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Pumpkin Bread Recipe

Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. This recipe is easy, keeps well, and can be made ahead. Plan to make a batch of Honey Butter as well because it pairs really well with pumpkin bread.

Want to know a secret? This is based on our popular Pumpkin Cake and easy Pumpkin Cupcakes. Several readers shared that they had converted the base to make a pumpkin bread so I tested it and, sure enough – it became an instant hit.

Sliced pumpkin bread with pumpkins in background

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What is Pumpkin Bread?

This is a sweet bread or a dessert bread made with pumpkin puree. It’s similar in consistency to banana bread and is intended to be enjoyed as a treat after a meal or with a mug of coffee. The crumb is wonderfully moist and flavorful on its own and does not require a frosting, but we love serving it with honey butter.

Ingredients for Pumpkin Bread:

This is a failproof recipe with a short list of ingredients. You don’t need any fancy equipment to make it, just a couple of mixing bowls and a whisk and don’t forget the loaf pans! This makes two (8 1/2″ x 4 1/2″) loaves of pumpkin spice bread. If you have a can of pumpkin puree, you likely have the rest of the ingredients which are pantry and refrigerator staples:

Ingredients for Pumpkin bread recipe with pumpkin puree, eggs, cinnamon, flour, sugar, oil and vanilla

P.s. the vanilla doesn’t belong here. We suspect it snuck into the picture when no one was looking.

What is the Best Pumpkin Puree?

Since pumpkin puree is packed plain without any additional flavorings, you can use any brand of pumpkin puree. Double-check that you are getting pumpkin puree and NOT pumpkin pie mix. If using homemade pumpkin puree, be sure it is well-drained.

We discovered this Organic Pumpkin puree (pictured above) and have been using it for all of our pumpkin baking. I stock up when it goes on sale in Autumn because it is convenient when the pumpkin craving hits, and it has great pumpkin flavor.

Pumpkin bread made with the best pumpkin puree

How to Make Pumpkin Bread:

This recipe couldn’t be easier. You simply mix the dry ingredients, mix the wet ingredients, put them together and bake.

  1. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and cinnamon
  2. In a second bowl, whisk together pumpkin puree, oil, and eggs
  3. Whisk wet ingredients into dry ingredients, transfer to 2 buttered/ floured loaf pans and bake.

step by step photos how to make pumpkin bread

How to Freeze Pumpkin Bread:

Pumpkin bread freezes very well. To freeze, let the loaf cool to room temperature first, then wrap thoroughly in plastic wrap. Cover with a layer of aluminum foil, or transfer to a freezer Ziploc bag and freeze for 2-3 months. You can wrap and freeze either the entire loaf or individual slices.

To thaw: Place loaf in the refrigerator overnight, or thaw at room temperature for a few hours then unwrap to serve.

Baked pumpkin bread in loaf pan ready to be wrapped and frozen

Can I Add Chocolate?

I thought you might ask! If you really want to have fun with this, you can add some chocolate morsels as we did in our Chocolate Chip Banana Bread and make it a Pumpkin Chocolate Chip Bread. You can’t go wrong with chocolate!

If you’re feeling adventurous, you can try folding 1 cup of cranberries (dried, fresh or frozen) in at the end for a cranberry pumpkin version.

Classic sliced moist pumpkin bread on a plate

Our Top Pumpkin Recipes:

If you love all things pumpkin, try these next.

Pumpkin Bread Recipe

4.93 from 297 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
pumpkin bread sliced on a yellow napkin

Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. It's easy, keeps really well, and can be made ahead.

Skill Level: Easy
Cost to Make: $6-$8
Keyword: pumpkin bread
Cuisine: American
Course: Breakfast, Dessert
Calories: 164
Servings: 16 slices (makes 2 loaves)

Ingredients

Instructions

  1. Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2"x4 1/2" bread pans.

  2. In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, and 2 tsp cinnamon.

  3. In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.

  4. Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.

Recipe Notes

*Bake times can vary based on your oven and the color of your baking pan. A darker colored pan will bake faster and a lighter colored pan will take longer to bake. 

Nutrition Facts
Pumpkin Bread Recipe
Amount Per Serving
Calories 164 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 31mg10%
Sodium 93mg4%
Potassium 146mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 4181IU84%
Vitamin C 1mg1%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Deb
    January 18, 2023

    This bread recipe is so quick and easy to make. I added the following ingredients to your recipe and it was out of this world good…1/2 cup brown sugar, 1/4 tsp. of cloves, 1/4 tsp nutmeg, 1/4 tsp salt and 1 cup of thinly diced apples.

    Reply

    • Natashas Kitchen
      January 18, 2023

      Thank you so much for sharing that with me, Deb! I’m so glad you enjoyed it!

      Reply

  • Lisa
    January 13, 2023

    OMG – this is absolutely DELICIOUS! I am making another batch this weekend because the first two loaves are GONE (a lucky few of my students and my friends LOVED it!). I am sharing this recipe with everyone because it is just unreal how EASY it is and turns out this great! Thanks so much!!

    Reply

    • NatashasKitchen.com
      January 13, 2023

      You’re very welcome, Lisa! So glad you love the recipe.

      Reply

  • Judy
    December 24, 2022

    Great recipe! I just added a little pumpkin pie spice and it was perfect. Thanks for the recipe.

    Reply

    • NatashasKitchen.com
      December 24, 2022

      So glad you loved it, Judy!

      Reply

  • Lisa F
    December 11, 2022

    Can I use stevia sugar as substitute? If so how much should I use?
    My family is diabetic…

    I baked it following this recipe. Fantastic pumpkin bread❤️😍!

    Thanks, LF

    Reply

    • Natasha's Kitchen
      December 11, 2022

      Hi Lisa, I haven’t tried using stevia to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Denise
    November 30, 2022

    This is easy and fabulous!! I did 1/2 the oil and used 1/2 cup of applesauce to further reduce calories- moist, delicious and perfect!!!

    Reply

    • Natashas Kitchen
      November 30, 2022

      Thank you so much for sharing that with me, Denise! I’m so glad you enjoyed it!

      Reply

  • Marimar
    November 25, 2022

    I have just made this bread and it’s amazing. Thanks the fabulous recipe

    Reply

    • Natashas Kitchen
      November 26, 2022

      You’re welcome! I’m so happy you enjoyed it, Marimar!

      Reply

  • Laurie
    November 23, 2022

    This recipe was a bit bland and not sweet enough. I might try again with a little more sugar and more spice- perhaps some nutmeg and cloves.

    Reply

    • Natasha
      November 23, 2022

      HI Laurie, we are baking the same thing tonight and putting some of the batter into mini loaf pans. You can definitely make it sweeter – we prefer our dessert not overly sweet – and add more spice if desired.

      Reply

  • Rose
    November 12, 2022

    Thank you for the recipe, I have been experimenting with different recipes. Why I didn’t go to you first is beyond me. I am offering a pumpkin bread for a $25.00 donation. I am putting together Christmas care packages for 21 clients who are in a drug in a (work with a poor community) rehabilitation home.
    The cost for 21 care packages is $500. Can you believe that?
    Again, thank you.

    Reply

    • NatashasKitchen.com
      November 12, 2022

      Hi Rose! You’re very welcome! Great work, that’s amazing.

      Reply

  • Sarah
    November 9, 2022

    My 11 year old made this today. We used butter instead of oil. It’s good but pretty bland. Will definitely add more spices and a little salt next time to kick the flavor up a notch.

    Reply

  • Charlene
    November 5, 2022

    Hi – My bread did not “brown” on the top and it was undercooked even though a toothpick came out clean when testing. I made 4 mini loaves so I know they baked long enough. Any hints? Flavor was great – but I did add vanilla. Noticed all the comments about the “salt” – and I was surprised at the the recipe not having any – but I followed the recipe. Hubby was happy with results. I was wondering if it might have something to do with how much oil is in the recipe that made it too moist. Would love any feedback. Love your recipes!

    Reply

    • Natasha
      November 7, 2022

      Hi Charlene, I’ve had several people report good results making mini pumpkin bread loaves out of this recipe, and one person mentioned baking for 25 minutes but that could vary depending on their loaf size compared to yours. They didn’t specify the exact size.

      Reply

  • LuAnn
    November 4, 2022

    Super excited to make this bread. But my question is. I have a slightly larger loaf pan. It’s 9x 5. Your recipe calls for the smaller pan 8 x 5. If using the larger pan that I have. Would I still have to double the recipe to fill the larger pan. Your recipe makes 2, 8×5. Thanks in advance

    Reply

    • NatashasKitchen.com
      November 4, 2022

      Hi LuAnn, You should still be able to use this recipe with the larger loaf pan. If you double the recipe, I think it will be too much batter. You will need to watch it in the oven so it doesn’t over-bake. Since the pan that you have is larger, the loaf will be thinner and will likely bake faster.

      Reply

  • June Stockton
    October 31, 2022

    How long does it keep once made plz. Would like to make it but I give to so many ppl when I bake they always like to know how long it lasts. I know you can freeze but I want to know, when just baked. Thank you.

    Reply

    • NatashasKitchen.com
      October 31, 2022

      Hi June! This doesn’t last long in our household. I would guess with 1-2 days at room temperature but longer refrigerated. It should be stored in an air tight container for freshness.

      Reply

  • Andrea Bartee
    October 31, 2022

    I made these yesterday morning, but made them mini sized. I also added chocolate chips to them. They were delicious. Thank you so much for the non-complicated recipe

    Reply

    • NatashasKitchen.com
      October 31, 2022

      You’re so welcome! I’m glad you loved them.

      Reply

  • Judy Scott
    October 30, 2022

    Will the recipe work for gluten free flour? I would appreciate any input

    Reply

    • Natasha's Kitchen
      October 30, 2022

      Hi Judy, I haven’t tested this with GF flour so you’ll have to experiment. I also searched the comments and no one has tried making it gluten-free yet.

      Reply

  • d ferraez
    October 30, 2022

    can i make a cake so i can cut into squares. with the same recipe and time

    Reply

    • Natasha's Kitchen
      October 30, 2022

      Hi D, I have a recipe for Pumpkin Cake. You can use this recipe instead as I have not experimented on your question.

      Reply

  • Sandra Thurman, Sachse, Texas
    October 28, 2022

    My previous post said most. I should have proofed it. Should be moist. Enjoy all your videos and recipes. Have made several of them all good. Love the Greek Salad!!

    Reply

    • Natasha's Kitchen
      October 28, 2022

      Thank you and no worries! I’m glad you’re enjoying them.

      Reply

  • Sandra Thurman, Sachse, Texas
    October 28, 2022

    Made this pumpkin bread yesterday. Easy to put together, turns out most and the texture is great, but way to bland. Definitley would add the traditional spices next time. Along with the cinnamon would add clove, ginger and perhaps nutmeg. I think that would greatly improve the flavor of the bread.

    Reply

    • Natasha's Kitchen
      October 28, 2022

      Thank you for your comments and feedback, Sandra!

      Reply

  • Christine Helmbold
    October 28, 2022

    I see on the picture of ingredients vanilla but the actual recipe does not call for vanilla. Should it be added?

    Reply

    • Natasha's Kitchen
      October 28, 2022

      Hi Christine, sorry the vanilla was a mistake in the photo. There is no vanilla needed here.

      Reply

      • Christine Helmbold
        October 28, 2022

        Thank you. I made four loaves today. Two plain and two with chocolate chips. I only tasted the plain and it was delicious!!!!! I didn’t add vanilla either. I will keep this recipe.

        Reply

        • NatashasKitchen.com
          October 28, 2022

          Glad to hear that! Thank you for sharing.

          Reply

  • Kate P
    October 26, 2022

    “No-fail Natasha”! She knocks another recipe out of the park:) This pumpkin bread was perfection, and easy to make. Before baking I sprinkled a brown sugar and cinnamon mixture on top, along with some mini chocolate chips. To die for!! Thank you for sharing your recipes and skills with the rest of us.

    Reply

    • Natasha's Kitchen
      October 27, 2022

      Aaaw, thank you, Kate! That makes me feel inspired to do more recipes for you all!

      Reply

  • Michelle
    October 26, 2022

    Delicious! I just added a bit of nutmeg for a little bit more fall flavor. Everyone enjoyed it. I’m afraid to make the honey butter, I would probably eat an entire loaf at once! Might have to risk it though…

    Reply

    • NatashasKitchen.com
      October 26, 2022

      Yum! I can relate. We love this bread too! Thanks for sharing, Michelle!

      Reply

  • CLS
    October 24, 2022

    Made this yesterday it was delicious!! We added a couple things, pumkin pie seasoning, brown sugar & sprinkled chopped pecans ontop. Yummy!! Will definitely be my go to for Pumpkin Bread!!

    Reply

    • Natasha's Kitchen
      October 24, 2022

      Really happy to hear that! Thank you for sharing that with us.

      Reply

  • Deborah
    October 21, 2022

    First, I would like to tell you that you have the best recipes. I use them all of the time. Happy Fall!
    Can I add pecans or walnuts to the pumpkin bread?

    Reply

    • NatashasKitchen.com
      October 21, 2022

      Hi Deborah! Thank you so much. I’m glad you love my recipes. Yes, the addition of nuts sounds great!

      Reply

  • AM
    October 20, 2022

    Rather bland tasting and meh recipe. Bread also did not rise well. Recipe could use more nutmeg and ginger to add more flavor. Would not make again

    Reply

    • NatashasKitchen.com
      October 20, 2022

      I’m sorry it did not work out well for you. Yes, you can add more spices to your preference. Regarding the bread not rising well, could it be that your baking powder was expired? Also, make sure to measure your ingredients correctly.

      Reply

  • Jean
    October 20, 2022

    The texture of this bread is amazing. I add 1/4 tsp salt and 2 tsp pumpkin pie spice to the dry ingredients for a little more flavor. Love it!

    Reply

    • NatashasKitchen.com
      October 20, 2022

      Thank you for the feedback, Jean! So glad you loved it!

      Reply

  • Linda S Files
    October 17, 2022

    This recipe makes the absolute best pumpkin bread and it was so easy to make! I made a loaf with chocolate chips and one without. My family loved both versions. Thank you Natasha! Your recipes are always the best!

    Reply

    • NatashasKitchen.com
      October 17, 2022

      That’s wonderful, Linda! Thank you for sharing.

      Reply

  • Aurora Paraiso
    October 16, 2022

    Hello Natasha, thank you from all the recipes you are posting on my email! I baked/cooked some of those and it was so delicious! I enjoy cooking and baking your recipes!
    Thank you!

    Reply

    • Natasha's Kitchen
      October 16, 2022

      You’re welcome, glad you’re enjoying them!

      Reply

  • Rhonda Somers
    October 16, 2022

    This recipe looks delicious … I was wondering if I can use real pumpkin for the pumpkin bread recipe?

    Reply

    • Natasha's Kitchen
      October 16, 2022

      Hello Rhonda, I haven’t tested that yet but I think that will work just fine. If you test that out, please share with us how it turns out!

      Reply

      • Thomas D. Timms
        October 20, 2022

        Hi Natasha, Your recipe is very similar to mine and I use fresh pumpkin for all my pumpkin dishes. When I prepare my pumpkin I drain most of the liquid after I rice the pumpkin. I save the liquid as I like to experiment with it. I have used it flavor Cheese cake. You have to play with it. I do like you r recipes. My mother was Swedish And she taught me to bake pastries. When I was much younger than I am now we used to bake cookies, brownies and fudge every day from Thanksgiving till about one week from Christmas so she had baked goods to take to her Church groups.
        Take care

        Reply

        • Natasha's Kitchen
          October 20, 2022

          Sounds great! I appreciate you sharing that with us, it is useful for others who would like to use fresh pumpkins too.

          Reply

  • Rosemary
    October 15, 2022

    Can applesauce be used in pla e of the oil for the pumpkin bread?

    Reply

    • Natashas Kitchen
      October 15, 2022

      Hi Rosemary, I haven’t tried that myself, but here’s what one of my readers wrote: “For years I‘be been substituting applesauce for the same amount of oil in quick bread . You don’t taste the applesauce.” I hope this helps!

      Reply

  • Kate
    October 13, 2022

    This was good, I would add salt though, it was noticeably missing. Also I did a touch of pumpkin spice.

    Reply

    • Natashas Kitchen
      October 13, 2022

      Thank you so much for sharing that with me, Kate!

      Reply

  • Rosie
    October 6, 2022

    Hi Natasha I follow on Facebook and I was lookin for a recipe for Pumpkin Bread I found your recipe and and making Pumpkin bread Right now I will let you know how it turns out! Oh and I live in Mexico and I can’t find anything pumpkin here, Mexico has a green pumpkin so that’s what I’m using.

    I can’t wait to try it

    Reply

    • NatashasKitchen.com
      October 6, 2022

      Hi Rosie! Good luck with this recipe. I hope it’s wonderful. I’d love to hear how it turns out. 🙂

      Reply

  • Melody
    October 5, 2022

    Ok so. I made a comment being “too much oil” but forgot it’s for two loaves. It’s good but not pumpkiney enough.

    Reply

    • NatashasKitchen.com
      October 5, 2022

      Hi Melody! I’m glad it turned out for you. We use this organic pumpkin puree HERE because it has great pumpkin flavor! You could also add additional spices if this is not flavorful enough.

      Reply

      • Delia
        October 10, 2022

        The thing I added was tablespoon of pumpkin pie spice which I think is a necessity in this bread and it came out phenomenal but next time I will also add a teaspoon or two of vanilla

        Reply

  • Melody
    October 5, 2022

    Ok so I did not have extra virgin light olive oil and had to use canola. I’m afraid the canola oil is going to be too heavy and will overpower the taste. I thought one cup of oil was a lot. Is there anything else you can substitute instead? They’re still in the oven so we will see.
    Happy baking!

    Reply

    • NatashasKitchen.com
      October 5, 2022

      Hi Melody! Canola or vegetable oil would be fine to replace with since it’s fairly neutral in taste but any other neutral flavor oil would be fine. I hope you love the results.

      Reply

      • Beth
        October 29, 2022

        Sorry to say, for us the corn oil made it very bland and one cup overpowered the whole thing. My daughter did forget to put it in two pans, so that might of hurt it too. Just seemed like way too much oil. Ended up tasting like oil with a hint of pumpkin. We did add some extra pumpkin spice, but it just didn’t help. Maybe olive oil is better?

        Reply

        • NatashasKitchen.com
          October 29, 2022

          Hi Beth! Corn oil should be fairly neutral in flavor so that shouldn’t be the cause. This recipe does use a good amount of oil but we have not found it to be overpowering. Did you make any other changes? Also, view my tutorial on how to measure your ingredients correctly to ensure you are adding adequate amounts of flour and the other ingredients.

          Reply

  • Sheila
    October 4, 2022

    I made this recipe this morning.it smells wonderful.cant wait for it to cool. I added a caramel glaze. Pumpkin is such a favorite of the whole family. So easy to make too.

    Reply

    • Natashas Kitchen
      October 4, 2022

      I’m so glad you enjoyed it, Sheila!

      Reply

  • Sheila
    October 4, 2022

    I made this recipe. It was very easy and smells wonderful. I added a caremel glaze. Waiting for it to cool.

    Reply

    • Natashas Kitchen
      October 4, 2022

      I hope you love it, Sheila!

      Reply

  • Sheila
    October 4, 2022

    Made this recipe this morning.was very easy.. smells great.added a caramel glaze.

    Reply

    • Natashas Kitchen
      October 4, 2022

      I’m so glad you enjoyed it, Sheila! Thank you for your great feedback!

      Reply

  • Desiree Perry
    October 4, 2022

    Would extra virgin olive oil work, rather than light olive oil, and still have good result? Do have corn oil on hand. Family member allergic to soy so can’t use vegetable oil.

    Reply

    • Natasha
      October 4, 2022

      HI Desiree, I prefer extra light olive oil for baking because it doesn’t add any additional flavors. I’m not sure how the taste of extra virgin would affect the pumpkin bread so I can’t make that recommendation without testing first.

      Reply

  • Adrianna
    October 1, 2022

    In the picture of ingredients it shows vanilla but not in recipe. Should it have vanilla?

    Reply

    • Natashas Kitchen
      October 1, 2022

      Hi Adrianna, please see the note that the vanilla doesn’t belong here. We suspect it snuck into the picture when no one was looking. We don’t have it in the ingredient list or recipe otherwise. I hope this helps.

      Reply

  • Claire lee
    October 1, 2022

    I just made this with and the honey butter, it is soooo soooo good! My daughter and I can’t stop eating them. I love love your recipes, so easy and delicious ! Thank you

    Reply

    • Natashas Kitchen
      October 1, 2022

      You’re welcome! I’m so happy you enjoyed it, Claire!

      Reply

  • Jackie
    September 30, 2022

    Hi Natasha,
    Love your recipes!! Do you think a cream cheese frosting would be ok on this bread?

    Reply

    • Natashas Kitchen
      October 1, 2022

      Hi Jackie, the crumb is perfect – so soft and moist, and there’s no frosting required. The pumpkin flavor is also awesome! But, if that is your preference, and you happen to try it with a cream cheese frosting, I’d love to know how you like it.

      Reply

  • Gayle
    September 30, 2022

    This pumpkin bread looks amazing! Any chance you can share some low-carb, keto recipes?

    Reply

    • Natashas Kitchen
      October 1, 2022

      Hi Gayle! We sure do! We have a Diet category under the Diet menu options on our blog! I recommend taking a look there for a diet-friendly recipe.

      Reply

  • Cynthia
    September 18, 2022

    I made these today. I made a dozen muffins and a loaf. I added chocolate chips. Came out so amazing!!!!! Best pumpkin bread recipe.

    Reply

    • Natasha's Kitchen
      September 18, 2022

      Great to hear that you enjoyed this recipe!

      Reply

  • Isabella
    September 18, 2022

    Will the recipe work in a bundt pan rather than using two loaf pans?

    Reply

    • Natasha's Kitchen
      September 19, 2022

      I haven’t tested this in a bundt pan to advise. I looked through the comments and didn’t see any feedback on that either. If you experiment, let me know how you liked the recipe.

      Reply

      • Natalie
        October 1, 2022

        I always make this recipe in a bundt pan, it comes out amazing! Bake it at same temp and time. I just bought all the ingredients and plan to start baking tomorrow.

        Reply

        • Natashas Kitchen
          October 1, 2022

          Thank you so much for sharing that with us, Natalie!

          Reply

  • Brittney S.
    August 30, 2022

    Is there a way to reduce this recipe for one loaf? I only have one loaf pan 😬

    Reply

    • Natashas Kitchen
      August 30, 2022

      Hi Brittney, you can halve the recipe to make it in one loaf pan. I hope you love it.

      Reply

  • Kimmie
    August 15, 2022

    So simple to make, my 10 & 7 year olds did it themselves. So very moist, light and fluffy. Not a spicy loaf but a perfect light pumpkin flavor.

    Reply

    • Natasha's Kitchen
      August 15, 2022

      Wow, that’s excellent! It’s great when kids are interested in cooking/baking too,

      Reply

  • Avery
    July 28, 2022

    Could I replace the regular sugar for Splenda? Would it taste the same do you know. I have two type 1 diabetics in my house and i love baking but sometimes the texture isn’t the same.

    Reply

    • Natasha's Kitchen
      July 28, 2022

      Hi Avery, I honestly haven’t tested this recipe using splenda. If you do an experiment, please share with us how it goes!

      Reply

  • Susan
    March 6, 2022

    I used olive oil which I always do for baking when possible, for health reasons. I only had EVO on hand and I did taste it some so next time I will go with extra light as recommended. The bread turned out perfectly in 55 minutes and was light and fluffy. I also added a couple scoops of chia seed. They don’t have much taste and add a lot of nutrients. I did think it was somewhat bland so Next time I plan to add some raisins and possibly some dry oats knowing this will change consistency and cooking time.

    Reply

    • Natasha's Kitchen
      March 7, 2022

      Sounds good, feel free to try that next time and update us on how it goes if you try another variety.

      Reply

  • Lisa
    January 26, 2022

    I’ve made this bread SO many times and it’s a favorite amongst my family and friends! Love ALL your recipes!

    Reply

    • Natasha's Kitchen
      January 26, 2022

      Hi Lisa, that’s great that this is now one of your favorite recipes! Thank you and I hope your family will love all the recipes that you will try for them.

      Reply

  • Becky
    January 6, 2022

    I found the bread to be moist and a great consistency, but not a lot of flavor

    Reply

    • Natasha
      January 6, 2022

      Hi Becky, It may be the type of pumpkin used. You might try the Libbys brand which makes the most concentrated pumpkin which I think has the best flavor also.

      Reply

  • Kathleen
    January 6, 2022

    Made the pumpkin bread this morning and is fabulous! Great recipe so thank you!
    I did add some walnuts and just a pinch or two of nutmeg and tiny bit of cloves. My people love pumpkin bread.
    I also recently made the chicken with fettuccine which was excellent!

    Reply

    • Natashas Kitchen
      January 6, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Kathleen!

      Reply

  • Kavita P
    December 13, 2021

    This recipe is always a hit with my family, I have made it many times…and am making it as i type this message! Thank you!

    Reply

    • Natashas Kitchen
      December 13, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Beverly Mae Nisbeth
    December 12, 2021

    Natasha, I’ve made this recipe into mini loaves many times and they’re always a hit.
    Now I’d like to try it in a 10 inch bundt pan for the holidays. Will this batter amount produce a tall bundt cake or must I increase the recipe by half, so 3 cups of flour etc? Thank you!

    Reply

    • Natasha's Kitchen
      December 12, 2021

      Great to hear that it is always a hit, Beverly. I haven’t tested this in a bundt pan to advise. I looked through the comments and didn’t see any feedback on that either. If you experiment, let me know how you liked the recipe.

      Reply

  • Rhea
    December 2, 2021

    Hi Natasha, i tried this pumpkin bread . Although, i had reduced sugar by 1/4 cup. I found it a bit too sweet. It turned out really moist and soft It is an amazing bread. Loved it .

    Reply

    • Natasha's Kitchen
      December 3, 2021

      Thanks for your comments and feedback, Rhea.

      Reply

  • Beverly Mae
    November 26, 2021

    Natasha, can I bake this bread in a 10-inch bundt pan and will this batch amount fill the pan? Or will I have to double the recipe? Thanks so much.
    Beverly

    Reply

    • Natashas Kitchen
      November 27, 2021

      Hi Beverly, I haven’t tested this in a bundt pan to advise. I looked through the comments and didn’t see any feedback on that either. If you experiment, let me know how you liked the recipe.

      Reply

  • Terry D
    November 15, 2021

    I just wanted to let you know this was a the best pumpkin bread. I wasn’t sure about the spices, but just as your recipe only using cinnamon was still great. I seen other breads using other spices, and I did not want to chance it. I made two loaves, gave one to my dad (98 yrs. old) he really enjoyed it.

    Reply

    • Natasha's Kitchen
      November 16, 2021

      I’m really happy to hear that, Terry. Thank you for the wonderful comments and feedback!

      Reply

  • Katerina
    November 15, 2021

    I hate to give this rating because all the recipes I have made with yours were hits with my family. Being that my kids love everything pumpkin, we found this recipe to be bland. It was a surprise to me. I looked at the recipe to make sure I didn’t forget something. I’m so sorry but I was hoping that you can give me some tips to make it tasty.

    Reply

    • Natasha
      November 16, 2021

      Hi Katerina, this is normally very moist and flavorful – did you possibly make any substitutions or use a different type of (less concentrated) pumpkin puree?

      Reply

      • Katerina
        November 16, 2021

        I used exactly what the recipe called for. I used Libby’s pumpkin purée. I saw that you have used that with other recipes.

        Reply

  • Sarah
    November 11, 2021

    I only needed one loaf so I cut the recipe in half. It turned out very soft and tasted good, but a little bit bland so I added a vanilla glaze to the top and it was very good! Next time I will try to add a little pumpkin pie spice and see how it turns out. But the level of moisture that this has is so perfect! I will add it to the recipe box!

    Reply

    • Natashas Kitchen
      November 11, 2021

      Thank you so much for sharing that with me, Sarah!

      Reply

  • Nancy
    November 3, 2021

    This is good buy way way too much cinnamon. 1 tsp is enough with a little nutmeg and or allspice or cloves. I love all your recipes but if the cinnamon is adjusted…this is a winner.

    Reply

    • Natashas Kitchen
      November 3, 2021

      I’m so glad this was a hit, Nancy! Thank you so much for sharing that with me.

      Reply

  • L Camacho
    November 2, 2021

    Hi Natasha! Thank you so much for sharing your recipes! I also follow you on YouTube! For this recipe, how many days can the bread survive at room temperature? I’m planning on sending a few loaves to family members and it usually takes 3 to 4 days for them to get it. I want to make sure is not going to go bad if I send it. Thank you in advance for your guidance! PS- Could I add cinnamon chips to the recipe?

    Reply

    • Natashas Kitchen
      November 2, 2021

      Hi L, Pumpkin Bread should stay good at room temperature for up to five days. After three days, you may want to place the Pumpkin Bread in the refrigerator to prolong its life. In the freezer, it’s good for 3 months. I hope you love this recipe.

      Reply

  • cj
    October 28, 2021

    It was nice… but I didn’t really have that “pumpkin” flavor like I do with Starbucks Pumpkin Loaf. Could I add more pumpkin and still have a moist, high flavor bread?

    Reply

    • Natasha's Kitchen
      October 28, 2021

      I haven’t experimented on that yet to advise. If you try that, please share with us how it turns out.

      Reply

      • mamascookin2
        October 30, 2021

        I think instead of using 2 teas of cinnamon, it only needs one teas + 2 teas of pumpkin pie spice. (Not more pumpkin puree).

        Reply

  • Bev
    October 26, 2021

    Are there any Pumpkin cookie recipes out there. I have found and made some on other sites but they come out to soft.

    Reply

    • Natasha's Kitchen
      October 26, 2021

      Hello Bev, I don’t have a pumpkin cookie recipe yet but thanks for the idea and suggestion. I’ll try to add that to our list.

      Reply

  • Bev
    October 26, 2021

    I thought there was vanilla ext in this bread, I saw your ing list and it was there. It is not in the recipe though.

    Reply

    • Natashas Kitchen
      October 26, 2021

      Hi Bev, please see the note that the vanilla doesn’t belong here. We suspect it snuck into the picture when no one was looking. We don’t have it in the ingredient list or recipe otherwise. I hope this helps.

      Reply

  • Joanne
    October 21, 2021

    Hi Natasha, I love all you receipe’s & advice. So I have to use GF flour because I have celiac’s disease my question is can i just swap out the 1 1/2 cups of reg flour for GF flour & follow everything else the same way? Uuuuuggggg celiac’s SUCKS big time lol….. Thank you!!
    Joanne

    Reply

    • Natasha
      October 21, 2021

      HI Joanne, I personally have not tried this with GF (Gluten free) flour, but one of my readers reported the following: “I used GF flour and instead of sugar I used maple syrup. Best Pumpkin bread ever!!!” I hope that his helpful to you and I’m sorry you are dealing with celiac. That sounds awful.

      Reply

    • Neisha
      January 9, 2022

      Hey, have you experimented with a eggless recipe for this pumpkin bread?

      Reply

      • Natasha's Kitchen
        January 10, 2022

        Hi Neisha, I haven’t experimented on that yet but let’s see if others can share their experience.

        Reply

  • Stefanie
    October 21, 2021

    This looks amazing!!
    I’m trying to eliminate gluten, can i use an alternative to the the all purpose flour?

    I LOVE seeing your videos and I bought that immersion blender with the whisk and foamer attachments, LOVE it!! Thank you!

    Reply

    • Natashas Kitchen
      October 21, 2021

      Hi Stefanie! I hope you get to try this soon! I haven’t tested this with GF flour so you’ll have to experiment. I also searched the comments and no one has tried making it gluten-free yet.

      Reply

  • Maria Belcher
    October 20, 2021

    I love your recipes. I save so many and they come out beautifully! Thank you!

    Reply

    • Natashas Kitchen
      October 20, 2021

      Thank you for that wonderful compliment, Maria! I’m so happy you’re enjoying my recipes!

      Reply

  • Carol
    October 20, 2021

    Light, delicious and so easy to throw together! Thanks for yet another 5* recipe.

    Reply

    • Natashas Kitchen
      October 20, 2021

      You’re welcome, Carol! I’m so happy you found another new favorite!

      Reply

  • Elaine Shultz
    October 18, 2021

    Love you and recipes. But, the pumpkin bread , no spices? I found a recipe that says it’s better than Starbucks. It is the best. Everyone went nuts over it. Check it out. Love you, think you’re great.

    Reply

    • Natashas Kitchen
      October 18, 2021

      Thank you so much for sharing that with me.

      Reply

  • Nancy DAngelo
    October 10, 2021

    HI Natasha
    I came across this recipe and others while searching and decided to follow yours. Other recipes called for nutmeg, brown sugar etc, so I decided to exchange 1/2 cup of white sugar with light brown sugar and added a 1/2 tsp of pumpkin spice. Even with the addition of the pumpkin spice, it seems a little bland. Other than that, your recipe was easy to follow and the loaves came out perfect!

    Reply

    • Natasha's Kitchen
      October 10, 2021

      Thanks for sharing that with us Nancy. I haven’t experimented on that yet to advise but thanks for letting us know.

      Reply

  • heidi
    October 9, 2021

    i made it and it didn’t rise at all!!
    i used 2 tsp of baking powder and 1 tsp of baking soda.
    which i thought doesn’t make sense – but i did it anyway.
    SO dissappointing….
    what could i have done wrong…i baked the choc chip cookies immediately after and everything rose there…
    so no old soda or powder

    Reply

    • Natasha
      October 10, 2021

      Hi Heidi, I’m sorry to hear that. This is a popular recipe on my blog and I use this same base to make pumpkin cake and pumpkin cupcakes. I have never had that issue so I’m not sure why that would be unless something else was substituted?

      Reply

  • Lucia Ramundo
    October 8, 2021

    Hi Natasha if I have only one loaf pan to do yr pumpkin bread can I still do this recipe Thanku

    I follow u and I get emails from yr recipe

    Reply

  • Ram
    October 7, 2021

    I want to bake this bread but with lesser sweetness. Could you please suggest how much sugar to add and still get the softness. Does the amount of sugar used changes the softness or moust factor of the bread.

    Reply

    • Natasha's Kitchen
      October 7, 2021

      Hi Ram, I haven’t experimented on adjusting the sweetness level to advise. I recommend checking the comments section at the bottom of the written recipe if others have shared their experience making that.

      Reply

    • Nikki
      October 11, 2021

      I always cut sugar in half in all recipes and all my baked goods come out great.

      Reply

  • Josephine
    October 5, 2021

    I would like to try this recipe can I use pumpkin pie filling instead of pumpkin purée?

    Reply

    • October 5, 2021

      I have not had a chance to test that out yet but I think it may work as long as you watch the sugar content and adjust the sugar in the recipe accordingly.

      Reply

      • Regina
        November 6, 2022

        Love all of your recipes!! The pumpkin bread is delicious. Very moist. Although, I did use only 1 cup of sugar. Added 1 tablespoon of pumpkin spice and pecans. Came out great. Everyone loved it. My go to recipe for pumpkin bread.

        Reply

        • Natasha's Kitchen
          November 6, 2022

          Good to know that this is now your go-to recipe!

          Reply

  • Joanne
    October 4, 2021

    Do you think i could make pumpkin bread with GF flour? I have celiac’s disease so everything must be GF. The receipe looks so good & so easy i just want to try it with gf flour.. your thoughts ???
    Thank you.

    Reply

    • Natasha
      October 4, 2021

      Hi Joanne, I haven’t tested this with GF flour so you’ll have to experiment. I also searched the comments and no one has tried making it gluten free yet.

      Reply

    • denise
      October 6, 2021

      Yes! You can! Just check the label to see if the gluten flour you choose needs xanthan gum or guar gum added, otherwise there are many now where you don’t need to add it though. King Arthur Gluten Free flour is a good one!

      Reply

    • marina
      October 14, 2021

      I want to try GF version too. Pls let me know how it went. Thanks.

      Reply

  • Farzi
    October 1, 2021

    Just made it last night… It was very simple yet yummmm 🤤 tanxxx for the recipe 🎃🍁

    Reply

  • Sandy
    September 23, 2021

    I love all your receipes
    How can I eliminate the sugar?
    Can o replace with honey?

    Reply

    • Natasha's Kitchen
      September 23, 2021

      Hi Sandy, I haven’t tried that yet to advise although we already serve this with Honey Butter so I recommend using refined sugar.

      Reply

  • Theresa
    September 22, 2021

    Question— can u ship pumpkin bread in the mail

    Reply

    • Natashas Kitchen
      September 22, 2021

      Hi Theresa, I havne’t tried it myself to advise on it working out or how to ship. It is sturdy bread so that it may work.

      Reply

  • Sharon Turner
    September 22, 2021

    I was wondering if I could make muffins using this recipe. If so, how long do you think they should bake? Thanks for all your wonderful recipes, keep ’em coming!

    Reply

    • Natashas Kitchen
      September 22, 2021

      Hi Sharon, I haven’t tested that myself but a few of my readers reported great results trying that!

      Reply

  • Beverly Mae
    June 21, 2021

    Hello there Natasha! I made this today into mini loaves. I added 1 tsp of salt, nutmeg, ginger powder and 2 tbsp of fresh finely chopped ginger root. I also used a roasted and pureed pumpkin. Sublime!!
    Thank you for your delicious and simple recipes. I enjoy your YouTube channel!

    Reply

    • Natashas Kitchen
      June 21, 2021

      Hi Beverly! I’m so happy you’re enjoying my recipes and videos! Thank you for your lovely review!

      Reply

  • Catherine
    June 11, 2021

    This is now my go-to for pumpkin bread – I was never too happy with others I have tried. Full disclosure: I used pureed butternut squash because we still have an abundance from our harvest last fall. Also works well in the pumpkin pie recipe!

    Reply

    • Natashas Kitchen
      June 11, 2021

      That’s so great! It sounds like you have a new favorite, Catherine!

      Reply

  • Kim
    March 21, 2021

    Hi Natasha!!

    I made the mix and divided it in to one small loaf pan and 12 muffins. However, they are coming out greasy. I used 1 cup of canola oil. Could that be the problem? How much should I be adding to the recipe? Thanks!!

    Reply

    • Natashas Kitchen
      March 22, 2021

      Hi Kim, hmm, I haven’t had that experience; one cup of canola oil should work great for this recipe. WAs anything else possible altered or less of a dry ingredient added to this recipe?

      Reply

  • Patty
    March 4, 2021

    I love the bread!! I’m wondering, though, how to make it with honey instead of refined sugar. Thank you Natasha

    Reply

    • Natasha's Kitchen
      March 4, 2021

      Hi Patty, I haven’t tried that yet to advise although we already serve this with Honey Butter so I recommend using refined sugar.

      Reply

  • Noree
    February 20, 2021

    Hi
    Can I cut the sugar down. Maybe use a substitute ?

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi Noree, we find dessert more enjoyable when it’s not overly sweet, but you can definitely adjust sugar and spice to taste.

      Reply

  • Vicki Trevino
    February 15, 2021

    Banana bread bananas are too yellow. They are sweeter and juicier when they are black

    Reply

  • Kenneth Scribner
    January 14, 2021

    This recipe is missing 1/2 tsp. each salt, nutmeg and ginger. I made it and it was missing something and figured it needed some more spice. Very moist.

    Reply

    • Natashas Kitchen
      January 14, 2021

      Thank you for sharing that feedback with us, Kenneth!

      Reply

  • Mirna C.
    December 25, 2020

    love it every time, a very easy to make recipe.

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Thank you for your good comments, Mirna!

      Reply

  • chryssy
    December 24, 2020

    I have just made this bread and its outstanding

    Reply

    • Natashas Kitchen
      December 24, 2020

      I’m so glad you enjoyed this recipe!

      Reply

  • Terry
    December 23, 2020

    Hi I love your pumpkin bread recipe. I have made it twice !! I want to make it in the mini loaf pans that are about 5 3/4 x 3 1/3 should I shorten the baking time ?

    Reply

    • Natashas Kitchen
      December 23, 2020

      Hi Terry, I’m so glad you enjoyed that! Yes, you will likely need to shorten the back time.

      Reply

    • December 23, 2020

      Yes typically if you are using a smaller or more shallow pan, you should shorten the cooking time by 5-15 min, test with a toothpick or butter knife.

      Reply

  • Shelley
    December 23, 2020

    Can I make this recipe in a bundt pan?

    Reply

    • Natashas Kitchen
      December 23, 2020

      Hi Shelley, I haven’t tested this in a bundt pan to advise. I looked through the comments and didn’t see any feedback on that either. If you experiment, let me know how you liked the recipe.

      Reply

  • Laura
    December 16, 2020

    Hi I really want to make this but I do not have an 81/2 x 4 1/2 inch pan. Would you recommend using 8 x 3 1/2 or 7×4 inch pans? or could i put all the batter into a casserole dish?

    Reply

    • Natashas Kitchen
      December 16, 2020

      Hi Laura, those pans hold the same amount of volume, so either of them would work, but I worry since they are small that this bread will overpower the pan. I would recommend not overfilling it, allowing for the bread to rise while baking.

      Reply

  • Debra
    December 14, 2020

    Oh this is a delicious squash bread recipe!
    It is moist and light and serves well with coffee in the morning.

    Reply

    • Natashas Kitchen
      December 14, 2020

      Isn’t it the best! I’m so glad you enjoyed this recipe!

      Reply

  • Niki
    December 13, 2020

    Does this recipe need vanilla? In the picture of ingredients there is vanilla, but not in the recipe itself.

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hi Niki, sorry the vanilla was a mistake in the photo. There is no vanilla needed here.

      Reply

  • Donnamarie L Mason
    December 12, 2020

    Just made this!! Thank you Natasha! Perfection!! I’ve made some other loaf pan recipes & so disappointed when following exactly & poof, it sinks! I’m an experienced baker (an RN that’s been told to quit nursing & open a bake shop!) & I have had success with your recipes, unlike some others!! Thnx again & keep up your Talent of sharing!

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hello Donnamarie, I am so happy to hear that you have been enjoying my recipes. Thank you so much for sharing that with us!

      Reply

  • Suzette
    December 12, 2020

    Just made this, getting 4 mini loaves. I added chopped walnuts. Natasha, in a different video you wore a glove while grating on bock grater. I need that!😀. Couldn’t find it in your store. Can you give me the link? Love your recipes

    Reply

  • Marcia
    December 12, 2020

    I love all your recipes it inspired me to do more in the kitchen.

    Reply

    • Natashas Kitchen
      December 12, 2020

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Carol Marshall
    December 11, 2020

    I didn’t see any salt for this recipe. Is that by choice or not?

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Hello Carol, it is just by choice but yes, you may definitely add salt to this recipe.

      Reply

  • Kathleenholmes
    December 9, 2020

    I enjoy all the presentations you make smile. Pumpkin bread to share with neighbors

    Reply

    • Natashas Kitchen
      December 9, 2020

      Aww! I’m so glad! Thank you for sharing that wonderful review with me!

      Reply

  • Gabriela Leva
    December 8, 2020

    My family loved this, and I loved it more for its simple prep! I baked and pureed the pumpkin so I was a bit anxious that it might turn out denser, not an issue at all! Beautifully light and moist, so delicious. Thanks! Your fan in Honduras!

    Reply

    • Natashas Kitchen
      December 8, 2020

      That’s just awesome, Gabriela! Thank you so much for sharing that with me!

      Reply

  • Maria González
    December 5, 2020

    I love all your recipes 😃Thank you Natasha!

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Thank you so much, Maria. It is my pleasure to be able to help provide you with good recipes that you can try!

      Reply

  • Christine Kazlauskas
    December 2, 2020

    Hi Natasha,

    I’m going to be using (7) 5″ length x 3″ width x 2″ depth ceramic baking dishes. Is there anything I should do differently with the recipe. Also, how much should I put into each dish.

    Thank you,
    Chris

    Reply

    • Natasha
      December 2, 2020

      Hi Christine, I haven’t tested it that way so you will have to estimate and I’m not sure that one recipe will fill all of them, but it’s worth experimenting with. You might just divide it evenly on the first go around and adjust the bake time since they are smaller and will bake up faster.

      Reply

      • Nikki
        October 15, 2022

        Recipe was awesome! Only had extra virgin olive oil and worried that the flavor would be too strong so I only did 1/2 cup and added 1/2 melted butter. Also added a tsp pumpkin spice. Turned out great!

        Reply

        • NatashasKitchen.com
          October 15, 2022

          Glad to hear that, Nikki! 🙂

          Reply

  • Nancy Scatena
    November 26, 2020

    Hi Natasha
    I made the pumpkin bread yesterday and I’m not sure what went wrong but my loaves stayed flat. I double checked all my ingredients and can’t figure out what went wrong but it tastes like pumpkin sugar
    Any advice I’d like to try again
    Thanks Happy Thanksgiving

    Reply

    • Natashas Kitchen
      November 26, 2020

      Hi Nancy, If the pumpkin bread deflated or wasn’t as tall, it could be due to using a larger sized bread pan, which would cause the dough to spread more and rise less. I would also recommend making sure your baking powder and soda are not expired.

      Reply

    • Natasha
      November 26, 2020

      Hi Nancy, you might double-check that your leavening is still active. It’s unusual that it wouldn’t rise when making this per the recipe.

      Reply

      • Nancy Scatena
        November 26, 2020

        You are so sweet to respond today. Thank you. You hit the nail on the head My loaf pans are bigger and I’m looking at my baking powder and it expired last year.
        Lesson learned! Thank you again and Happy Thanksgiving
        I love your recipes and look forward to a book

        Reply

        • Natasha
          November 26, 2020

          I’m so glad that was helpful and no problem – I feel that is my responsibility to help people at the busiest time of year. Everyone is cooking today and I am fielding questions as best I can as they come in. Happy Thanksgiving!

          Reply

  • Bracha
    November 25, 2020

    Hi! I want to try and bake muffins instead of pumpkin loaves . Was wondering is that should work and how long to bake them . Thanks !

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Bracha, I have not tested this before but here is what one of our readers wrote: “I made these into muffins! Used fresh pumpkin from a small pie pumpkin I roasted yesterday. We don’t like things super sweet, so I cut the sugar to only 3/4 cup, and used 2 tsp of pumpkin pie spice instead of just cinnamon. I put chocolate chips in half of them and pecans in the other half. Baked at the same temperature as the bread recipe. It took 17 minutes before a toothpick came out clean. My gas oven usually takes longer to cook than other ovens.” I hope that helps

      Reply

  • Estoray
    November 24, 2020

    If I want just one loaf of pumpkin bread , will the amount of the ingredients be the same ?

    Reply

    • Natasha
      November 24, 2020

      Hi, yes that should work. If you click on the servings in the recipe card, you can scale the list of ingredients down which may help you.

      Reply

  • Alyssa
    November 19, 2020

    So simple to make and very tasty!

    Reply

    • Natashas Kitchen
      November 19, 2020

      I’m so happy you enjoyed that!

      Reply

  • Marcie
    November 19, 2020

    This recipe was great! My bread came out light and moist. I added white raisins and felt they were a good addition. Very pleased with the outcome!

    Reply

    • Natashas Kitchen
      November 19, 2020

      That’s just awesome, Marcie! Thank you so much for sharing that with me!

      Reply

  • Jem
    November 18, 2020

    Hi natasha, I really hope you’d make lemon pound cake. I always wanted to make one for my family. Please? Your page is one of our trusted recipe for baking btw.

    Reply

    • Natasha's Kitchen
      November 19, 2020

      Hello Jem, thank you for suggesting that recipe to us. I’ll make sure to make a note of this!

      Reply

  • Patty Deary
    November 18, 2020

    Very good recipe. Bread was super moist and so easy to make. It’s a keeper.

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Thank you for your good comments and feedback, Patty!

      Reply

  • marcelina pelkey
    November 17, 2020

    hi Great recipe! I added 1 cup of oatmeal and 1 cup of flour instead of the 2 cups of flour and subsituded the oil with applesauce..just to make it healthier

    Reply

    • Natasha's Kitchen
      November 18, 2020

      What a nice alternative, thank you for sharing that with us. I’m sure a lot here would like to try this healthier version too!

      Reply

  • Jeannie
    November 15, 2020

    I made this bread today and it turned out great! I even substituted a tiny amount (only 1/4 cup) of whole wheat flour for the all-purpose flour as an experiment. Next time I may substitute a little bit more.

    Reply

    • Natasha's Kitchen
      November 15, 2020

      I’m glad it turned out well. Thanks for sharing that with us, Jeannie. That is a very useful info!

      Reply

    • Natasha's Kitchen
      November 15, 2020

      I’m glad it turned out well. Thanks for sharing that with us, Jeannie. That is very useful info!

      Reply

  • Brooke
    November 14, 2020

    After reading the reviews, I did add some salt and more spices, first time ever making pumpkin bread and it was PERFECT!

    Reply

    • Natashas Kitchen
      November 14, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Jennifer
    November 11, 2020

    Hi! Do you think I need to adjust for altitude and add more liquid? (How much?) or adjust bake time. I made your chocolate cupcakes a couple weeks ago and they came out dry. Hoping to avoid dry pumpkin bread. (I made your pumpkin cheesecake into cupcakes and those were fantastic!)

    Reply

    • Natashas Kitchen
      November 11, 2020

      Hi Jennifer, I haven’t had experience with adjusting for a higher altitude. Most times, our recipe comments will have tips from other readers.

      Reply

      • Jennifer
        November 13, 2020

        I added two more tbsp of oil and some dried cranberries and walnuts. It was amazing. It seemed to get even more moist as the days went by. I think I’ll add a pinch of salt next time to enhance the flavors. Two thumbs up.

        Reply

        • Natashas Kitchen
          November 13, 2020

          I’m so happy to hear that! Thank you for sharing your great review!

          Reply

  • Manana
    November 10, 2020

    Good evening Natasha, I made your Pumpkin Bread, it is very delicious, I treated it to my family and friends, they asked for a recipe, thank you very much 🙂

    Reply

    • Natasha's Kitchen
      November 10, 2020

      Hello Manana, that is so wonderful to hear!

      Reply

  • Val
    November 7, 2020

    If I use homemade pumpkin purée, how much cups do I need for this recipe?

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Hi Val, I imagine it would be the same amount.

      Reply

  • Lina Musa
    November 6, 2020

    So delicious, so moist.. the recipe is just perfect! Thank you Natasha ❤️❤️

    Reply

    • Natasha's Kitchen
      November 6, 2020

      You are most welcome, Lina. Thank you too for your awesome feedback!

      Reply

  • Smita
    November 5, 2020

    Looks yummy, can’t wait to try it. If I had to make this gluten free.. would you have a recommendation on a suitable ratio..
    Assuming if I use whole wheat I can sub 1:1

    Reply

    • Natasha's Kitchen
      November 6, 2020

      Hi Smita, I have not personally tried making a GF version of this but someone else in the comments shared this. ” for those wondering if you can make this gluten-free, I swapped the flour out for a paleo flour blend of tapioca flour, almond flour, and coconut flour. Cup for cup. I also reduced the sugar to 3/4 cup and used maple sugar instead of white. I added 2 teaspoons of pumpkin pie spice and reduced the cinnamon to 1 tsp. I think adding just a dash/pinch of salt next time will enhance the flavors even more, but overall it turned out great!”

      Reply

  • Vicky
    November 5, 2020

    Yummy! I made this on a whim today after seeing it posted somewhere. Beautiful firm texture, perfect amount of sweetness and classic fall pumpkin flavor! I used pumpkin spice along with cinnamon for the spices (1 t each). I opted to top mine with cinnamon butter (just mixed some cinnamon with softened butter), then topped that with toasted chopped pecans! Oh my! Another great recipe, Natasha!

    Reply

    • Natasha's Kitchen
      November 5, 2020

      Hello Vicky, so great to read your comments and feedback. I’m so glad you loved this pumpkin bread! Thanks for your awsome review too, we appreciate it.

      Reply

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