Old-Fashioned Pumpkin Bread Recipe

Welcome, dear readers! First and foremost, thank you for being here and for sharing your passion for baking with me. Today, I’m thrilled to share a delightful recipe that brings a touch of nostalgia to your kitchen – Old-Fashioned Pumpkin Bread. This recipe is close to my heart, and I’m excited to walk you through each step to create a loaf that’s bursting with autumnal flavors.

Ingredients

Before we dive into the steps, let’s gather our ingredients:

• 2 cups pure pumpkin (not pie filling)
• 4 lightly beaten large eggs
• 1 cup vegetable oil
• ⅔ cup water
• 3 cups sugar
• 3½ cups all-purpose flour
• ½ tsp baking powder
• 2 tsp baking soda
• 1½ tsp salt
• 1½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• Orange zest (to taste)

How to Make Old-Fashioned Pumpkin Bread

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans or three 7×3 inch pans. The smell when this bread is in the oven is incredible!!

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the pure pumpkin, lightly beaten eggs, vegetable oil, and water. Mix until everything is well incorporated. This mixture will be the heart of your bread, ensuring it’s moist and rich.

Step 3: Add Sugar

Gradually add the sugar to the wet mixture, stirring until it’s completely dissolved. I know, it seems like a lot of sugar, but trust me, it’s worth it for that perfect sweetness.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. The combination of these spices is what gives this bread its classic, comforting flavor.

Step 5: Mix Everything Together

Slowly add the dry ingredients to the wet mixture, stirring just until blended. Be careful not to overmix – you want to keep the batter light and airy. Fold in the orange zest for a fresh, zesty kick.

Step 6: Bake

Pour the batter into your prepared loaf pans. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Helpful Tips

• Pumpkin: Make sure to use pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.
• Mixing: Overmixing can lead to dense bread. Mix just until the ingredients are combined.
• Cooling: Letting the bread cool completely before slicing helps it set and makes slicing easier.

Substitutions/Variations

• Oil: You can substitute the vegetable oil with melted coconut oil or unsweetened applesauce for a slightly different flavor and texture.
• Spices: Feel free to adjust the spices to your liking. Add more cinnamon or a pinch of ginger for a spicier kick.
• Add-ins: Consider adding chopped nuts, chocolate chips, or dried fruit to the batter for added texture and flavor.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Simply roast the pumpkin, puree it, and ensure it’s well-drained before using it in the recipe.

How can I make this bread gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for best results.

Can I freeze pumpkin bread?

Absolutely! Wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Storage Instructions

Store your pumpkin bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap the bread in plastic wrap and store in the refrigerator for up to a week.

More Relevant Recipes

If you loved this Old-Fashioned Pumpkin Bread, you might also enjoy:

• Double Dark Chocolate Zucchini Bread
• Pistachio Bread: A Sweet and Salty Delight
• Pineapple Bread Recipe

Thank you for joining me on this baking adventure! I hope this recipe brings warmth and joy to your home, just as it has to mine. Happy baking!

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