This classic pumpkin bread is everything you want when the urge for fall baking strikes ~ it’s easy, one-bowl, moist, simple, and delicious. It’s got a cozy, comforting texture and that soft, golden pumpkin-y glow that I just love this time of year. The recipe can be easily doubled if you want an extra loaf to bring into work or pack into lunchboxes.

This pumpkin bread goes light on the spice…The original recipe used nutmeg as the only spice. I liked the idea because other spices like cinnamon and cloves can easily overpower, or you can end up with a very generic “pumpkin spice” sort of flavor. But, I couldn’t quite leave well enough alone, so I paired the nutmeg with a bit of ginger and a bit of cardamom. It’s a really nice, subtle blend that sets this loaf apart from the typical pumpkin bread.

  • Cuisine: AmericanPrep

  • Time: 15 minutes

  • Cook Time: 1 hour

  • Yield: 8 slices


  • 9x5 loaf pan


  • 1/2 cup vegetable oil

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 cup canned pumpkin, about 1/2 can

  • 1/3 cup buttermilk