Pumpkin Bread

Pumpkin bread

Heath Robbins / Getty Images

  • Total: 70 mins
  • Prep: 20 mins
  • Cook: 50 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
195 Calories
10g Fat
25g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 195
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 28%
Cholesterol 56mg 19%
Sodium 237mg 10%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Protein 3g
Calcium 67mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pumpkin bread is a wonderful quick bread recipe for making during the autumn months. This recipe adds half a cup of buttermilk to the pumpkin loaf batter, for flavor and because the acid in the buttermilk helps the baking soda produce a bit more rise.

Speaking of baking soda, if it's been more than six months since you bought the baking powder and baking soda in your pantry, toss them out and buy new ones. They're both inexpensive, but they go stale pretty quickly and the fresh stuff will give your bread much better rise.​


  • 1 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups pumpkin purée
  • 1/2 cup buttermilk
  • 2 eggs
  • 1/2 cup butter

Steps to Make It

  1. Preheat oven to 375 F.

  2. Sift together the flour, baking powder, baking soda, sugar, salt, cinnamon, ginger, nutmeg, and cloves.

  3. Unwrap the butter and heat it in the microwave in a microwave-safe bowl, for about a minute, until it's thoroughly melted. Set it aside at room temperature to cool, but don't let it solidify again.

  4. In a separate mixing bowl, beat the eggs and then add the pumpkin purée. Stir to combine.

  5. Thoroughly grease and flour a 9" × 5" × 3" baking pan or line it with parchment paper.

  6. Pour a small amount of the melted butter into the egg-pumpkin mixture and stir it in. Repeat three to four more times, adding a slightly more of the liquid butter each time until it is all incorporated.

  7. Add the liquid ingredients to the dry ones and mix for 10 to 15 seconds. The batter will be visibly lumpy, but that's okay. It's important not to over mix the batter, or the pumpkin bread will be too tough. As long as you don't see any pockets of dry flour, you're all right.

  8. Once the dry and liquid ingredients are mixed, gently pour the batter into the prepared loaf pan and transfer it to the oven immediately.

  9. Bake 45 to 50 minutes or until a toothpick inserted into the center of the loaf comes out clean and the edge of the bread starts to pull away from the pan.

  10. Once the pan is cool enough to touch, carefully invert it—the loaf should drop right out, so make sure you support it with your other hand. Let the loaf cool the rest of the way on a wire rack. It is incredible served warm drizzled with a delicious vanilla custard sauce called crème anglaise.