Old-Fashioned Pumpkin Bread

5 from 2 votes

Old-Fashioned Pumpkin Bread

This Old-Fashioned Pumpkin Bread Recipe results in a sweet and moist pumpkin treat that you will love. It’s made with real pumpkin and a variety of warm spices.

Prep Time5

Cook Time55

Cooling Time20

Total Time1 20

Servings:

Calories: 273kcal

Author: Karin and Ken

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.

Nutrition