Pumpkin season is here — and if you haven’t baked this pumpkin spice bread yet, you’re missing out. This is not a bland, perfumed loaf; it’s moist, warmly spiced, and comfortingly old-fashioned. It fills the house with the scent of cinnamon and baking that feels like autumn in a loaf.
🎥 Watch how easy this pumpkin spice loaf is
Sometimes a quick video is the best teacher. Watch this old-fashioned pumpkin bread come together — simple steps, no drama.
🗝️ Why this pumpkin spice bread recipe will ruin you for all others
This loaf tastes like it came from a well-worn church cookbook — simple, nostalgic, and reliably delicious. It’s exactly the kind of pumpkin bread that invites you to slip into your favorite flannel and linger over a second slice.
🎃 Moist and flavorful — tender crumb, never dry.
🎃 Old-fashioned goodness — straightforward ingredients that let pumpkin and spice shine.
🎃 Smells like autumn — cinnamon and spice that warm the whole house.
🎃 Foolproof — easy to mix and bake, great for beginners.
🎃 Perfect for sharing — or hiding a loaf for yourself.
🧾 What you’ll need (besides self-control)
No specialty items — just pantry basics, a can of pumpkin (or fresh purée), and warm spices to make the kitchen smell like fall.
- Flour — the foundation of this quick bread.
- Baking soda — for lift.
- Salt — to balance sweetness.
- Cinnamon, cloves, nutmeg, ginger — classic pumpkin spice spices.
- Chipotle (optional) — adds a subtle smoky kick.
- Brown sugar + granulated sugar — depth of flavor and sweetness.
- Pumpkin purée — canned or homemade (not pumpkin pie filling).
- Vegetable oil — keeps the loaf moist without greasiness.
- Eggs — binder and structure.
- Pecans — for texture (optional).
- Buttermilk — tenderizes the crumb.
- Bourbon — optional, adds warmth to the flavor.
📖 Recipe
Old Fashioned Pumpkin Spice Bread Recipe
Ingredients
- 1 cup cooking oil (use a light-flavored oil such as vegetable or peanut if no allergies)
- 1 ½ cups brown sugar
- 1 ½ cups granulated sugar
- 4 large eggs, lightly beaten
- ½ cup buttermilk
- ¼ cup bourbon (or substitute equal amount water or buttermilk)
- 2 cups mashed cooked pumpkin (about one 15-ounce can or equivalent homemade purée)
- 3 ½ cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons nutmeg
- 1 ½ teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- ½ teaspoon ginger
- ½ teaspoon chipotle (optional)
- 1 cup chopped pecans (optional)
Glaze (optional)
- 1 cup confectioner’s sugar
- 2 tablespoons bourbon (or enough liquid/cream to make a thick glaze)
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 5″ x 10″ loaf pans; set aside.
- In a mixing bowl, combine the cooking oil, brown sugar, and granulated sugar. Beat on medium until well mixed and the sugar begins to dissolve.
- Add the eggs, buttermilk, and bourbon; beat until very smooth.
- Stir in the pumpkin purée, then set the wet mixture aside.
- Whisk together the dry ingredients: flour, baking soda, salt, nutmeg, cinnamon, cloves, and ginger (and chipotle, if using).
- Stir the dry ingredients into the wet ingredients quickly, just until blended — do not overmix.
- Fold in the chopped pecans, if using.
- Spoon the batter into the prepared loaf pans and bake for about 1 hour 10 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Internal temperature should read about 200°F if using a thermometer.
- Cool the loaves on a wire rack for about 20 minutes. If desired, mix the glaze by stirring bourbon into confectioner’s sugar a bit at a time until smooth, then spoon over the slightly warm loaves.
Notes
This recipe was made in 5″ x 10″ loaf pans (1.5 quart Pyrex).
Storage: Wrap the loaf in plastic wrap and store at room temperature up to 3 days. Slices freeze well up to 3 months.
Tips:
- Two tablespoons of pumpkin pie spice can replace the individual spices.
- To make muffins or mini loaves, bake about 20 minutes and then check every 5 minutes until done.
- The bread is done when a toothpick comes out clean or the interior reaches 200°F.
Nutrition Facts
Calories: 385 kcal |
Carbohydrates: 57 g |
Protein: 4 g |
Fat: 15 g
Nutrition information is estimated. If using for medical purposes, verify with your own calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. Changing ingredients or technique may alter results.
🔪 How to make this pumpkin quick bread
Keep it simple: a few bowls, a good stir, and soon your kitchen will smell like fall.
- Whisk the dry ingredients together so they’re evenly combined.
- Beat brown sugar, granulated sugar, and oil until smooth.
- Add eggs, buttermilk, and bourbon; mix until smooth.
- Stir in the pumpkin purée.
- Fold the dry mix into the wet ingredients until just combined.
- Fold in pecans if using.
- Divide the batter between the prepared loaf pans and bake until a tester comes out clean.
- Cool on a wire rack and glaze if desired.
How to use fresh pumpkin for pumpkin bread
Pick the right pumpkin — choose a small sugar or pie pumpkin, not a carving pumpkin.
Roast it — halve, scoop seeds, place cut-side down, and roast at 375°F for 45–60 minutes until soft.
Scoop and purée — cool slightly, scoop the flesh, then mash or blend until smooth.
Drain excess water — fresh purée can be watery. Line a colander with cheesecloth or paper towels and let it drain for at least 30 minutes, pressing gently to remove moisture.
Measure — two cups of fresh purée equals one 15-ounce can.
👩🍳 Questions you didn’t ask but I’m answering anyway
Quick answers to common questions so you can skip the emails.
Yes — fresh purée works well. Make sure to drain excess liquid and do not use pumpkin pie filling.
Bake for about 20 minutes, then check and continue checking every 5 minutes until done.
📚 If you liked this old fashioned pumpkin spice bread recipe, your oven’s about to stay busy
- Try pumpkin baked oatmeal for a hearty, make-ahead breakfast.
- Pumpkin Gooey Bars — sticky and indulgent.
- Pumpkin Scones — coffeehouse vibes at home.
- 3-Ingredient Pumpkin Muffins — when you need pumpkin now.
- Acorn Squash Bread — similar comfort with a twist.
One bite of this bread and the season feels official. It freezes well, makes great gifts, and is an easy crowd-pleaser — so consider baking two loaves.