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Pumpkin Bread

Pumpkin Bread | Catz in the Kitchen | | #bread #fall #pumpkin

*This recipe and pictures have been slightly updated from the 2011 archives. The post got some editing and the pictures got a makeover just in time for pumpkin season.*

In my opinion, any time of year is a good time to eat some delicious pumpkin. I’m a fan of pumpkin in every variety, but I adore Pumpkin Bread. It makes a delicious breakfast or the perfect snack to munch on while you kick back and watch your favorite show, read a book, or play a game with the family.

I first got this recipe from one of my dear friends. We were friends in Elementary school, enemies in Middle School (because she was dating a boy I liked – oh, school years), and very close friends throughout High School.  She supported me at my wedding, and I feel as though we are kindred spirits (much like Anne and Diana). We rarely see each other, but when we do, it’s always a pleasure.
 Pumpkin Bread | Catz in the Kitchen | | #bread #fall #pumpkin
Every time I make this delicious bread, I always get asked for the recipe. In fact, my brother in love Jeffrey, loves it so much, I’ll sometimes make him a special loaf for his birthday.
 Pumpkin Bread | Catz in the Kitchen | | #bread #fall #pumpkin

The great thing about this recipe is that it makes three loaves of pumpkin bread, so keep that in mind when you’re going over the recipe ingredients. But that does mean you can keep one loaf of bread and share the two loaves with family, friends, or co-workers.Pumpkin Bread | Catz in the Kitchen | | #bread #fall #pumpkin

Pumpkin Bread

Pumpkin Bread

Yield: 3 loaves
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Moist, sweet, and full of all those autumn spices you love. Serve your friends and family by sharing one of the extra loaves of homemade pumpkin bread.


  • 3 cups pumpkin puree
  • 1 1/2 cups vegetable oil/applesauce
  • 4 cups white sugar
  • 6 eggs
  • 4 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground nutmeg
  • 1 1/2 tsp ground cloves


  1. Pre-heat oven to 350 degrees. Grease and flour 3-9x5 loaf pans.
  2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs until well-incorporated. In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually pour into the pumpkin batter a little bit at a time, stirring after each addition until the mixture is well-blended.
  3. Divide batter evenly between the loaf pans and bake for 45-60 minutes, or until a toothpick comes out clean when inserted into the middle.
  4. Allow to cool completely in pans before removing the bread. Run a knife around the edges of the bread in the pan to loosen. Store any remaining bread in plastic wrap.


Recipe courtesy of Cindy Jensen

Nutrition Information:
Yield: 30 Serving Size: 1 slice
Amount Per Serving: Calories: 298Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 220mgCarbohydrates: 45gFiber: 1gSugar: 28gProtein: 4g

Nutrition information isn't always accurate.

Weekly Menu For the Week of Oct 22nd - Catz in the Kitchen

Sunday 21st of October 2018

[…] also did a little baking. I made the pumpkin bread on the blog – it makes three loaves of bread and I made one loaf without chocolate chips (for Ruby), […]

Cindy Jensen

Tuesday 3rd of November 2015

Chels, I can never seem to find my physical copy of the recipe when I want to make it, so I always come to your site to find it! Thnaks for posting it! <3

Chelsia Rief

Wednesday 4th of November 2015

Well, it's a BIG thank you to you for giving me the recipe! I won't even make another pumpkin bread recipe because this one is (in my opinion) the best! Thanks for the comment hon :)

Donna Y

Tuesday 18th of November 2014

I think some Cream Cheese Frosting would go great with this Pumpkin Bread.

Joshua Rief

Tuesday 18th of November 2014

Great idea, Donna! You mean like this harvest cream cheese frosting? ;) It's very snacky the way it is, but it would be very indulgent and desserty with a topping like that! I like it!


Saturday 20th of September 2014

You can send me one if those loaves! I love yummy moist pumpkin bread!! ;)

Chels/Catz in the Kitchen

Monday 22nd of September 2014

I certainly would!

Thalia @ butter and brioche

Saturday 13th of September 2014

I am a massive fan of using pumpkin in baking so this recipe is perfect for me... thanks for sharing it!

Chels/Catz in the Kitchen

Sunday 14th of September 2014

Pumpkin is awesome in so many recipes-I can't get enough of it this time of year.

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