The Best Pumpkin Bread Recipe I Ever Made

The Best Pumpkin Bread Recipe I Ever Made

This recipe is adapted fromSmitten Kitchen wonderful recipe. The original version was a bit too sweet for my taste. I like my bread more natural tasting than sweet.
Author Neta


  • 15- ounce 425 gr pumpkin puree (1 can)
  • 1/2 cup 120 ml vegetable oil (I used canola oil)
  • 3 large eggs
  • 1 1/4 250 grams cups granulated sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp fine sea or table salt
  • 3/4 tsp ground cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1/4 teaspoon ground ginger
  • 2 1/4 cups 295 grams all-purpose flour
  • For the topping
  • 1 tbsp 12 grams granulated sugar
  • 1 tsp ground cinnamon


  1. Heat oven to 350°F/175°C. Oil a 9'' x 5'' loaf pan.
  2. In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, and ginger over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed.
  3. Pour the batter into prepared pan and smooth the top.
  4. In a small dish or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.
  5. Bake bread for 65 to 75 minutes until a tester poked into the center of cake come out batter-free, turning the cake once during the baking time for even coloring.
  6. Let the bread cool for 10 minutes before removing from pan, or cool it completely in there.
  7. Cake keeps at room temperature for up to 3 days.