This old-fashioned pumpkin bread recipe tastes just like Grandma's - a moist, one-bowl quick bread made with oil, warm spices, and real pumpkin for cozy fall flavor.
Looking for the best old-fashioned pumpkin bread recipe - the kind that tastes just like Grandma made? It's an easy, one-bowl quick bread made with oil, which means it always turns out moist and delicious, never dry. Each loaf is full of cozy spices and real pumpkin flavor that makes your whole kitchen smell like fall. It's absolutely delicious - and I'm sure you're gonna love it.
This recipe came from my friend Diana's mother-in-law, Alma, who tested, tweaked, and baked it for decades until she got it just right. It became her prized secret recipe and everyone's favorite. When she passed it down, it turned into a true family treasure. I've tested it several times in my own kitchen to make sure it's just as moist and reliable, and I lightly updated it to clarify that by "salad oil," she likely meant any neutral oil, like canola or vegetable oil.
Why You'll Love This Old-Fashioned Pumpkin Bread
This old-fashioned pumpkin bread recipe is pure nostalgia baked into one easy batch! The best part? This recipe is generous, yielding two perfect loaves or one impressive Bundt cake.
- Moist & tender. Using oil instead of butter keeps this pumpkin bread incredibly soft and prevents dry crumbs.
- Simple, one-bowl method. Stir it together like the best quick bread-no mixer needed!
- Perfectly spiced. Cinnamon, nutmeg, and cloves deliver a warm, cozy, and perfectly balanced spice blend.
- Tested & trusted. This true homemade pumpkin bread is guaranteed to be foolproof and stay fresh for days.
Jump to:
- Why You'll Love This Old-Fashioned Pumpkin Bread
- A Quick Look At The Recipe
- Here's What You Need (Ingredients)
- Easy Substitutions
- Variations and Add-Ins
- How to Make Old-Fashioned Pumpkin Bread
- 💡 Pro Tips for Perfect Pumpkin Bread
- Serving Ideas & Pairings
- Troubleshooting & FAQs
- More Cozy Fall Baking Recipes
- 📖 Recipe
- 💬 Community
A Quick Look At The Recipe
🍌 Flavor: Moist, real pumpkin flavor
⏱️ Prep Time: 15 minutes
🔥 Bake Time: 55 minutes
🕒 Total Time: ~1 hour 10 minutes
👩👧👦 Yield: 12-14 slices (makes 1 loaf or 1 Bundt cake)
🥄 Tools: 1 mixing bowl, 1 loaf pan
❄️ Freezer Friendly: Yes - wrap tightly after cooling
👩🍳 Tip: Mix by hand; overmixing toughens the loaf.
✨At Seanna's Kitchen, you'll find tested recipes and real-life cooking and baking tips-trusted by home cooks across the Midwest and beyond.
Here's What You Need (Ingredients)
Neutral oil - A mild oil like canola, vegetable, or avocado keeps this pumpkin bread with oil tender.
Pumpkin purée - Use 100 % pure pumpkin, not pie filling, for that classic old-fashioned pumpkin bread texture.
Warm spices - Cinnamon, nutmeg, and cloves make this homemade pumpkin bread taste like fall in every bite.
See the recipe card for full information on ingredients and quantities.
Easy Substitutions
- For richer flavor: Swap up to half the oil with melted butter.
- Gluten-free: Use a 1:1 gluten-free baking blend.
- Less sweet: Reduce the sugar by 2-3 tablespoons.
Variations and Add-Ins
- Flavor boosts: Stir in ½ cup chocolate chips or ½ cup chopped walnuts.
- Spice swap: Use 1 rounded teaspoon pumpkin pie spice instead of individual spices.
- Alternative baking: Make muffins (20-25 min) or mini loaves; bake at 350°F (175°C).
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.
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: Gentle Mix. Stir by hand, only until no streaks of flour remain. Be careful not to overmix. Then gently fold in add-ins like chocolate chips or nuts.
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: Rest & Cool. Cool 10 minutes in the pan, then turn out onto a wire rack. Try not to cut it too soon-the crumb needs a moment to set.
💡 Pro Tips for Perfect Pumpkin Bread
- Skip the mixer. Stir everything together by hand - overmixing is the quickest way to lose that soft, tender crumb.
- Choose a neutral oil. Canola, vegetable, or avocado oil all keep the bread extra moist and light.
- Stick with pure pumpkin purée. Not pie filling - just 100% pure pumpkin for the best texture and flavor.
- Baking in dark pans? Drop the oven temperature by 10-15°F to keep the edges from overbrowning.
- Trust your senses. When the kitchen smells cozy and full of spice, it's nearly ready to check.
- Test for doneness. A toothpick inserted in the center should come out with a few moist crumbs - that's perfection.
- Give it a rest. Let the loaf cool for about 10 minutes before turning it out onto a rack; it helps the crumb set just right.
- Make-ahead tip. Bake an extra loaf! It freezes beautifully and tastes even better the next day once the spices settle in.
🌿 What I Learned Testing This Recipe
Every time I baked this, I found the same truth: pumpkin bread only gets better with a light hand and a little patience. Stir gently, bake until just set, and give it time to cool - that's how you get that moist, tender crumb every single time.
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Serving Ideas & Pairings
- Classic comfort: Serve warm with honey butter or cream-cheese icing.
- Perfect pairings: Enjoy with chai tea or apple cider.
- Breakfast upgrade: Toast and top with nut butter and cinnamon sugar.
- Gifting gold: Mini loaves make sweet gifts for teachers or neighbors.
Troubleshooting & FAQs
To keep this old-fashioned pumpkin bread recipe moist and tender, use a neutral oil such as canola or vegetable oil instead of butter. Mix the batter gently in one bowl and bake only until a toothpick inserted into the center comes out with a few moist crumbs. Let the pumpkin bread cool in the pan for about 10 minutes before removing - this helps lock in moisture and keeps the crumb soft.
Yes, you can use fresh pumpkin purée instead of canned pumpkin in this homemade pumpkin bread recipe. Roast a sugar pumpkin, drain it well, and use 1 cup of purée. Fresh pumpkin purée gives a lighter, more natural flavor, while canned pumpkin provides consistent moisture and texture. Both versions make a soft, flavorful loaf of pumpkin bread.
This one-bowl pumpkin bread recipe can turn out dry or dense if the batter is overmixed, if too much flour is added, or if the pumpkin bread is overbaked. For best results, measure flour accurately, mix just until combined, and bake only until the top springs back lightly when touched. Because this is a pumpkin bread with oil, it naturally stays tender as long as it's not overbaked.
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📖 Recipe
Old Fashioned Pumpkin Bread (One Bowl)
Equipment
- mixing bowl large
- rubber spatula or wooden spoon
- loaf pan or 1 Bundt pan
Ingredients
- 1 cup 100% pure pumpkin purée not pie filling
- ½ cup canola oil or vegetable oil
- ½ cup water
- 2 large eggs unbeaten
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour
- 1 ½ cups sugar
- 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 (optional)
Instructions
- Preheat Oven. Preheat oven to 325°F if using a Bundt pan or 350°F for loaf pan.
- Combine Wet Ingredients. In a large mixing bowl, combine the sugar, oil, eggs (unbeaten), pumpkin, water, and vanilla. Stir by hand until smooth.1 ½ cups sugar, 1 cup 100% pure pumpkin purée, ½ cup canola oil, 2 large eggs, ½ cup water, 1 teaspoon vanilla extract
- Mix Dry Ingredients. Add in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until blended.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
- Add Chocolate Chips or Nuts (Optional). Fold in ½ cup chocolate chips or chopped nuts if desired.½ cup chocolate chips
- Fill the Pan. Pour the batter into a greased Bundt pan or 1 loaf pan.
- Bake. Bake for 55 minutes at 325°F (Bundt) or 50-60 minutes at 350°F (loaf), or until a toothpick inserted in the center comes out clean.
- Cool. Cool in the pan for 10 minutes, then remove to a wire rack to finish cooling.
Notes
- Mix by hand only. Overmixing toughens the loaf.
- Pure pumpkin only. Use 100% pumpkin purée, not pumpkin pie filling.
- Doneness check. A toothpick with a few moist crumbs means it's perfect.
- Cooling tip. Let it rest 10 minutes before removing from the pan for clean release.
- Make-ahead. The flavor improves the next day as spices bloom.
- Freezing. Cool completely, wrap tightly, and freeze up to 3 months.
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!