This easy Old Fashioned Pumpkin Bread is soft, moist, and delicious with great pumpkin spice flavors. It is the perfect fall treat the whole family will enjoy.
Cook like grandma with this simple recipe using pantry ingredients. Options are provided to make it your own.
๐Ingredients
Pumpkin Puree
Pumpkin pie spiceโor use cinnamon, nutmeg, ginger, cloves
Dry pantry ingredientsโall-purpose flour, sugar, baking powder, baking soda, salt
Wet ingredientsโeggs, butter, vegetable oil, water
Optional ingredientsโchopped nuts (walnuts or pecans), raisins, or chocolate chips
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Featured Comment from Jeff: "5 stars. Another perfect recipe."
Easy pumpkin bread is soft, moist, and delicious with all those fantastic fall pumpkin spice flavors. Great for breakfast, brunch, or a snack.
๐จโ๐ณHow to Make Pumpkin BreadโStep by Step
Preheat oven to 350ยฐ.
Prep the loaf pan with a heavy coat of PAM cooking spray or use the more traditional light coat of butter and then coat it with flour.
Mix dry ingredients of 1 ยพ cups flour, 1 ยผ cups sugar, 1 teaspoon baking powder, ยฝ teaspoon baking soda, ยฝ teaspoon salt, and 2 teaspoons of the pumpkin spice mix. If you don't have pumpkin spice mix, use 1 teaspoon ground cinnamon, ยฝ teaspoon ground nutmeg, ยผ teaspoon ground ginger, and ยผ teaspoon ground cloves.
In a large bowl, mix wet ingredients by hand or with a mixer of 2 eggs, โ cup of milk or water, โ cup vegetable oil, and 1 cup of pumpkin puree. Then stir in 3 tablespoons of melted butter.
Mix the dry flour ingredients with the wet ingredients. Optionally add 1 cup of chopped nuts, ยฝ cup of raisins, or โ cup of chocolate chips.
Pour the batter into the prepared pan.
Smooth the batter in the loaf pan. Optionalโgive the top a light sprinkle of white sugar.
Bake for about 1 hour until a toothpick comes out clean or the internal temperature is 200ยฐ to 205ยฐ. Cool on a rack for 20 minutes before cutting.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
When is pumpkin bread done?
The old-fashioned toothpick test of inserting a toothpick in the center, and when it comes out clean, it is done.
But if you have no toothpick or don't entirely trust that, cook to an internal temperature of 200ยฐ to 205ยฐ in the thickest center of the loaf.
Topping options
There is no topping in the old Libby recipe, and most do not use any. I like a sprinkle of white sugar that will melt during baking and give a little sweet crunch.
If you want to take it up a notch, add a glaze. Mix a glaze of 1 cup of powdered sugar, ยฝ teaspoon vanilla, and two tablespoons of milk. Pour over the top of the loaf when almost cooled. If you use the glaze, the bread should be stored in a refrigerator.
Related recipes you will like.
Don't miss these other tasty quick bread recipes, like Banana Nut Bread, Apple Pie Bread, Beer Bread, and Cinnamon Swirl Bread.
For the dogs, try Homemade Low Calorie Dog Treats made with pumpkin.
Or, for other fall recipes, try Old Fashioned Popcorn Balls, Easy Apple Crumble Pie. and Easy Old Fashioned Apple Crisp.
Variations
The original recipe had 1 ยฝ cups of sugar and was overly sweet. I decreased it to 1 ยผ cups, which seems much betterโyour choice. You may substitute brown sugar for part of the white sugar.
You can make your own pumpkin puree, but the commercial version has more flavor and is a little sweeter.
Oil will make the bread tender, but I wanted some butter taste, so I swapped out some of the oil for butter. I also changed the water for milk.
Nutmeg was added in addition to the pumpkin spice in the original recipe. I skipped the extra nutmeg and increased the pumpkin spice to compensate for both simplification and taste.
If you don't have pumpkin spice mix, use 1 teaspoon cinnamon, ยฝ teaspoon nutmeg, ยผ teaspoon dry ginger, and ยผ teaspoon ground cloves.
Additional EnhancementsโI suggest chopped nuts (walnuts or pecans) and raisins. Other common additions are coconut, chocolate chips, dried cherries, or cranberries.
โฌ๏ธHow to make this pumpkin bread for two
This recipe makes a standard-size loaf, which is about 12 servings, depending on the size of the servingsโmore than some smaller households will want to make.
Mini loaves can be made in standard 3 by 5 ยพ inch mini loaf pans, which are โ of the size and make 4 servings. Or make three and freeze two for later or give them as gifts.
- Use the recipe card and adjust the number of servings from 12 to 4.
- Use the amount of ingredients in the ingredient list, not the instructionsโthose do not adjust.
- Cooking time will be 25 to 30 minutesโuse the toothpick test.
Storing leftover pumpkin bread
The bread can be stored at room temperature in an airtight container for 2-3 days. If refrigerated, you may store it for 7 days.
To freeze leftovers, wrap tightly in several layers and freeze for 3 months.
โFAQs
There are many sizes of loaf pans. "Standard" loaf pan size is 8-ยฝ x 4-ยฝ x 2-ยฝ inches. You have what you have in size, so use that size.
A smaller pan will take longer to cook due to its thickness, and a larger pan is faster due to the loaf being thinner. As always, do not cook by time alone. Ovens differโCook to an endpoint, not time.
No, you can easily mix this by hand, but a small hand mixer helps a lot. If you do this by hand, soften the butter slightly and get it fully incorporated with the other "wet" ingredients with a whisk.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
๐ Recipe
Old Fashioned Pumpkin Bread
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Ingredients
- 1 ยพ cups flour
- 1 ยผ cups sugar
- 1 teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- 2 egg
- โ cup milk or water
- โ cup vegetable oil
- 3 tablespoons butter - softened
- 1 cup pumpkin puree
- 2 teaspoon pumpkin spice seasoning - buy or used ingredients below
home made pumpkin spice mix if needed
- 1 teaspoon cinnamon
- ยฝ teaspoon nutmeg
- ยผ teaspoon dry ginger
- ยผ teaspoon ground cloves
Optional Additions
- 1 cup chopped nuts - optional
- ยฝ cup raisins - optional
- โ cup chocolate chips - optional
Instructions
- Preheat oven to 350ยฐ.
- Prep the loaf pan with a heavy coat of PAM cooking spray or use the more traditional light coat of butter and then coat it with flour.
- Mix dry ingredients of 1 ยพ cups flour, 1 ยผ cups sugar, 1 teaspoons baking powder, ยฝ teaspoon baking soda, ยฝ teaspoon salt, andย 2 teaspoons of the pumpkin spice mix. If you don't have pumpkin spice mix, use 1 teaspoon ground cinnamon, ยฝ teaspoon ground nutmeg, ยผ teaspoon ground ginger, and ยผ teaspoon ground cloves.
- In a large bowl, mix wet ingredients by hand or with a mixer of 2 eggs, โ cup of milk or water, โ cup vegetable oil, and 1 cup of pumpkin puree. Then stir in 3 tablespoons melted butter.
- Mix the dry flour ingredients into the wet ingredients. Optionally add 1 cup of chopped nuts, ยฝ cup of raisins, or โ cup of chocolate chips.
- Spread the batter into the prepared pan. Optionalโgive the top a light sprinkle of white sugar.
- Bake for about 1 hour until a toothpick comes out clean or the internal temperature is 200ยฐ to 205ยฐ. Cool on a rack for 20 minutes before cutting.
Recipe Notes
Pro Tips
- Never use baking powder with aluminum.
- There are many sizes of loaf pans. A small pan may take longer to cook due to the thickness, and a larger pan faster due to the loaf being thinner.
- You may substitute pumpkin spice seasoning with 1 teaspoon of cinnamon, ยฝ teaspoon of nutmeg, ยผ teaspoon of dry ginger, and ยผ teaspoon of ground cloves.
- Check for the endpoint with a toothpick. You insert it into the center of the loaf, and it should come out clean. But if you have no toothpick or don't entirely trust that, cook to an internal temperature of 200ยฐ to 205ยฐ in the thickest center of the loaf.
- A light sprinkle of sugar just before going into the oven is a nice little touch.
- I like nuts in mine, but I have included options for raisins or chocolate chips if you want.
- Good at room temperature for about 3 days if sealed air-tight or refrigerate for 7 days. You can also freeze for 3-4 months.
- If you want to take it up a notch, add a glaze. Mix a glaze of 1 cup of powdered sugar, ยฝ teaspoon vanilla, and two tablespoons of milk. Pour over the top of the loaf when almost cooled. If you use the glaze, the bread should be stored in a refrigerator.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Based on Libby's pumpkin bread but with a few adpations from other recipes.
Editor's Note: Originally Published November 7, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Joan says
I made this 2 days ago. I baked it for the stated time of abut 1 hour but had to add 10 more minutes because it was somewhat gooey in the middle. Even so, it still remained slightly gooey in the middle. I used a 9"x3" glass loaf pan. I guess I should have used a thermometer to test the internal temperature.
Dan Mikesell AKA DrDan says
Hi Joan,
Welcome to the blog. So you had an issue.
You are right about zeroing in on the glass pan. Metal conducts heat much better and if using glass bakeware, you always need to be aware that cooking time will increase. Other issues like you ovens temperature (the real temp not the set temp) and markly complicate the issue.
So if there is an internal temperature provided, it is generally a good idea to use it.
Dan
Melissa says
I added 1/2 teaspoon of allspice to the spice mix and it turned out great!
Jerri says
Thank you for another delicious recipe! I keep some sort of sweet bread in the fridge for my husband all the time and Iโm always looking for new flavors. I used your serving calculator to change this to 15 servings because my pan is 9 x 5. I used the 15 oz pumpkin and added an extra egg. Topped it off with some turbinado sugar before baking. Itโs delicious.
Jeff McFadden says
Another perfect recipe. I used Pumpkin Pie Spice as that was what I had on hand and it came out just fine. Not too spicy or sweet and plenty moist. Looking for a good Cream Cheese icing thats not too sweet to try on a loaf of this but everything Im seeing has way to much sugar. Thanks again for posting this - certainly going into my recipe file.
Dan Mikesell AKA DrDan says
Hi Jeff,
Welcome to the blog. I like this recipe since it has nice taste but doesn't "scream" pumpkin or spice. Just right for me.
About the frosting. Cream cheese frosting generally needs about 4 oz of cream cheese to one cup of powder sugar. You won't be able to change that much. Many recipes will add butter or a bit of milk. The more of these liquid like things you add, the more sugar is needed to get the texture right. I think a bit vanilla is needed and the butter is nice but skip the milk. A touch of lemon juice is good depending on usage. Remember if you do the cream cheese, it needs to be refrigerated.
Dan
Deborah Lein says
I've decided to make a double batch of this pumpkin bread (since I only have a 29 oz can) with 1/2 white sugar and 1/2 dark brown sugar. And will add cranberries with some OJ instead of water. HOWEVER, I have all the wet ingredients prepped. And am prepping the dry ingredients and I see that my C*****t double acting baking powder includes an aluminum ingredient. Aak! Will just have to let you know how it works out. What can be used instead of baking powder for quick breads?
Dan Mikesell AKA DrDan says
Hi Deborah,
The baking powder with alunimum will work but it leaves a bit of an after taste. If you are fine with that, use it. My wife and I are both sensitive to the taste (not allergic) and most of the family. It is just bitter/metalic taste.
There are some things people suggest as a substitute for baking powder. Just check Google.
Dan
Jen B says
Hi Dan - would love to make this recipe in cupcake size or even muffins, or better yet, muffin tops (I love that pan). Any suggestion on how long to bake?
Dan Mikesell AKA DrDan says
Hi Jen,
Quick breads and muffins, although simular, are not quite the same in texture and moisture. I doubt you would be happy.
A couple of suggestions. First, find a specific pumpkin muffin recipe. Second, you can adapt something like my https://www.101cookingfortwo.com/really-good-banana-nut-muffins/ using pumpkin and the spicing from here into that recipe and the pumpkin for the banana... that may well work. That recipe does has some discussion on jumbo and mini muffins.
I have never done muffin tops but like most baking of recipes like this, the old fashion toothpick test as an end point almost always works.
Let me know that you try.
Dan
Elaine Katz says
Dan,
where can I find your other recipes?
~Elaine
Dan Mikesell AKA DrDan says
Hi Elaine,
First the OJ question. I'm sure it would work. You don't have to have a dairy product in a quick bread. Beer bread comes to mind. But I question the taste combo. It is up to you since recipes are just guidelines anyway. See https://www.101cookingfortwo.com/so-how-is-recipe-like-pirate-code/
Now about the other recipes. In the menu at the top of every page is a Recipes section that will take you to the https://www.101cookingfortwo.com/recipes/ where you can access all the recipes (about 450 total). They are searchable, or you can look at categories or by month published (but many older ones have moved to a more current date.
Dan
Elaine Katz says
FYI...I purchased 'pumpkin spice' at ALDI for $1.69.
can I substitute fresh squeezed orange juice for milk?
~thank you, Elaine
Elaine Katz says
thank you so much for responding to my question re: using brown sugar
in your (pumpkin bread) recipe.
I plan to make it this wkend & I will let you know how it comes out. I also
will add 1 tsp. of vanilla...is that ok?
thanks again...can"t wait, my mouth is already watering. have a great
holiday...
~Elaine Katz
Elaine Katz says
going to make the pumpkin bread this weekend..sounds delish!
can I substitute brown sugar for all or half the 1 cup sugar? I have NEVER
commented on this site before.. can you please answer my question?
~thank you
Dan Mikesell AKA DrDan says
Hi Elaine,
Welcome to the blog.
Yep. port or all. All brown sugar is just white sugar with some molasses. Dark has more molasses than light.
It will change the taste just a bit. I suspect in a good way. Also, if you didn't notice, I adjusted the sugar down in in this recipe. Most other recipes use 2 cups of sugar. One used 3 cups. I thought even 1 1/2 cup was too sweet.
Enjoy your bread.
Dan
PS I deleted the other comment.
Elaine Katz says
going to make the pumpkin bread this weekend..sounds delish!
can I substitute brown sugar for all or half the 1 cup sugar?
Brizn says
If you would have wrote that you used 1/2 the sugar in the ingredients or directions I did read your notes until after and it needs more sugar taste very bland
Lorraine says
I'm excited to make this! Like Gina, I'm going to substitute pumpkin pie spice for your homemade blend. How much pumpkin pie spice should I use?
DrDan says
I have not done this with pumpkin pie spice but the total amount of spice is 2 teaspoon so 1 1/2 to 2 teaspoon seems reasonable.
DrDan
Gina says
Yumm, this looks amazing! I'll have to pick up some pumpkin and try this I think. Will be substituting "pumpkin pie spice" for your homemade blend simply because it's what I already have and nutmeg seems to be crazy expensive here on its own. Thanks for the wonderfully simple recipe!