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Retro Rad Approved

Emily’s Pumpkin Bread

This Pumpkin Bread, loaded with warm spices and full of delicious pumpkin flavor, was inspired by a bumper crop of pumpkins in my garden one year. It’s a family favorite and a perfect fall recipe.

Prep Time:  15 minutes

Cooking Time:  50-60 minutes

Yield:  9-inch x 5-inch x 3-inch loaf pan



  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup white granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/4 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 2 teaspoons pure vanilla extract


Preheat your oven to 375°F.  Prepare a loaf pan by lightly spraying with cooking oil.

In a large mixing bowl add dry ingredients and whisk together for one minute.

In a separate mixing bowl, combine the pumpkin, oil, eggs, vanilla, and water until thoroughly combined. Pour into the bowl with the dry ingredients and thoroughly mix.

Pour into the prepared loaf pan, turn the oven down to 350°F, and bake bread for 45-50 minutes until done in the middle.  You will know when a toothpick comes out clean.

Allow to cool for 15 minutes and then remove from pan, and allow to cool all the way through on rack.

Serve with butter, a drizzle of rum glaze, or a dusting of powder sugar.

Yum! Yum!

Rad Tip: Just like soup, you will find it’s even better the day after you make it!

Rad Remix:  Doctor up your cheese tray with a loaf sliced up. Great with cranberry cheese and brie!