old fashioned pumpkin bread recipe
The Best old fashioned pumpkin bread recipe
Classic Old-Fashioned Pumpkin Bread
A moist, spiced loaf perfect for holiday mornings or cozy afternoons. Packed with real pumpkin and warm cinnamon, this recipe delivers rich flavor without overpowering sweetness.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup granulated sugar
- 1 cup pumpkin puree (15 oz can)
- 1 large egg
- 1/2 cup vegetable oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup chopped walnuts (optional)
👨🍳Directions
-
1
Preheat oven to 350°F. Lightly grease a loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, salt, baking soda, sugar, cinnamon, nutmeg, ginger, and cloves. -
3
In another bowl, beat pumpkin puree, egg, and oil until smooth. Fold the wet mixture into the dry ingredients until just combined. -
4
Gently fold in walnuts if using. Pour batter into the prepared loaf pan and smooth the top. Lightly mist the surface with water to help it rise. -
5
Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe loaf pan
- Spray bottle with water
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Old-Fashioned Pumpkin Bread Works
❓ Frequently Asked Questions About Old-Fashioned Pumpkin Bread
How do I know when my pumpkin bread is done?
Use a toothpick or knife to test the center. It should come out clean or with just a few moist crumbs—if it’s wet, bake 5 more minutes. The bread will also look slightly underdone but will firm up as it cools.
Can I substitute canned pumpkin puree for fresh pumpkin?
Yes, but use 1 cup of canned pumpkin puree (not pumpkin pie filling) for every 1 cup of fresh pumpkin. Canned versions are more convenient and just as flavorful.
Why does my pumpkin bread taste bland?
Blandness often comes from under-seasoned spices or a lack of moisture. Double-check your cinnamon, nutmeg, and ginger (1/4 to 1/2 teaspoon each), and ensure the bread isn’t too dry—add 1–2 tablespoons of milk or yogurt if needed.
How should I store leftovers?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, slice and toast for 5–7 minutes or microwave for 20–30 seconds.
Is this recipe suitable for gluten-free baking?
No, this recipe is made with all-purpose flour, so it’s not gluten-free. For a gluten-free version, swap the flour for a 1:1 gluten-free blend and reduce the liquid slightly to compensate.
