Real Recipes From Real Home Cooks ®

old-fashioned pumpkin bread

★★★★★ 8
a recipe by
Janette Suber
Sale City, GA

This is by far the best pumpkin bread recipe I have ever had the pleasure of tasting. It was passed to me by my aunt who said it was her great-grandmother's recipe. I also use this recipe for my Pumpkin Cookies, only I alter it some. Hope you enjoy it as much as my family does. :)

Blue Ribbon Recipe

Yummy! This is a simple, old-fashioned, no-frills pumpkin bread. The smell of this pumpkin bread filled the Test Kitchen with the comforting smells of fall. This was moist, delicious and we loved the flavor the ground pecans gave this bread without giving it too much crunch. A delicious sugary crust forms on top.

— The Test Kitchen @kitchencrew
★★★★★ 8
serves 6-8
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For old-fashioned pumpkin bread

  • 1 can
    100% pure pumpkin, 15 oz can (use whole can)
  • 3 c
  • 3
  • 1 c
    vegetable oil
  • 3 c
    all-purpose flour
  • 1/2 tsp
  • 1/2 tsp
    baking powder
  • 1 tsp
    ground clove
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground nutmeg
  • 1 tsp
    baking soda
  • 1 c
    ground pecans **add pecans in last after batter is mixed**

How To Make old-fashioned pumpkin bread

Test Kitchen Tips
This recipe is enough to do two standard loaves of bread. We did one regular loaf and mini loaves with the other half. These would be great for bake sales or as a gift.
  • 1
    Preheat oven to 350 degrees. Using a mixer, combine all wet ingredients and sugar, mixing only until they are well incorporated.
  • 2
    Now combine the remaining dry ingredients (except pecans) in a separate bowl.
  • 3
    Then using a measuring cup or large spoon, slowly add in scoops of dry ingredients mixing well between each addition, do not over mix batter.
  • 4
    Once dry ingredients are mixed in well, add in pecans being sure to mix them in evenly.
  • 5
    Grease and flour 2 bread pans.
  • 6
    Fill pans halfway with batter.
  • 7
    Bake at 350 degrees for 45 - 60 minutes.
  • 8
    **Note: This recipe originally calls for it to be baked in 3 (1 lb) coffee cans. But since they no longer make the metal coffee cans you can use the bread pans. If you do happen to find the coffee cans, then by all means use them. It gives the bread a really nice design.**