December 6, 2024

Grandma Bohs’ Pumpkin Bread

A Cozy Treat for the Season

There’s something magical about the aroma of freshly baked pumpkin bread filling the house as the crisp air of fall settles in. It’s the perfect treat for cozy afternoons, holiday gatherings, or even as a simple snack with a cup of tea. This pumpkin bread recipe is moist, flavorful, and packed with the warm spices that define autumn.

This recipe was passed down to me from my sister’s in-laws. I’m so thankful they would share with us!

Why You’ll Love This Recipe

This pumpkin bread is:

Moist and tender with the perfect balance of sweetness and spice.
Easily customizable to fit dietary preferences (we’ll talk substitutions below).
A one-bowl recipe—minimal fuss, maximum flavor!
Perfect for sharing, freezing, or even gifting during the holidays.

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Ingredients:

2 cups sugar (optional sub ½ cup for brown sugar)
⅔ cup butter
3 eggs
1 ½ cups canned pumpkin (not pumpkin pie filling)
½ cup water
2 ⅓ cups flour
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
1 teaspoon vanilla extract

Instructions:

Preheat the oven: Set your oven to 350°F (175°C). Grease two 9×5-inch loaf pans with butter or non-stick spray.
Cream together: In a large mixing bowl, whisk together the sugar and butter for 1 minute.
Add the rest: Add the rest of the dry ingredients and mix until just combined. Be careful not to overmix, as this can result in a denser texture.
Add extras (optional): If you’re adding walnuts, pecans, or chocolate chips, fold them into the batter now. ½ cup of add-ins recommended.
Bake: Pour the batter into the prepared loaf pans. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Tips for the Best Pumpkin Bread:

Make it Gluten Free or Dairy Free: Swap out the all purpose flour for 1:1 Gluten Free flour. My favorite affordable GF flour option linked here. For Dairy Free, swap the butter with plant butter. My favorite DF butter option linked here.
Use real pumpkin: Make sure you’re using pure canned pumpkin, not pumpkin pie filling. The latter contains extra sugar and spices, which will throw off the flavor balance.
Spice it up: Feel free to adjust the spices based on your preference. If you love cinnamon, add a little extra.
Texture tips: For a slightly different texture, you can swap out half of the all-purpose flour with whole wheat flour for a nuttier taste.
Sweetener swaps: If you’re looking to reduce sugar, try substituting half the sugar with honey or maple syrup. Just reduce the oil slightly, as these liquid sweeteners add moisture.
Mini Loaves: The loaves pictured are mini loaves. Baking pans linked here: Mini Loaf Pans. If using mini loaf pans bake for 25-40 mins, depending on size.

How to Store Pumpkin Bread:

Room temperature: Keep your bread in an airtight container for up to 3 days.
Refrigeration: For longer shelf life, store the bread in the fridge for up to a week.
Freezing: You can freeze pumpkin bread for up to 3 months. Just wrap it tightly in plastic wrap and then foil before freezing. Thaw at room temperature when ready to eat!

Enjoy this warm, comforting slice of pumpkin bread with a dollop of butter or a drizzle of cream cheese frosting for an extra indulgent treat. Happy baking! 🎃🍞

I hope you enjoyed this recipe, let me know how yours turned out in the comments!

-Hailee

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