If you grew up in the 1970s, chances are you remember the cozy aroma of pumpkin bread baking in the oven. This was the era when home bakers filled their kitchens with hearty quick breads - zucchini, banana, and pumpkin were all staples of the time. Recipes were generous, designed to feed large families or have plenty to share with neighbors, teachers, or church gatherings.
Canned pumpkin was an affordable pantry star, and bakers loved how it could be stretched into multiple loaves of moist bread, accented with just the right amount of spice. This recipe, handed down from that decade, makes three big loaves, true to the spirit of the time when a single loaf simply wasn’t enough.
Enjoy a slice of this moist pumpkin bread with a cup of tea or coffee, topped with butter, or slathered with cream cheese for a nostalgic treat that truly tastes like autumn.
Retro 1970s Pumpkin Bread
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. A nostalgic autumn favorite that tastes like home.
- Total Time: 1 hour
- 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.
- Cook Time: 60 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Recipe Variations
Mix-ins: Substitute chocolate chips, dried cranberries, or golden raisins for some or all of the nuts for a different flavor and texture.
Spice Twist: Add 1/2 teaspoon each of nutmeg and ginger for deeper, more complex spice notes.
Citrus Accent: Stir in the zest of one orange for a bright, fresh flavor.
Powdered Sugar Dusting: Once the bread is fully cooled, use a fine-mesh sieve to lightly dust the top with powdered sugar for a delicate, classic finish that highlights the bread’s rustic look.
Cream Cheese Frosting: Spread a thin layer of tangy cream cheese frosting on top (or pipe in decorative swirls) for a rich, bakery-style touch. This works especially well for gatherings or dessert service.
Vanilla Icing Drizzle: Mix 1 cup powdered sugar with 1–2 tablespoons milk and ½ teaspoon vanilla extract. Whisk until smooth, then drizzle over cooled loaves in a zigzag pattern. The icing sets with a glossy sheen, adding both sweetness and visual appeal.
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