Classic Flavors of Fall: A Favorite Pumpkin Bread

Classic Flavors of Fall: A Favorite Pumpkin Bread |

When the leaves begin to turn — or even before — it’s time for pumpkin.

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 perfect accompaniments for pumpkin.

Classic Flavors of Fall: A Favorite Pumpkin Bread |

If you love pumpkin… you’re not alone. Nielsen Newswire reports from fall 2015:

“While pumpkin bread, pies and baked goods are flying off shelves, 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.

It’s about tradition and warmth and of course, good taste. Here is one of my family’s favorite recipes for Pumpkin Bread.


1 cup brown sugar
1 cup sugar
1 cup vegetable oil
3 eggs
1 can (15-ounces) packed pumpkin
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoons salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon baking powder


Preheat oven to 350° F and prepare two 9 x 5 x 3-inch loaf pans with non-stick spray.

Combine flour, baking soda, spices, salt, and baking powder. Blend pumpkin, brown sugar, white sugar, eggs, and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

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Classic Flavors of Fall: A Favorite Pumpkin Bread |

A Classic Fall Favorite - Pumpkin Bread |

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.

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

  1. Anonymous

    Add evaporated milk????

    1. 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. 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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