This vintage 1970s pumpkin bread recipe yields three impossibly moist loaves in just 75 minutes using simple pantry ingredients; perfect for batch baking, freezing ahead for Thanksgiving week, and gifting throughout fall.
The vegetable oil base keeps these loaves tender at room temperature for up to five days, unlike butter-based recipes that dry out overnight. I've tested this recipe several times to ensure the texture matches the original, and it delivers consistent results every time: warm cinnamon and cloves balanced perfectly with pure pumpkin, golden-brown crusts, and that signature tender crumb.
October brings cooler mornings and the scent of cinnamon drifting from the oven. This three-loaf pumpkin bread recipe feels like coming home - a comforting autumn ritual that fills your kitchen with warmth and gives you enough to savor one loaf fresh, tuck another in the freezer for later, and share the third with someone who needs a little homemade kindness. Before batch baking became a social media trend, this was simply how the season was done.
Batch Baking Pumpkin Bread: Easy 3-Loaf Recipe from the 1970s
This classic 1970s pumpkin bread is moist, and beautifully spiced with cinnamon and cloves. Made with simple pantry staples, this recipe yields three large loaves that are perfect for sharing or gifting. This batch baking approach saves time and energy. A nostalgic autumn favorite that tastes like home.
- Total Time: 75-80 minutes
- Yield: 12-16 slices 1x
Ingredients
- 4 cups pumpkin puree (32 ounces)
- 4 cups granulated sugar
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
- 5 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon vanilla
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup chopped walnuts or pecans
Instructions
- Prepare your pans: Grease and flour three 9×5-inch loaf pans. For easier removal, you can also line the bottoms with parchment paper. Preheat your oven to 350°F (for light golden loaves) or up to 375°F (for a darker crust, as many 1970s recipes preferred).
- Mix the wet ingredients: In a large mixing bowl, stir together the pumpkin puree and sugar until well combined and thick. Add the beaten eggs, vegetable oil, and vanilla extract. Mix until smooth.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt until everything is well blended.
- Bring it together: Gradually stir the dry ingredients into the pumpkin mixture, a few scoops at a time, mixing just until the flour disappears. Be careful not to overmix.
- Stir in the nuts: Fold in chopped walnuts or pecans for a crunchy texture and a classic touch of richness.
- Fill the pans: Divide the batter evenly among the three prepared pans and smooth the tops.
- Bake: Place in the oven and bake for about 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Depending on your oven, baking time my vary, so check around the 55-minute mark.
- Cool and serve: Let the loaves cool in their pans for about 15 minutes, then lift them out of the pans and transfer to a wire rack to cool completely. Slice thick and enjoy plain or with a spread of butter or cream cheese.
Equipment
Nonstick 9½x5 Loaf Pans, set of 3
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Loaf Pan Parchment Liners for Baking Bread 9×5
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- Cook Time: 60 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
When Batch Baking Was Just Smart
The year was 1974. Canned pumpkin sat on every grocery store shelf as an autumn essential, and avocado green mixers whirred in kitchens while The Carpenters played softly on AM radio. Families gathered around wood-paneled television sets for "The Waltons" on Thursday nights, and quick breads like this were weeknight baking heroes.
Batch baking wasn't only about efficiency; it stretched tight grocery budgets without sacrificing flavor or heart. Why heat the oven for just one loaf when you could bake three? One stayed on the counter for breakfast. Another went into the freezer for Thanksgiving week when you'd already be overwhelmed. The third became a gift, wrapped in brown parchment and delivered to neighbors, senior friends, or anyone who needed to know someone was thinking of them.
This recipe embodies that era's practical generosity. No elaborate frostings. No finicky techniques. Just real ingredients mixed in one bowl, divided among three pans, and baked until golden. The kind of recipe mothers passed to daughters on index cards tucked inside wedding shower recipe boxes.
Why This Is the Best Three-Loaf Pumpkin Bread Recipe
How to Make Perfect Batch Pumpkin Bread
Recipe Variations
Frequently Asked Questions
You can use fresh pumpkin, but it's typically wetter than canned, which can affect both texture and baking time. If you go this route, roast your pumpkin, puree it, then strain it through cheesecloth to remove excess moisture. For a first-time baker, canned pumpkin is easier and more consistent.
This usually indicates it needs more time in the oven, even if the top looks done. The toothpick test is non-negotiable here. Also, check your baking soda; if it's been sitting in your pantry for a while, it might have lost its lift.
You can reduce the cups of sugar by up to a cup, but the texture won't be quite as tender, and the bread will dry out faster. The sugar isn't just for sweetness; it contributes to the moist pumpkin bread crumb. If you do reduce it, plan to eat the bread within three days.
Standard 9x5-inch loaf pans work perfectly for these loaves of pumpkin bread. If you only have 8x4-inch pans, fill them with about 3 cups of batter each and bake any extra in a greased muffin tin to make pumpkin muffins or even smaller loaves. Overfilled pans can lead to uneven baking. Disposable pans are also a great option for gifting.
A cake tester or toothpick inserted into the center of the loaf should come out clean or with just a few moist crumbs at the 55-60 minute mark. The top should be golden brown and spring back when you press it gently. If your finger leaves an indent, it needs more time.
Absolutely! Fold in 1 to 1½ cups of mini chocolate chips with the nuts, or use them instead of nuts if that's your preference. Mini chips distribute better than regular-sized ones. This is a modern addition that truly enhances the original recipe. You could even add a scoop of ice cream or vanilla ice cream on top of a warm slice for an extra treat.
1970s recipes like this one use vegetable oil instead of butter, which keeps the bread moister longer. They also tend to have more balanced spicing, allowing the pumpkin flavor to shine rather than overwhelming the bread with pumpkin pie spice. Batch baking was standard at the time because it was economical.
This vintage three-loaf pumpkin bread recipe carries forward the practical generosity of an earlier time when baking meant sharing, and every loaf told a story. Set aside an hour, mix up one bowl of batter, and you'll have enough to carry you through the season.
What's your earliest memory of pumpkin bread baking in someone's kitchen? Was it your grandmother's, a neighbor's, or maybe your own? I'd love to hear your story in the comments below.
If you make this batch baking pumpkin bread recipe, please leave a rating and review to help other bakers!
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