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Classic Pumpkin Bread Recipe with Warm Spices and Glaze

classic-pumpkin-bread

My pantry is finally restocked with pumpkin after weeks of empty shelves, so I baked my first pumpkin bread of the season. I adore this loaf—it’s perfect for breakfast, snacks, gifting, and everything in between. When the house smells like fresh pumpkin bread, it’s pure comfort.

For a moment I tried to make a very “healthy” version, swapping white flour for whole wheat, white sugar for brown, oil for applesauce and water, and leaving out yolks. After testing several online ideas I followed one that made every possible substitution—and it failed. The texture and flavor weren’t right, so I abandoned that route.

Instead I returned to a trusted classic pumpkin bread recipe. This is the old-fashioned version I first made from a beloved cookbook and have baked many times since. It isn’t the lightest loaf, but it delivers the familiar pumpkin flavor and moist texture that everyone loves. It yields multiple loaves, so use large pans or make mini loaves to share.

Here’s the recipe that reliably saves the day whenever I want that classic pumpkin-bread goodness.

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Classic Pumpkin Bread

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 15 minutes
Makes: 2 loaves
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You will love this Classic Pumpkin Bread recipe! So delicious!

Ingredients

  • 3 cups sugar
  • 1 cup cooking oil
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. allspice
  • 1/2 tsp. ground cloves (optional)
  • 2/3 cup water
  • 1 (15 oz.) can pumpkin puree
  • 1 cup chopped walnuts (optional)

Instructions

  • Grease two 9x5x3 inch, or three 8x4x2 inch, or four 7.5×3.5×2 inch loaf pans; set aside.
  • In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
  • In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add the flour mixture and water to the sugar mixture, beating on low speed after each addition just until combined. Beat in the pumpkin. Spoon batter into prepared pans.
  • Bake in a 350°F oven for 55–65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes, then remove from pans and cool completely on wire racks. Serve right away or wrap in plastic or foil to keep fresh.

Additional Info

Course: Bread
Cuisine: American
img 1547 4 Did you make this?Let me know how it turned out in the comments below!

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