Best Pumpkin Bread Recipe


If you’re anything like me, you’re not quite ready to release your firm grip on pumpkin season. Sure, Christmas is everywhere, but it’s still November and I’m dedicating this month to warm, spiced desserts! My sweet friend, Maggie, shared this recipe with me last year and it’s my go to for something delicious and autumn inspired. It’s easy to make, and works perfectly for gift giving too! I found the paper loaf pans, raffia ties and autumn parchment paper at Cost Plus. Aren’t they darling? (Additional tips in recipe in parenthesis are from me)

Yield: 1 large loaf or 5 small loaves

Sweets: Recipe: Warm, Spiced Pumpkin Bread

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  • 1 1/2 c. pumpkin
  • 1 c. oil (I use canola oil)
  • 4 eggs
  • 2/3 c. water
  • 3 c. sugar
  • 2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1 1/2 tsp. kosher salt (regular works too, but I like kosher best for baking and cooking)
  • 1/2 tsp. nutmeg
  • 3 1/2 c. flour
  • 1 c. chopped nuts (optional)
  • Topping:
  • 1/3 c. brown sugar
  • 1 tsp. cinnamon


  1. Combine and mix pumpkin, oil, eggs, water and sugar in mixer.
  2. In a separate bowl, sift together baking soda, cinnamon, cloves, salt, nutmeg, and flour.
  3. Add dry ingredients to mixer and put into well greased loaf pans (paper loaf pans do not need to be greased.)
  4. Sprinkle with mixture of brown sugar and cinnamon.
  5. Bake at 350 degrees for 50 minutes for one loaf or approximately 28 minutes for small loaves.
  6. Test doneness with toothpick.
  7. Toothpick should come out clean.

To see more of my sweet treats, check out Society Sweet’s Instagram account! Enjoy!


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