Old-Fashioned Pumpkin Bread Recipe

Then I'd bet you'll love this moist, tender, incredibly delicious pumpkin bread

Good Eats From The Farmer’s Market

Love Starbucks Pumpkin Bread? Then I’d bet you’ll love this moist, tender, incredibly delicious bread even more! Boy do kids love it, grown-ups love it too…this pumpkin bread can’t be beat!

We have baking pumpkins in the farmer’s market and this homemade bread is a favorite fall recipe. It’s packed with cinnamon spice and has an overwhelming exuberance of pumpkin flavor. Extra moist and easy to make. Extra moist and easy to make, taking on 10 minutes to prep and 50 to 60 minutes to bake. The hardest part is waiting for the 9 x 5 inch loaf to cool. it’s simply lucious served slightly warmed with a topping of maple syrup or a simple brown sugar crumb topping.

We have baking pumpkins in the farmer's market and this homemade bread is a favorite fall recipe.


  • 2 eggs
  • 1 cup pumpkin purée
  • 1/2 cup canola or vegetable oil
  • 1/4 cups granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • Pinch salt, optional


  • Preheat oven to 350 degrees Fahrenheit. Coat a 9 by 5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  • In a large mixing bowl, combine eggs, pumpkin, oil, sugars, vanilla, cinnamon, nutmeg, pumpkin pie spice, cloves, and ginger, and whisk to combine.
  • Add the flour, baking soda, and salt, if using, to taste, and stir until just combined; don’t overmix.
  • Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  • Bake for about 55 minutes, or until top is set, domed, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. If the loaf is browning before the center has cooked through, tent with foil for the last 15 minutes of baking.
  • Allow bread to cool in pan for 10 to 15 minutes before turning out onto a wire rack to cool completely.
  • Bread will keep airtight at room temperature for up to 5 days, or in the freezer for up to 3 months.

Serve Warm and Enjoy!

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