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Good Old Fashioned Pumpkin Bread
5 from 42 votes

Good Old Fashioned Pumpkin Bread

Good Old Fashioned Pumpkin Bread combines canned pumpkin puree with warm spices like cinnamon, nutmeg, and pumpkin pie spice to create a moist, tender quick bread. Its soft texture and aromatic flavor make it a cozy option for fall baking, and the loaf can be easily sliced for breakfast or snacks. The addition of brown sugar adds depth to the sweetness while the simple ingredient list makes it approachable for home bakers.

Course: Breakfast, Bread, Baked Goods

Ingredients

  • 2 egg
  • 1 cup pumpkin canned pumpkin, puree
  • 1/2 cup canola oil or vegetable oil
  • 1 1/4 cups granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cloves ground
  • 1/4 teaspoon ground ginger
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • salt Optional, pinch

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Coat a 9 by 5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. In a large mixing bowl, combine eggs, pumpkin, oil, sugars, vanilla, cinnamon, nutmeg, pumpkin pie spice, cloves, and ginger, and whisk to combine.
  3. Add the flour, baking soda, and salt, if using, to taste, ans stir until just combined; don't overmix.
  4. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  5. Bake for about 55 minutes, or until top is set, domed, springy to touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. If the loaf is browning before the center has cooked through, tent with foil for the last 15 minutes of baking.
  6. Allow bread to cool in pan for 10 to 15 minutes before turning out onto a wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days, or in the freezer up to 3 months.

Notes

  • Add-ins like mini chocolate chips can be folded in for additional texture and flavor variations.
  • Use canned pumpkin purée for consistent moisture and flavor.
  • Do not overmix the batter to keep the bread tender.
  • Cover the loaf with foil if it browns too quickly during baking to avoid burning.
  • Store the bread airtight at room temperature for up to 5 days or freeze it for up to 3 months.