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Pumpkin Spice Bread

Pumpkin Spice Bread is a classic fall recipe! This no-fail, moist and spicy cake is delicious for snacking or as dessert with a scoop of vanilla ice cream!

It doesn’t feel like fall over here until I’ve baked one of these Pumpkin Spice Breads, it’s a fall tradition!  This loaf is definitely one of our family favourites.

Pumpkin Spice Bread

Pumpkin is one of my most favourite ingredients to cook and bake with in the fall.  I know it’s cliche to put pumpkin in all. the. things.  But truly, it’s SO delicious in so many recipes…from soups to oatmeals, to bread puddings, french toast bakes, cookies and cakes.  Not to mention pies. High five to pumpkin!

Pumpkin Spice Bread

A classic fall recipe you need to make!

And of course, you can’t forget about a Pumpkin Spice Loaf!  This bread is great at breakfast, as a snack or even for dessert with a scoop of vanilla ice cream or whipped cream. It’s so delicious and versatile!

Pumpkin Spice Bread

Raisins or No Raisins?

Now let’s talk raisins for a second.  Are you in the raisin or no raisin camp?  Our house is divided on this issue, but Mom and Dad always win so there are raisins in our loaves.  It’s just not the same without them!  What is it about raisins that people dislike so much?!  😉

Pumpkin Spice Bread

So if you’re looking for the perfect fall treat, this Pumpkin Spice Bread is it.

Pumpkin Spice Bread

Pumpkin Spice Bread

Pumpkin Spice Loaf Recipe Tips:

  • Pan Size:  I use a standard loaf pan (1 lb. Pan: 8″ x 4 1/2″ x 2 3/4″ high)
  • Line your pan with parchment or wax paper so you can easily remove it from the pan.
  • Allow the loaf to rest for at least 1 hour before eating it.
  • Pumpkin Substitute:  You can use 1 cup of pureed butternut squash instead of pumpkin.
  • Feel free to add nuts (like walnuts or pecans), or raisins to this loaf.
  • This bread is amazing on its own, or with vanilla ice cream or a dollop of whipping cream!
  • This loaf freezes well.

Pumpkin Spice Bread

Pumpkin Spice Bread

This is a no-fail, moist and spicy cake.  And you must add raisins.  Yum.– – – –


Pumpkin Spice Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This Pumpkin Spice Bread is a classic fall recipe!  It’s sweet, spicy and so tender.

  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf 1x


  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/3 cup milk
  • 1/2 tsp vanilla
  • 6 tbsp butter or margarine
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/3 cup raisins (optional)


  1. Preheat your oven to 350 degrees.
  2. Line a loaf pan with parchment paper and set aside.
  3. Whisk together the flour, baking soda, baking powder, salt and spices.
  4. In a measuring cup stir together the milk and vanilla. Set aside.
  5. In a mixer cream the butter. Then add sugars and mix until creamy.
  6. Add the eggs, one at a time, to the butter/sugar mix.
  7. Then add the pumpkin puree to the egg/butter/sugar mix. Combine.
  8. Add the flour mix to the pumpkin mix in 3 parts, alternating with the milk mix in 2 parts.
  9. Fold in the raisins.
  10. Bake for about 1 1/4 hours. (when it’s done, a toothpick inserted into the centre should come out clean)

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Adapted from the Joy of Cooking

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Pumpkin Spice Bread {A Pretty Life}

Pumpkin Spice Bread {A Pretty Life}

NOTE:  This post was originally published in 2011, and I have recently updated it with new photos. I did adjust the baking time to 1 1/4 hours (it used to be one hour), as I found after baking quite a few more loaves, that they needed more time to bake than one hour.  But it’s the same great recipe with a little longer baking time, and new images.  Enjoy!

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  1. My Goodness!
    I love this recipe so much that I have done it twice this week.To me it’s the best pumkin spice bread I’ve ever done.And I have done tons of them.

    So thanks for sharing the recipe.
    Best wishes from Germany

  2. Normally I don’t make pumpkin loaf because it’s usually heavy and bland! I had a couple cans of pumpkin I wanted to use up, much to my surprise this is actually really good… amazingly good! I didn’t have brown sugar so placed all the sugar in a bowl and stirred 2tbsp of molasses in extremely well. Home run here!

  3. Great recipe, very easy to follow! Note: if the outside of your bread burns first like mine did, yet the inside is still wet, turn oven to 325°.