World's Best Pumpkin Bread

Fresh baked pumpkin bread
James And James/Photodisc/Getty Images
Prep: 25 mins
Cook: 40 mins
Total: 65 mins
Servings: 24 servings
Nutrition Facts (per serving)
210 Calories
11g Fat
28g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 210
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 5%
Cholesterol 35mg 12%
Sodium 298mg 13%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 4%
Protein 2g
Calcium 25mg 2%
*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.)

We get asked all of the time, "is it time for pumpkin bread yet?" Of course, in the United States, we generally only eat pumpkin in the fall. But with canned pumpkin available at the grocery stores all year round, why wait?


  • 4 eggs
  • 2 1/3 cups sugar
  • 1 cup vegetable oil
  • 1 15 ounce can solid pack pumpkin
  • 3 cups flour
  • 1 teaspoon salt
  • 1 3/4 teaspoons baking soda
  • 2 3/4 teaspoons cinnamon*
  • 3/4 teaspoons nutmeg*
  • 3/4 teaspoon cloves*
  • 1/4 teaspoon allspice*
  • 1 cup nuts (raw, chopped and lightly toasted)
  • 1/3 cup golden raisins (or a 1/3 cup more of nuts)
  • For Topping: 
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Steps to Make It

  1. Preheat the oven to 375 F. Grease two loaf pans or 24 muffin cups.

  2. Combine the eggs, sugar, oil, and pumpkin in a large bowl, and stir until smooth.

  3. In a medium bowl, mix the dry ingredients with a wire whisk. Add the nuts and raisins. Add to the egg mixture and mix thoroughly.

  4. Fill the loaf pans or muffin cups with the batter.

  5. Mix the topping ingredients in a small bowl. Sprinkle over bread loaves or muffin batter.

  6. Bake the bread at 375 F for 1 hour and 10 minutes, or the muffins for 35 to 40 minutes. When the bread is done, a toothpick inserted in the center will come out clean.

Recipe Notes

  • You may substitute 4 1/2 teaspoons of pumpkin pie spice for the starred ingredients. Be sure to note that you still need cinnamon for the topping.

  • If you don't want to use raisins, use 1/3 cup more nuts instead. 

  • This may yield 24 muffins depending on the size muffin tins you use. If you prefer large muffins: fill the cups just to the top with batter. If you have any empty muffins cups, fill half full with water.

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