Go Back
- 1 cup pumpkin puree (canned or homemade) - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 4 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt I love using pumpkin puree because it adds moisture and flavor. You can use canned or homemade puree, both work well. Flour is key for structure. I use all-purpose flour, but you can experiment with others. Sugar sweetens the bread, while brown sugar adds depth. Vegetable oil keeps the bread tender. The eggs help bind the mix and create a soft texture. Vanilla gives a warm flavor. Baking soda and baking powder are crucial for rising. The spices—cinnamon, nutmeg, and ginger—bring warmth and comfort. Lastly, salt enhances all the flavors. - 1/2 cup chopped nuts (walnuts or pecans, optional) - 1/2 cup chocolate chips (optional) I love adding chopped nuts for crunch. Walnuts or pecans work best. They add texture and flavor. Chocolate chips bring sweetness and fun. You can mix and match these add-ins based on your taste. Feel free to get creative! First, preheat your oven to 350°F (175°C). This step warms up your oven, ensuring a nice bake. Next, grease and flour two 9x5-inch loaf pans. You can also line them with parchment paper. This makes it easy to remove the bread later. In a large bowl, combine 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 1 cup of granulated sugar, and 1/2 cup of brown sugar. Crack in 4 large eggs and add 1 teaspoon of vanilla extract. Whisk everything together until it looks creamy and smooth. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of salt. Mix until the spices and flour blend well. Gradually add the dry mix to the wet mix, stirring gently. You want to combine them but not overmix. This keeps your bread fluffy. If you choose, fold in 1/2 cup of chopped nuts or 1/2 cup of chocolate chips. These add a nice texture and flavor. Divide the batter evenly between your prepared loaf pans. Bake in the oven for 60-70 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, the bread is ready. Once done, let the loaves cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before serving. To make the best pumpkin bread, start with the right pumpkin puree. You can use canned or make your own. If you choose canned, pick one with no added sugar or spices. This gives you more control over the taste. Homemade puree can be richer, so it’s a great choice if you have time. When mixing the batter, avoid overmixing. This can make your bread tough. Mix just until you see no dry flour. A few lumps are okay. The goal is to keep the bread light and fluffy. Adding spices can give your pumpkin bread a unique twist. Try adjusting the cinnamon, nutmeg, and ginger to your liking. If you love a spicy kick, add more ginger or even a bit of allspice. For serving, warm slices of pumpkin bread are best. Spread a little butter on top. A sprinkle of cinnamon adds a nice touch. Enjoy it with a hot cup of tea or coffee. This simple step makes every bite a delight! {{image_2}} You can make Grandma's classic pumpkin bread healthier with a few simple swaps. - Substitutes for sugar and oil: Use applesauce instead of oil. It keeps the bread moist. For sugar, try using honey or maple syrup. These options add natural sweetness. - Whole wheat flour options: Swap out half of the all-purpose flour for whole wheat flour. This adds fiber and nutrients. The bread remains soft and tasty. Adding different flavors can spice up the bread. - Seasonal spices and flavor combinations: Try adding allspice or cardamom for a new twist. These spices enhance the warm, cozy taste of pumpkin. - Adding fruits (like raisins or cranberries): Toss in some raisins or dried cranberries. They add a chewy texture and a burst of sweetness. You can also mix in chopped apples for extra flavor. To keep your pumpkin bread fresh and moist, store it properly. First, let the bread cool completely. This step is key; it helps prevent sogginess. Wrap the bread tightly in plastic wrap. Then, place it in an airtight container. This keeps air out and moisture in. You can also use aluminum foil instead of plastic wrap. If you want to store slices, cut the bread first. Wrap each slice separately. This way, you can grab a slice whenever you want. You can freeze your pumpkin bread for later. To do this, wrap it well in plastic wrap. Then, place it in a freezer-safe bag. Be sure to remove as much air as possible. This helps prevent freezer burn. You can store it this way for up to three months. When you are ready to eat it, take it out of the freezer. Let it thaw in the fridge overnight. For a warm treat, reheat it in the oven. Set the oven to 350°F (175°C) and bake for about 10 to 15 minutes. This will make the bread warm and soft again. Enjoy your slice with butter or a cup of tea! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. First, cook it until soft. Then, mash it well. This makes a great substitute for canned pumpkin. Just make sure it is pure pumpkin with no added ingredients. How do I know when my pumpkin bread is done baking? To check doneness, insert a toothpick in the center. If it comes out clean, the bread is ready. If you see wet batter, bake it a bit longer. This usually takes 60-70 minutes. Calories and serving sizes Each slice of pumpkin bread has about 150 calories. You can get 16 slices from one loaf. This makes it a nice treat to share. Dietary considerations (gluten-free, vegan adaptations) To make it gluten-free, use a gluten-free flour blend. For a vegan version, replace eggs with flax eggs. Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg. Pairings with beverages or spreads Pumpkin bread tastes great with coffee or tea. You can also spread a little butter or cream cheese on warm slices for extra flavor. Creative ways to enjoy pumpkin bread Try toasting the bread and topping it with maple syrup. You can also make a French toast with it for a fun breakfast twist. Enjoy experimenting! You now know how to make Grandma's classic pumpkin bread. We covered the key ingredients, step-by-step instructions, and helpful tips. Plus, I shared variations for a healthier twist. Overall, baking pumpkin bread can be easy and fun. Enjoy it fresh or store it for later. This treat brings warmth to any season. Whether you keep it simple or get creative, you'll love sharing this recipe!

Grandma's Classic Pumpkin Bread

Bake Grandma's Cozy Pumpkin Bread for a delicious taste of fall! This easy recipe combines pumpkin puree, spices, and optional nuts or chocolate chips to create a warm, fluffy loaf that's perfect for breakfast or an afternoon treat. With just a few simple steps, you can enjoy this homemade delight in no time. Click through to explore this cozy recipe and bring the comfort of Grandma's kitchen into your home!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree (canned or homemade)

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chopped nuts (walnuts or pecans, optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans or line them with parchment paper for easy removal.

    In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until everything is well blended and creamy.

      In a separate bowl, whisk together the flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger), and salt until evenly mixed.

        Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread fluffy.

          If using, fold in the chopped nuts and chocolate chips until evenly distributed throughout the batter.

            Divide the batter evenly between the prepared loaf pans.

              Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

                Once baked, remove the loaves from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 16 slices

                    - Presentation Tips: Serve the pumpkin bread warm, sliced, and spread with a little butter. Garnish with a sprinkle of cinnamon on top for added flavor and visual appeal. Enjoy with a cup of tea or coffee!