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Old Fashioned Pumpkin Bread

Old Fashioned Pumpkin Bread

iamwinfred
This Old Fashioned Pumpkin Bread is the epitome of fall baking with its incredibly moist texture, warm spices, and pure pumpkin flavor. It's a classic recipe that makes two beautiful loaves, perfect for sharing or freezing for later when cravings strike.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 32 slices
Calories 175 kcal

Equipment

  • Two 9x5-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

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

Instructions
 

  • Preheat oven to 350°F (175°C) and generously grease two 9x5-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.

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.

Nutrition

Serving: 1sliceCalories: 175kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 23mgSodium: 180mgPotassium: 95mgFiber: 1gSugar: 16gVitamin A: 45IUVitamin C: 2mgCalcium: 2mgIron: 6mg
Keyword fall baking, old fashioned pumpkin bread, pumpkin bread, pumpkin dessert, quick bread
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