This classic Pumpkin Bread is densely packed with pumpkin, olive oil, and seasonal spices of nutmeg, cinnamon, and ginger for a rustic fall treat. It’s simple to prepare and has a traditional taste.
Another quick bread recipe I enjoying preparing during the fall season is this Cinnamon Apple Bread,
I have made this exact pumpkin bread recipe for so many years now I don’t even remember when I began making it. The recipe comes from my hometown Junior League cookbook, which is filled with my family’s recipes and even the illustrations were done by a great aunt.
The recipe itself is simple and calls for standard pantry ingredients, with the exception of the fall seasonal favorite pumpkin puree. Usually, I’ll make a batch of this bread just as summer is sliding into fall and then make it again right before Thanksgiving.
Every year, just after the holiday season has passed, I sneak it into my baking a few more times before the temperatures start to rise. This is truly one of my favorite recipes. From my family to yours let me pass this recipe along to you.
No Mixer Needed Pumpkin Bread Instructions
This recipe is simple. Simply stir the dry ingredients together in one bowl, the wet in another, and then combine the two. Pour that into a prepared pan and bake. It’s so easy you could almost memorize.
- Preheat the oven to 350℉ and grease and flour a loaf pan.
- In a large bowl whisk all the dry ingredients together and set aside.
- In a separate bowl, mix the wet ingredients together and slowly pour into the dry ingredients, stirring constantly.
- Pour the batter into the prepared pan and bake for 1 hour or until a cake tester inserted into the center comes out clean.
Cinnamon Spiced Whipped Cream
Cinnamon-spiced whipped cream pairs nicely with just about any fall treat and is especially delicious on top of your morning coffee or latte. See the ingredients and instructions below to prepare your own batch.
- 1 cup Heavy Whipping Cream
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Almond Extract
- 2 teaspoons Granulated Sugar
To make the simple cinnamon-spiced whip cream shown in the photographs use a stand mixer fitted with the whisk attachment. Pour the heavy whipping cream into the bowl and whisk at medium speed until soft peaks begin to form about 5 minutes. Add the cinnamon, almond extract, and sugar and whisk until stiff peaks form about another 1 to 2 minutes.
Other Toppings To Try
- Chocolate Ganache:
- 4 ounces Semi-Sweet Chocolate Bar, chopped finely
- 1/2 cup Heavy Cream
- Instructions: Place the heavy cream in a small saucepan and over medium heat until it begins to gently simmer (do not let it boil). Then in a medium bowl pour the cream over the chocolate. Let sit for 2 to 3 minutes and slowly stir with a metal spoon. Drizzle over bread.
- Vanilla Glaze:
- 1 1/2 cups Powdered Sugar
- 2 tablespoons Milk
- 1/2 teaspoon Vanilla Extract
- Instructions: Whisk the ingredients together and drizzle over the bread.
- Cinnamon Crumble
- 3/4 cup Flour
- 1/2 cup Brown Sugar
- 1/8 teaspoon Ground Cinnamon
- pinch of salt
- 1/2 stick Butter, chilled and cubed
- Instructions: Whisk all the ingredients together, except the butter. Using a pastry cutter, cut the butter into the flour mixture slightly. Sprinkle on top of the batter prior to baking.
Other Delicious Pumpkin Recipes
- 1¾ cup Flour sifted
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 teaspoons Cinnamon
- 2 teaspoons Nutmeg
- 1/2 teaspoon Ground Ginger
- 1½ cups Sugar
- 2 large Eggs
- 1/3 cup Water
- 1 cup Pumpkin Puree
- 1/2 cup Olive Oil
- Heat the oven to 350 degrees. Grease a 9×5 loaf pan with butter or oil (I use coconut oil) and flour the pan, set aside.
- In a large bowl whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and sugar together. Combine the eggs, water, pumpkin puree, and olive oil together in a separate small bowl. Pour the wet ingredients into the dry and stir until fully mixed.
- Pour the batter into the prepared baking pan and bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove and let sit for 10 minutes before removing from the pan and placing on a cooling rack to cool completely.