I love pumpkin bread, and if I made a loaf that Sean couldn’t have I’d almost certainly eat the whole thing by myself in just a couple of days. Since this is a really bad idea (:D) I figured I’d best reinvent it. And, since I recently processed our Halloween pumpkin into lots and lots of puree, I figured this was a good time! I make my own pumpkin pie spice, and I’ll include the proportions for that at the bottom of the page, but you could use a commercial mix, it just might taste a little different. Oh, and you may want to cover the bread very loosely with foil toward the end of the baking time, but it doesn’t always need it. Keep an eye on it, though, so that you pull it at just the right time!

Pumpkin Bread


  • 1 cup fresh pumpkin puree
  • 2 eggs
  • 1/2 cup canola oil
  • 1 tsp vanilla
  • 3/4 cup agave nectar
  • 2 1/8 cups all-purpose flour
  • 1 tsp baking soda
  • scant 3/4 tsp salt
  • 1 TBS pumpkin pie spice*


1. Preheat the oven to 350 degrees F. Grease and flour a standard glass bread pan (roughly 8.5 x 2.5 x 4 inches).

2. Combine the pumpkin, eggs, oil, agave nectar, and vanilla and mix until well blended (I use my stand mixer, but you can easily do this by hand).

3. Add the flour, baking soda, salt, and spices and mix until well combined with no lumps.

4. Pour into the prepared pan and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Let cool and enjoy!


*Pumpkin Pie Spice Mix

  • 9 parts cinnamon
  • 2 parts ground ginger
  • 2 parts ground nutmeg
  • 1 1/2 parts ground allspice
  • 1 1/2 parts ground cloves

Put all in a jar, secure the lid tightly, and shake to combine. Store and use as needed.