Everyone has at least one or two holiday dishes that they are famous for (even if they’re just famous in the family). That one special treat that symbolizes the holidays arrival. The one which, if omitted from your seasonal table, just wouldn’t feel the same.
Maybe it’s your grandmother’s cranberry-orange relish, or oyster dressing. Roasted chestnut stuffing? Sweet potato casserole with gooey, melty marshmallows? For me, it’s pumpkin bread. Not just any pumpkin bread. Aunt Lynne’s famous pumpkin bread.
I had this for the first time, some twenty plus years ago. Aunt Lynne brought this to our Thanksgiving table one year and I went bonkers for it! I asked her for her recipe and like everyone’s favorite Aunt, she obliged. That’s where the tradition started for me. Because every year since, I’ve made at least 2-3 batches of this bread to share with family and friends. I am always complimented — but it’s really Aunt Lynne who deserves the credit.
It is an aromatic blend of pumpkin and warm spices that reminds me of pumpkin pie in bread form. For me, this is a great all purpose sweet bread. No time for breakfast? — Pumpkin bread. Need a quick snack? — Pumpkin bread. Something to bring to the office potluck? — Pumpkin bread. Even my husband who eschews pumpkin in any form — especially pie — enjoys this holiday treat. As do the rest of my family, which brings me to my conundrum. To share or not to share.
Several family members begged me not to. Why? I think it’s because this has become their holiday tradition as well. The dish that they are known for. I understand, but I say, “spread the love.” Maybe with this act of kindness your Bubbi will finally see fit to share the secret ingredient from her world-famous potato latkes. Don’t hate me family. Truly, I mean no harm.
Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs beaten
- 1 - 16 ounce can pumpkin puree not canned pumpkin pie filling
- 3 1/2 cups flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1/2 teaspoon mace
- 2/3 cup water
Instructions
- Preheat oven to 350°. Prepare 3 medium loaf pans by spraying with vegetable spray and lining the bottom each pan with a piece of parchment paper. Spray parchment with vegetable spray. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the sugar, oil and beaten eggs. Mix to blend, then add the pumpkin and mix well.
- Sift together the dry ingredients and add to the wet ingredients, mixing until just combined. Add water a little at a time and blend until smooth.
- Pour into the loaf pans and bake for 45-55 minutes, or until a cake tester comes out clean. Cool to room temperature, then remove from pans.
Recipe Video
Recipe Notes
You can freeze the loaves for up to a month in plastic wrap and freezer paper!
Pin “Aunt Lynne’s Famous Pumpkin Bread” For Later!
More Holiday Breads:
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- Coconut Macadamia Banana Bread
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- Best Blueberry Banana Bread Recipe
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- Chocolate Chip Banana Bread
My younger (10) son loves Starbucks pumpkin bread, but we are limiting his gluten intake. He asked for pumpkin bread instead of pumpkin pie this year so I made your recipe (the story sold it). My older son (12) loves pumpkin bread now because of your recipe and both of them announced they want a birthday cake made out of this come April! LOL! SO moist and flavorful! Will experiment with the flour a bit to reduce the Gs. And mace is my new favorite spice! Thank you, Lisa, for sharing the love!!! We will be sure to give your Aunt Lynne full credit.
Desiree, thank you for sharing this story — and I’m so glad that both your sons enjoyed the pumpkin bread. I have a loaf on my counter as we speak — and we’ll be dipping in with a cup of coffee this morning! Happy Thanksgiving!
I made your pumpkin bread and I lOVE IT
It turned out great I will make this ever thanksgiving and Christmas
I’m so glad you love it, Peggy! We make it every Thanksgiving and Christmas too! I have family members who would revolt if I didn’t!
If I am using fresh pumpkin purée which tends to be more runny than canned do I still use the water?
I’ve never made it with fresh puree before, but this is what I would do: Put your puree in a fine mesh sieve, set over a bowl… Let it drain for about an hour, it should lose the excess liquid — then follow the recipe as written — with the water.
Are you using 8×5 pans?
Yes. Actually, it measures 8 1/2″ x 4 1/2″ x 2″
Made this tonight. I liked that it makes 3 loaves. texture is nice, not dry but not super moist. I followed recipe exactly.
I would like to add some nuts, or a streusel topping next time. The spices are nice, but I feel it overpowers the pumpkin – cant hardly tell it’s pumpkin. Still it is a tasty product.
I think it would be great with nuts or streusel. This is a basic pumpkin bread, so dress it up how you like it!
Thank you for sharing your family recipe. Can you please advice if I can use fresh pumpkin puree. Canned ones are hard to go find in Australia.
Absolutely, Esh! Fresh pumpkin puree would be ideal for this! Please let me know how you like it!
I don’t eat sugar so maybe I can try this recipe using a mix of stevia and coconut sugar! Looks very yummy anyway I want to make pumpkin bread one day 🙂
I’ve never tried those substitutions. If you do, please let me know how it comes out for you!
I love family recipes. I can see why this one is so popular, it looks absolutely delicious! And so moist!
It’s very moist, Allison!
Aren’t family recipes the best? We will have to try making it.
Hope you enjoy it!
Family recipes are always the best! I love that there’s cloves in it, my favorite spice!
I agree!
I always love trying other people’s pumpkin bread recipes! I can’t wait to try this!
Hope you enjoy it, Elaine!
I loved your story about your Aunt and how you loved this recipe since you were a child. So touching.
When you mentioned it was pumpkin pie in bread form I thought there’d be a ton of sugar, and although there is 3 cups it’s split across 3 different loaves — not so bad for pumpkin pie in bread form! Sounds delicious and I’ve already pinned it to make.
Thank you Alyssa! – I am making another batch today!!! Let me know how you like it!
I love the color!! Been a long while since I ate pumpkin bread. This looks so inviting. <3
It has been exactly one year since we’ve had it. I always make it the weekend before Thanksgiving.
This looks wonderful, love that you have used fresh pumpkin puree and those spices sound so good
The holidays are a great time to break out family recipes. I love making my grandma’s recipes this time of year– she’s still around, but no longer has her own kitchen 🙂
I completely agree! It’s those long-held recipes that we all come to expect at the holidays — with a few new ones thrown in for good measure.
This looks like it would smell amazing!!
This looks so amazing! Homemade baked goods are the best. My husband always loves pumpkin bread, I’ll have to make this for him!
This pumpkin bread recipe is really wonderful.
You are a darling Lisa for sharing a secret family recipe – these are most valuable than gold in this world! Thank you so much, I can’t wait to try it!
You’re welcome, Tina! It’s a favorite in our family.
This is hands down the best pumpkin bread I’ve ever had! 🙂