Old Fashioned Pumpkin Bread
Nothing says autumn quite like a warm slice of old fashioned pumpkin bread fresh from the oven. This classic recipe delivers everything you love about fall baking: a tender, moist crumb packed with pumpkin flavor and warm spices. Made with simple pantry staples and canned pumpkin puree, this one-bowl recipe comes together effortlessly and makes two generous loaves—perfect for sharing or freezing for later.
Equipment
- Two 9x5-inch loaf pans
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Toothpick or cake tester - For checking doneness
- Cooking spray or butter - For greasing pans
Ingredients
- 3 1/2 cups all-purpose flour - 438g; spoon into cup and level off
- 3 cups granulated sugar - 600g
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 15 oz pure pumpkin puree - 425g; 1 standard can — do NOT use pumpkin pie filling
- 4 large eggs - at room temperature
- 1 cup vegetable oil or canola oil - 240ml
- 2/3 cup water - 160ml
- 1 tsp pure vanilla extract
Optional Mix-Ins
- 1 cup chopped walnuts or pecans - 120g; optional
- 1 cup chocolate chips - 175g; optional
- 1/2 cup raisins - 75g; optional — plump in warm water before using
Instructions
- Preheat oven to 350°F (175°C) and position a rack in the center. Generously grease two 9x5-inch loaf pans with butter or cooking spray, then dust lightly with flour or line with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, baking powder, cinnamon, nutmeg, ginger, and cloves for at least 30 seconds until evenly combined. Set aside.
- In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and vanilla extract for 1–2 minutes until completely smooth and uniform in color.
- Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined with no dry streaks remaining — do not overmix. Fold in any optional mix-ins now.
- Divide the batter evenly between the two prepared loaf pans, smooth the tops, and tap each pan gently on the counter 2–3 times to release air bubbles.
- Bake for 60–70 minutes without opening the oven door, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If tops brown too quickly, tent loosely with foil for the last 15–20 minutes.
- Cool loaves in the pans on a wire rack for 10–15 minutes, then run a knife around the edges and invert to release. Allow to cool completely (at least 1 hour) before slicing for the cleanest cuts.
Notes
- Use pure pumpkin puree, NOT pumpkin pie filling — pie filling already contains sugar and spices.
- Let eggs come to room temperature for 30 minutes before mixing for a smoother batter.
- Measure flour by spooning it into your measuring cup and leveling off — scooping directly packs in up to 25% more flour.
- Do not overmix the batter; stir only until no dry streaks remain to keep the bread tender.
- For fresh pumpkin puree, roast a sugar pumpkin, blend the flesh smooth, and drain in a fine-mesh strainer for several hours before using.
- You can reduce sugar by up to ½ cup without dramatically affecting texture, though bread will be slightly less moist.
- Store wrapped tightly at room temperature for up to 4 days, or refrigerate for up to 1 week.
- Freeze whole loaves or individual slices (separated by parchment) for up to 3 months; thaw overnight in the refrigerator.
- For the best flavor, wrap cooled loaves in plastic wrap and let sit at room temperature overnight before serving.
- To make muffins, divide batter among 24 muffin cups and bake at 350°F for 20–25 minutes.