Pumpkin Bread Recipe

Pumpkin Bread Recipe

Chef John

"A quick bread would make a handsome addition to any holiday dessert table. It is almost like a banana bread, but uses pumpkin puree instead."
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1 h 15 m servings 282 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Spray a 9x5-inch loaf pan with cooking spray.
  3. Mix butter and sugar in a large bowl until light and fluffy.
  4. Whisk in eggs one at a time until combined.
  5. Whisk in the pumpkin puree, cinnamon, Chinese five-spice powder, and allspice until combined.
  6. Stir flour, salt, baking powder, and baking soda into the pumpkin mixture and mix until just combined. Stir in chopped walnuts.
  7. Pour batter into the prepared loaf pan.
  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.


Read all reviews 20
  1. 22 Ratings

Most helpful positive review

I only made one change and that was using chopped pecans in the bread only because we don't care for walnuts. I did up the pecans to a full cup because I wanted to sprinkle some chopped nuts on ...

Most helpful critical review

Didn't have the Chinese spice so I doubled the allspice. It's a good texture but I wish it were a tad sweeter. Next time I might add more sugar.

Most helpful
Most positive
Least positive

I only made one change and that was using chopped pecans in the bread only because we don't care for walnuts. I did up the pecans to a full cup because I wanted to sprinkle some chopped nuts on ...

This was just OK. Not great. I have used other recipes in the past that I liked better. The batter was very, very thick, so it took longer than the suggested time to cook. I didn't use the Chin...

Just took this out of the oven & had to taste it. It is scrumptious! Granted, I didn't use the the Chinese spice either, just went with what I had on hand, which was pumpkin pie spice, I used 3 ...

I love pumpkin and I always look for recipes on pumpkin! This is definitely a good choice for your family. I made some changes on the recipe by replacing all-purpose flour to wholewheat flour, a...

I always make this. I don't use the Chinese 5 spice or all spice. I use 1 tsp of Epicure's Gingerbread spices and cinnamon. It gives it an extra kick of flavor and is always a hit. I also add a ...

This was a very easy recipe. I did substitute the Chinese spice with Pumpkin Pie spice. And since the kids don't like nuts I added raisins. It was wonderful.

I made this vegan by using one mashed banana and a 1/2 cup applesauce in place of the eggs, and of course Earth Balance for butter... turned out great!

This recipe is great! I made a couple of changes: 1 c All Purpose White Flour, 1 c Whole Wheat Flour, 1/4 c 2% milk, 2 TBSP Land O'Lakes Olive Oil Margarine in addition to the butter, 1 TBS...

This was just wonderful! The only change I made was using my own frozen pumpkin purée from last summer. (Thawed and well drained) I've never used it for anything except pie, but I sure will now ...

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