Kirbie's Cravings

Pumpkin Bread

photo of pumpkin bread
For me, Fall baking is never complete without several loaves of pumpkin bread. Over the years, I’ve tried many recipes, but this one remains my favorite. Last year, I picked up this Nordic Ware Pumpkin Loaf Pan*I had been wanting for quite a while. Lucky for me, I got it while it was on sale.

photo of a decorative pumpkin pan

This loaf pan makes cakes, breads, look so much more festive with the pumpkin vines design. I plan on using it a few more times during this pumpkin baking season, but here is the debut.
overhead photo of a loaf of pumpkin bread
This quick bread is very moist and easy to put together. It has the perfect ratio of fall spices for my personal preference. More emphasis on the cinnamon and nutmeg and just a touch of ground ginger and ground cloves to round out the flavors.

close-up photo of a loaf of pumpkin bread

Favorite Pumpkin Bread

Servings: 2 loaves
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
This quick bread is very moist, easy to make and full of fall spices like cinnamon, nutmeg, and a touch of ginger and cloves. 


  • 1 (15-oz) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger


  • Preheat oven to 350°F. Line two 9×5 inch loaf pans with parchment paper.
  • In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar with an electric mixer.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Using an electric mixer on low speed, mix the dry ingredients with the pumpkin mixture until just blended. Pour into the prepared pans.
  • Bake for about 50-60 minutes or until toothpick inserted in center comes out clean.


Recipe source: All Recipes

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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10 comments on “Pumpkin Bread”

  1. Hi Kirbie,
    I made the pumpkin bread recipe the star of my blog today. I also linked back to you blog so my readers can take a look at all the marvelous things you have available.

  2. OMG…I was just telling my colleagues at work what a delicious pumpkin bread your recipe yield. I actually printed your recipe out and gave each of my colleagues a copy. Even my little girls who, are quite picky, loved it so much they took a slice each to school for snack time. I did add three boxes of raisins to the batter to give it more oomph. But, even w/o the raisins, this bread was the best I’ve had in a while. Very moist and so easy to put together. I was concerned that two loaves would be too much, now I’m concerned I should’ve made four loaves!! Delicious!! Jackie

    • I’m so happy it turned out well! I love this recipe. It’s hard for me to eat other pumpkin bread because I always compare it to this version.

  3. I found your pumpkin bread via tastespotting and that lead me to your wonderful food blog. I’m going to make your recipe today. I’ll let you know how it turns out! Thanks for sharing.

  4. Oh!!!
    I love this loaf pan!! Actually, I love almost all Nordic Ware molds. I think that almost anything has to look good in them, regardless of flavour. Although I am also sure that your bread is great!

    • I have a huge Nordic Ware collection too. It is good they don’t come out with a new pan often. it’s an expensive addiction.

  5. This bread looks so yummy! I’m going to make it — I definitely need my dose of pumpkin bread STAT!

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