Pumpkin Bread


What a great bread for the holidays! Pumpkin is one of my favorite kinds of pies, cookies, bread or just about any dessert. This Pumpkin Bread recipe is as easy as it gets! It is a delicious and moist bread that you mix with a spatula or whisk. I adapted this recipe from a Taste of Homes magazine recipe back in the 1990’s.




In a large bowl combine the pumpkin,

sugar, milk, eggs and butter.

Use a large spoon or a whisk

and stir until smooth.


In a small bowl combine

the dry ingredients.


Add the dry ingredients to

the pumpkin mixture.


Stir well with a spatula.


Grease a 9” x 5” x 3” loaf pan.

I used my Non Stick Pan Coating recipe for this step.

This stuff is amazing and food never sticks. The link is below:



Pour the pumpkin batter into the

greased pan and spread it out evenly.


Bake in a preheated 350 degree oven

for 65 – 70 minutes or until a toothpick

inserted in the center comes out clean.

Let cool in the pan for 10 minutes.


Run a knife around the outside edge

of the bread and carefully

remove the bread from the pan.

Place bread on a cooling rack.


Let cool or serve warm.

Pumpkin Bread




  • 1 cup canned or cooked pumpkin
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 2 eggs, slightly beaten
  • 1/4 cup butter, melted
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger


  1. Preheat the oven to 350 degrees.
  2. In a large bowl whisk together the pumpkin, sugar, milk, eggs and butter.
  3. Combine the dry ingredients, mixing well.
  4. Add the dry ingredients to the pumpkin and stir well until combined.
  5. Grease a 9” x 5” x 3” loaf pan.
  6. Pour the batter into the pan evenly.
  7. Bake for 60 – 70 minutes or until a toothpick inserted in the middle comes out clean.
  8. Cool in the pan for 10 minutes. Run a knife between the pan and bread then remove from the pan.
  9. Cool completely on a cooling rack.
  10. Serve warm or cold.



  1. I will keep this for next year as just made wine with pumkin juice and pies for freezing from rest from harvest days last week. Not much left in greenhouses nor orchards now all preserved in jams and bakes busy 12 days I can tell you. Glad of today resting just feeding and cleaning hens biggest job all day. Rains come at last here been a dry old summer 97 -123 f each day. Now five days they say of rains. Me having to hope for days dry again as 120 Thuga trees to plant as hedging in my planned garden rooms half acre four gardens linked off cross avenues folly built in centre as hub. Big old iron gates and all the trimmings of an English gentleman world. May take a year or tow for hedges to reach 12 feet high 5 feet wide. Will be worth the wait though.Statues ordered from Rome and pond fountain looked for this winter to start of one room at a time.Worked hard to mow field to work on. Jungle it was too..Still it gives this old one lots to do to keep out of trouble.

    Liked by 1 person

  2. I love pumpkin bread. I make it every couple of months for the Downtown Mission lunch I do once a month. I put chocolate chips in it as well. It is always a hit. Quite similar recipe.


  3. This looks delicious! My sister’s birthday is this Sunday and I am really not getting anytime to do anything else. But I’ll have to find time on Monday to bake this! This looks amazing!

    Liked by 1 person

  4. Twenty+ years ago, a kind neighbor would make us one of these every time we were packing up to go on an RV adventure. We both moved elsewhere, and we haven’t had a decent pumpkin loaf since! Lazy me – there is a nice can of organic pumpkin in my pantry! Perhaps I will be sufficiently motivated to make one for our next excursion! Thanks for the prod!

    Virtual hugs,


    Liked by 1 person

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