Fall is officially here the moment this pumpkin loaf comes out of the oven. The whole house smells like cinnamon and nutmeg, and honestly, that’s half the reason I make it.
This one’s an oldie but a goodie. It’s the kind of recipe you’d find scribbled on a card in someone’s grandma’s recipe box. This one actually comes from an old church cookbook I found at a thrift store. The recipe was tucked between some amazing retro casseroles and interesting Jell-O salads!
No mixer, no fuss, no ingredients you have to track down. Just a really good pumpkin loaf.
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Why This Pumpkin Loaf Recipe Just Works
I’ll be honest, I’ve tried plenty of fancier pumpkin bread recipes over the years. Sour cream, browned butter, tahini, you name it. But I always come back to this simple one.
Here’s why:
- It’s a one-bowl kind of recipe
- The ingredients are things you probably already have
- It’s perfectly spiced, not overly sweet
- You can turn it into muffins if that’s more your speed that day
Sometimes simple really is better. This loaf is proof.
Love all things pumpkin? Check out this great recipe for easy pumpkin spice cake with cream cheese frosting!
What You’ll Need
You won’t need anything too complicated here, just good, honest pantry staples.
- flour
- baking soda
- salt
- nutmeg
- cinnamon
- sugar
- oil (something neutral like canola)
- eggs
- canned pumpkin (pure pumpkin, not pumpkin pie filling)
- walnuts (or your favourite chopped nut)
That’s it. No trip to a specialty store required.
How to Make Pumpkin Loaf
Ready? This comes together faster than you’d think.
Step 1: Stir the dry stuff together. Flour, baking soda, salt, nutmeg, and cinnamon all go in one bowl. Give it a good stir.
Step 2: Make a well. Push the dry ingredients to the sides so there’s a little well in the middle. That’s where the wet ingredients go.
Step 3: Add the rest. Pour in the sugar, oil, eggs, and pumpkin. Mix it all together until it’s just combined, then fold in the walnuts.
Step 4: Get your pan ready. Grease and flour a loaf pan so nothing sticks on its way out.
Step 5: Bake it up. Pop it in at 350°F for about an hour. You’ll know it’s done when a toothpick comes out clean.
Then comes the hard part: waiting for it to cool before you slice in.
Short on Time? Make Muffins Instead
Some days call for a loaf. Other days call for muffins you can grab and go.
Good news! This batter works both ways. Just divide it into a muffin tin and bake at 350°F for about 15 minutes instead of an hour. Same great flavor, just in a smaller package.
A Few Tips from My Kitchen
- Don’t overmix the batter. A few lumps won’t hurt anyone.
- Reach for canned pumpkin, not pumpkin pie filling — they’re not the same thing.
- Let the loaf sit in the pan for about 10 minutes before turning it out. It’ll thank you for the patience.
- Not a walnut fan? Leave them out, or swap in pecans instead.
How to Store Your Pumpkin Loaf
This loaf keeps beautifully. Wrap it up in foil, and it’ll be good on the counter for about 3 days, or put it in an airtight container in the fridge for up to a week.
Want to save some for later? It freezes well for up to 3 months. Just make sure it’s wrapped tightly. Future you will be very grateful.
A Few Questions You Might Have
You sure can. Just drain it well first so your batter doesn’t end up too wet.
Absolutely! They add a nice crunch, but the loaf is just as good without them. You could add some raisins if you would like to add something sweet.
Definitely. The original recipe made two loaves, and I scaled it down here, so feel free to double it if you want two loaves or a big batch of muffins for the freezer.
Share your baking!
If you make this recipe, be sure to leave a comment. I love hearing from you! Also, if you make this recipe, I’d love for you to share your photos on Instagram. Don’t forget to use the hashtag #bakersbookshelf.
Old-Fashioned Pumpkin Loaf
Equipment
- 1 9×5 loaf pan
- Parchment Paper
Ingredients
- 1¾ cups flour (211 g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1¼ cups sugar (250 g)
- ½ cup oil canola or vegetable
- 2 large eggs
- 1 cup canned pure pumpkin (250 g)
- ½ cup walnuts
Instructions
- Preheat oven to 350℉ (180℃)
- Spray loaf pan with non-stick spray and line with parchment paper. Make sure to leave the two long ends to overhang the pan so it's easy to lift the loaf out later.
- Mix the flour, baking soda, salt, nutmeg, cinnamon, and sugar together in a large bowl.
- Make a well in the centre of the dry ingredients and add the oil, eggs, pumpkin, and nuts. Mix everything well.
- Pour the batter into the prepared loaf pan and bake for 1 hour and 10 minutes. (Start checking the loaf after 1 hour).
- Test to see if the loaf is done by inserting a toothpick into the centre. The toothpick should come out clean with only a couple of crumbs attached.
- Let the loaf cool in the pan on a wire rack for 15 minutes before lifting out to finish cooling directly on the rack.
Notes
A Few Tips from My Kitchen to Yours
- Don’t overmix the batter. A few lumps won’t hurt anyone.
- Reach for canned pumpkin, not pumpkin pie filling — they’re not the same thing.
- Let the loaf sit in the pan for about 10 minutes before turning it out. It’ll thank you for the patience.
- Not a walnut fan? Leave them out, or swap in pecans instead.
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