Pumpkin bread should be full of pumpkin flavor, moist, and be perfectly spiced. This Classic Pumpkin Bread is just that!Jump to Recipe
Staying true to my goal of serving up delicious classic southern recipes, I want to share another one of our favorites – homemade pumpkin bread.
I love all the smells of fall, don’t you? Woodsmoke wafting through the air, the smell of the woods on a crisp autumn day, and warm spices filling the house with all the baking that takes place as the upcoming holidays approach. And pumpkin! Let’s not forget about the wonderful smell of pumpkin.
This homemade pumpkin bread has a funny story behind it. Keep in mind Megan, and I have been making this recipe for years…
One day we were looking at the recipe and realized it calls for one cup of pumpkin. We looked at each other and laughed as we both knew all this time we’ve been using one can of pumpkin. And that, my friend, is how this pumpkin bread recipe became guaranteed never to be dry. Oh man, what a great mistake
Classic Pumpkin Bread
This recipe will yield two delicious loaves of pumpkin bread. You will have the choice of eating two right away, giving one away, or freezing one. Which will you choose?
What ingredients will I need?
- Sugar (white)
- Baking spices
- Baking powder
- Baking soda
- Nuts (optional)
I use my pumpkin pie spice when I make my pumpkin loaves. We love the full flavor the combined spices add. I made mine with pecans, but walnuts are good too. The nuts are optional, so if you’re not a fan, leave them out. It’s delicious that way also!
How to bake pumpkin bread
- Preheat oven – set your oven to 325ºF
- Prepare loaf pans – grease or spray your pans and set aside
- Combine wet ingredients – in a mixing bowl combine the first five ingredients
- Add dry ingredients – add the remaining dry ingredients and mix well
- Fill loaf pans – pour batter into two loaf pans – filling each about half full
- Bake – place pans in preheated oven and bake for 50 – 60 minutes
How can I tell when my pumpkin loaf is done?
You can tell when quick bread is done by inserting a toothpick in the middle of the loaf. If it comes out with a few moist crumbs, it’s done. If it comes out wet and coated in batter, the bread needs to bake longer. Also, the bread will start pulling away from the pan as it gets close to being done.
Can I freeze it + how long will it last in the freezer?
Wrap completely cooled bread in foil or saran wrap and place in a heavy-duty ziplock freezer bag. The bread should last 2 – 3 months in the freezer.
What else can I make with pumpkin?
There are so many yummy things to be made with pumpkin during the fall season. This pumpkin pie spice can be used in many pumpkin recipes.
You might also enjoy this pumpkin pie crunch. This recipe starts with a cake mix making it a fairly quick and easy recipe to make.
These pumpkin chip muffins are a favorite around here this time of year. These are as much like a dessert as they are a breakfast muffin. They are delicious with a hot cup of coffee for either.
I think this pumpkin honey beer bread pudding with apple brandy caramel sauce looks amazing! I plan on giving this one a try!
Classic Pumpkin Bread
- 4 eggs
- 1 cup oil
- 1 cup water
- 3 cups sugar (Remember, this makes two loaves)
- 1 15 oz. can pumpkin puree
- 3 cups flour
- 1½ tsp salt
- 1 tsp cloves
- 1 tsp cinnamon
- ½ tsp baking powder
- 2 tsp baking soda
- ½ – 1 cup nuts optional
- Preheat oven to 325ºF
- In a large mixing bowl, mix wet ingredients well.
- Add the dry ingredients and fully incorporate into wet ingredients.
- If using nuts, stir them into the batter.
- Pour batter into two loaf pans, filling no more than half-full.
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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