Breakfast · Vegetarian · Baking · Fall · Make ahead

Pumpkin Bread

Name: Pumpkin Bread
Prep time: 20 min
Cook time: 75 min
Total time: 165 min
Yield: 24 slices (2 loaves)
Ingredients: 2 cups all-purpose flour, spooned and levelled, plus a little for dusting pans; ½ tsp salt; 1 tsp baking soda; ½ tsp baking powder; 1 tsp ground cloves; 1 tsp ground cinnamon; 1 tsp ground nutmeg; ¾ cup unsalted butter, softened, plus a little for greasing; 2 cups granulated sugar; 2 large eggs; 425 g plain canned pumpkin purée, not pumpkin pie filling

Canned pumpkin, butter and three warm spices make two simple loaves for breakfast or an afternoon slice. Cool before cutting, then freeze one loaf for another day.

Recipe by Tasty Recipes

Published 2026-09-16

2 hr 45 minMakes 24 slices (2 loaves)s

Timing breakdown · 2 timed stages

Allow about 2 hours 45 minutes: 20 minutes preparation, up to 75 minutes baking, 10 minutes cooling in the pans and about 1 hour on a rack. Cooling can take longer; wait until completely cool before wrapping.

Preparation: 20 min
Cooking: 75 min

Baking Step 4: 65 to 75 minutes
Preparation / waiting Step 5: 10 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Plain pumpkin bread with a golden-brown crust and two orange-crumb slices on a pale platter

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How to make Pumpkin Bread

01
Set the oven to 165°C (325°F), with a rack near the centre. Grease both loaf pans and dust lightly with flour. Whisk the measured flour, salt, baking soda, baking powder and spices together.
02
Beat butter and sugar until blended. Beat in the eggs individually, then continue until pale and fluffy. Mix in pumpkin; a slightly uneven-looking mixture at this stage is fine.
03
Add the dry mixture on low speed, stopping once no dry flour remains. Divide the batter evenly between the pans and smooth the tops. Do not taste raw batter; wash hands, utensils and surfaces after handling flour and eggs.
04
Bake for 65 to 75 minutes. Check each loaf separately: a tester inserted in the centre should emerge without wet batter. Continue baking if needed.
05
Leave loaves in their pans for 10 minutes, then carefully turn onto a rack. Cool completely before slicing or wrapping; allow about another hour, longer if still warm.
06
Store cooled loaves covered for up to 3 days at room temperature, or wrap securely and freeze for up to 3 months. Thaw frozen bread overnight in the refrigerator.

Recipe questions

Which canned pumpkin should I buy?

Use plain pumpkin purée. Pie filling already contains sweeteners and seasonings. Weigh 425 g if your can is larger; using the whole larger can changes the batter.

Does this recipe make one loaf or two?

It makes two loaves in 8-by-4-inch pans, portioned into about 12 slices each. Do not put the full batch into one pan. Different pan sizes change the depth of batter and baking time.

Why is the total time longer than the bake?

The total includes mixing and cooling. A loaf can be baked through while still too warm to slice neatly or wrap without trapping condensation.

Can I add icing, nuts or chocolate?

This version is a plain spiced loaf, and those extras are not included in its ingredients or image. It does not need a topping to serve with tea or coffee.

Can I reduce the sugar or change the flour?

The quantities here follow the credited recipe. Sugar, flour and butter affect structure as well as flavour, so this page does not promise the same result after an untested substitution.

What else can I bake for autumn?

Our pear and ginger muffins, soft ginger molasses cookies and French apple cake offer different flavours and formats. Each has its own ingredients, pan requirements and timing.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.