Favorite Fall Pumpkin Bread

November 4, 2026

by Marcus Sommers, MSLandscaping Principal

A digression from all things landscaping to share a beloved fall tradition...

November is for pumpkin bread. I can't tell you how many mornings I cut a quick, thick piece, wrap it in foil, and shove it into my jacket pocket as I run out the door to meet with a client. Banana bread is the precursor to fall in my house, but once the fall leaves start creating patches on the ground I know the house in the early mornings will smell of pumpkin, cinnamon and ginger, roasted pecans, and hot coffee. Nothing better!

Sharing this recipe because it is fall - my favorite time of year and pumpkin bread is one of the things I deeply enjoy. Made by my gracious sister with her love of cooking and baking the loaves last maybe a day, or two, or THREE if lucky. Passing by the kitchen the night before I might spy a small pumpkin being cut up in the kitchen to be roasted for the next morning's baking tradition time honored by my mother and my grandmother before her.

My sister bids me share that this recipe is tried and true and adapted from several recipes until baked over time it is a winner every time. The batter can be baked in a loaf pan, Bundt pan for a great, fall bake, or even made into muffins. I hope you enjoy this small fall gift of mine and make it and share it with your friends and family. Maybe you too will wrap a piece and run out the door ready to start a new day.

Cheers and enjoy!

Favorite Fall Pumpkin Bread

(Batter can also be utilized for a fall Bundt cake or muffins.)

Dry Ingredients:

1 3/4 All Purpose Flour (218 g)

1 tsp baking soda

2 tsps ground cinnamon

1/4 tsp ground nutmeg

1/8 - 1/4 tsp ground cloves (1/4 Recommended)

1/4 tsp ground ginger

3/4 tsp salt

Wet Ingredients:

2 Large Eggs

1/2 cup sugar

3/4 cup of dark brown sugar

1 1/2 cups of pumpkin puree (fresh roasted or canned)

1/2 cup of vegetable, canola, or coconut oil

Optional:

1 cup oven roasted pecans (or walnuts)

1/4 cup of orange juice to brighten the taste of the bread

Set oven to 350 degrees and grease a 9x5 loaf pan, Bundt pan, or muffin pan (paper cups optional.)

Whisk together in a large bowl all dry ingredients above and set aside.

In a second bowl mix with a small hand mixer on low or by hand the eggs and sugars. Add the pumpkin, oil and orange juice if adding.

Pour wet ingredients into the dry ingredients bowl and mix with a wooden spoon. A few lumps are fine. No overmixing.

Pour batter into your desired pan and bake for the following times:

loaf pan - 50 min to 1hr

Bundt pan - 50-60 min

muffins - 20 - 22 min

Take out of the oven and let cool before slicing or munching.

Recipe Notes:

Half way through the bake of the bread or cake cover the top with aluminum foil if bake is browning too quickly.

Start checking your preferred bake at 50 min or muffins at 12 min. It can overbake quickly and dry out. Keep a close eye.

Roasted pecans can be sprinkled on top of the bread, cake, or muffins

Add chocolate chips - 1/2 - 3/4 a cup

Add diced candied ginger - 1/4 -1/2 a cup