Go Back

Spiced Pumpkin Bread

Packed with fall flavors and bursting with deep pumpkin color, this is the most scrumptious pumpkin bread you'll ever make. It's a cross between a cake and a bread and you'll eat it as a snack, dessert or any time you are craving the sweet and savory flavors of fall. It's just perfect.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8 slices


  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 16 ounce can solid pack pumpkin
  • 3 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ground nutmeg
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup coarsely chopped pecans or walnuts
  • Confectioner's sugar for dusting (optional)


  1. Preheat oven to 350 degrees. Butter and flour two 9x5x3 inch loaf pans.
  2. In an electric mixer on medium-high speed, beat sugar and oil until combined. Add eggs, one at a time and mix well. Add in pumpkin and mix again.
  3. In a separate bowl, sift together flour, cinnamon, nutmeg, cloves, salt, baking power and baking soda. Slowly add dry ingredients to pumpkin mixture with mixer on low speed, in two to three additions. Mix until combined. Do not over mix. If using pecans or walnuts, add them and mix until combined.
  4. Divide the batter between the pans and bake for 1 hour and 10 minutes or until a tester inserted into the middle of the loaves comes out clean.
  5. Transfer pans to wire racks to cool for 15 minutes. Use a sharp knife to loosen the loaves around the edges of the pans and turn them out to cool completely (about another 45 minutes or so).
  6. Dust with Confectioner's sugar (if desired) and serve.