Best Pumpkin Bread Recipe, EVER!

Photo of pumpkin bread

nom, nom, nom!

I am making a few loafs of pumpkin bread and I thought I’d share my recipe. This is the best pumpkin bread you will ever eat. I promise! The trick? Butter!

4-5 tablespoons butter
1/2 cup sugar
1 1/2 teaspoons cinnamon

3 cups canned pumpkin puree (not pumpkin pie in a can)
1 1/2 cup butter
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/2 teaspoon nutmeg
1 1/2 teaspoon cloves

1/2 cup pumpkin seeds
1 tablespoon butter
Sugar & Cinnamon

1. Preheat oven to 350 degrees. Melt the first batch of butter and pour evenly between 3 9×5 loaf pans and coat all sides of all pans with the butter. Mix cinnamon and sugar in a small bowl and divide between the 3 pans. Dust pan with cinnamon and sugar mixture.

2. In a large boat beat together pumpkin, butter, sugar and eggs. In a separate bowl mix together flour, baking soda, baking powder, cinnamon, salt, nutmeg and cloves. Slowly add to pumpkin mixture and beat until well blended. Divide the batter evenly between the 3 pans.

3. Melt remaining butter and lightly coat pumpkin seeds. Lightly sprinkle seeds with remaining cinnamon and sugar and put a small amount on the top of each loaf. Be careful not to add too much or it will collapse into the loaf and you will have a sort of pumpkin seed strudel in the loaf.

4. Bake loafs on middle or top rack for approx 45 minutes to 1 hour. When the bread is done the top of the loaf will bounce back rather than sink in when gently pressed.

The original recipe was found on, but I have made several changes so that it is the best pumpkin bread ever!


2 thoughts on “Best Pumpkin Bread Recipe, EVER!

    • It’s best after it’s been in the fridge overnight! I LOVE, LOVE, LOVE it cold! It’s our favorite breakfast food during the holidays!

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