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Old Fashioned Pumpkin Bread

Old Fashioned Pumpkin Bread is a timeless fall classic that fills your kitchen with warm spice aromas and delivers moist, tender slices every single time. This recipe uses pure pumpkin puree and a careful blend of cinnamon, nutmeg, and cloves to create that nostalgic flavor your family craves.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 2 loaves
Course: Breakfast, Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 can 15 ounces pumpkin puree
  • 2/3 cup vegetable oil
  • 2 2/3 cups granulated sugar
  • 4 large eggs
  • 1/3 cup water

Equipment

  • Two 9 by 5 inch loaf pans
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Oven thermometer (optional but helpful)
  • Cooling rack

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and allow it to heat for at least 10 minutes.
  2. Grease two 9 by 5 inch loaf pans with cooking spray or butter, paying special attention to the corners and edges.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
  4. In a large bowl, whisk the granulated sugar and vegetable oil together until they form a sandy mixture.
  5. Add the eggs one at a time to the sugar and oil mixture, whisking well after each addition until fully combined.
  6. Add the pumpkin puree and water to the wet ingredients, stirring until no streaks of pumpkin remain.
  7. Pour the dry ingredient mixture into the wet ingredients and fold gently with a spatula until just combined. Do not overmix.
  8. Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
  9. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
  10. Let the loaves cool in their pans for 15 minutes, then turn them out onto a wire cooling rack to cool completely.

Notes

The bread tastes better the next day after the flavors have melded together. Use pure pumpkin puree and avoid overmixing to ensure a tender crumb. For variations, try adding chocolate chips, streusel topping, or glaze. Store cooled loaves wrapped tightly in the refrigerator for up to 5 days or freeze for up to 3 months.