There’s a certain kind of magic that happens when you pull a loaf of pumpkin bread from the oven.
The entire house fills with the warm, spicy aroma of cinnamon and nutmeg, and suddenly it feels like autumn has officially arrived.
This Old Fashioned Pumpkin Bread is exactly what you need when you’re craving something comforting, classic, and undeniably delicious.
It’s the kind of recipe that’s been passed down through generations, perfected over time, and loved by everyone who tries it.
I’ve been making this recipe for years, and it never disappoints. The texture is perfectly moist without being dense, the flavor is pure pumpkin with just the right amount of spice, and the golden-brown crust that forms on top is absolutely irresistible.
Best of all, this recipe makes two loaves, which means you can keep one for yourself and gift the other to a friend, neighbor, or family member who could use a little homemade sweetness in their day.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 2 loaves (16 slices each) |
| Difficulty Level | Easy |
Why You’ll Love This Old Fashioned Pumpkin Bread
This isn’t just any pumpkin bread. It’s the kind that makes you close your eyes and savor every bite.
The recipe is straightforward and foolproof, requiring just basic pantry ingredients and a few simple steps.
No fancy equipment, no complicated techniques, just pure, old-fashioned baking at its finest.
- Incredibly moist texture: Thanks to the perfect ratio of pumpkin puree and oil, every slice is tender and never dry.
- Perfectly balanced spices: The combination of cinnamon, nutmeg, ginger, and cloves creates that classic pumpkin spice flavor without overwhelming the natural pumpkin taste.
- Makes two loaves: One to keep and one to share, or freeze one for later when cravings strike.
- Stays fresh for days: This bread actually gets better as it sits, making it perfect for meal prep or advance baking.
- Versatile: Enjoy it plain, toasted with butter, or dressed up with cream cheese frosting.
- Budget-friendly: Uses affordable, readily available ingredients that won’t break the bank.
If you’re looking for more fall baking inspiration, you’ll love my Pumpkin Spice Bread with its extra spice-forward flavor.
Ingredients
This recipe uses simple, wholesome ingredients that come together to create something truly special.
Here’s everything you’ll need to make two beautiful loaves of old fashioned pumpkin bread.
- 3 1/3 cups all-purpose flour: Forms the structure of the bread. Make sure to measure correctly by spooning and leveling.
- 2 cups granulated sugar: Adds sweetness and helps create that tender crumb.
- 2 teaspoons baking soda: The primary leavening agent that helps the bread rise beautifully.
- 1/2 teaspoon baking powder: Works alongside the baking soda for perfect lift.
- 1 teaspoon salt: Enhances all the other flavors and balances the sweetness.
- 2 teaspoons ground cinnamon: The dominant warm spice that makes pumpkin bread irresistible.
- 1 teaspoon ground nutmeg: Adds depth and warmth.
- 1/2 teaspoon ground ginger: Provides a subtle spicy kick.
- 1/2 teaspoon ground cloves: Just a hint for that classic pumpkin spice profile.
- 1 (15-ounce) can pure pumpkin puree: Not pumpkin pie filling! Pure puree is essential for the right flavor and texture.
- 4 large eggs, room temperature: Bring them to room temperature for better incorporation.
- 2/3 cup vegetable oil: Keeps the bread incredibly moist. You can also use canola oil.
- 2/3 cup water: Helps achieve the perfect batter consistency.
- 1 teaspoon vanilla extract: Enhances all the other flavors.
Kitchen Equipment Needed
You won’t need any fancy equipment for this recipe. Just a few basic kitchen tools that you probably already have on hand.
- Two 9×5-inch loaf pans: Standard size for perfectly shaped loaves.
- Large mixing bowl: For combining wet ingredients.
- Medium mixing bowl: For whisking together dry ingredients.
- Whisk: Essential for properly blending ingredients.
- Spatula: For folding the batter and scraping bowls.
- Measuring cups and spoons: Accurate measurements are key to success.
- Toothpick or cake tester: For checking doneness.
- Wire cooling rack: Allows air to circulate around the bread as it cools.
- Cooking spray or butter and flour: For greasing the pans.
Recommended Products for This Recipe
After years of making pumpkin bread, I’ve found a few products that truly make a difference in the final result.
These are my personal favorites that I reach for every time I bake this recipe.
1. Libby’s 100% Pure Pumpkin Puree
This is the gold standard for canned pumpkin. It has the perfect consistency and rich, authentic pumpkin flavor that makes all the difference in your bread.
I’ve tried other brands, and none compare to Libby’s when it comes to quality and flavor. It’s always my first choice.
2. USA Pan Bakeware Loaf Pan
These pans are a game-changer for even baking and easy release. The aluminized steel construction ensures your bread bakes evenly with no hot spots, and the nonstick coating means your loaves slide right out without sticking.
I’ve been using mine for years, and they still look and perform like new. Worth every penny.
3. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Quality vanilla extract makes a noticeable difference in baked goods.
This Madagascar vanilla has a rich, complex flavor that enhances the pumpkin and spices without overwhelming them.
A little goes a long way, and one bottle lasts through many baking sessions.
4. OXO Good Grips 11-Inch Balloon Whisk
This whisk makes quick work of combining ingredients and ensuring everything is perfectly smooth.
The comfortable grip means your hand won’t tire, even when whisking for several minutes.
It’s sturdy enough for thick batters and gentle enough for delicate mixtures.
Step-by-Step Instructions: How to Make Old Fashioned Pumpkin Bread
Follow these detailed steps for perfect pumpkin bread every single time. I’ve included all the little tips and tricks I’ve learned over the years to help you avoid common pitfalls.
1. Prepare Your Oven and Pans
- Position a rack in the center of your oven and preheat to 350°F (175°C). Centering the rack ensures even heat distribution around both loaf pans.
- Generously grease two 9×5-inch loaf pans with cooking spray, or brush with softened butter and dust with flour. Make sure to coat the bottom and all sides thoroughly to prevent sticking.
- For extra insurance against sticking, you can line the bottom of each pan with a strip of parchment paper, leaving the ends hanging over the sides for easy lifting.
- Set the prepared pans aside while you mix the batter.
2. Mix the Dry Ingredients
- In a medium mixing bowl, whisk together the 3 1/3 cups flour, 2 teaspoons baking soda, 1/2 teaspoon baking powder, and 1 teaspoon salt.
- Add the 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/2 teaspoon cloves to the flour mixture.
- Whisk vigorously for 30-60 seconds until the spices are evenly distributed throughout the flour. You should see no streaks of individual spices.
- Set this bowl aside. Whisking the dry ingredients first ensures the leavening agents and spices are evenly distributed before meeting the wet ingredients.
3. Combine the Wet Ingredients
- In a large mixing bowl, whisk together the 15-ounce can of pumpkin puree, 2 cups sugar, 2/3 cup vegetable oil, and 2/3 cup water.
- Whisk until the mixture is completely smooth and the sugar begins to dissolve. This should take about 1-2 minutes of steady whisking.
- Crack the 4 eggs into the pumpkin mixture one at a time, whisking well after each addition. This gradual addition helps create a smoother batter.
- Add the 1 teaspoon vanilla extract and whisk once more until everything is fully combined and the mixture looks cohesive.
- The wet mixture should be smooth, glossy, and smell wonderfully of pumpkin and vanilla.
4. Combine Wet and Dry Ingredients
- Pour the dry ingredient mixture on top of the wet ingredients in the large bowl. Don’t stir yet.
- Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients. Start by making a few broad strokes to begin incorporating the flour.
- Continue folding gently, scraping the bottom and sides of the bowl, until no streaks of flour remain. The batter will be thick but pourable.
- Be careful not to overmix! Once you can’t see any more flour, stop stirring. Overmixing develops gluten and can result in tough, dense bread.
- A few small lumps are perfectly fine and will disappear during baking.
5. Fill the Pans and Bake
- Divide the batter evenly between the two prepared loaf pans. Each pan should be about 2/3 full.
- Use a spatula to smooth the tops of the batter, creating an even surface. You can also tap the pans gently on the counter once or twice to release any air bubbles.
- Place both pans on the center rack of the preheated oven, leaving a few inches of space between them for proper air circulation.
- Bake for 55-65 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs (no wet batter).
- The tops should be domed, golden brown, and feel springy when lightly pressed. If the tops are browning too quickly but the centers aren’t done, tent the loaves loosely with aluminum foil during the last 15-20 minutes of baking.
- Oven temperatures can vary, so start checking at the 55-minute mark. Don’t open the oven door before then, as this can cause the bread to sink.
6. Cool and Serve
- Remove the pans from the oven and place them on a wire cooling rack.
- Let the loaves cool in the pans for 10-15 minutes. This resting period allows the bread to set and makes it easier to remove from the pans.
- After 10-15 minutes, carefully run a thin knife or offset spatula around the edges of each loaf to loosen any spots that might be sticking.
- Gently turn the pans upside down onto the wire rack, and the loaves should slide out easily. If you used parchment paper, lift the loaves out using the paper as handles.
- Turn the loaves right-side up on the cooling rack and let them cool completely before slicing, at least 30-45 minutes. Cooling completely allows the interior to finish setting and makes for cleaner slices.
- Once cool, slice with a serrated bread knife using a gentle sawing motion.
This recipe pairs beautifully with my Cinnamon Swirl Pumpkin Bread when you want to offer variety.
Tips for The Best Old Fashioned Pumpkin Bread
Over the years, I’ve learned a few tricks that make all the difference between good pumpkin bread and absolutely incredible pumpkin bread. Here are my insider tips.
- Use room temperature ingredients: Let your eggs sit at room temperature for 30 minutes before baking. Room temperature eggs incorporate more easily into the batter, creating a smoother texture. If you forget, place them in a bowl of warm water for 5 minutes.
- Don’t skip the parchment paper: While greasing works, lining the bottom of your pans with parchment paper guarantees easy removal every time. Cut strips to fit the bottom lengthwise, with ends extending up the sides for handles.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, which packs the flour and can result in dry, dense bread.
- Check pumpkin puree carefully: Make absolutely sure you’re using pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices that will throw off the recipe’s balance.
- Don’t open the oven early: Resist the urge to peek before 55 minutes. Opening the oven door causes temperature fluctuations that can make your bread sink in the middle.
- Test for doneness properly: A toothpick should come out clean or with a few moist crumbs. If you see wet batter, bake for another 5 minutes and test again.
- Cool completely before slicing: I know it’s tempting to slice right away, but warm bread tends to crumble. Patience pays off with clean, beautiful slices.
- Adjust spices to taste: Feel free to adjust the spice levels to your preference. Love cinnamon? Add an extra teaspoon. Not a fan of cloves? Reduce it by half.
Another favorite fall bread that uses similar techniques is my Apple Pie Bread.
Serving Suggestions
Old fashioned pumpkin bread is delicious on its own, but there are so many wonderful ways to enjoy it.
Here are my favorite serving suggestions that will make this bread even more special.
- Classic with butter: Warm a slice and spread it with salted butter that melts into every nook and cranny. Simple perfection.
- Cream cheese spread: Mix softened cream cheese with a touch of honey and cinnamon for a luxurious topping that takes this bread to the next level.
- Toasted with apple butter: Toast slices until golden and spread with homemade or store-bought apple butter for a double dose of fall flavor.
- French toast style: Dip thick slices in an egg mixture and pan-fry for an indulgent breakfast treat. Serve with my Pumpkin French Toast syrup.
- Ice cream sandwich: Place a scoop of vanilla or cinnamon ice cream between two slices for an unexpected dessert.
- With cream cheese frosting: Top cooled slices with a swipe of cream cheese frosting for a cake-like experience. Try the frosting from my Pumpkin Cream Cheese Bread.
- Alongside soup: Serve as a sweet complement to savory fall soups like Pumpkin Soup or Butternut Squash Chili.
- With coffee or tea: This bread is the perfect partner for your morning coffee or afternoon tea. The warm spices complement both beautifully.
- Bread pudding: Transform day-old slices into a decadent bread pudding dessert. Check out my Pumpkin Bread Pudding for inspiration.
Variations of Old Fashioned Pumpkin Bread
While this classic recipe is perfect as-is, sometimes it’s fun to switch things up.
Here are some delicious variations that put a creative spin on the traditional recipe.
- Chocolate Chip Pumpkin Bread: Fold in 1 to 1 1/2 cups of semi-sweet chocolate chips after combining the wet and dry ingredients. The chocolate melts slightly during baking, creating pockets of gooey goodness. For a more developed version, try my Chocolate Chip Pumpkin Bread.
- Nutty Pumpkin Bread: Add 1 cup of chopped walnuts, pecans, or a combination of both. Toast the nuts in a dry skillet for 3-4 minutes before adding for enhanced flavor.
- Raisin or Cranberry Pumpkin Bread: Stir in 1 cup of raisins or dried cranberries. Soak them in warm water for 10 minutes first, then drain and pat dry to prevent them from sinking.
- Streusel-Topped Pumpkin Bread: Before baking, sprinkle the tops with a mixture of 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons cold butter, and 1/2 teaspoon cinnamon mixed until crumbly.
- Maple Pumpkin Bread: Replace 1/4 cup of the water with pure maple syrup for a subtle maple flavor that complements the pumpkin beautifully.
- Pumpkin Seed Topping: Sprinkle pepitas (pumpkin seeds) on top before baking for a crunchy texture and beautiful presentation.
- Cream Cheese Swirl: Create a cream cheese mixture and swirl it through the batter before baking. Similar to my Pumpkin Cream Cheese Bread.
- Whole Wheat Pumpkin Bread: Replace up to half of the all-purpose flour with whole wheat flour for added nutrition and a slightly nuttier flavor.
- Mini Loaves: Divide the batter among 5-6 mini loaf pans and reduce baking time to 30-40 minutes. These make wonderful gifts.
- Pumpkin Muffins: Pour the batter into muffin tins and bake at 350°F for 18-22 minutes for portable breakfast treats.
Storage and Reheating
Proper storage is key to keeping your pumpkin bread fresh and delicious for as long as possible.
Follow these guidelines to maximize shelf life and maintain that wonderful texture.
- Room temperature storage: Wrap cooled loaves tightly in plastic wrap or aluminum foil, or place in an airtight container. Store at room temperature for up to 4-5 days. The bread actually tastes better the next day as the flavors meld together.
- Refrigerator storage: While not necessary, you can refrigerate the bread if your kitchen is very warm or humid. Wrap tightly and refrigerate for up to 1 week. Bring to room temperature or warm slightly before serving.
- Freezing whole loaves: Wrap cooled loaves tightly in plastic wrap, then wrap again in aluminum foil or place in a freezer-safe zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2-3 hours.
- Freezing slices: Slice the bread, then wrap individual slices in plastic wrap. Place all wrapped slices in a freezer bag. This allows you to thaw only what you need. Frozen slices can be toasted directly from frozen.
- Reheating whole loaf: Wrap the thawed loaf in foil and warm in a 300°F oven for 10-15 minutes until heated through.
- Reheating slices: Pop slices in the toaster or toaster oven for 1-2 minutes. You can also microwave for 10-15 seconds, though this can make the bread slightly chewy.
- Preventing drying out: Always wrap the bread tightly and don’t leave it exposed to air. If the cut surface is drying out, place a piece of bread or an apple slice in the storage container to add moisture.
Read Also: Blueberry Pumpkin Bread Recipe
Nutritional Facts
Per slice (based on 16 slices per loaf, 32 total slices):
- Calories: 175
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 23mg
- Sodium: 180mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 3g
- Vitamin A: 45% DV
- Iron: 6% DV
Note: Nutritional information is approximate and will vary based on specific ingredients used and slice size.
Health Benefits of Key Ingredients
While pumpkin bread is definitely a treat, it does contain some ingredients that offer nutritional benefits.
Here’s what makes this recipe a bit healthier than your average dessert.
- Pumpkin puree: An excellent source of vitamin A, which supports eye health, immune function, and skin health. One serving of this bread provides nearly half your daily vitamin A needs. Pumpkin is also rich in antioxidants like beta-carotene, which may help protect against certain chronic diseases.
- Cinnamon: Contains powerful antioxidants and has anti-inflammatory properties. Some studies suggest cinnamon may help regulate blood sugar levels and improve insulin sensitivity. It also adds flavor without adding calories.
- Ginger: Known for its digestive benefits, ginger can help soothe upset stomachs and reduce nausea. It also has anti-inflammatory compounds that may help reduce muscle pain and soreness.
- Nutmeg: Contains compounds that may promote better sleep and have antimicrobial properties. In traditional medicine, nutmeg has been used to aid digestion and improve brain health.
- Eggs: Provide high-quality protein and essential nutrients like choline, which is important for brain health, and lutein and zeaxanthin, which support eye health. Eggs also contain vitamin D and B vitamins.
- Vegetable oil: While calorie-dense, vegetable oil contains vitamin E and healthy fats that help your body absorb the fat-soluble vitamins in pumpkin.
You might also enjoy: Banana Pumpkin Bread Recipe
FAQs About Old Fashioned Pumpkin Bread
1. Can I use pumpkin pie spice instead of individual spices?
Absolutely! You can replace all the individual spices (cinnamon, nutmeg, ginger, and cloves) with 2 tablespoons of pumpkin pie spice.
The flavor will be slightly different since pumpkin pie spice also contains allspice, but it will still be delicious and saves you from measuring multiple spices.
2. Why did my pumpkin bread sink in the middle?
A sunken center usually means the bread wasn’t fully baked through before being removed from the oven. The edges may have looked done, but the center was still too moist.
Make sure to test the very center of the loaf with a toothpick, and if it comes out with wet batter, continue baking.
Also, opening the oven door too early can cause collapse, so wait at least 55 minutes before checking.
3. Can I make this recipe into muffins?
Yes! This batter makes wonderful pumpkin muffins. Fill muffin cups about 2/3 full and bake at 350°F for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
This recipe makes approximately 24 standard-sized muffins. Start checking at 18 minutes since muffins bake faster than loaves.
4. What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is simply cooked and mashed pumpkin with no added ingredients. Pumpkin pie filling contains added sugar, spices, and sometimes other ingredients.
Using pumpkin pie filling will make your bread overly sweet and throw off the spice balance since you’re already adding your own spices and sugar.
Always check the label to ensure you’re buying pure pumpkin.
5. Can I reduce the sugar in this recipe?
You can reduce the sugar by up to 1/4 cup without dramatically affecting the texture, though the bread will be less sweet.
Keep in mind that sugar doesn’t just add sweetness; it also contributes to the tender, moist texture.
If you reduce the sugar significantly, the bread may be denser and less moist.
Consider using a natural sweetener like maple syrup for part of the sugar, though you’ll need to reduce the liquid slightly.
For another delicious variation, check out my Pumpkin Zucchini Bread Recipe.
Old Fashioned Pumpkin Bread
Ingredients
- 3 1/3 cups all-purpose flour about 420g
- 2 cups granulated sugar 400g
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 can pure pumpkin puree 15 ounces or 425g, not pumpkin pie filling
- 4 large eggs room temperature
- 2/3 cup vegetable oil 160ml, or canola oil
- 2/3 cup water 160ml
- 1 teaspoon vanilla extract
Equipment
- Two 9×5-inch loaf pans Standard size
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Toothpick or cake tester
- Wire cooling rack
Method
- Preheat oven to 350°F (175°C) and generously grease two 9×5-inch loaf pans with cooking spray or butter and flour.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until spices are evenly distributed.
- In a large bowl, whisk together pumpkin puree, sugar, vegetable oil, and water until smooth. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
- Pour dry ingredients into wet ingredients and gently fold with a spatula until just combined with no flour streaks remaining. Do not overmix.
- Divide batter evenly between prepared loaf pans and smooth the tops. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool in pans for 10-15 minutes, then turn out onto a wire rack to cool completely before slicing, at least 30-45 minutes.
Nutrition
Notes
- Use pure pumpkin puree, not pumpkin pie filling which contains added sugar and spices.
- Room temperature eggs incorporate more easily into the batter. If forgotten, place eggs in warm water for 5 minutes.
- Measure flour by spooning into measuring cup and leveling off with a knife to avoid dense bread.
- Line pan bottoms with parchment paper for guaranteed easy removal.
- Don’t open oven before 55 minutes to prevent bread from sinking in the middle.
- Bread tastes even better the next day as flavors meld together.
- Store wrapped tightly at room temperature for 4-5 days, refrigerate for 1 week, or freeze for up to 3 months.
- Substitute 2 tablespoons pumpkin pie spice for all the individual spices if preferred.
- Add 1-1.5 cups chocolate chips or 1 cup chopped nuts for variation.
- Recipe makes 24 standard muffins if baked at 350°F for 18-22 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Old Fashioned Pumpkin Bread is more than just a recipe. It’s a celebration of fall, a warm hug in bread form, and the kind of simple pleasure that makes life a little sweeter.
The beauty of this recipe lies in its simplicity and reliability. It doesn’t require special skills or hard-to-find ingredients, just a little time and the willingness to fill your home with the most wonderful aroma.
I hope this pumpkin bread becomes a staple in your kitchen, just as it has in mine. Make a loaf this weekend, share it with someone you love, and enjoy every delicious slice.
Recommended:
- Fall Bread Recipes
- Pumpkin Pull Apart Bread
- Harvest Spice Bread
- Apple Butter Bread Recipe
- Gingerbread Loaf Recipe
