If you are a fan of pumpkin baked goods, then you have to try this Old-Fashioned Pumpkin Bread Recipe. It's perfect for fall or any time. This homemade pumpkin bread is made completely from scratch and is full of sweet pumpkin and cinnamon flavors. It makes a great treat for a bake sale or a thoughtful gift.
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The flavors in this bread elevate the natural sweetness of the pumpkin puree. I use cinnamon, nutmeg, and clove for warmth and spice. The pecans add the right amount of crunch, turning this recipe into a tasty pumpkin nut bread.
If you like fall bread recipes, you will love my Apple Pecan Bread, Onion Bread and this Rhubarb Bread.
Why You'll Love This Pumpkin Spice Bread Recipe
- Customizable recipe: There's an endless list of mix-ins you may incorporate into the pumpkin bread batter.
- Makes your kitchen smell divine: As the pumpkin bread bakes, the aromatic spices and warm pumpkin make the whole kitchen smell like fall.
- Freezes great: I love making extra loaves and storing them in the freezer for another time. They freeze and thaw wonderfully.
Ingredients
Below are all the ingredients needed to make the best old-fashioned pumpkin bread ever. They are simple and easy-to-find items - many of them are pantry staples you may already have if you enjoy baking.
- Flour: I use simple all-purpose flour in this recipe. If you are gluten-free, I recommend substituting your favorite gluten-free flour blend.
- Baking powder: To ensure a fluffy texture, baking powder is used. It keeps the bread tender as it bakes.
- Spices: I use ground cinnamon, nutmeg, and cloves for this recipe. They work so well with the pumpkin.
- Pumpkin Puree: You must use pure canned pumpkin and not pumpkin pie filling. The pie filling will have sugar and spices added to it and will mess with the ratios in the pumpkin bread.
- Oil: Vegetable adds fat and moisture to ensure a tender result. Feel free to use melted unsalted butter instead of oil.
- Brown sugar: Some recipes use all white sugar or a combination of white and brown sugar. I use all brown because of the depth of flavor and the hint of molasses pairs perfectly with pumpkin.
- Eggs: Of course, eggs are added for moisture, flavor, and most importantly, structure. They ensure the bread holds its shape as it bakes.
- Vanilla: A splash of vanilla brings out the flavor of the pumpkin and spices. I prefer pure vanilla when possible for authentic flavor.
- Pecans: I add chopped pecans for a little texture. You may leave them out if you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Caramel pumpkin bread: Drizzle caramel sauce over the batter and swirl it before it bakes. The salty caramel notes complement the pumpkin.
- Pumpkin bread with cream cheese frosting: Make a rich cream cheese frosting to spread on top. Store-bought works great, too!
- Chocolate chip pumpkin bread: Fold chocolate chips into the batter for a fun twist.
How to Make Pumpkin Bread
To set yourself up for success, preheat the oven to 350 degrees F so it's ready once the pumpkin bread batter is prepared. I would also spray your 9x5 loaf pan with nonstick spray to make it easier to remove the bread.
Step 1: Combine the pecans and flour. Add the chopped pecans and 2 tablespoons of flour to a small bowl. Toss to coat the nuts in the flour and then set the bowl aside.
Step 2: Mix the dry ingredients. Add the remaining flour, cinnamon, salt, cloves, and nutmeg to a medium mixing bowl. Whisk the ingredients to fully combine them.
Step 3: Combine the pumpkin, oil, and sugar. Stir the pumpkin puree, oil, and brown sugar in a large mixing bowl until they are well combined.
Step 4: Add eggs and vanilla. Whisk the eggs and vanilla into the wet ingredient mixture until fully incorporated and smooth.
Step 5: Pour the dry ingredients into wet ingredients. Gradually pour the flour mixture into the pumpkin mixture and mix well.
Step 6: Fold in pecans. Strain any excess flour and then fold the pecans into the pumpkin batter.
Step 7: Bake. Transfer the pumpkin bread mix to the loaf pan and bake it for about 55 minutes or until the top is soft and springy to the touch and the edges start to brown.
Step 8: Cool and serve. Allow the pumpkin bread to cool for about 20 minutes before you slice.
⭐️ Hint: If you are unsure if the pumpkin bread is fully baked, insert a toothpick into the center. If it comes out mostly clean, it's ready.
If you love pumpkin bread recipes like this one you may also enjoy Pumpkin Cake in Air Fryer.
Storage Directions
- Storing: You may store this pumpkin bread tightly wrapped at room temperature for 3-4 days or in the fridge for up to a week. For the freezer, tightly wrap the entire loaf in plastic wrap and place it in a large freezer bag or freeze individual slices in freezer bags. They keep well frozen for up to 4 months. Thaw at room temperature and enjoy!
- Reheating: Heat a slice for just a few seconds in the microwave and enjoy it warm.
Serving Suggestions
- Hot beverages: A simple mug of hot chocolate or your favorite coffee mixed my Coffee Mate copycat Pumpkin Spice Creamer adds even more pumpkin.
- Keep it festive: I enjoy the combination of pumpkin and cranberry. Get creative this holiday season and spread a slice with Cranberry Jalapeno Jam or Cranberry Applesauce. Even a drizzle of Cranberry Syrup adds great flavor.
- Dessert: Serve a slice of pumpkin spice loaf with a scoop of Gingerbread Ice Cream.
Recipe Tips
- Sift the dry ingredients: Run the dry ingredients through a sifter before stirring them into the batter to remove any lumps.
- Use room temperature ingredients: Allow your eggs to come to room temperature so they mix better with the other ingredients.
- Cool it in the pan long enough: Let the pumpkin bread cool in the loaf pan for at least 5-10 minutes before transferring it to a wire rack to prevent it from falling apart.
Recipe FAQs
This is likely because you overmixed your pumpkin batter. Overmixing can cause baked goods to become tough when they come out of the oven. It is also worth double-checking the expiration date of your baking powder as this can alter the texture as well.
Sure! Scoop the batter into a muffin tin and bake them at the same temperature for 25-30 minutes.
More Delicious Pumpkin Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Old-Fashioned Pumpkin Bread
Equipment
- 9x5 Loaf Pan
Ingredients
- 1 ½ cups all-purpose flour plus 2 tablespoons divided
- ½ tablespoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ¾ cup dark brown sugar packed
- 2 large eggs beaten
- ½ teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees and prep a 9x5 loaf pan with parchment paper.
- In a small bowl add chopped pecans and 2 tablespoons of flour, mix, then set aside until the end.
- Whisk together: 1 ½ cups all-purpose flour, ground cinnamon, baking powder, salt, ground cloves, ground nutmeg and set aside.
- In a large bowl add pumpkin puree, oil and brown sugar and blend together with a spatula (or hand mixer).
- Add in eggs and vanilla and mix again.
- Incorporate dry ingredients into the wet and mix fully.
- Strain lightly to remove excess flour, then fold in pecans, then pour batter into prepared loaf pan.
- Bake 55 minutes or until springy on top when touched.
- Cool for 20 minutes on rack before slicing.
Notes
- Use room temperature ingredients: Allow your eggs to come to room temperature so they mix better with the other ingredients.
- Cool it in the pan long enough: Let the pumpkin bread cool in the loaf pan for at least 5-10 minutes before transferring it to a wire rack to prevent it from falling apart.
- Sift the dry ingredients: Run the dry ingredients through a sifter before stirring them into the batter to remove any lumps.
Clint L says
This is a great recipe. It has a nice set of base ingredients to work with so the modifications and take-offs from this quick bread are truly worth trying. The recipe bakes out fine in about 50 minutes in my oven. Bread is consistently a winner. Easy to make and is very good.
I've done some mods and found some things out: (a) Reduce the oil to 1/2 cup and add 1/2 cup of Greek Yogurt in place. Really takes the texture up a notch; and (b) You can do a sugarless approach using 3/4 cup of Monkfruit and 2 tablespoons of sugarless pancake syrup; and (c) doing sugar (or monkfruit) in bottom of the bread pan mixed with cinnamon will give you a real nice crunch texture element; and (d) I add a 1/2 teaspoon of orange juice and orange zest, along with a 1/3 cup of Dr. Pepper (reduced from 1 cup by boiling off on the stove in a saucepan and allowing to cool) and 1/8th teaspoon of espresso powder, and 1/2 tablespoon of pumpkin spice for the total seasoning package and the flavor is wild!
I see modifying this one again. Going 50-50 between pumpkin puree and sweet potato puree. That is going to be a real interesting quick bread! I see other mods - fig, apple, and berry compotes being added to the mix. Could make some real great quick breads. Don't miss out on fall quick bread baking!
Karin and Ken says
Thank you for all of your suggestions. I’m going to try some myself! I love this recipe too! I have a sweet potato bread I love to make but am excited to try it with the pumpkin! Thank you again and enjoy your day. Karin https://kitchendivas.com/sweet-potato-bread/
Eva says
This bread is my favourite! I love making it any time of year that I am craving pumpkin!
Karin and Ken says
Me too! Thank you for letting me know. All the best. Karin