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Pumpkin Bread

Pumpkin Bread
  • Prep 15 min
  • Total 3 hr 25 min
  • Servings 24
Pumpkin spice may be the trending flavor for autumn beverages, but it’s also the heart and soul of warm, fragrant pumpkin bread. This favorite fall treat comes together in just 15 minutes. Pop it in the oven and enjoy how your kitchen soon fills with delicious aromas.
Updated June 13, 2019
Make With
Make With
Gold Medal Flour


  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 3 cups Gold Medal™ all-purpose or whole wheat flour
  • 1/2 cup coarsely chopped nuts
  • 1/2 cup raisins, if desired
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cloves


  • 1
    Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
  • 2
    Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
  • 3
    Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

  • There is a significant difference between an 8-inch versus a 9-inch loaf pan. The volume each holds will affect how much batter is needed and how high a bread will be. A large 9x5-inch loaf pan will hold nearly double the amount of batter that an 8x4-inch pan will.
  • Greasing just the bottoms of the loaf pans helps the batter rise up evenly, forming a loaf with gently rounded tops rather than creating ridges along the edges.
  • To ensure success in this recipe, use canned pumpkin (not pumpkin pie mix). Canned pumpkin is not only convenient but provides consistent texture when used in baking.
  • Go ahead and leave the raisins out if you don't like them. The bread will still be delicious!
  • Swap in bits of dried fruit (cranberries or cherries) or mini chocolate chips for the raisins and nuts or in tandem with them (try chopped cashews with mini chocolate chips or walnuts with dried cherries). Be sure to use the same amount of the ingredient being replaced.

Nutrition Facts

Serving Size: 1 Slice
Calories from Fat
Total Fat
4 g
Saturated Fat
1 g
15 mg
110 mg
40 mg
Total Carbohydrate
14 g
Dietary Fiber
1 g
2 g
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

  • When your favorite coffee shop starts advertising the first Pumpkin Spice Latte of the season, you know that autumn is truly here at last. Why not make it official by stirring up a batch of this easy pumpkin bread? You don’t need an electric mixer or any fancy equipment—just a bowl, a spoon and a loaf pan. The best part about this pumpkin bread recipe is that it’s infinitely customizable. You can stir chocolate chips into the batter, sprinkle powdered sugar or spread Betty Crocker™ Rich & Creamy cream cheese frosting on top of the baked loaf. If you’d like to add freshly baked homemade pumpkin bread to your autumn cooking, check out Betty’s best pumpkin bread recipe collection where you’ll find time-tested favorites and new flavor twists.
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