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Fast, Easy Recipe For Spiced Pumpkin Bread

The Only Pumpkin Bread You'll Need This Fall

Elaborate, all-day baking projects like towering layer cakes and petit fours can certainly be fun to make, but nine times out of ten I'm drawn to simpler confections like this pumpkin loaf. No need to bust out your stand mixer; all you need is a whisk and a little elbow grease!

Dense, cakey, and assertively spiced with a heady combination of cinnamon, cloves, ginger, and nutmeg, this pumpkin bread straddles the line between indulgent breakfast and dessert. I'm partial to serving thick slices toasted and slathered with salted butter — because, well, pretty much everything is better with a smear of salted butter — but it's rich enough that it doesn't really need it.

Spiced Pumpkin Bread

Spiced Pumpkin Bread

Spiced Pumpkin Bread

Ingredients

  1. 3 cups (21 ounces) granulated sugar
  2. 1 cup vegetable oil
  3. 3 large eggs
  4. 1 15-ounce can solid pack pumpkin
  5. 3 cups (15 ounces) all-purpose flour
  6. 1/2 teaspoon ground cloves
  7. 1/2 teaspoon ground cinnamon
  8. 1/2 teaspoon ground ginger
  9. 1 teaspoon ground nutmeg
  10. 1 teaspoon baking soda
  11. 1/2 teaspoon baking powder
  12. 1 1/4 teaspoons kosher salt
  13. 4 ounces (about 1 cup) chopped toasted pecans, walnuts, or a mix of the two, plus more for the top (optional)

Directions

  1. Preheat oven to 350°F. Butter and flour 2 9-by-5-inch loaf pans.
  2. Whisk together sugar and oil in a large bowl until smooth. Mix in eggs and pumpkin.
  3. Sift flour, cloves, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into another large bowl.
  4. Stir into pumpkin mixture in 2 additions, using a silicone spatula. Fold in nuts, if desired.
  5. Divide batter equally between prepared pans. Bake until a tester inserted into the center comes out clean, about 1 hour 10 minutes.
  6. Transfer to racks, and let cool for 10 minutes. Using a butter knife, cut around the edge of loaves. Turn loaves out onto racks, and cool completely.

Image Source: POPSUGAR Photography / Nicole Perry
Around The Web
Join The Conversation
peekwell peekwell 5 years
seriously, who sells a 16oz can of pumpkin??? all i've ever seen are 15 and 30oz. hopefully the bread will come out mostly the same with my 15oz can!
lekatvt lekatvt 5 years
Oh, now I need to make this, I think I'll make muffins for easy grab and go breakfast
lady_jade lady_jade 6 years
I also used ginger (no cloves), a dash of vanilla and made cupcake-y muffins out of them. They were a big hit!
Peaches3 Peaches3 6 years
I substituted 6oz low fat vanilla yogurt for the cup of oil, added some mini choc chips and it tastes great!
LittleMzFit LittleMzFit 7 years
Gwiazda sounds like something I would do..sounds YUM! :hug:
Pollyxoxo Pollyxoxo 7 years
Can't wait to try this recipe this weekend!
AbbyHintz AbbyHintz 7 years
Love this idea -- but why recommend canned pumpkins when real ones are in season? Might as well make this recipe in March. Roasting a pumpkin is not a big deal. It's not like it takes hours of your time -- put it in the oven and then go for a hike or shopping or something.
Soniabonya Soniabonya 7 years
My girlfriend sometimes makes them with cranberries or pomegrante seeds inside. So yummy.
Food Food 7 years
suziryder, I didn't, but I bet it would taste great with some semisweet chips!
mannylove mannylove 7 years
I love pumpkin bread, I love everything pumpkin! Think I'll make some this weekend now
LittleMzFit LittleMzFit 7 years
3 cups of sugar? Not so sweet? Sounds awful sweet 2 me...the idea of spiced pumpkin bread is nice tho :)
suziryder suziryder 7 years
Mmmm, I LOVE pumpkin bread! I'll have to give this recipe a try. Did you include chocolate chips?
fuzzles fuzzles 7 years
Oooooh! Love!
Fashion Fashion 7 years
This was delish! So moist and not too sweet. :KISS:
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