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–+ servings

Classic Pumpkin Bread

Heather Baird
The pumpkin bread is soft and lightly spiced with walnuts speckling the slices. It's practically pumpkin cake masquerading as a bread loaf. Its moist texture comes from using both butter and oil in the batter, and along with the pumpkin puree that makes a very tender loaf.
This recipe makes two 9x5 inch loaves: one to give and one to keep. Or see the recipe notes for freezing instructions.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Bread, Breakfast
Cuisine American
Servings 2 loaves

Equipment

  • 9x5 inch loaf pans (2)

Ingredients
 
 

  • 1 1/2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups pumpkin puree (canned is fine)
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons fine grain salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups broken walnut halves

Instructions
 

  • Preheat the oven to 350°F. Grease two 9x5-inch baking pans with flour-based baking spray (or grease and flour pans).
  • Cream the butter and sugar together in the bowl of an electric mixer. With the mixer running, add the eggs one at a time. Mix in the vegetable oil, vanilla extract and pumpkin puree. Scrape down the bowl and mix again briefly.
  • Add the flour, salt, soda, cinnamon and nutmeg to the butter mixture. Mix well on low speed until just combined. Using a large rubber spatula scrape down the bowl and mix again until well combined. Fold in the walnuts.
  • Divide the batter between the prepared loaf pans and bake for 45 minutes to1 hour. Loaves are done with they are well-browned and a toothpick tester inserted in their centers comes out clean.
  • Turn the loaves out onto wire cooling racks. Serve slices warm or at room temperature.
  • Store loaves in large zip-top bags with the air removed, or double wrapped in plastic wrap.

Notes

Sugar Content: You may think 3 cups of sugar is a lot for a pumpkin bread recipe - I did at first!  But remember - this recipe makes two loaves. You can safely cut the sugar by 1/2 cup if prefer. 
To Freeze: After baking, allow the loaves to cool completely on wire racks. This step is crucial to avoid excess moisture forming inside the wrapping, which can lead to freezer burn.
Double Wrap: First, wrap each loaf tightly in plastic wrap so there are no gaps where air can enter.
Additional Layer: Wrap each loaf again in aluminum foil for added protection. If preferred, you can instead place the plastic-wrapped loaves in large, freezer-safe zip-top bags and press out as much air as possible before sealing.
Label: Write the date on each wrapped loaf to keep track of how long it's been frozen.
Freezer Life: Place the wrapped loaves in the freezer, where they can be stored for up to 3 months.
Keyword cinnamon, pumpkin puree, walnut halves
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