My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago. It’s the oldest recipe in my family and also the most cherished. In fact, one of my clearest childhood memories is baking the loaves with my mom and then carting them off to every neighborhood potluck and holiday party. Now, I bake the recipe all the time with my own kids and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.
This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills!
Begin by whisking together the flour, salt, baking powder, baking soda and spices.
In the bowl of an electric mixer, or using a hand mixer, beat together the butter and sugar.
Add the eggs one at a time, beating well after each addition, and continue beating until fluffy.
Beat in the pumpkin; don’t worry if it looks a little grainy.
On low speed, beat in the flour mixture until just combined.
Then transfer the batter to loaf pans.
Bake for 65-75 minutes, or until a cake tester comes out clean.
That’s all there is to it. Enjoy!
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for greasing the pan
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 2 cups sugar
- 1-1/2 sticks (3/4 cup) unsalted butter, softened, plus more for greasing the pan
- 2 large eggs
- 1 15-ounce can 100% pure pumpkin (I use Libby's)
- Preheat oven to 325 degrees. Generously grease two 8 ½” x 4 ½” loaf pans with butter and dust with flour (or use a baking spray with flour).
- Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
- In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin. The mixture might look grainy and curdled at this point -- that's ok.
- At low speed, beat in flour mixture until well combined.
- Turn batter into prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. (If the loaves stick, run a plastic knife around the edges of the pan to loosen them.)
- Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
- Per serving (24 servings)
- Serving size: 1 slice
- Calories: 166
- Fat: 6g
- Saturated fat: 4g
- Carbohydrates: 26g
- Sugar: 17g
- Fiber: 1g
- Protein: 2g
- Sodium: 117mg
- Cholesterol: 31mg
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