing pumpkin with applesauce and otherwise followed the recipe. It came out so delicious! Thank you and your Mom for my new favorite pumpkin bread!

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