Pumpkin Bread Recipe
Pumpkin bread is a classic quick bread made with canned pumpkin and warm spices. It’s moist, flavorful, and perfect for fall, holidays, or anytime you want a cozy homemade loaf.
Add raisins for a little sweetness and chew, and stir in nuts if you want extra crunch.
Pumpkin Bread
Ingredients
- 2/3 cup shortening
- 2 2/3 cups sugar
- 4 eggs
- 1 (1 lb) canned pumpkin (pumpkin purée)
- 2/3 cup water
- 3 1/3 cups flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 2/3 cup raisins
- Chopped nuts, to taste (optional)
Variation: one orange, round (leave as a note if that’s how the vintage recipe reads).
Instructions
- Preheat oven to 350°F. Grease a loaf pan.
- In a large bowl, mix shortening, sugar, eggs, canned pumpkin, and water until smooth.
- Stir in flour, baking powder, baking soda, salt, cinnamon, cloves, raisins, and optional nuts until combined.
- Pour batter into the prepared pan and bake about 1 hour, until a toothpick inserted near the center comes out clean (or with a few moist crumbs).
- Cool before slicing. Serve warm or cooled.
Total Cook Time: about 1 hour
Equipment: loaf pan
Servings: about 8–10+ servings
Pumpkin Bread FAQ
Should I use pumpkin purée or pumpkin pie filling?
Use plain canned pumpkin (pumpkin purée). Pumpkin pie filling has added sugar and spices and will change the recipe.
Can I leave out the nuts or raisins?
Yes. Both are optional. You can omit them or swap in your favorite add-ins.
How do I know when pumpkin bread is done?
The loaf is done when a toothpick inserted near the center comes out clean (or with a few moist crumbs).
Why does pumpkin bread sometimes sink in the middle?
Common causes are underbaking, overmixing, or too much moisture. Bake until set and avoid over-stirring the batter.
How should pumpkin bread be stored?
Wrap tightly or store in an airtight container. Keep at room temperature for 2–3 days, refrigerate for longer freshness, or freeze for up to 3 months.