Mom’s Original Pumpkin Bread

Best Pumpkin Bread

I can smell sometimes more than taste, the memories of home in this beautiful pumpkin bread. If you could just be in my house right now to smell this yourself, you would know it is Fall and a rainy day like today, requires warm bread from the oven, sweet napping kids, and fresh flowers. Nice.


Mom’s Original Pumpkin Bread

Yield: 2 loaves


  • 3 cups all purpose flour
  • ½ cup whole wheat flour
  • 2 tsp. baking soda
  • 1 ½ tsp. salt
  • 1 tsp cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. ground clove
  • ¾ cup dark brown sugar
  • ¾ cup white sugar
  • 2 cups canned pumpkin
  • ½ cup canola oil
  • ½ cup applesauce
  • 4 eggs


Measure out the dry ingredients and mix together well.

In a separate bowl mix the pumpkin, eggs, and oil. Mix well.

Add the wet to the dry and mix until combined.

Pour into two greased loaf pans.

Bake at 350° about 50-60 minutes until center is cooked (insert knife, in center. If it comes out clean, it is done). Cool in the pan for 5 minutes, then turn the pan on its side for 5 minutes. Then run a knife around the inside of the pan to release the loaf. Cool on a wire rack.

I can’t wait to welcome the girls off the school bus to this:

Best Pumpkin Bread



And now, I have one for the freezer to enjoy when I least expect it! Yum!

One pumpkin bread for the freezer