This old-fashioned pumpkin bread is the perfect, easy pumpkin bread recipe for fall!
You’re going to want to make this pumpkin bread a fall tradition in your family–not only is it easy, but it’s delicious!
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This heavenly pumpkin bread is very much a classic, no frills pumpkin bread, but it is such a treat! It is so tender and has the perfect balance of sweetness and spice.
It originated from my husband’s grandmother, whose recipe box of index cards was graciously gifted to me years ago.
Each notecard with grease spots and flour dust bears witness to a lifestyle of using one’s hands to lovingly prepare food.
It’s a brief glimpse into the history of family, seeing the dishes that were shared around the table and the recipes that were passed between friends.
I could spend hours reading through each and every one.
Among the curated treasure trove of recipes was this gem, which has become a fall tradition in our own home now.
Warm up a slice for breakfast or enjoy it as an afternoon snack. You can also top it with some mascarpone whipped cream for an absolutely delightful dessert with minimal effort (seriously, that cream takes things to a whole new level. Just trust me.).
Need a lighter quickbread option? Try our sugar-free banana bread!
More Delicious Pumpkin Recipes:
- Pumpkin Snickerdoodle Cookies
- Pumpkin Pecan Cobbler
- Pumpkin Chocolate Chip Cookies
- Pumpkin Whoopie Pies
- Pumpkin Cupcakes
- Pumpkin Bundt Cake
- Pumpkin Donut Holes
- Pumpkin Gingerbread Muffins
How to Make the Best Pumpkin Bread
It’s super easy to make this recipe!
I’m all about keeping things simple and savoring the flavors of fall without a lot of fuss, and this pumpkin bread fits the bill superbly.
As a bonus, since this recipe makes two loaves, you can give one away to brighten someone’s day, or save it for later.
Ingredients You’ll Need:
- 3 cups sugar
- 1 cup shortening
- 4 eggs
- 2/3 cup water
- 3 ½ cups all-purpose flour
- 1 ½ tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp baking soda
- 1 15-oz can pumpkin puree (NOT pumpkin pie filling!)
How to Make it:
(Full printable recipe is available below)
Start making the batter. First, you’ll cream together the sugar and shortening, using an electric mixer. Add in the eggs, one at a time, then the water, mixing well after each addition.
Mix the dry ingredients. Next, mix together the dry ingredients in a separate bowl.
Finish the batter. Alternate adding the dry ingredients and the pumpkin puree to the wet ingredients, mixing on low speed until everything is combined.
Bake. Pour the batter into two loaf pans. Bake until a toothpick inserted in the center comes out clean.
Notes and Adaptations:
- Feel free to add nuts to the batter, if desired.
- This recipe freezes beautifully if you wrap each loaf well with plastic wrap and aluminum foil before freezing.
Recommended Equipment:
- Loaf pans
- Mixing Bowl
- Measuring Cups
Old-Fashioned Pumpkin Bread
This easy, old-fashioned pumpkin bread is a classic fall treat!
Ingredients
- 3 cups sugar
- 1 cup shortening
- 4 eggs
- 2/3 cup water
- 3 ½ cups all-purpose flour
- 1 ½ tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp baking soda
- 1 15-oz can pumpkin puree (NOT pumpkin pie filling!)
Instructions
- Preheat oven to 350F. Grease two 9"x5" loaf pans.
- Combine sugar and shortening in the bowl of a stand mixer.
- Add eggs, one at a time, mixing until incorporated.
- Add water and mix well to combine.
- In a separate bowl, combine flour, salt, cinnamon, nutmeg, and baking soda.
- While mixer is running on low speed, alternate adding dry ingredients and pumpkin puree, in 3 additions.
- Once dry ingredients and pumpkin puree are incorporated, divide batter between prepared pans.
- Bake for about 60-75 minutes, or until a toothpick inserted in the center comes out clean.
Notes
These loaves freeze well--simply wrap well with plastic wrap once cool.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 388
Nutrition information is automatically calculated and is not guaranteed for accuracy.
