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+ servings

Pumpkin Bread Recipe

This quick and easy pumpkin bread is made with real pumpkin puree and is full of toasted pumpkin seeds.
Course bread, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 10 Slices in 1 loaf
Calories 441kcal
Author Dina



  • Start off by sifting the dry ingredients. In a bowl sift 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp salt, 2 1/4 tsp cinnamon, 3/4 tsp nutmeg, 1/8 tsp cloves, 1/4 tsp ground ginger. Sift using a fine-mesh sieve. Then set aside for later.
  • In a separate bowl, add 1 cup golden brown sugar, 1/2 cup granulated sugar, and 1 cup unsalted melted butter. Use a large whisk to mix the butter and sugar together for about 1 minute.
  • Now add 2 large room temperature eggs along with 1 (15 oz) can of pumpkin puree. Then mix it together with the whisk just until combined.
  • Then add in the dry ingredients and gently mix with a spatula. You want to be careful not to over-mix. Mix just until you don’t see any more patches of dry flour.
  • Now coat a 9x5 inch loaf pan with nonstick spray and line the bottom with parchment paper. Pour the pumpkin bread batter into the loaf pan and sprinkle the top with 2 tablespoons of raw unsalted pumpkin seeds. Bake at 325°F for about 80 minutes or until a toothpick comes out clean after being inserted into the center of the pumpkin bread. Once it’s baked, give it about 10 minutes before transferring it to a cooling rack.



FAQs answered in the post above:
  • Add-ins and substitutions
  • How to make this ahead of time
  • Why did my pumpkin bread crack on top?


Calories: 441kcal | Carbohydrates: 60g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 428mg | Potassium: 234mg | Fiber: 3g | Sugar: 33g | Vitamin A: 7676IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 3mg