Best Pumpkin Bread

At Eckert’s, we love pumpkins! When the fall rolls around, there’s nothing I like more than making dishes featuring pumpkin, ranging from fresh pumpkin pie and pumpkin ginger soup to pumpkin-flavored cookies and of course, pumpkin bread.

Pumpkin bread is like the fun, fall-season cousin to banana bread, as they both use most of the same ingredients but differ slightly in how much you use of each, as well as the seasonings you might add. But just like banana bread, pumpkin bread is a crave-worthy snack that you’ll always want to have on hand once you find the best pumpkin bread recipe – and I’m here to tell you that you’ve found it!

The Perfect Pumpkin Loaf

While adding extra ingredients like chocolate chips or pecans can be great, I really wanted to have a pumpkin bread recipe that just focuses on the wonderfully rich flavor of pumpkin. This recipe does just that.

Along with the usual flour, baking soda, baking powder, salt, butter, eggs and sugar that go into bread-making, I also added pumpkin puree, nutmeg, cinnamon, cloves and nutmeg to really bring home that fall flavor. What you’re left with is a pumpkin spice-flavored bread that offers everything you want in a pumpkin loaf. It’s moist, sweet, a little spicy and fluffy enough that every bite is light while still giving you that delicious pumpkin flavor. For this recipe, I like using canned pumpkin puree as opposed to fresh pumpkin; it’s the perfect level of moist and sweet for this particular pumpkin bread.


  • 2 eggs
  • 1.5 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup oil
  • 1 2/3 cups flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp baking powder


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Beat eggs, sugar, pumpkin, and oil with a wire whisk in a large bowl.
  3. Mix flour, baking soda, salt, nutmeg, cinnamon, cloves, ginger, and baking powder; stir into pumpkin mixture.
  4. Pour evenly into 2 greased 2x5 inch loaf pans.
  5. Bake 1 hour or until wooden toothpick inserted in center comes out clean.


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