Fall Spiced Pumpkin Bread

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slice of pumpkin bread

Since I began blogging I learned that if there is one thing that die-hard home cooks love, it’s seasonal food.

While I appreciate pumpkin bread in October, cranberry sauce in December and strawberry sangria in June, their arrival at the farmer’s market or grocery store means more than just having a new item on the shelf: it symbolizes a new season.

This week, in lieu of my regular worknight dinner post, I’m kicking off an entire week to my favorite Fall ingredient: pumpkin.

Pumpkin pie might be reminiscent of Thanksgiving, but there are plenty of ways to enjoy pumpkin in pumpkin chocolate chip squares, pumpkin scones and even in spinach pumpkin penne, well before Turkey Day.

Even though you can buy canned pumpkin year round, it just seems, well, sacrilegious to have it in July. And I’m not even religious at all.

I adapted this recipe from the The Good Home Cookbook (which you can purchase from my Amazon store and a portion of the proceeds help support In Good Taste).

The recipe called for canned pumpkin puree (not to be confused with pumpkin pie filling) and although high in sugar, the fat content is reasonable with canola oil used instead of butter.

Fall Spiced Pumpkin Bread
Recipe type: Sweet Treats, Breakfast and Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 cups sugar
  • 1 cup canola oil
  • 3 large eggs
  • 1 (16-ounce) can pure pumpkin
  • 1 cup coarsely chopped walnuts (optional)
  1. Preheat the oven to 350 degree F. Grease two 9x5-inch loaf pans, line the bottoms with wax paper or parchment paper, then grease the paper.
  2. Stir together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl. Set aside.
  3. Beat the sugar and oil in a large bowl until blended. Beat in the eggs, one at a time, until well blended. Then beat in the pumpkin. Add the flour mixture and stir until just blended. Fold in the nuts, if using. Pour the batter into the prepared pans.
  4. Bake for about 70 minutes, until a toothpick inserted into the center comes out clean.
  5. Cool in the pans on a wire rack for 10 minutes before removing to cool completely before serving. Remove the wax paper before slicing.
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  • Reply
    maria luisa
    January 6, 2012 at 12:33 am

    mi piace la tua ricetta ‘pane di zucca’. grazie, la farò per mio figlio

  • Reply
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    May 13, 2011 at 2:39 pm

    […] been on a sushi kick, so I wouldn’t mind an endless supply of spicy tuna rolls. 3. Six words: pumpkin bread for breakfast every day. 4. Cheese, preferably a soft cheese, like a triple crème Brie. If I’m […]

  • Reply
    October 22, 2009 at 9:05 am

    I’m always on the lookout for a new pumpkin bread recipe. I lost my old favorite but this looks close to it. Cant wait to give it a try!

  • Reply
    October 19, 2009 at 9:16 pm

    I am so trying this! Fall is my favorite season too and pumpkin is the only thing Mike and I can agree on when it comes to bread and pies.

  • Reply
    October 19, 2009 at 8:06 pm

    I am incredibly excited for a full week of pumpkin recipes. I’ve already made pumpkin bread, pumpkin muffins and pumpkin chocolate chip cookies. I saw a recipe for pumpkin mac and cheese which sounded interesting. I love all things pumpkin.

  • Reply
    October 19, 2009 at 7:45 pm

    Your pumpkin bread looks so yummie, moist and full of flavor.

  • Reply
    October 19, 2009 at 1:47 pm

    That’s why I love the changes of season, and Pumpkin is one of my all time favs!!
    This recipe sounds great, although in lieu of nuts, I love adding mini chocolate chips!

  • Reply
    October 19, 2009 at 11:43 am

    I am such a sucker for anything pumpkin. What a gorgeous bread!

  • Reply
    October 19, 2009 at 9:35 am

    i love pumpkin bread, especially with some chocolate chips added 🙂

  • Reply
    October 18, 2009 at 8:47 pm

    There’s something about Fall & baking that is so comforting. I can’t wait to try this recipe & check out the rest of your recipes this week.

  • Reply
    October 18, 2009 at 8:20 pm

    yummmmmm!! i love pumpkin bread 🙂 it looks so moist and tasty!

  • Reply
    October 18, 2009 at 6:16 pm

    this is for Joy–If u have a Giant supermarket near you, i saw cans there today

  • Reply
    October 18, 2009 at 1:02 pm

    YAY! for a whole week devoted to pumpkin recipes!

  • Reply
    October 18, 2009 at 10:05 am

    Yummy! I love that it looks so dense. I really, really wish I can find canned pumpkin this week. I’m starting to think it’s hiding from me.

  • Reply
    Lydia (The Perfect Pantry)
    October 18, 2009 at 9:34 am

    I’ve never been a pumpkin fan, but I substitute squash puree for pumpkin puree in many recipes. The taste and texture are almost identical, but not quite — like the difference between chicken and turkey.

  • Reply
    October 18, 2009 at 9:33 am

    I am looking forward to the rest of the pumpkin recipes. Pumpkin is very healthy and so delicious too. Added perk for me is that pumpkin is very good for a dog’s digestion so I often give my dog teaspoonfuls of canned pumpkin–not the pie filling kind tho.

  • Reply
    Erin @ One Particular Kitchen
    October 18, 2009 at 9:12 am

    This looks great! The in-laws are coming this weekend — what a perfect food to have on hand!

  • Reply
    October 18, 2009 at 8:16 am

    This sounds really good. I’ve never made pumpkin bread, so now I’m wondering if I could adapt this with white whole wheat flour and Splenda. Might have to try it!

  • Reply
    October 18, 2009 at 7:39 am

    Can’t beat seasonal goodness 🙂

  • Reply
    October 18, 2009 at 1:52 am

    Yay for fall pumpkin week, it’s my favorite season too, and I’m already looking forward to making pumpkin bread! Yours looks great!

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