Loaf of pumpkin bread with a few slices topped with melting butter on a board.
Photography, Art Direction & Food Styling: Anthony Contrino

I’ve been making this loaf for as long as I can remember.  My good friend, Dawn, shared her family recipe with me DECADES AGO.  Since then, I’ve made a few tweaks, and it is plain-old delicious. It is my most requested recipe, and my family and friends start asking for it by late August or so. It yields 2 loaves, which may sound like a lot, but believe me, it will go. You can halve the recipe, but then you’re stuck with half a can of leftover pumpkin purée.

Dawn’s Pumpkin Bread

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 8


  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon ground Vietnamese cinnamon *SEE NOTE
  • 1 ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoons nutmeg, freshly grated on a microplane *SEE NOTE
  • 2 teaspoons baking soda
  • 4 large eggs, room temperature
  • 1 cup vegetable oil
  • cup water
  • 3 cups sugar
  • 1 15-ounce can pumpkin puree


  • Preheat the oven to 350 degrees and spray two 9”x 5” loaf pans with nonstick baking spray.
  • In a large bowl combine the flour, salt, Vietnamese cinnamon, cinnamon, cloves, nutmeg and baking soda and whisk thoroughly; set aside.
  • In another large bowl, whisk the eggs until smooth.
  • Add the oil, while whisking constantly, in a slow, steady stream.
  • Add the water, while whisking constantly, in a slow, steady stream and mix until emulsified.
  • Add the sugar and whisk to combine.
  • Add the pumpkin puree and whisk to combine.
  • Add the dry ingredients and whisk until combined; so not over work the batter.
  • Divide the batter evenly into the prepared pans and bake until a toothpick comes out clean when inserted into the center of each loaf, about 70 minutes.
  • Cool in the pans for 15 minutes before flipping out onto a cooling rack.
  • Cool completely before wrapping in aluminum foil.


Vietnamese cinnamon is available online and in most specialty shops. It has a zestier flavor, similar to Red Hots. You can substitute with cinnamon, for a total of 2¼ teaspoons.
If using pre-ground nutmeg, reduce the quantity by half.
In my opinion, this bread tastes best 2 to 3 days after it’s made, and will last for up to 5 days.
Course: Breakfast, Dessert
Author: Anthony Michael Contrino