Spiced Pumpkin Bread

Spiced Pumpkin Bread

  • Servings: 2 large or 6 mini loaves
  • Difficulty: easy
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  • 1 15-oz. can pumpkin (not pumpkin pie mix)
  • 4 eggs
  • 1 cup coconut oil, melted (I used unrefined, but it doesn’t taste like coconut)
  • 2/3 cup water
  • 2 cups sugar
  • 3 1/2 cups flour
  • 2 t. baking soda
  • 2 1/2 t. salt
  • 1 t. cinnamon
  • 1 t. ground nutmeg
  • 1/2 t. ground cloves
  • 1/4 t. ground ginger



  1. Preheat oven to 350. Grease (with coconut oil or butter) and flour two standard loaf pans (9 x 5 x 2.5 inch) or 6 mini loaf pans (~5.5 x 2.5 inch).
  2. In a large bowl, mix together pumpkin, eggs, oil, water and sugar.
  3. In separate bowl, whisk together flour, baking soda, salt and spices.
  4. Stir the dry ingredients into the wet ingredients and mix just until blended.
  5. Pour batter into prepared pans (use about 3 cups in a 9 x 3-inch pan; 1 cup in a 5.5 x 2.5-inch pan). Bake at 350: 30 minutes for mini loaves; 45 minutes for large loaves.
  6. Check center with a toothpick to determine if done. Continue baking a few more minutes, if needed.

This traditional spiced pumpkin bread is a crowd-pleaser and it makes plenty to share with neighbors and friends. But I really love that it uses an entire can of pumpkin!


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