Classic Pumpkin Bread

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posted by Liz Berg

on October 11, 2022 (updated 2/11/24)

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Growing up, we’d always receive the gift of a loaf of dense, spiced, and irresistible Easy Pumpkin Bread for the holidays. Our neighbor shared her recipe and it’s still my favorite version that my children request each autumn.

This is almost exactly like a popular Allrecipes Pumpkin Bread Recipe, without the nutmeg. But I’ve been making this fabulous loaf since before the Internet! It’s a keeper.

Classic Pumpkin Bread - Moist & Flavorful - That Skinny Chick Can Bake (1)

Table of Contents hide

1 Reader Endorsem*nt:

2 Why You Must Make

3 Expert Tips

4 Frequently Asked Questions

5 You May Also Like:

6 Classic Pumpkin Bread

Reader Endorsem*nt:

From Anita, who found my recipe on Pinterest: ” This is by far the best Pumpkin Bread I’ve made.” I can’t argue with that!

Why You Must Make

My sisters and I have loved this recipe since the 1970s. I think you’ll see why after giving it a whirl.
It’s super moist, tender, and perfectly spiced.
This Pumpkin Bread Recipe will become a family favorite at your house, too, and it’s perfect for your autumn or holiday baking. Mini pumpkin bread makes a terrific gift!

This moist, pumpkin bread recipe came from Severa Vandergaast, our Dutch neighbor who talked a mile a minute with a charming accent. A loaf of this spicy deliciousness would arrive each Christmas as a gift for our family. We’d practically inhale slices of this bread, then beg my mom to bake another so we could slather warm slices with cold butter.

Classic Pumpkin Bread - Moist & Flavorful - That Skinny Chick Can Bake (2)

Expert Tips

Dense, moist, and full of warm spices, this recipe is perfect for truly classic pumpkin bread. No chocolate chips or streusel needed (though I’ve shared those loaves, too). It’s wonderful just as it is!

PRO-Tip: As with all quick bread, once the liquids are mixed with the dry ingredients, it’s imperative not to over-mix. This will create tunnels, which won’t change the taste of the bread, but it sure looks better with a fine crumb and without loads of holes in every slice.
Either mix by hand or use the paddle attachment on your mixer and mix on low, stopping as soon as the flour is incorporated.
Prepare your loaf pan (affiliate links) properly so the loaf comes out in one piece. Spray the pan with a non-stick spray. I prefer a product like Baker’s Joy which is a mixture of oil and flour. I also like to line the bottom of the pan with a rectangle of parchment paper, then spray the top of that as well.
Check the middle of the loaf by inserting a toothpick into a couple of spots. Pumpkin bread typically develops a crack across the top, and it’s that crack where I like to check for doneness. When the toothpick comes out clean, the bread is done. If not, bake 5-10 minutes longer and recheck.
PRO-Tip: Do not pull the loaves out without doing a toothpick check. If you remove the loaf too early, the middle will be raw. If you let it cook too long, the bread will not be as moist. The oil in this recipe makes for a super moist pumpkin bread, but take care to bake just until baked through.
The kind of pan and how your oven bakes varies, so baking times listed in recipes often need to be shortened or extended.
You can easily multiply this recipe by 2 or 3. I tend to make a triple batch—one for each of my children! Start with one, but you may end up wanting an extra loaf or two for your freezer! See below how to prepare your bread for freezing.

Classic Pumpkin Bread - Moist & Flavorful - That Skinny Chick Can Bake (3)

Frequently Asked Questions

How Long Will Pumpkin Bread Stay Fresh?

Pumpkin bread will be good for 1-2 days at room temperature. Since it’s a very moist loaf, it may start to deteriorate after that. It can be stored for up to a week, well-wrapped, in the refrigerator. It also can be frozen (see tips below).

Why is My Pumpkin Bread Not Cooking in the Middle? How Do You Know When Pumpkin Bread is Done?

Your pumpkin bread is underdone when you find the middle is still uncooked. The exterior may look fully baked, but unless you check the middle by using a toothpick or cake tester, there’s no way to know if the interior is done.
Poke a few locations and when there’s no batter on the toothpick when you pull it out, the pumpkin bread is done. When you start to smell the aroma of baked pumpkin bread, it means the loaf is getting close to being fully baked. If it’s close to the full baking time, start checking with a toothpick.

How Do You Keep Pumpkin Bread Moist?

First, choose a good recipe. This one is made with vegetable oil which is a key for making moist soda bread. Then make sure not to overbake which can dry out a loaf.
Also, remember to wrap your pumpkin bread well to keep it fresh once it’s cooled completely. I like using plastic wrap since the self-adhering properties make an airtight seal. If you can’t eat all the loaf within a few days, consider freezing half of it to keep it fresh.

Why Did my pumpkin bread crack?

Cracking of the surface is just a normal characteristic of quick bread. The top tends to set before the loaf is done rising. This causes cracking across the top. As a bonus, those cracks are the best place to check for doneness with a toothpick.

Can Pumpkin Bread Be Frozen?

Yes, this pumpkin bread freezes well. First cool to room temperature, then wrap well in plastic wrap making it as airtight as possible. Next, wrap well in foil or place the plastic-wrapped loaf in a freezer-safe Ziploc bag.
Pumpkin bread keeps well in the freezer for up to 3 months. It will still be safe after that time period, but the quality may not be as good. Defrost in the refrigerator overnight and serve slices warmed or at room temperature.

Prep Time15 minutes

Cook Time1 hour 15 minutes

Total Time1 hour 30 minutes

Ingredients

1 ½ cup sugar
½ cup oil
2 eggs
1 cup pumpkin
1 ¾ cup flour
¼ teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon cloves
¼ teaspoon allspice
½ teaspoon cinnamon
⅓ cup water

Instructions

Preheat the oven to 350º.
Grease one standard loaf pan, approximately 9 x 5 inches. I also put a rectangle of parchment on the bottom of the pan and grease that as well.
Combine sugar and oil.
Add the rest of the ingredients in order.
Bake a large pan for 1 hour-1 hour 15 minutes or two smaller pans for 40-50 minutes.
Check the center of the loaf with a toothpick. It should come out clean after inserting when the loaf is done.

Notes

Note that a can of pumpkin is typically 15 ounces and not enough to make a double batch. It will still taste yummy, but I like adding the 2 1/2 extra tablespoons from another can to make up the difference.

I often triple this recipe and feed the extra pumpkin to Lambeau, our yellow lab, who loves hearing the sound of cans opening in the kitchen!

HOW MUCH DID YOU LOVE THIS RECIPE?

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posted by Liz Berg on October 11, 2022
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48 Comments on “Classic Pumpkin Bread”

Ann — May 31, 2024 @ 1:12 pm Reply

How long to bake if I make muffins rather than a loaf?
- Liz Berg — May 31, 2024 @ 4:59 pm Reply
  
  Hi, Ann,
  It will depend a little on your oven and how it bakes, but I’d guess around 20 minutes. When you start smelling the aroma of pumpkin bread, check a couple of the muffins by inserting a toothpick into the middle. If it comes out without batter, they’re done. Hope you enjoy!!!
Kathy — October 15, 2023 @ 5:52 pm Reply

Loved this recipe. If I use smaller loaf pans. As for gifts. How long should they bake? Thx. Kathy
- Liz Berg — October 15, 2023 @ 7:33 pm Reply
  
  So glad you love this recipe, too, Kathy. Two smaller pans will take 40-50 minutes. I’ve also made them in 5x3x2-inch pans and they took 35-40 minutes. Since all ovens bake a little differently, check with a toothpick a few minutes early and if needed, bake longer.
Cherlyn — October 18, 2022 @ 10:21 am Reply

Can you substitute almond or wheat flour for regular flour. Also can I substitute the sugar for stevia or Splenda
Thank you
- Liz Berg — October 18, 2022 @ 10:41 am Reply
  
  Hi, Cherlyn,
  Only 1/3 of the flour can be replaced with whole wheat flour. Almond flour does not have the gluten needed for this bread. Swapping out the sugar for splenda should be OK, though. I’ve never tested eithersubstitution, so let me know how it goes if you give it a try.
Healthy World Cuisine — October 13, 2022 @ 10:00 am Reply

Great idea to make a double batch! Eat one and freeze one for later. Love how moist and delicious your pumpkin bread is and love that super cute white lattice bread pan.
handmade by amalia — October 13, 2022 @ 12:20 am Reply

Looks amazing, I’d love to give it a try. And thanks for the pro tips, you always write such clear recipes.
Amalia
xo
lisaiscooking — October 11, 2022 @ 4:07 pm Reply

It hasn’t cooled off much here, but I’m craving all the fall things anyway. The kitchen must smell amazing as this bakes!
See Also
PUMPKIN: Overview, Uses, Side Effects, Precautions, Interactions, Dosing and Reviews
Muneca Jane — November 12, 2021 @ 11:23 pm Reply

I quite don’t understand the amount of pumpkin for 2 batches….could u clarify this?
- Liz Berg — November 13, 2021 @ 9:15 am Reply
  
  Yes, it is a little confusing. You can use the 15 ounces can for two loaves, and you probably won’t know the difference. I prefer a full 16 ounces so buy the larger can of pumpkin and measure out 2 full cups. It’s only 2 1/2 T difference. Hope that helps! I think you’ll enjoy this bread!
Amanda — November 8, 2021 @ 7:07 pm Reply

Could you use “real pumpkin purée” leftover from carving out pumpkins? The recipies I see all call for canned pumpkin.
- Liz Berg — November 8, 2021 @ 7:10 pm Reply
  
  Hi Amanda, Yes, you can definitely use your own pumpkin puree. Just make sure it is about the same consistency as canned pumpkin–mainly that it’s not too watery. Hope you enjoy!!
Debbie — October 5, 2021 @ 11:48 am Reply

It’s also good adding Golden raisins
- Liz Berg — October 5, 2021 @ 11:56 am Reply
  
  Yum, that sounds great, Debbie! Thanks for the tip.
wilhelmina — October 10, 2020 @ 12:01 pm Reply

I absolutely agree, this recipe is a keeper. It is one that I know will turn out perfect every time. Delicious!
Jenn — October 10, 2020 @ 11:59 am Reply

Love the blend of spices here – thanks for the tasty pumpkin bread recipe!
marie johson — February 9, 2020 @ 3:26 am Reply

I was looking for a bread recipe and here it is <3 Gonna try it this weekend for sure 🙂 Thanks
Somiya Khan — January 15, 2020 @ 1:15 pm Reply

This was fantastic! I just made it today with my children. Ty for a great recipe
Sandra Garth — October 16, 2019 @ 1:19 pm Reply

I’ve resisted making Pumpkin Bread for years and I think it’s time I preheat my oven and get busy.
Kay — October 12, 2019 @ 2:55 pm Reply

Is your pan a standard 8 inch or a standard 9 inch loaf pan? I’ve had the experiences of both an overflowing 8 inch and a thin 9 inch before so I’d like to avoid either. The recipe looks terrific. I can hardly wait to try.
- Liz Berg — October 12, 2019 @ 3:28 pm Reply
  
  Hi, Kay,
  I use a 9-inch loaf pan, approximately 9 x 5-inches. It’s a delicious recipe so I hope you love it as much as we do!
Healthy World Cuisine — October 8, 2019 @ 10:24 pm Reply

Pumpkinlicious! This deliciousness sure beats a Starbucks slice of pumpkin bread any day. We also love that gorgeous white baking pan. Too cute.
Valentina — October 6, 2019 @ 4:32 pm Reply

Bookmarking this for those awesome “pro tips.” Such a great resource to have on hand. And of course, the recipes sounds delicious! 🙂 ~Valentina
Gerlinde@Sunnycovechef — October 5, 2019 @ 4:52 pm Reply

Is it that time of the year? Your pumpkin bread looks so moist and yummy !
Mimi — October 5, 2019 @ 7:43 am Reply

Beautiful. I love pumpkin bread. I haven’t really made it since my kids left home, except when they visited over the holidays. I want to get out my recipe and see how it varies from yours. I remember mine was a recipe from Shaker/Quaker country. I love it warm with cream cheese ????
Chris Scheuer — October 5, 2019 @ 6:33 am Reply

Yum! This looks like something from a wonderful fine bakery! But then again, IT IS!
Vicki Bensinger — October 4, 2019 @ 11:36 pm Reply

I love pumpkin bread but haven’t made it in years. Thanks for the reminder. I’ll have to make this soon
gloria Roa Baker — October 4, 2019 @ 11:53 am Reply

This looks amazing !! love this cake Lizzy looks absolutely delicious !! !hugs xo
lisais — October 3, 2019 @ 5:42 pm Reply

This looks delicious! Pumpkin bread used to be my go-to afternoon snack at a coffee shop near the UT campus (way back) when I was a student. I miss it and need to bake some!
Marissa — October 3, 2019 @ 4:33 pm Reply

I’m a sucker for dense, moist, quick breads – especially when there is pumpkin and warm spices involved! Love this as an edible gift idea for the holidays too!
Jean | Delightful Repast — October 3, 2019 @ 1:17 pm Reply

Liz, I’d like to have a couple loaves of this in the freezer right now! Nope–actually, I think I’ll wait until I get my new refrigerator at the end of the month, then I can start stocking it with good things like this!
Tricia | Saving Room for Dessert — October 3, 2019 @ 10:13 am Reply

Look at the rise on this beautiful loaf! I could eat this everyday – thanks for sharing another wonderful recipe. Pinned 🙂
Lori @ RecipeGirl — October 5, 2018 @ 8:20 am Reply

My favorite thing to bake in the fall. I love your version!
Toni | Boulder Locavore — October 5, 2018 @ 1:38 am Reply

I can’t wait to give this try!
Toni | Boulder Locavore — October 5, 2018 @ 1:37 am Reply

Such a great way to enjoy pumpkin season!
Joanne — October 4, 2018 @ 6:34 pm Reply

This has the perfect crumb and density to it. Great pumpkin flavor too!
Jennifer Farley — October 4, 2018 @ 4:14 pm Reply

Yum! I have to bake this! It comes out so beautifully!
Aysegul — October 4, 2018 @ 9:06 am Reply

Welcome to the Pumpkin Season, look great and tasty
Laura | Tutti Dolci — September 19, 2018 @ 12:55 am Reply

What a perfect pumpkin bread, this is a fall dream!
Juliana — September 17, 2018 @ 3:10 pm Reply

I love the idea of plain and simple pumpkin bread, it is nice being able to enjoy all the spices in it…thanks for sharing this classic recipe.
Have a great week ahead!
Carissa Nelson - Spoonful of Easy — September 17, 2018 @ 9:28 am Reply

Hi Liz,
We never received pumpkin bread — banana bread was the thing where I grew up — but I definitely want to start this tradition! Great tips on being able to freeze it. I love to make a big batch and then have them ready to roll. Excited to try it!
Eva — September 17, 2018 @ 1:17 am Reply

This pumpkin bread will be nice with my coffee morning. I didn’t know that we can frozen it. Have a nice day! xo
Vicki Bensinger — September 16, 2018 @ 10:22 am Reply

I always forget to make Pumpkin bread and I love it. Great idea and tips.
Gerlinde — September 16, 2018 @ 7:58 am Reply

Is it that time again? I love pumpkin bread and are always willing to try a different recipe.
angiesrecipes — September 16, 2018 @ 12:31 am Reply

Pumpkin bread is definitely a MUST during Fall season. This looks beautiful!
Cindy Harris — May 6, 2014 @ 2:14 am Reply

IT is legal to eat pumpkin bread in May isn’t it? I think I just might make it for brunch this week. Or maybe cranberry scones. You have so many yummy looking recipes–where to begin?
Patticake — July 10, 2010 @ 1:14 pm Reply

Liz, this is the recipe I use for Pumpkin bread, we love it!
At times, I use muffin cups or those tiny individual loaves for baking.
I’ve even iced the loaves with cream cheese frosting.
This is a great recipe and yes, it makes the house smell wonderful!

Classic Pumpkin Bread - Moist & Flavorful - That Skinny Chick Can Bake (2024)

Reader Endorsem*nt:

Why You Must Make

Expert Tips

Frequently Asked Questions

You May Also Like: