My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe. One of my clearest childhood memories is baking the loaves with my mom and carting them off to every neighborhood potluck and holiday party. Now I bake pumpkin bread with my own kids, and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.
This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills! After a bit of research, I discovered that the original recipe was published in the McCalls Cook Book (Random House, 1963). It is a typical sweet quick bread, similar to banana bread or cranberry nut bread, in that it is leavened with baking powder and/or baking soda instead of yeast. Quick bread batter can usually be made into muffins; my pumpkin muffins are almost identical to this bread but with a crunchy pecan streusel topping.
Begin by combining the flour, salt, baking powder, baking soda, and spices. I like to add everything in neat little piles in case I lose track of what I’ve added.
Cinnamon Pumpkin Bread Recipe
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.This is the best pumpkin bread recipe and it’s easy to make (no mixer required)! It is moist with a perfect crumb, loaded with fall spices and just the right amount of sweetness. Use fresh or canned pumpkin!
I wanted a simple pumpkin bread that wasn’t overly sweet and didn’t have any weird ingredients (like water – which in my opinion, just doesn’t belong in a quick bread)!
The Best Pumpkin Bread Is Here!
So here it is, the best pumpkin bread recipe you’ll ever bake or eat! It’s easy to make and doesn’t require the use of a mixer. Also, it uses an entire 15 oz can of pumpkin! Also, try this pumpkin banana bread!
It’s dense & moist with a perfect crumb! Plus, this pumpkin bread is loaded with fall spices with just the right amount of sweetness. You can add chocolate chips or cinnamon chips to make it even more special!
You can either mix the dry ingredients together in a small bowl before adding them to the wet ingredients, or just add them on top. Just be sure to stir them well so they’re evenly distributed.
Best Healthy Gluten Free Pumpkin Bread
Grease a 9×5″ loaf pan and pour batter into the pan. You can line it with parchment paper or foil for easy removal, but I find that as long as the pan is throughly greased, this pumpkin bread comes out easily.
Bake at 350 degrees F for about 1 hour. I recommend baking on the lowest rack in your oven to avoid the top becoming too brown before the center fully baked through. You can also tent the loaf pan with foil if it begins to brown too much.
The bread is done when a cake tester or toothpick inserted in the center of the loaf comes out clean. The top will be set and the edges will be slightly browned.
Best Almond Flour Pumpkin Bread
Let the pumpkin bread cool in the baking pan on a wire rack for at least 1 hour. After 1 hour (or longer) transfer the pumpkin bread to a wire rack to cool completely.
Freeze either an entire loaf or individual slices by letting the pumpkin bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.
We love serving this pumpkin bread recipe as a special breakfast (with our favorite breakfast recipes), snack or dessert. It’s great for gifting as well. Here are some serving suggestions:
The Best Pumpkin Bread (mom's Famous Recipe!)
Check and see if your baking soda, baking power and eggs are fresh. Next, be sure to not overfill the pan. The bread needs some space to rise in the pan, and if the batter reaches the top of the pan it will fall.
You can be sure this bread is done when a cake tester or toothpick inserted in the center of the loaf comes out clean. The top will be set and the edges will be slightly browned.
Try one of our many Pumpkin Recipes like, pumpkin pie or try this dairy-free pumpkin pie, pumpkin smoothie, pumpkin chocolate chip cookies. pumpkin pancakes, pumpkin scones, and pumpkin cinnamon rolls.
Best Ever Pumpkin Bread
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This is the best pumpkin bread recipe and it's easy to make (no mixer required)! This pumpkin bread is dense & moist with a perfect crumb, loaded with fall spices and just the right amount of sweetness. Use fresh or canned pumpkin!
Serving: 1 slice | Calories: 306 kcal | Carbohydrates: 49 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 6 g | Cholesterol: 74 mg | Sodium: 285 mg | Potassium: 118 mg | Fiber: 1 g | Sugar: 31 g | Vitamin A: 370 IU | Vitamin C: 1 mg | Calcium: 58 mg | Iron: 2 mgAs the nights start to feel a little crisper and the leaves begin to change their coloring, all I can think about is my pumpkin bread recipe. It’s one of my favorite quick bread recipes because my best pumpkin bread is full of my favorite fall spices and flavors, and so incredibly moist.
Best Ever Pumpkin Bread Recipe
This recipe also uses my Homemade Pumpkin Puree, but you can use canned pumpkin in this pumpkin bread. With this puree, plus the oil and milk this recipe calls for, you are guaranteed to have a loaf of perfectly moist pumpkin bread.
Can you believe that even after being a professional chef in Ireland, I had never had pumpkin bread before as it’s more of an American treat? After moving to California, I fell in love with the pumpkin flavor. Pumpkin spice is now essential to my and my family’s fall traditions. I couldn’t help but create my Starbucks Pumpkin Spice Latte and single-serving pumpkin desserts like my Pumpkin Mug Cake !
But the icing on top of the cake (or should I say the icing on top of this bread?) is a fabulous brown butter and maple glaze. Pumpkin bread is good, but pumpkin bread with maple glaze? It’s a must for your fall and holiday baking!
The Best Vegan Pumpkin Bread
Here’s the thing. If you take a spoonful of pumpkin puree and a spoonful of canned pumpkin puree, you’ll come to one ultimate conclusion: pumpkin tastes like pumpkin. You really can’t tell the difference between the two until you add some sugar and bake with it.
The answer is — it really depends! Canned pumpkin is very convenient, all you have to do is crack open a can, and you’re good to go. Homemade pumpkin puree is also very simple, but there are a few more steps. (It’s very similar to roasting a typical squash. Here’s my recipe. )
The big difference between canned and fresh pumpkin puree is texture. I find homemade pumpkin puree to be more velvety, but both work wonderfully in this recipe.
The Best Pumpkin Bread
This delicious bread and maple glaze come together in about an hour, and most of it is spent hands-off in the oven. Here’s how you make it(and don’t forget to get the full recipe with measurements, on the page down below) :
Pumpkin bread can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the pumpkin bread, without the glaze, in plastic wrap and a ziplock bag. Allow it to thaw on the counter for at least 2 hours before serving.
My Best-Ever Pumpkin Bread recipe is packed full of aromatic spices and warm Fall flavors making it a must
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