Pumpkin Spice Quick Bread
20 min
02 hrs 15 min


1 3/4 cups all-purpose flour

1 cup mashed cooked pumpkin  

3/4 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

2 teaspoons pumpkin pie spice  

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder


 *Substitute 1 cup canned pumpkin. **Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 9x5-inch loaf pan; set aside.

  2. STEP 2

    Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.

  3. STEP 3

    Spoon batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely..

Tip #1

Wrap bread in plastic food wrap or aluminum foil. Refrigerate up to 3 days or freeze up to 3 months.

Tip #2

Variation: Pumpkin Chocolate Chip Bread: Prepare quick bread as directed above. Stir in 3/4 cup mini semi-sweet chocolate chips into batter.


9Fat (mg)
55Cholesterol (mg)
440Sodium (mg)
29Carbohydrates (g)
1Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  November 03, 2012

This is a wonderfully easy recipe. I used a dark green buttercup squash. Very tasty. Less sugar, too - I used 1/2 cup plus 1/8 instead of 3/4 cup. And half whole wheat pastry flour.

— says Ruth
  November 05, 2009

Great recipe, I changed it and made it into muffins. Baked them for 25 minutes and they turned out great!

— says Sandi
  October 30, 2009

this recipe could be spicier.

— says Nancy
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