Grandma’s Pumpkin Bread – A Moist Pumpkin Bread Recipe (with nuts, raisins or chocolate chips)

Grandma’s Pumpkin Bread is a moist pumpkin bread recipe that can be made plain or you can add nuts, raisins or chocolate chips. This easy to follow recipe gives options for one pumpkin loaf or two depending on whether or not you want to use an entire can of pumpkin.

This easy quick break is a perfect addition to an autumn Sunday brunch or to have on hand when friends visit to go with a warm cup of coffee or tea. We love to freeze a loaf to have on hand when we run out of  breakfast or dessert options during a busy week.

Grandma’s Pumpkin Bread Recipe

I have a minor confession to make. This is Grandma’s Pumpkin bread recipe; however, it’s not my grandma I’m talking about. This old fashioned pumpkin bread recipe belongs to Maryann’s grandma. Maryann’s grandma is the bees knees. I love flipping through her cookbook to explore her favorite recipes.

Recently, I spent the weekend with Maryann, which revolves around eating food, making food, talking about food, planning food, shopping for food, pretty much anything to do with food. I had a hankering for anything pumpkin, and Maryann had a can of pumpkin that needed used. She whipped out Grandma’s cookbook which, of course, had an easy pumpkin bread recipe.

Moist Pumpkin Bread Recipe

What I love most about this old fashioned pumpkin bread recipe is that it is so moist. There’s nothing dry about it. My second favorite thing about this moist pumpkin loaf is the easy alterations/variations that can be made.

In my family, pumpkin bread and chocolate chips go together like peanut butter and jelly or bacon and eggs. This means that when I make this recipe it is always a Chocolate Chip Pumpkin Loaf. Maryann’s grandma liked to add plumped raisins and/or chopped nuts to this old fashioned version of pumpkin bread.

The original version calls for 1 cup of canned pumpkin and makes one pumpkin loaf. I’ve included instructions on how to use the entire can of pumpkin which makes two pumpkin loaves. Another thing to keep in mind is that you could easily replace the ground spices (cinnamon, nutmeg and allspice) with an equal amount of pumpkin pie spice, or you could even omit them all if fall spices aren’t you cup of tea. You could also omit the nutmeg and/allspice if all you have on hand is ground cinnamon.

Pumpkin Loaf Ingredients

• Canned Pumpkin (not pumpkin pie filling)
• Large Eggs
• Vegetable Oil
• Sugar
• All Purpose Flour
• Baking Soda
• Baking Powder
• Salt
• Ground Cinnamon
• Ground Nutmeg
• Allspice

Optional Pumpkin Loaf Ingredients

• Chocolate Chips
• Chopped Nuts
• Raisins (plus water for plumping)

How to make pumpkin quick bread?

Step by Step Instructions

1. In a large mixing bowl, whisk together beaten eggs, canned pumpkin, vegetable oil and sugar.
2. In a separate large bowl, sift together flour, salt, baking powder, baking soda, ground cinnamon, ground nutmeg and allspice.
3. Add sifted dry ingredients to wet ingredients, combine until smooth.
4. Optional: stir in chocolate chips, raisins that have been plumped in warm water, or ground nuts.
5. Pour pumpkin mixture into 9 x 5 inch bread pans that have been sprayed with nonstick cooking spray (or grease with shortening and flour, if desired).
6. Bake for approximately 1 hour or until a toothpick comes out clean.
7. Let cool for a few minutes in the pan before removing to a wire rack.

For the full ingredient amounts and recipe instructions for old fashioned pumpkin bread, scroll to the recipe card at the bottom of this post. 

Recipe FAQs

• Use canned pumpkin, not pumpkin pie filling.
• Pumpkin bread can be made plain or add chocolate chips, nuts and/or raisins for new variations.
• If you do not have allspice or nutmeg, omit it, and add more cinnamon.
• Substitute equal amounts pumpkin pie spice of the total quantities of cinnamon, nutmeg and allspice if desired.
• To easily remove pumpkin bread from the bread pan, line it with parchment paper that hangs over the long side of the pan as handles. Spray the pan with nonstick cooking spray including the parchment paper.
• Check out our Amazon Store to find some of our favorite pantry items and kitchen gadgets.

Pumpkin Bread with a Whole Can of Pumpkin

The ingredient amounts below make 2 9 x 5 inch loaves of pumpkin bread.

• 15 ounces canned pumpkin
• 3 cups sugar
• 4 eggs
• 1 cup vegetable oil
• 3 1/3 cups flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon allspice

Optional ingredients

• Chocolate Chip Pumpkin Bread: add 2 cups chocolate chips.
• Pumpkin Raisin Bread: soak 1 cup raisins in 2/3 cups water. Drain water before adding raisins to batter.
• Pumpkin Nut Bread: add 1 cup chopped nuts to the batter.

Follow the directions in the recipe card below but use 2 loaf pans instead of one. Baking time should be similar but always test your loaves for doneness.

Should I put pumpkin bread in the fridge?

If your pumpkin bread is really moist, it will last longer stored in the refrigerator. If you plan to eat the bread within 24 hours, it should be fine stored at room temperature.

Can pumpkin bread be left out?

Yes, pumpkin bread can be stored at room temperature. Store in an airtight container, zip-lock bag or wrap tight in plastic wrap; however, if your pumpkin bread is really moist, it will last longer when stored in the refrigerator. Moist pumpkin bread can mold quickly at room temperature.

Old Fashioned Pumpkin Desserts

Pumpkin Crunch

Chocolate Chip Pumpkin Bran Muffins

Praline Pumpkin Bars

Vintage Spiced Pumpkin Cake

Impossible Pumpkin Pie

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