Martha Stewart Pumpkin Bread Loaf Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart pumpkin bread loaf is a moist, warmly spiced quick bread with a tender crumb and a thin, crackly sugar crust. Cinnamon, nutmeg, and cloves carry the flavor, while orange juice and vanilla keep it bright instead of flat. It’s an original adaptation inspired by Martha Stewart’s classic home-baking style, not her verified recipe.

From start to finish you’re looking at about 80 minutes, with only 15 minutes of hands-on work. The method is simple enough for a first-time baker and forgiving enough for a busy weeknight. It fits just as well on a holiday breakfast table, a potluck spread, or a quiet afternoon with coffee.

Why This Martha Stewart Pumpkin Bread Loaf Works

The batter uses oil rather than butter, which keeps the crumb soft for days and lets the spice flavor come through clearly. Folding the dry ingredients in by hand, in two additions, prevents overmixing and keeps the loaf tender.

A full tablespoon of leavening plus a generous 1 1/2 cups (300g) of sugar gives the bread a fine, even structure and a nicely domed top. The thin layer of sugar scattered over the batter melts and sets into that crackly crust as it bakes.

What You’ll Love About It

• Simple pantry staples — Everything you need is probably in your cabinet right now.
• Hands-off baking — One hour in the oven, no fussing or folding midway.
• Crackly sugar top — A crisp, sweet crust contrasts the soft interior beautifully.
• Keeps for days — The loaf stays moist wrapped at room temperature for up to 3 days.

Ingredients

Use canned pumpkin puree, not pumpkin pie filling, which already contains sugar and spice.

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups (300g) granulated sugar
• 1/2 cup (120ml) vegetable oil
• 2 large eggs, room temperature — room temperature eggs emulsify more smoothly into the batter.
• 1 cup (240g) canned pumpkin puree — not pumpkin pie filling.
• 1/4 cup (60ml) orange juice — fresh or bottled both work.
• 1 teaspoon vanilla extract
• 2 tablespoons (26g) granulated sugar — for topping.

Equipment

• 9×5-inch (23x13cm) loaf pan — a standard size; a smaller pan will overflow.
• Parchment paper — for lining the bottom of the pan.
• Two mixing bowls — one medium, one large.
• Whisk — for the wet and dry mixtures.
• Rubber spatula — for folding the batter gently.
• Wooden skewer — for testing doneness.
• Wire cooling rack — to cool the loaf evenly.

How to Make Martha Stewart Pumpkin Bread Loaf

Step 1: Heat the Oven and Prepare the Pan

Heat the oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan with butter or nonstick spray, line the bottom with parchment paper, and grease the parchment too. Don’t skip the parchment, or the loaf may stick when you turn it out.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Whisk until the spices are evenly distributed and no clumps remain, then set the bowl aside.

Step 3: Beat the Sugar, Oil, and Eggs

In a large bowl, whisk 1 1/2 cups (300g) sugar with 1/2 cup (120ml) vegetable oil until smooth and slightly lightened, about 1 minute. Add 2 room-temperature eggs one at a time, whisking well after each, until the mixture looks glossy and thick.

Step 4: Add the Pumpkin and Flavorings

Whisk in 1 cup (240g) pumpkin puree, 1/4 cup (60ml) orange juice, and 1 teaspoon vanilla until fully incorporated with no streaks. The mixture should look uniform and bright orange.

Step 5: Fold in the Dry Ingredients

Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no dry flour remains. Stop mixing as soon as the batter comes together, because overmixing will make the loaf tough.

Step 6: Fill the Pan and Add the Topping

Scrape the batter into the prepared pan and smooth the top with the spatula. Sprinkle the 2 tablespoons (26g) sugar evenly over the surface to create that crackly top.

Step 7: Bake Until Deep Golden

Bake for 60 to 65 minutes, until the loaf is deep golden brown and a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent it loosely with aluminum foil after 45 minutes.

Step 8: Cool Before Slicing

Cool the loaf in the pan on a wire rack for 15 minutes, then run a thin knife around the edges and turn it out onto the rack. Let it cool completely, about 1 hour, before slicing for the cleanest slices.

What to Serve With It

• Salted butter — A thin smear brings out the warm spices.
• Hot coffee — A plain black cup balances the sweetness nicely.
• Cream cheese — Softened and spread thin, it adds a tangy contrast.
• Fresh fruit — Sliced apples or pears round out a breakfast plate.

Tips for the Best Results

Bring the eggs to room temperature before you start so the batter emulsifies evenly. Use a kitchen scale for the flour if you can, since scooping straight from the bag can pack in too much. Check for doneness right at 60 minutes, then add time in small increments.

Easy Variations

• Add chocolate chips — Fold in 1 cup (170g) semisweet chips with the dry ingredients.
• Swap the spice — Use 1 1/2 teaspoons pumpkin pie spice in place of the three spices.
• Try toasted nuts — Stir in 3/4 cup (90g) chopped walnuts or pecans.
• Skip the sugar top — Omit the topping and add a simple vanilla glaze once cooled.

Storing and Reheating

Wrap the cooled loaf tightly and store it at room temperature for up to 3 days or in the refrigerator for up to 1 week. To freeze, wrap the whole loaf or individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature for 2 to 3 hours, or reheat slices in a 300°F (150°C) oven for 5 to 7 minutes until warm to the center.

Nutrition (per serving)

These values are estimates per serving, based on 10 servings.

FAQs

Can I make this Martha Stewart pumpkin bread loaf recipe ahead of time?

Yes. Bake and cool the loaf completely, then wrap it tightly and refrigerate or freeze it. It actually tastes even better the day after baking, once the spices have settled.

Can I use fresh pumpkin instead of canned?

You can, but the texture will be wetter, so drain the cooked puree well before measuring. Canned puree is more consistent and gives the most reliable crumb.

How do I know when the loaf is done?

Insert a wooden skewer into the center; it should come out clean or with just a few moist crumbs. The top should be deep golden brown and the edges should pull slightly away from the pan.

Why did my loaf turn out dry or tough?

Overmixing the batter after the flour goes in is the most common cause, so fold gently and stop early. Measuring flour by weight rather than scooping also helps keep the loaf tender.

Martha Stewart-Inspired Pumpkin Bread Loaf

Print Recipe

A moist, warmly spiced pumpkin bread with a tender crumb and a crackly sugar top, inspired by Martha Stewart’s classic home-baking style. Cinnamon, nutmeg, and cloves perfume every slice, while a splash of orange juice and a hint of vanilla keep the flavor bright. This is an original adaptation, not her verified recipe.

• Author: Anabelle Mclean
• Prep Time: 15
• Cook Time: 65
• Total Time: 80
• Yield: 10 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups (300g) granulated sugar
• 1/2 cup (120ml) vegetable oil
• 2 large eggs, room temperature
• 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup (60ml) orange juice
• 1 teaspoon vanilla extract
• 2 tablespoons (26g) granulated sugar, for topping

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan with butter or nonstick spray, line the bottom with parchment paper, and grease the parchment. Do not skip lining the pan, or the loaf may stick.
2. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl until evenly combined. Set aside.
3. In a large bowl, whisk the sugar and oil until smooth and slightly lightened, about 1 minute. Add the eggs one at a time, whisking well after each addition, until the mixture is glossy and thick.
4. Whisk in the pumpkin puree, orange juice, and vanilla until fully incorporated and no streaks remain. The mixture should look uniform and bright orange.
5. Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no dry flour remains. Stop mixing as soon as the batter comes together; overmixing will make the loaf tough.
6. Scrape the batter into the prepared pan and smooth the top with the spatula. Sprinkle the 2 tablespoons sugar evenly over the surface for a crackly top.
7. Bake for 60 to 65 minutes, until the loaf is deep golden brown and a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 45 minutes.
8. Cool the loaf in the pan on a wire rack for 15 minutes, then run a thin knife around the edges and turn it out onto the rack. Cool completely before slicing, about 1 hour, for the cleanest slices.

Notes

Store the cooled loaf wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week. To freeze, wrap the whole loaf or individual slices in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature for 2 to 3 hours, or microwave individual slices for 20 to 30 seconds. For make-ahead, bake and cool the loaf completely, then wrap and freeze; it also tastes even better the day after baking. Reheat slices in a 300°F (150°C) oven for 5 to 7 minutes, or toast lightly.

Nutrition

• Calories: 342
• Sugar: 37g
• Sodium: 290mg
• Saturated Fat: 1g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 37mg

Keywords: Martha Stewart pumpkin bread, pumpkin bread loaf, easy pumpkin bread, spiced pumpkin bread, moist pumpkin bread, pumpkin quick bread, fall baking, Thanksgiving bread, loaf cake, homemade pumpkin bread