Savor fall with this old-fashioned pumpkin bread recipe! Moist, spiced, and easy to make, it’s perfect for cozy days. Bake it today!

Old Fashioned Pumpkin Bread Recipe

Fall is here, and nothing says cozy like the smell of pumpkin bread baking in the oven. 

This recipe is a nostalgic nod to my childhood, when my grandma would whip up a loaf using her trusty handwritten recipe card, smudged with years of flour and love. 

It’s soft, moist, and packed with warm spices that make your kitchen feel like a hug. 

I’ve tweaked her classic recipe just enough to make it foolproof for home bakers, whether you’re a seasoned pro or just starting out. 

The rich pumpkin puree flavor, combined with a hint of cinnamon and nutmeg, makes this bread perfect for breakfast, dessert, or a sneaky afternoon snack. 

Let’s get baking and fill your home with that irresistible autumn aroma.

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Why You’ll Love This Old Fashioned Pumpkin Bread Recipe

This old-fashioned pumpkin bread is a crowd-pleaser that checks all the boxes: it’s easy to make, uses simple pantry staples, and delivers that comforting fall flavor we all crave. 

The texture is perfectly moist without being dense, and the spices create a warm, inviting taste that pairs beautifully with a cup of coffee or tea. 

Plus, it’s versatile—enjoy it plain, slather it with butter, or dress it up with a glaze. Here’s why it’s a must-try:

  • Simple ingredients you likely already have.
  • Beginner-friendly with clear steps.
  • Freezes beautifully for make-ahead convenience.
  • Perfectly spiced for that classic fall vibe.

Read Also: Healthy Pumpkin Pie Recipe

Ingredients For Old Fashioned Pumpkin Bread

You’ll need basic pantry staples and a few fall essentials to make this pumpkin bread. Here’s the lineup:

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Kitchen Equipment Needed

This recipe uses standard kitchen tools for easy prep and baking. Gather these items:

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Step-by-Step Instructions

Follow these detailed steps to create a perfect loaf of pumpkin bread. Each step is broken down to make the process smooth and stress-free, even for beginners.

1. Preheat the Oven

Set your oven to 350°F (175°C) to ensure it’s fully heated by the time your batter is ready. If your oven runs hot or cold, consider using an oven thermometer to confirm the temperature. 

Line a 9x5-inch loaf pan with parchment paper or grease it lightly with vegetable oil to prevent sticking.

2. Mix Dry Ingredients

In a large mixing bowl, combine 1 ¾ cups (220g) all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp ginger. 

Use a whisk to blend them evenly, ensuring the spices and leavening agents are well distributed. This prevents clumps and ensures a consistent rise.

3. Combine Wet Ingredients

In another mixing bowl, whisk together 1 ½ cups (300g) granulated sugar, ½ cup (120ml) vegetable oil, 2 large eggs, 1 cup (240g) pumpkin puree, ⅓ cup (80ml) water, and 1 tsp vanilla extract. 

Mix until smooth and fully combined. The mixture should look glossy and slightly thick, with no visible streaks of egg or pumpkin.

4. Combine Wet and Dry Ingredients

Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula. 

Mix just until no dry flour remains—overmixing can make the bread tough. The batter will be thick but pourable, with a vibrant orange hue from the pumpkin puree.

5. Pour into Loaf Pan

Transfer the batter into the prepared loaf pan, using the spatula to smooth the top for even baking. 

Tap the pan lightly on the counter to release any air bubbles, which helps achieve a uniform texture.

6. Bake the Bread

Place the loaf pan in the preheated oven and bake for 60–70 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, the bread is done. 

If the top browns too quickly, cover it loosely with aluminum foil after 45 minutes.

7. Cool and Remove from Pan

Let the bread cool in the loaf pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. 

If you used parchment paper, lift the bread out by the overhang. Cooling fully ensures clean slices without crumbling.

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Tips for Success

To make your pumpkin bread turn out perfectly every time, keep these pointers in mind. 

I’ve learned a few tricks over the years that can make all the difference, especially if you’re new to baking or want to elevate your loaf.

  • Use room-temperature eggs for better emulsification with the vegetable oil.
  • Don’t skip sifting the all-purpose flour if it’s lumpy—it ensures a smooth batter.
  • Check your pumpkin puree label to avoid pumpkin pie filling, which has added sugar and spices.
  • Measure spices accurately with measuring spoons to balance the flavors.
  • Let the bread cool completely before slicing to avoid a gummy texture.

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Serving Suggestions

This pumpkin bread is versatile enough to shine at any time of day, from breakfast to dessert. Its warm spices and moist texture make it a fantastic base for both simple and creative pairings.

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Variations to Try

Want to switch things up? This pumpkin bread recipe is a great canvas for creativity. Here are some ideas to customize it while keeping that classic flavor.

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Storage and Reheating

Store your pumpkin bread properly to keep it fresh and delicious. Use these tips for storage and reheating:

  • Wrap tightly in plastic wrap and store at room temperature for up to 3 days.
  • Refrigerate in an airtight container for up to a week.
  • Freeze slices in freezer bags for up to 3 months.
  • Reheat slices in a toaster oven at 300°F (150°C) for 5 minutes.

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Nutritional Facts

This pumpkin bread is a treat, but it’s good to know what’s in each slice. Based on 12 servings per loaf, here’s the approximate nutritional breakdown per slice:

  • Calories: 230 kcal
  • Fat: 10g (Saturated: 1.5g)
  • Carbohydrates: 33g (Sugars: 20g)
  • Protein: 3g
  • Fiber: 1g
  • Sodium: 200mg

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Health Benefits of Key Ingredients

Pumpkin bread isn’t just delicious—it also packs some nutritional perks thanks to its star ingredients. 

The pumpkin puree and spices bring more to the table than just flavor, making this a slightly guilt-free indulgence.

  • Pumpkin puree: Rich in vitamin A for eye health and fiber for digestion.
  • Cinnamon: Contains antioxidants and may help regulate blood sugar.
  • Nutmeg: Supports digestion and has anti-inflammatory properties.
  • Eggs: Provide high-quality protein and essential nutrients like choline.

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FAQs

Here are answers to common questions about making this old-fashioned pumpkin bread, perfect for addressing any concerns you might have.

1. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Roast a small pumpkin, scoop out the flesh, and blend until smooth. Ensure it’s well-drained to match the consistency of canned puree.

2. Can I make this recipe gluten-free?

Absolutely. Swap the all-purpose flour for a 1:1 gluten-free flour blend. Check that your baking powder is gluten-free, as some brands may contain trace gluten.

3. How do I know if my pumpkin bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs (not wet batter), the bread is done. Baking times may vary, so start checking at 60 minutes.

4. Can I reduce the sugar in this recipe?

Yes, you can cut the granulated sugar to 1 cup (200g) without affecting the texture too much. The bread will be slightly less sweet but still delicious.

5. Can I make muffins instead of a loaf?

Definitely. Pour the batter into a muffin tin lined with paper liners and bake at 350°F (175°C) for 20–25 minutes, or until a toothpick comes out clean.

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Final Thoughts

This old-fashioned pumpkin bread is more than just a recipe—it’s a slice of fall comfort that brings warmth to any table. 

Its simplicity makes it a go-to for busy days, while its rich flavor feels like a special treat. I love how it fills the house with that unmistakable autumn scent, making everyone gather around the kitchen. 

Whether you’re baking for family, friends, or just yourself, this loaf is sure to become a seasonal favorite. 

Grab your mixing bowls and give it a try—your taste buds will thank you!

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