Classic Pumpkin Bread


Now that my pantry is happily restocked with pumpkin (after weeks of empty store shelves because of this year’s shortage), it was finally time to make my first batch of pumpkin bread for the season!  Suffice it to say, I’m obsessed with the stuff.  Love baking it.  Love gifting it to friends.  Love how perfect it is for breakfast, lunch, dinner…and everything in between.  :)  Pretty sure I even have an enormous pumpkin spice candle for the days when fresh bread is not gracing my oven!!!

But for some random reason, I became convinced last week that if I was going to post a pumpkin bread recipe on here, it needed to be super-healthy.  And why couldn’t it be?  There are lots of substitutions that can be made with these classic ingredients.  So I searched around online, read through a few zillion recipes and reviews (although was surprised at how very few “healthy” recipes for this are out there!), and enthusiastically decided on one to try.  It had no white flour (just wheat), no white sugar (just brown), no oil/butter (just applesauce+water), or no egg yolks.  And surprise, surprise…it was no good. Argh. Not exactly sure why I thought it would be, and not sure why I didn’t go for a recipe that just used one or two substitutions.  But unfortunately it was a 100% flop.

So to remedy the situation, I immediately returned to my favorite classic pumpkin bread recipe.  And when I say classic, I mean classic. This recipe was the very first recipe I tried when I received my first cookbook — the classic BH&G with the checkered cover (yeah!).  Loved it then, and have made it a zillion times since.  It may not be the absolute healthiest, but it’s full of all of the great flavor and texture we love.  And it makes a large batch, so bring out the big loaf pans or make a bunch of mini-loaves and share the goodness.  :)

Cheers to the recipe that saved the day!!


Classic Pumpkin Bread

You will love this Classic Pumpkin Bread recipe! So delicious!


  • 3 cups sugar
  • 1 cup cooking oil
  • 4 eggs
  • 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 tsp. allspice
  • 1/2 tsp. ground cloves (optional)
  • 2/3 cup water
  • 1 (15 oz.) can pumpkin puree
  • 1 cup chopped walnuts (optional)


Grease two 9x5x3 inch, or three 8x4x2 inch, or four 7.5x3.5x2 inch loaf pans; set aside.

In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed.  Add eggs and beat well; set aside.

In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg.  Alternately add flour miture and water to sugar mixture, beating on low speed after each addition just until combined.  Beat in pumpkin.  Spoon batter into prepared pans.

Bake in a 350 degree F oven for 55-65 minutes or until a wooden toothpick inserted near the center of the loaves comes out clean.  Cool in pans on wire racks for 10 minutes.  Remove from pans.  Cool completely on wire racks.  Serve immediately, or wrap in plastic or aluminum foil to keep fresh.

Ali's Tip:

If you notice that the tops of your loaves are getting too browned while baking, just gently lay a sheet of aluminum foil on top of the loaves.  Don't tuck it in snug - just laying it there will prevent the browning but still allow the rest of the loaf to continue baking.  :)

Adapted from Better Homes and Gardens

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!


Leave a Comment:


  1. grace — October 19, 2009 @ 10:33 am (#)

    well, first of all, that cookbook is indeed awesome. also awesome? fragrant candles and moist pumpkin bread (i like mine with apple butter). hooray for the classics! :)

  2. Megan Jones — October 19, 2009 @ 12:01 pm (#)

    It’s not offically fall until there is pumpkin bread. I love baking it and opening the windows and the entire apartment smells so good.

    • ali — October 19th, 2009 @ 12:21 pm

      I couldn’t agree more! It’s the best smell. :)

  3. Jen @ My Kitchen Addiction — October 19, 2009 @ 9:06 pm (#)

    Yum… Your pumpkin bread looks beautiful. That’s one of my favorites – I love the smell of pumpkin bread baking in the oven!

  4. Frances — March 12, 2012 @ 12:38 am (#)

    Making this tomorrow!! Mmm :) can’t wait

  5. Katie — April 2, 2012 @ 1:02 pm (#)

    This is delicious – as is every other recipe I’ve tried from this site. LOVE!

  6. Julia — November 14, 2012 @ 9:21 pm (#)

    Just made this, it’s delicious! And it rises perfectly!

  7. Bread Fun Recipes — April 17, 2014 @ 11:38 am (#)

    Great easy pumpkin bread recipe. Beautiful baked bread appetizing, and tasty looking. I am a new baker and want to learn everything that I can. Awesome site.!!!!!

  8. Nikki — September 6, 2014 @ 5:00 pm (#)

    Made this today…turned out amazing!

  9. Jess — September 9, 2014 @ 7:48 pm (#)

    Oops. Made with only whole wheat flour. Turned out a bit dry and gravely. Next time, I’ll do half and half white flour and whole wheat. I wonder what whole food way there is to replace all that oil?

  10. Jill — October 28, 2014 @ 2:39 pm (#)

    Jess — I used half coconut oil, half apple butter and it was still great! I bet you could do half oil, half applesauce as well.

  11. Margaux — November 1, 2015 @ 9:02 pm (#)

    This was wonderful. Thank you so much for the recipe–I’ll be making this many more times this season, I’m sure. :D

    • Hayley @ Gimme Some Oven — November 1st, 2015 @ 10:29 pm

      You’re welcome Margaux, we’re happy you enjoyed it!

  12. R — November 8, 2015 @ 8:52 pm (#)

    Made this today with all whole wheat flour and I thought it was great! A perfectly simple pumpkin bread. 

    • Hayley @ Gimme Some Oven — November 9th, 2015 @ 8:45 am

      Awesome, we’re glad you liked it! :)

  13. Anna — November 22, 2015 @ 5:18 pm (#)

    Can you make this recipe with fresh pumpkin instead of canned?

    • Hayley @ Gimme Some Oven — November 23rd, 2015 @ 1:10 pm

      We haven’t tried that Anna, but we imagine you could! We would recommend getting one or two small baking pumpkins (we’re not sure how much you would need to yield 15 oz) and roast it/them. Then mash/puree.


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