This pumpkin bread recipe is dangerously delicious! Made with real pumpkin, warm spices, and oil for a moist, tender loaf, it all comes together in one bowl. Ready in about an hour, it's an easy, old-fashioned favorite for fall baking or Thanksgiving morning.
A Quick Look At The Recipe
⏱️ Ready In: About 1 hour 10 minutes
👪 Serves: 12 slices, 1 loaf or 1 Bundt cake
🥣 Main Ingredients: Pumpkin purée, flour, sugar, eggs, neutral oil, and warm spices
🎉 Best For: Fall baking, Thanksgiving morning, breakfast, or an easy dessert
⭐ Why It Works: Oil keeps the pumpkin bread moist and tender, while mixing by hand helps prevent a dense loaf.
⚠️ What to Watch For: Stir only until the flour disappears and don't overbake.
🔥 Bake Temp: 350°F for a loaf or 325°F for a Bundt cake
This pumpkin bread recipe came from my friend Diana's mother-in-law, Alma, who made it for decades and kept the recipe a closely guarded secret. It became a family favorite, and I completely understand why. I've made this old-fashioned pumpkin bread recipe many times in my own kitchen, and it's one of those simple family favorites that turns out delicious every time.
If you're in the mood for more cozy fall baking, try our Pumpkin Muffins with Streusel Topping, Old Fashioned Apple Crisp, or Mini Apple Pies. You'll find even more seasonal favorites in my Fall Recipes collection.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Old-Fashioned Pumpkin Bread
- Ingredients You'll Need
- Substitutions & Add-Ins
- How to Make Old-Fashioned Pumpkin Bread
- 💡Expert Tips for Perfect Pumpkin Bread
- Pumpkin Bread Troubleshooting
- Troubleshooting & FAQs
- STORAGE & MAKE-AHEAD TIPS
- More Cozy Fall Baking Recipes
- 📖 Recipe
- 💬 Community
Why You'll Love This Old-Fashioned Pumpkin Bread
⭐ Moist & Tender: Oil keeps the pumpkin bread soft and moist, even the next day.
⭐ One Bowl: Everything is stirred together by hand, so there's no mixer and very little cleanup.
⭐ Classic Pumpkin Flavor: Real pumpkin, cinnamon, nutmeg, and cloves give it that old-fashioned fall flavor.
⭐ Easy to Make Ahead: Bake it a day ahead or freeze it for later. The flavor is even better the next day.
⭐⭐⭐⭐⭐ Reader Review: "Oh my gosh, the taste is incredible. A must bake for your holiday table." ~ Stacy V.
Ingredients You'll Need
Pumpkin purée - Use 100% pure pumpkin, not pumpkin pie filling.
Neutral oil - Canola or vegetable oil keeps the bread moist without adding a strong flavor.
Granulated sugar - Sweetens the loaf and contributes to its soft texture.
All-purpose flour - Measure carefully so you don't accidentally add too much and end up with dry pumpkin bread.
Cinnamon, nutmeg & cloves - The simple spice combination in Alma's original recipe.
See the recipe card for full ingredient amounts and complete instructions.
Substitutions & Add-Ins
- Chocolate chips: Fold in ½ cup if you'd like pumpkin chocolate chip bread.
- Chopped nuts: Add ½ cup chopped walnuts or pecans for some crunch.
How to Make Old-Fashioned Pumpkin Bread
STEP 1: Preheat & prep. Set the oven to 325°F for a Bundt pan or 350°F for loaves. Grease and lightly flour pan.
Or use Parchment loaf pan liners : I like using these because the pumpkin bread lifts right out of the pan, and cleanup is easy.
STEP 2: Combine Wet Ingredients. In one large bowl, stir together sugar, oil, eggs, pumpkin purée, water, and vanilla until smooth.
STEP 3: Add Dry Ingredients & Spices. Add flour, baking powder, baking soda, salt, and spices to the same bowl.
STEP 4: Mix Gently. Stir by hand just until no streaks of flour remain. Don't overmix. The batter should be thick and evenly combined.
STEP 5: Bake. Pour batter into pan; bake 55 minutes (Bundt) or 60 minutes (loaf). The kitchen will smell amazing when it's close to done.
STEP 6: Let Cool and Serve. Let the pumpkin bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack. Let it cool completely before slicing, if you can wait that long!
✨ For an extra touch of fall flavor, spread a little Homemade Pumpkin Butter over a slice of warm pumpkin bread.
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💡Expert Tips for Perfect Pumpkin Bread
- Mix the batter by hand. A light hand keeps the pumpkin bread soft and tender; overmixing develops the gluten and can make the loaf dense.
- Stir just until the flour disappears. Once the dry ingredients are incorporated, stop mixing so you don't lose that tender crumb.
- Measure the flour carefully. Too much flour can make pumpkin bread dry, so spoon it into the measuring cup and level it off rather than packing it down.
- Start checking before the baking time is up. Ovens and pans bake differently, so check the center a few minutes early and remove the bread when a toothpick comes out with a few moist crumbs.
- Let the pumpkin bread rest before slicing. Cool it in the pan for about 10 minutes, then transfer it to a wire rack so the crumb has time to set.
Pumpkin Bread Troubleshooting
Why is my pumpkin bread dense? Pumpkin bread can turn out dense when the batter is overmixed or too much flour is added. Mix by hand just until the flour disappears, and measure the flour without packing it into the cup.
Why is my pumpkin bread dry? Dry pumpkin bread is usually caused by too much flour or overbaking. Measure the flour carefully and start checking the loaf a few minutes before the recommended baking time.
Why is my pumpkin bread still wet in the middle? If the edges are baked but the center is still wet, the loaf needs more time. Continue baking and check again every few minutes with a toothpick inserted into the center.
Why is my pumpkin bread getting too dark on top? If the top is browning before the center is done, loosely tent the loaf with foil and continue baking until the center is set.
Troubleshooting & FAQs
Yes. Use 1 cup of well-drained fresh pumpkin purée in place of canned pumpkin. Canned pumpkin will give you the most consistent moisture and texture, but fresh pumpkin purée can also be used.
Yes. This pumpkin bread recipe can be baked as one loaf or one Bundt cake. For a Bundt cake, grease and flour the pan well and bake at 325°F for about 55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Yes. For pumpkin chocolate chip bread, fold ½ cup chocolate chips into the batter before baking. You can also add ½ cup chopped walnuts or pecans.
For muffins, I recommend using my Pumpkin Muffins with Streusel Topping recipe, which is specifically written and tested for muffins.
STORAGE & MAKE-AHEAD TIPS
- Make-Ahead: This pumpkin bread is a great make-ahead recipe because the pumpkin and spice flavors are even better the next day.
- Room Temperature: Store tightly covered at room temperature for 3-4 days.
- Refrigerate: Refrigerate tightly covered for up to one week.
- Freeze: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Did you love this family recipe? As a small business, the greatest compliment you can give is a 5-star rating! Tap the ⭐⭐⭐⭐⭐ directly in the recipe card below. It helps my site grow and helps other home cooks find this nostalgic, comforting meal!
📖 Recipe
Old Fashioned Pumpkin Bread (One Bowl)
Equipment
- mixing bowl large
- rubber spatula or wooden spoon
- loaf pan or 1 Bundt pan
- Parchment loaf pan liners optional
Ingredients
- 1 ½ cups sugar (granulated)
- ½ cup canola oil or vegetable oil
- 2 eggs
- 1 cup 100% pure pumpkin purée not pie filling
- ½ cup water
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
Optional Add Ins
- ½ cup chocolate chips or chopped nuts
Instructions
- Preheat and prepare the pan. Preheat the oven to 350°F for a loaf pan or 325°F for a Bundt pan. Grease and lightly flour the pan.
- Mix the wet ingredients. In a large mixing bowl, stir together the sugar, oil, eggs, pumpkin purée, water, and vanilla by hand until smooth.1 ½ cups sugar (granulated), 1 cup 100% pure pumpkin purée, ½ cup canola oil, 2 eggs, ½ cup water, 1 teaspoon vanilla extract
- Add the dry ingredients. Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir gently by hand just until no streaks of flour remain. Do not over mix.1 ⅔ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¾ teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon cloves
- Fill the pan. Pour the batter into the prepared pan and spread it evenly.
- Bake. Bake the Bundt cake at 325°F for about 55 minutes or the loaf at 350°F for 50-60 minutes. The pumpkin bread is done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let cool and serve. Let the pumpkin bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack. Let it cool completely before slicing, if you can wait that long! Slice and serve.
Video
Notes
- Mix by hand. Stir the batter only until the flour disappears. Overmixing can make pumpkin bread dense instead of soft and tender.
- Use pure pumpkin. Use 100% pumpkin purée, not pumpkin pie filling.
- Check for doneness early. Ovens and pans vary, so begin checking a few minutes before the suggested baking time. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
- Optional add-ins: Fold in ½ cup chocolate chips or chopped walnuts or pecans after the dry ingredients are incorporated.
- Make ahead: This pumpkin bread is even better the next day after the pumpkin and spice flavors have had time to develop.
- Storage: Store tightly covered at room temperature for 3-4 days.
- Freezing: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw before serving.
- Recipe origin: This old-fashioned pumpkin bread recipe came from my friend Diana's mother-in-law, Alma, who made and loved it for decades.
Stacy Volin says
I tried ypur pumpkin bread swapping out the sugar for sweetener. I added chopped walnuts and sugar free chocolate chips. It’s out if the oven. I used pumpkin pie spice. I used1 teaspoon. Next time 1.5 teaspoons but oh my gosh, the taste is incredible. A must bake for ypur Holiday table. You’ll be proud of this.
Seanna Borrows says
Stacy, you just made my day! ❤️ I'm so happy you loved the pumpkin bread! Your additions of walnuts and sugar-free chocolate chips sound delicious. I love hearing how readers make recipes their own! Thank you so much for the wonderful 5-star review and for recommending it for the holiday table. Happy baking! 🥰
Barbara says
Look good
Seanna Borrows says
Thanks Barbara!
Russ B says
Delicious. Love this and the banana bread.
Russ B says
As good as the banana bread!
Seanna Borrows says
Thanks Russ. You're the best!