There’s something almost magical about the aroma of pumpkin bread wafting from the oven, a scent that somehow feels like a warm hug on a crisp day. It’s a recipe that feels both timeless and incredibly personal, a slice of comfort that so many of us hold dear. This particular version, passed down through generations, is more than just a list of ingredients; it’s a story baked into every moist, spiced crumb.
Kids absolutely adore its gentle sweetness, while adults appreciate its rich, complex flavor and wonderfully tender texture. It’s the kind of treat that disappears quickly from the kitchen counter, prompting requests for “just one more slice” until, suddenly, the whole loaf is gone. Honestly, it’s hard to beat a recipe that has been lovingly perfected over fifty years.
The Story Behind This Special Recipe
This isn’t just any pumpkin bread; it’s a piece of family history. The recipe was originally clipped from a magazine by a grandmother, a precious find that has been carefully safeguarded in a well-loved recipe box for over half a century. Those faded, perhaps even pumpkin-stained, notecards are a testament to its enduring appeal and the countless happy memories made around it.
After a bit of delightful culinary detective work, it was discovered that the recipe first saw the light of day in the iconic McCalls Cook Book from 1963. It’s a classic sweet quick bread, leavened with baking soda and powder for a reliably perfect rise, no yeast required. Its simplicity is its greatest strength, making it a fantastic project for bakers of any skill level, from beginners to seasoned pros.
Ingredients Needed for the Recipe
- All-Purpose Flour: 2 cups, spooned gently into the measuring cup and leveled off for accuracy.
- Salt: Just a ½ teaspoon to balance all the sweet spices.
- Leaveners: 1 teaspoon of baking soda and ½ teaspoon of baking powder for that ideal, airy lift.
- Warm Spices: 1 teaspoon each of ground cloves, cinnamon, and nutmeg—the quintessential, cozy autumn trio.
- Unsalted Butter: 1½ sticks (¾ cup), softened to room temperature for easy creaming.
- Sugar: 2 cups to provide the foundational sweetness and a beautiful, golden crust.
- Large Eggs: 2 of them, to bind everything together and add richness.
- Pure Pumpkin: One 15-ounce can (like Libby’s), the star that gives the bread its signature color, flavor, and incredible moisture.
Gathering Your Baking Tools
Before you begin, it’s helpful to have a few key items ready. You’ll need two standard 8 x 4-inch loaf pans, which are the perfect size for creating those lovely, domed tops. A sturdy electric mixer makes creaming the butter and sugar a breeze, though a determined arm and a strong whisk can work in a pinch too.
Don’t forget a few mixing bowls, a trusty whisk for the dry ingredients, and a spatula to scrape every last bit of that glorious batter into the pans. And of course, a cake tester or a simple toothpick is essential for determining when your loaves are perfectly baked through. Having everything within reach turns the process into a joyful, fluid dance in the kitchen.
How to make Pumpkin Bread Recipe?
Preheat and Prepare the Pans
Start by preheating your oven to a cozy 325°F and positioning a rack right in the center. This moderate heat is key for baking the loaves evenly without burning the edges. Now, take your two loaf pans and generously grease them with butter, then give them a light dusting of flour, tapping out any excess.
Alternatively, a baking spray that includes flour works absolute wonders here and is incredibly convenient. This crucial step ensures your beautiful loaves will release cleanly and easily after baking, without leaving a single delicious crumb behind.
Combine the Dry Ingredients
In a medium-sized bowl, whisk together the flour, salt, baking soda, baking powder, and all those wonderful spices—cloves, cinnamon, and nutmeg. Some bakers like to add each ingredient in a neat little pile first, a handy trick to avoid losing track mid-measure.
Once everything is in the bowl, give it a really good whisk. You want to ensure the leaveners and spices are distributed uniformly throughout the flour; this guarantees every single slice will be perfectly seasoned and have a consistent texture. Set this fragrant mixture aside for now.
Cream the Butter and Sugar
Place the softened butter and all the sugar into the large bowl of your electric mixer. Beat them together on a medium speed until they are just combined. At this stage, the mixture will look a little crumbly and pale, not yet smooth and fluffy—that’s completely normal and exactly what you want to see.
This initial creaming step is the foundation for your batter, so don’t rush it. If the butter is too cold, it won’t incorporate properly; if it’s melted, it won’t trap air. Properly softened butter should yield slightly to a gentle press of your finger.
Add the Eggs
With the mixer still running, add the eggs one at a time, letting each one fully incorporate into the butter and sugar mixture before adding the next. Be sure to scrape down the sides of the bowl with a spatula to ensure everything is getting mixed in evenly.
Now, continue beating the mixture for a few minutes. Watch as it transforms, becoming noticeably lighter in color and fluffier in texture. This process aerates the batter, which is what helps give the finished bread its wonderfully tender and light crumb.
Incorporate the Pumpkin
It’s time for the main event: add the entire can of pure pumpkin to the bowl. Mix it on a medium-low speed until it’s fully combined with the butter, sugar, and egg mixture. Don’t be alarmed if the batter looks a little grainy or even slightly curdled at this point.
This is totally okay and happens because of the moisture from the pumpkin interacting with the fat. It will all come together beautifully once the dry ingredients are added. The batter will now be a gorgeous, warm orange hue that just screams autumn.
Bring It All Together
Reduce the mixer speed to low. Gradually add the reserved bowl of dry ingredients to the wet pumpkin mixture. Mix only until the flour streaks disappear and no dry pockets remain. It’s vital not to overmix at this stage.
Overmixing can develop the gluten in the flour, leading to a tough, dense bread instead of the soft, cake-like texture we’re aiming for. A few final stirs with a spatula by hand will ensure everything at the bottom is incorporated.
Bake to Perfection
Divide the thick, fragrant batter evenly between your two prepared loaf pans. Smooth the tops gently with the back of a spoon or your spatula. Carefully place them in the preheated oven and bake for 65 to 75 minutes.
The true test of doneness is a cake tester or toothpick inserted straight into the center of a loaf coming out completely clean, with no wet batter clinging to it. The tops will be a deep golden brown and your kitchen will smell absolutely divine.
Cool and Enjoy
Once baked, let the loaves cool in their pans placed on a wire rack for about 10 minutes. This allows them to set up slightly, making them much easier to remove. Then, carefully turn them out onto the rack to cool completely.
This patience is rewarded! Slicing into a warm loaf can cause it to crumble. Once fully cooled, the texture is perfect. That first slice, slathered with a little butter, is pure, unadulterated bliss.
Why This Recipe Works So Well
The magic of this recipe lies in its perfect balance. The generous amount of butter provides an unparalleled richness and flavor that oil-based recipes simply can’t match, while the trio of warm spices is classic and comforting without being overpowering. Using canned pumpkin puree guarantees consistency and convenience, delivering the same perfect level of moisture and flavor every single time you bake.
It’s also incredibly versatile. The straightforward method of creaming butter and sugar, then alternating wet and dry ingredients, is a fundamental baking technique that yields reliably fantastic results. This recipe is a masterclass in simplicity, proving that the best dishes often come from time-tested, no-fuss methods.
Tips
For the absolute best results, make sure your butter and eggs are truly at room temperature before you begin; this allows them to emulsify and hold more air, creating a lighter texture. When measuring your flour, avoid scooping directly from the bag with the measuring cup, as this can pack it down and lead to dry bread.
Instead, gently spoon the flour into your measuring cup and level it off with the flat side of a knife. And don’t forget the cardinal rule of quick breads: mix the batter until the ingredients are *just* combined. A few streaks of flour are far better than an overmixed, tough loaf.
Creative Variations to Try
While the classic recipe is sublime on its own, it also welcomes a bit of personal creativity. For a delightful textural contrast, try folding in a heaping cup of toasted walnuts, pecans, or even chocolate chips into the batter right before you pour it into the pans. If you’re a fan of fruits, dried cranberries or raisins plumped in a little warm water or orange juice would be a wonderful, tangy addition.
For a festive breakfast treat, consider turning this batter into muffins! Simply divide it among a lined muffin tin and reduce the baking time to about 20-25 minutes. You could even top them with a simple streusel or a drizzle of vanilla glaze for an extra-special touch.
How to Store and Keep It Fresh
To maintain that just-baked moisture, once the loaves are completely cool, wrap them tightly in plastic wrap or aluminum foil. They will stay deliciously fresh at room temperature for about 2 to 3 days. If you want to keep them longer, this bread freezes exceptionally well—it’s a fantastic make-ahead treat.
For freezing, wrap the cooled loaves (or individual slices) securely in a layer of plastic wrap, followed by a layer of foil, or place them in a heavy-duty freezer bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator or for a few hours on the counter.
The Perfect Occasions for Pumpkin Bread
This bread is incredibly versatile when it comes to serving. It’s a magnificent addition to a holiday brunch spread, sitting proudly next to eggs and bacon. It makes for a heartfelt homemade gift during the autumn and winter months; simply wrap a loaf in some festive cellophane and tie it with a ribbon.
Of course, it’s also the ultimate everyday treat. A slice with your afternoon coffee or tea is a moment of pure comfort, and it’s a surefire winner in school lunchboxes. It’s a recipe that fits seamlessly into both the most special celebrations and the simplest, quietest days at home.
Pumpkin Bread Recipe
Description
This Classic Pumpkin Bread is moist, flavorful, and perfectly spiced with warm notes of cinnamon, nutmeg, and cloves. It's a simple, from-scratch recipe that turns a can of pumpkin puree into a deliciously tender loaf, perfect for breakfast, a snack, or a holiday treat.
Ingredients
Instructions
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Preheat and Prep
Preheat your oven to 350°F (175°C). Generously grease two 8.5x4.5-inch loaf pans with non-stick spray or butter, and dust them with flour, tapping out the excess. -
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger until well combined. -
Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, brown sugar, and melted butter. Add the eggs one at a time, whisking well after each addition. Stir in the pumpkin puree and vanilla extract until smooth. -
Combine and Fold
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together until just combined. Do not overmix. If using, fold in the chopped nuts. -
Bake
Divide the batter evenly between the two prepared loaf pans. Smooth the tops with the spatula. -
Bake for 55 to 65 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean or with a few moist crumbs.
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Cool
Remove the pans from the oven and let the loaves cool in the pans on a wire rack for 10 minutes. -
After 10 minutes, carefully run a knife around the edges of the loaves and turn them out onto the wire rack to cool completely.
Nutrition Facts
Servings 12
Serving Size 1 slice
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12gg19%
- Saturated Fat 6gg30%
- Trans Fat 0.3gg
- Cholesterol 75mgmg25%
- Sodium 380mgmg16%
- Potassium 250mgmg8%
- Total Carbohydrate 40gg14%
- Dietary Fiber 2gg8%
- Sugars 24gg
- Protein 5gg10%
- Calcium 60mg mg
- Iron 2.0mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Don't overmix: Overmixing the batter develops the gluten in the flour, leading to a tough, dense loaf. Mix until the ingredients are just combined.
- Testing for doneness: Ovens vary, so start checking at 55 minutes. The skewer should come out clean or with a few moist crumbs. If the top is browning too quickly, tent it loosely with aluminum foil.
- Storage: Store cooled loaves in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
- Freezing: This bread freezes exceptionally well. Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
- Variations: Add 1 cup of chocolate chips, raisins, or dried cranberries instead of nuts. For a streusel topping, mix 1/4 cup flour, 1/4 cup brown sugar, 1/4 tsp cinnamon, and 2 tbsp cold butter until crumbly, and sprinkle over the batter before baking.
Frequently Asked Questions
Can I use a different size loaf pan?
Yes, but the baking time will change. For two 9x5-inch pans, the loaves will be thinner and will bake faster, likely in 45-55 minutes. For a single 9x5-inch pan, the loaf will be thicker and will take longer, possibly 70-80 minutes.
Why is my pumpkin bread dense?
This is usually caused by overmixing the batter or using too much flour. Be sure to measure the flour correctly (spoon and level, don't scoop) and mix only until the ingredients are combined.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Ensure all other ingredients are certified gluten-free.
Can I make muffins instead?
Absolutely! Divide the batter among 12 standard muffin cups lined with paper liners. Bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.
Do I need to cool the bread completely?
Yes, it's important to let the bread cool completely before slicing. Cutting into a warm loaf can cause it to crumble and fall apart.