Old Fashioned Pumpkin Bread Recipe

This old fashioned pumpkin bread recipe uses a full 15-ounce can of pumpkin puree and four warming spices, cinnamon, nutmeg, cloves, and ginger, which gives the loaf a deeper flavor than the thin, one-note pumpkin bread sold at coffee shops. One batch makes two full loaves, and the batter comes together by hand in about fifteen minutes with no stand mixer required.

The top splits down the middle as it bakes, revealing a moist, orange-gold crumb underneath. That crack is a good sign, not a mistake, since it means the loaf rose properly around a dense, spiced batter.

This version skips shortcuts like pumpkin pie spice blends of unknown ratio and instead measures each spice individually, so the cinnamon doesn’t drown out the cloves and ginger. The result tastes closer to a spice cake than a plain quick bread.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	65 minutes
Total Time	80 minutes
Servings	24 slices (2 loaves)
Difficulty Level	Easy

For another cozy fall bake with a similar spice profile, see Pumpkin Roll.

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Why You’ll Love This Old Fashioned Pumpkin Bread Recipe

This recipe leans on pantry staples and one can of pumpkin, so there’s no special shopping trip involved. It bakes into two loaves at once, which means one to keep and one to share or freeze.

The spice blend is built from four separate jars instead of a single pre-mixed spice, which gives more control over the final flavor. That’s a small detail, but it’s the difference between a loaf that tastes generically “spiced” and one where the cinnamon, nutmeg, cloves, and ginger are all distinct.

• Two loaves from one bowl: the batter splits evenly into two standard 9×5-inch pans, so you get a loaf for now and one for the freezer.
• Four distinct spices: cinnamon, nutmeg, cloves, and ginger are measured separately instead of relying on a single pre-mixed blend.
• No mixer needed: everything comes together with a whisk and a spatula, which keeps cleanup simple.
• Freezer-friendly: the baked loaves wrap and freeze well for up to three months.
• Customizable: walnuts, pecans, or mini chocolate chips can be folded in without changing the bake time.
• Better the next day: like most spiced quick breads, the flavor and texture improve after an overnight rest.

You might also enjoy: Pumpkin Cheesecake

Ingredients

Everything below fits into standard measuring cups, and the full ingredient breakdown is listed with both cup and gram measurements for accuracy.

Dry Ingredients:

• 3 1/3 cups (417g) all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger

Wet Ingredients:

• 2 cups (400g) granulated sugar
• 1 cup (200g) packed light brown sugar
• 1 cup (240ml) vegetable oil
• 4 large eggs, room temperature
• 1 can (15 oz / 425g) pure pumpkin puree (not pumpkin pie filling)
• 2/3 cup (160ml) water
• 2 teaspoons pure vanilla extract

Optional Mix-Ins:

• 1 cup (120g) chopped walnuts or pecans
• 1 cup (170g) mini chocolate chips

Brown sugar holds onto more moisture than granulated sugar alone, which is why swapping it out entirely for white sugar tends to leave the crumb noticeably drier by the second day. Keeping both in the mix is what gives this loaf its dense, moist texture.

For a similarly moist, no-mixer quick bread with a fruitier flavor, try Easy Banana Bread.

Kitchen Equipment Needed

Nothing here is specialized. A couple of mixing bowls, a whisk, and two loaf pans are really all this recipe requires.

• Two 9×5-inch loaf pans
• Large mixing bowls (one for wet, one for dry ingredients)
• Whisk
• Rubber spatula
• Dry and liquid measuring cups
• Measuring spoons
• Parchment paper or nonstick baking spray
• Wire cooling rack
• Toothpick or thin skewer for testing doneness

You might also enjoy: Fall Muffin Recipes

Recommended Products for This Recipe

These are products I’ve come to rely on after making this loaf more times than I can count, based on what actually solved a problem in my own kitchen rather than a general wish list.

1. USA Pan Aluminized Steel Loaf Pan

Thin, dark loaf pans tend to scorch the sides of this bread before the center finishes baking, which is a common complaint with this type of dense, spiced batter. This pan’s corrugated surface promotes even airflow, so the crust browns evenly without drying out the edges.

Get it on Amazon

2. OXO Good Grips Stainless Steel Whisk

A flimsy whisk struggles to fully break up pumpkin puree, which can leave small orange streaks running through the finished loaf. This one has enough wire tension to smooth the puree into the eggs and oil in under a minute.

Get it on Amazon

3. McCormick Ground Cloves

Cloves lose potency faster than most other baking spices, and a jar that’s been open for a year or more often tastes flat in the finished bread. A fresh jar makes the difference between a loaf that tastes vaguely spiced and one where the cloves actually come through.

Get it on Amazon

4. Digital Kitchen Scale

Scooping flour directly with a measuring cup can pack in nearly 20% more flour than the recipe intends, which is a common reason quick breads turn out dense or dry. Weighing the flour instead keeps the ratio consistent every time the loaf is made.

Get it on Amazon

Another option worth trying is Pumpkin Chocolate Chip Cookies if you have extra pumpkin puree left in the can.

Step-by-Step Instructions: How to Make Old Fashioned Pumpkin Bread

Follow these steps in order and the batter will come together in about fifteen minutes before it goes into the oven.

1. Preheat the Oven and Prepare the Pans

• Set the oven rack to the middle position and preheat to 350°F (175°C).
• Grease two 9×5-inch loaf pans with butter or nonstick spray.
• Line the bottom of each pan with a strip of parchment paper, leaving overhang on the long sides for easy removal.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
• Add the cinnamon, nutmeg, cloves, and ginger and whisk again until the spices are evenly distributed with no visible streaks.
• Set the bowl aside.

3. Mix the Wet Ingredients

• In a large bowl, whisk the granulated sugar and brown sugar into the vegetable oil until combined.
• Add the eggs one at a time, whisking well after each addition.
• Whisk in the pumpkin puree, water, and vanilla extract until the mixture is smooth and uniform in color.

4. Combine the Wet and Dry Ingredients

• Add the dry ingredient mixture to the wet ingredients in two additions, folding gently with a rubber spatula after each.
• Stop folding as soon as no dry streaks of flour remain visible.
• Overmixing at this stage activates the gluten in the flour and can make the finished loaf tough, so a few small lumps are fine to leave behind.

5. Fold In Optional Mix-Ins

• If using walnuts, pecans, or chocolate chips, toss them in a tablespoon of flour first to help prevent sinking.
• Fold the coated mix-ins into the batter with just two or three strokes of the spatula.
• Skip this step entirely for a plain loaf.

6. Divide the Batter and Bake

• Divide the batter evenly between the two prepared loaf pans, using a kitchen scale if you want the loaves to bake at the same rate.
• Smooth the top of each loaf with the back of the spatula.
• Bake for 60 to 65 minutes, rotating the pans halfway through for even browning.
• The loaves are done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top springs back lightly when pressed.

I keep a toothpick tester in the utensil drawer specifically for this loaf, since the crack that forms down the center can look fully baked well before the middle actually is.

7. Cool the Loaves

• Let the loaves cool in the pans on a wire rack for 15 minutes.
• Use the parchment overhang to lift each loaf out of its pan and transfer directly to the wire rack.
• Cool completely, about 1 hour, before slicing.

For a bread with a similar moist crumb but a different flavor base, see Sweet Potato Bread.

Tips for The Best Old Fashioned Pumpkin Bread

A few small adjustments make a noticeable difference in how this loaf turns out, especially around measuring and doneness.

• Measure the flour by weight when possible, since a packed or scooped cup can throw off the ratio and lead to a dry, dense loaf.
• Use canned pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices that will throw off the recipe’s balance.
• Bring the eggs to room temperature before mixing so they incorporate smoothly into the oil instead of causing the batter to look separated.
• Check for doneness starting at the 55-minute mark, since oven temperatures vary and this batter is dense enough to need a few extra minutes in some ovens.
• Tent the loaves loosely with foil if the tops are browning too quickly before the centers are set.
• Let the bread rest at room temperature overnight before slicing for the best texture, since the crumb continues to set as it cools.
• Toast chopped walnuts or pecans for five minutes before folding them in for a deeper, more rounded flavor.

I ruined an early batch by grabbing a can of pumpkin pie filling by mistake, and the loaf turned out overly sweet and never fully set in the center even after an extra 20 minutes in the oven.

For a different take on a warm, spiced fall drink to serve alongside, see Pumpkin Spice Latte.

What to Serve with Old Fashioned Pumpkin Bread

This loaf is rich enough to stand on its own, but it also works well as part of a bigger fall spread. A warm drink and something to spread on top are usually all it needs.

• A cup of Mulled Apple Cider for a warm, spiced pairing.
• A mug of Hot Chocolate for a cooler-weather breakfast or snack.
• A smear of Honey Butter melted into a warm slice.
• A glass of Eggnog for a holiday brunch table.
• Softened cream cheese, plain or whipped with a little maple syrup.
• A scoop of vanilla ice cream for a simple dessert.
• Fresh coffee, black or with cream, for an everyday breakfast pairing.
• A side of scrambled eggs for a more balanced breakfast plate.

For a lighter option, try: Keto Banana Bread

Variations of Old Fashioned Pumpkin Bread

The base batter is flexible enough to handle several twists without changing the bake time by more than a few minutes.

• Chocolate Chip Pumpkin Bread: fold in 1 cup of mini chocolate chips along with or instead of the nuts.
• Cream Cheese Swirl: beat 8 oz of softened cream cheese with 1/4 cup sugar and 1 egg, then swirl spoonfuls through the batter before baking.
• Streusel-Topped: sprinkle a mix of brown sugar, flour, cinnamon, and cold cubed butter over the batter before baking for a crumbly top.
• Mini Loaves: divide the batter among 6 mini loaf pans and reduce the bake time to 35 to 40 minutes.
• Muffins: portion the batter into a lined muffin tin and bake at 350°F for 20 to 22 minutes.
• Maple Glaze: whisk powdered sugar with maple syrup and a splash of milk, then drizzle over the cooled loaf.
• Extra Spiced: add an additional 1/4 teaspoon each of cinnamon and ginger for a stronger spice profile.
• Orange Zest: stir in the zest of one orange with the wet ingredients for a brighter, citrus-forward version.

A related recipe worth trying is Chocolate Chip Bread.

Storage and Reheating

This bread keeps well at room temperature and freezes without losing much texture, which makes it a good make-ahead option for the holidays.

• Room Temperature: store wrapped tightly in plastic wrap or in an airtight container for up to 4 days.
• Refrigerator: keep in an airtight container for up to 1 week, though the texture is best at room temperature.
• Freezer: wrap cooled, unsliced loaves tightly in plastic wrap, then a layer of foil, and freeze for up to 3 months.
• Thawing: let a frozen loaf thaw overnight in the refrigerator or for a few hours at room temperature before unwrapping.
• Reheating a Slice: microwave a single slice for 10 to 15 seconds to soften it slightly before serving.
• Reheating the Whole Loaf: wrap thawed bread in foil and warm in a 300°F oven for 10 to 15 minutes.
• Slice the loaf before freezing individual portions if you’d rather thaw single servings at a time.

For another pumpkin dessert worth adding to the rotation, see: Pumpkin Bars

Nutritional Facts

Values below are approximate, based on one slice out of 24 total slices from the two loaves, made without optional nuts or chocolate chips.

Nutrition Per Slice
Calories	215 kcal
Total Fat	9g
Saturated Fat	1.5g
Cholesterol	31mg
Sodium	190mg
Total Carbohydrates	31g
Dietary Fiber	1g
Sugars	19g
Protein	3g

You might also enjoy: Healthy Banana Bread

Health Benefits of Key Ingredients

A few ingredients in this loaf carry real nutritional value alongside the sugar and oil, even though this is still very much a dessert-leaning quick bread.

• Pumpkin Puree: a good source of vitamin A and fiber, and it adds moisture without needing as much added fat.
• Eggs: provide complete protein along with choline, which supports the structure of the baked crumb.
• Cinnamon: contains antioxidant compounds and has been studied for its effect on blood sugar regulation in small amounts.
• Cloves: among the most antioxidant-dense spices by weight, even in the small quantities used here.
• Ginger: has a long history of use for settling digestion and adding warmth to baked goods.
• Walnuts or Pecans (if used): contribute healthy unsaturated fats and a modest amount of plant protein.

For another pumpkin recipe that leans more toward breakfast, try Pumpkin Chocolate Chip Cookies.

FAQs About Old Fashioned Pumpkin Bread

1. Why did my pumpkin bread sink in the middle?

A sunken center is usually caused by underbaking or opening the oven door too early.

Check that the loaf reaches full doneness with a clean toothpick test, and avoid opening the oven before the 45-minute mark.

2. Can I use fresh pumpkin instead of canned puree?

Fresh roasted and pureed pumpkin can work, but it holds more water than canned puree.

Drain the fresh puree through a cheesecloth-lined strainer for at least an hour before using it, or the extra moisture can leave the loaf gummy.

3. Why is my pumpkin bread dense instead of light?

This bread is meant to be dense compared to a fluffy cake, since it’s a quick bread with a high ratio of pumpkin and sugar to flour.

If it feels unusually heavy or gummy, the most likely cause is overmixing the batter after the flour is added.

4. Can I make this recipe into muffins instead of loaves?

Yes, the same batter works well in a lined muffin tin.

Bake at 350°F for 20 to 22 minutes, checking for doneness with a toothpick around the 18-minute mark.

5. How do I know when the bread is fully baked?

A toothpick inserted into the thickest part of the loaf should come out clean or with a few moist crumbs attached.

The top should also spring back lightly when pressed instead of leaving an indentation.

6. Why did my loaf crack so much on top?

A large crack down the center is normal for this type of dense quick bread batter and isn’t a sign of a mistake.

It happens because the outside of the loaf sets before the center finishes rising, which pushes the top open.

7. Can I reduce the sugar in this recipe?

The sugar can be reduced by up to a quarter cup total without major changes to the texture.

Cutting it further tends to affect both the moisture level and the browning of the crust.

8. Can this recipe be made gluten-free?

A 1:1 gluten-free flour blend can usually be swapped in for the all-purpose flour with reasonable results.

The crumb will be slightly more delicate, so let the loaves cool completely before slicing to help them hold together.

For a similar spiced quick bread using a different base fruit, see: Starbucks Banana Bread

Final Thoughts

This old fashioned pumpkin bread recipe is the kind of loaf that’s worth keeping on hand through the entire fall season. It freezes well, so there’s no reason not to make both loaves at once.

Give it a try this week and let the spices fill the kitchen while it bakes.

If you make this recipe, leave a comment below and share a photo. It helps other readers know what to expect before they bake.

Recommended:

• Pumpkin French Toast
• Pumpkin Waffles
• Pumpkin Overnight Oats
• Pumpkin Snickerdoodle Cookies
• Pumpkin Oatmeal Cookies
• Cracklin Bread
• Einkorn Bread
• Air Fryer Banana Bread
• Banana Bread with No Eggs