Classic Flavors of Fall: A Favorite Pumpkin Bread

Classic Flavors of Fall: A Favorite Pumpkin Bread |

When the fall leaves begin to turn, it’s time for my all-time favorite Pumpkin Bread recipe. Filled with warm spices of the season, like cinnamon, ginger, and cloves, this bread is moist, tender and perfect!

Because pumpkin embodies everything we love about the fall season… cable knit sweaters, warm spicy apple drinks, beautiful leaves, cool air… and festive celebrations.

Whether it’s pie, muffins, bars … or bread. The warmly spiced flavors of fall are a perfect accompaniment for pumpkin.

What People Say About Pumpkin Bread

If you love pumpkin… you’re not alone. Nielsen Newswire reports:

“While pumpkin bread, pies and baked goods are flying off shelves, the pumpkin flavor is also making its way into products that are captivating consumer’s curiosity. Pumpkin-flavored dog food, oral hygiene and gum products not only exist but are selling well. With sales of $12,878,380, $1,038,879 and $970,460, respectively, pumpkin-flavored goods show no sign of slowing down,” according to Nielsen Newswire.

Pumpkin Spice and Tradition

The flavor of pumpkin spice, for me, is about tradition and warmth and of course, good taste. Here is one of my family’s favorite recipes for Pumpkin Bread.

Classic Flavors of Fall: A Favorite Pumpkin Bread |


Classic Flavors of Fall: A Favorite Pumpkin Bread

Classic Flavors of Fall: A Favorite Pumpkin Bread |

A Favorite Pumpkin Bread — When the leaves begin to turn — or even before — I’m whipping up my all-time favorite pumpkin bread. It’s like a rite of passage into one of my favorite seasons of the year! It’s a liberally spiced dense cake-like bread, that makes the house smell heavenly.

  • Author: Stephanie Wilson


2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
3/4 cup brown sugar
1 1/4 cup granulated sugar
3/4 cup (1-1/2 sticks) unsalted butter, softened
2 large eggs
1 15-ounce can 100% pure pumpkin


Preheat the oven to 325°. Generously grease a 9 x 5 inch loaf pan.

Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger in a bowl. Set aside.

In the bowl of an stand mixer or with an electric mixer, beat the butter and sugar until just blended. Add eggs one at a time, and continue beating until the mixture is light and fluffy. Add the pumpkin and mix well. Then add the flour mixture and mix until well combined.

Transfer the batter to the prepared loaf pan. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean. Let the pumpkin bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

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Classic Flavors of Fall: A Favorite Pumpkin Bread |

4 thoughts on “Classic Flavors of Fall: A Favorite Pumpkin Bread

  1. Anonymous

    Add evaporated milk????

    1. Stephanie Wilson

      Yes! You could add 1/2 cup fat-free evaporated milk and decrease oil to 1/2 cup also — keep the same ratio of liquid and dry ingredients.

  2. Anonymous

    The ingredient list does not have evaporated milk . However, the directions say add evaporated milk.

    1. Stephanie Wilson

      Thank you for that catch! I was transcribing my notes late last night — and my eyes were crossing! I’ve updated the recipe. It can be made with evaporated milk, as I’ve done a couple of times, but I prefer the texture of the oil. Again, thanks so much!

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