5 from 4 votes

Pumpkin Bread

Chilly fall weather calls for cozy spices and pumpkin treats! This pumpkin bread recipe is packed with both, and is especially tasty when you roast your own pumpkins. It’s an easy way to elevate the flavor, but just be sure to get smaller pie or sugar pumpkin varieties, and not the big jack-o-lantern type that is common this time of year. You can also use canned pumpkin, but I highly recommend roasting your own!

This bread is also packed with cinnamon, nutmeg and cloves—all the best fall spices and is easy to make for a weekday snack or weekend brunch. Dates mixed into the batter add light sweetness and texture, and chopped walnuts are a wonderful (optional) addition!

Find the recipe below, and then check out some of my other favorite pumpkin recipes!

Pumpkin Treats from Zoë Bakes Season 2


On season 2 of Zoë Bakes, I visited a pumpkin patch! The episode features two recipes and all kinds of pumpkin fun with my sons. The episode features squash scones and pumpkin creme brûlée!

Pumpkin Bread Recipe

This recipe is super easy, and it makes two 9×5-inch loaves or one 13×4-inch pullman pan. It’s a classic quick bread that pumpkin lovers and skeptics alike will love!

pumpkin bread with a dollop of butter on a plate

Pumpkin Bread

This pumpkin bread is perfect for fall. Roasting your own pumpkins elevates the flavor, and it is packed with fall spices for perfect snack or weekend brunch.
5 from 4 votes



  • 3 1/3 cups (450g) all-purpose flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • 1 ¾ cups (425g) canned or roasted pureed pumpkin
  • 4 eggs
  • 2/3 cup milk at room temperature
  • 2 tsp vanilla extract
  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1 1/4 cup (250g) sugar
  • 3/4 cup (150g) brown sugar
  • 2 cups chopped pitted dates
  • 2 cups chopped lightly toasted walnuts optional


  • Preheat oven to 350°F. Grease and flour loaf pans.
  • In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  • Whisk together the pumpkin, eggs, milk, and vanilla.
  • In a stand mixer, fitted with the paddle attachment, blend together the butter, sugar and brown sugar, until light and fluffy, about one minute.
  • Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined. Scrape down the bowl with a rubber spatula. Add ½ the pumpkin mixture and mix on low speed just until combined. Repeat with 1/3 the flour, then the remaining pumpkin and finish with the remaining flour, scraping down the bowl after each addition.
  • Use a rubber spatula to fold the dates and nuts into the batter.
  • Pour the batter into the prepared pan/s and bake for about 1 hour (the tall pullman pan may need more time). The loaf is done when a tester comes out with moist crumbs.
Tried this recipe?Let us know how it was!

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3 thoughts to “Pumpkin Bread”

  1. 5 stars
    It was so delicious. I changed a few things though to make it my own.
    I decreased the sugar to 300g total
    100g coconut sugar
    200g brown sugar
    Pecans instead of walnuts

    1. 5 stars
      Hi, Zoe!
      Thank you, it’s very tasty!
      I just wonder, your picture looks quite ‘bready’ while mine came out very very fluffy. It is even broke down when taken off pan. Could it be because I used more wide and shallow form than advised? Ie it’s own weight was less, so baking soda made better job? Or what else it could be?

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