Old fashioned Pumpkin Bread

Slice into this moist pumpkin spice bread with a sweet bourbon glaze and get in the mood for the fall season! This loaf is perfect for holiday giving AND year round eating! Freezes well.

Total time for the recipe to be finished.Total Time 1 hour hour 40 minutes minutes

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Get ready for Fall with the ultimate pumpkin spice bread recipe. This is a family favorite because it's packed with warm spices, rich pumpkin flavor, and a moist, tender crumb.

It's definitely going to be your new go-to fall treat. Perfect with a cup of coffee!

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

🗝️ Key takeaways: why this recipe is your new favorite

• This pumpkin spice bread is so moist and full of flavor, thanks to the perfect blend of pumpkin puree, brown sugar, and warm spices. It's the best pumpkin bread you'll ever make!
• Serve it for breakfast, brunch, or a cozy afternoon snack any time of year (but it's especially delightful during the fall season).
• Making mini-loaves? Bake for just 20 minutes then check for doneness.

This simple quick bread stays moist for days thanks to the combination of buttermilk and oil in the recipes. A teeny pinch of chipotle powder enhances the pumpkin spice (cinnamon, cloves, and ginger) and adds a little smoky kick to each bite. Try it!

🧾 Gather your ingredients: what you'll need

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖 Make it your own: yummy variations

During pumpkin season, you can use fresh pumpkin, cooked and cooled, or a can of pure pumpkin from the store. This simple recipe requires minimal effort and is a family favorite as written. However, if you want, there are plenty of ways to change it up!

1. Chocolate Chips: Add a cup of chocolate chips or white chocolate chips to the batter for a sweet twist.
2. Orange Zest: Mix in a teaspoon of orange zest for a citrusy zing.
3. Nuts and Seeds: Fold in some chopped walnuts or pumpkin seeds for extra texture.
4. Browned Butter: Light, neutral oil (peanut, canola, or vegetable oil) works best in this recipe to create a moist texture, but you could use browned butter.
5. Bourbon Swap: Swap the bourbon for water, milk, ginger ale, or apple/orange juice in both the glaze and the bread. Though you won't taste the flavor in the pumpkin bread, your glaze may taste like whichever substitute you use.
6. Same but Different: For a little change try this acorn squash bread. It has all the Fall flavor but it's a little different.

Using fresh pumpkin

The measurement for 2 cups mashed/cooked pumpkin is about the same as a 15 oz can of puree. Use either! However, fresh pumpkins carry more liquid than canned, which could alter the results, so drain thoroughly.

🔪 Step-by-step guide: instructions for success

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

1. Mix the dry ingredients in a large bowl.
2. Beat the brown sugar, white sugar, and oil until smooth.
3. To the mixer, add large eggs, buttermilk, and bourbon.
4. Stir in the pumpkin purée.

5. Add the flour mixture to the pumpkin puree/wet ingredients.
6. Stir in the pecans.
7. Pour batter into prepared loaf pans.
8. Bake and cool on a wire rack.

🍴Must have tools: essential equipment

1. Large mixing bowl
2. Medium bowl
3. Electric mixer
4. Loaf pans or mini loaf pans
5. Rubber spatula
6. Wire rack
7. Measuring cups and spoons

🎥 Watch and cook: step-by-step video tutorial

Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!

🥫 Leftover love: how to store and reheat pumpkin bread

Personally, my family thinks this moist pumpkin bread is even more flavorful the next day. It's one of my favorite recipes to prep the evening before a special fall tradition, like pumpkin carving!

Store leftover pumpkin spice bread in an airtight container at room temperature for up to 3 days.

To reheat, wrap in aluminum foil and warm in a 350°F oven for about 10 minutes.

To freeze:

This is the best pumpkin bread recipe because, not only does it freeze well, but it's super easy to prepare for freezing, too!

Simply wrap your pumpkin spice bread (leftovers or whole loaves) tightly in plastic, then in a layer of aluminum foil. This adds a double layer of protection so your quick bread stays fresh tasting.

You can also slice the loaf and separate the pieces with parchment paper before wrapping. This allows you to pull out one slice at a time.

You can freeze the bread for up to three months. Thaw in the refrigerator before warming it in the microwave, or enjoy it at room temperature.

💭 Insider tips: things to know

1. Use room temperature ingredients for better mixing and a smoother batter.
2. Let the bread cool completely before slicing to ensure clean cuts.
3. For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
4. Measure your ingredients carefully.
5. If you're using homemade pumpkin puree place it in a colander set over a bowl. Let it drain overnight if you have the time.
6. To dry the pumpkin more quickly, heat it over low on the stove to let some moisture evaporate. Stir occasionally so it doesn't burn and cool before using.
7. Don't buy pumpkin pie filling! It's loaded with sugar and other spices and usually sits right next to the pumpkin puree in the store. It can be confusing, especially if you send your hubby to the store! Here's more about the differences between pumpkin puree and pumpkin pie filling.
8. After adding the flour to the wet ingredients, you only want to mix on low speed until it's just combined.
9. Line your pan with parchment paper, leaving some hanging over the edges. That way, you can use the paper to lift your pumpkin bread out of the pan after baking—and, that's one less dirty dish to wash!
10. Your pumpkin bread is fully cooked when it reaches 200 degrees F on an instant-read thermometer, or when a cake tester/toothpick inserted into the middle comes out clean.
11. Always cool cakes and loaves on a wire rack fully before wrapping and storing them.

👩‍🍳 Let's answer those questions: FAQs

Have other questions? Ask me in the comments!

📚 More Southern comfort: related recipes you'll love

• Try the pumpkin baked oatmeal for a nutritionally dense, delicious, make-ahead breakfast.
• With the perfect balance of sweetness, this Peach Bread tastes like end-of-summer childhood memories, but you can enjoy it all year long!
• Gingerbread is the perfect fall afternoon pick me up with a cup of coffee!

🍽️ No waste: creative ways to repurpose leftovers

Turn leftover pumpkin spice bread into delicious French toast or pumpkin bread pudding for a decadent breakfast or dessert.

📞 Wrapping it up: the last word

No matter the temperature in your area this time of year, grab a sweater and get the fireplace started because it's about to feel (and taste!) like fall!

One bite of this bread and a cup of coffee makes me long for cooler weather, flannel shirts, and Hallmark movies! It's easy to make and freezes so well that it would be a shame not to make 2 or 3 loaves.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Pumpkin Spice Bread Recipe

4.82 from 11 votes

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Slice into this moist pumpkin spice bread with a sweet bourbon glaze and get in the mood for the fall season! This loaf is perfect for holiday giving AND year round eating! Freezes well.

Course Breakfast Bread

Cuisine American - Vintage

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Cooling Time: 20 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings:20 servings

Calories:385

Author:Marye Audet-White

Ingredients

• ▢ 1 cup cooking oil, be sure to use a light flavored oil such as peanut oil (if there are no allergies) or vegetable oil
• ▢ 1 ½ cups brown sugar
• ▢ 1 ½ cups sugar
• ▢ 4 large eggs, lightly beaten
• ▢ ½ cup buttermilk
• ▢ ¼ cup bourbon, or substitute an equal amount of water or buttermilk.
• ▢ 2 cups mashed cooked pumpkin, about 1 15-ounce can or equivalent in homemade puree (about 2 cups)
• ▢ 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 pecans, chopped

Glaze (optional)

• ▢ 1 cup confecioner's sugar
• ▢ 2 tablespoons bourbon, or enough to make a thick glaze. You can use cream if you want to.

Instructions

• Preheat oven to 350F.
• Grease and flour 2 loaf pans. Set aside.
• Add the cooking oil, brown sugar, and sugar to the bowl of a stand mixer.
• Beat on medium until well mixed and the sugar starts to dissolve.
• Add the eggs, buttermilk, and bourbon.
• Beat on medium until very smooth.
• Stir in the pumpkin.
• Set aside.
• Mix dry ingredients.
• Stir the dry ingredients into the wet ingredients quickly, just until blended. Don't overmix.
• Fold in the pecans.
• Spoon into the prepared loaf pans and bak for 1 hour 10 minutes, or until a toothpick inserted in center comes out clean.
• Glaze while slightly warm if desired.

Glaze

• Mix the bourbon and the confectioner's sugar until smooth, adding the bourbon a little at a time.
• Spoon over pumpkin bread.

Notes

This was made in  5-inch x 10- inch sized loaf pans. (Pyrex 1.5 quart)

Storage:

Wrap the pumpkin loaf in plastic wrap and store it at room temperature for up to 3 days. If any slices manage to remain later than that, toss them in the freezer for up to 3 months!

Tips:

• Don't use the pumpkin pie filling that has all of the sugar and stuff in it. You want pure pumpkin puree.
• 2 tablespoons of pumpkin pie spice can be used in place of the spices in this recipe.
• Use whatever kind of loaf pan you have - it doesn't have to be glass.
• Let cool completely before storing.
• This can be made ahead, wrapped in plastic wrap and stored at room temperature for 2 days. Freeze for longer storage.
• To make muffins or mini-loaves bake for 20 minutes and then check every 5 minutes until done.
• The bread is done when the interior registers 200F on an instaread thermometer stuck in the center OR a cake tester or toothpick inserted in center comes out clean
• It's better the second day.

You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Serving: 1slice | Calories: 385kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 338mg | Potassium: 134mg | Fiber: 2g | Sugar: 38g | Vitamin A: 3826IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

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Pumpkin Spice Bread

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First published March 2008. Last updated August 14, 2024 for editorial improvements and more tips for perfect pumpkin bread.

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