Amish Pumpkin Bread

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When I was a teenager, my family took a trip to Pennsylvania, visiting the heart of Amish country. One summer afternoon, while browsing through a local market, my mom picked up an Amish cookbook filled with traditional recipes. That cookbook is long gone, but one recipe from it has stood the test of time: Amish Pumpkin Bread. 

Every fall, as the Texas air remains hot while I'm eagerly awaiting cool breezes, I bake this bread, hoping to coax the season into arriving.

The recipe has become a family tradition, and we not only enjoy it at home with a hot cup of coffee, but we also bake extra loaves to give as gifts during the holidays.

What I love most is how simple and foolproof this recipe is—it’s all mixed in one bowl! The result? A dense, moist, and flavorful loaf that fills the house with the warm scents of cinnamon, nutmeg, and cloves.

Ingredients Needed for Amish Pumpkin Bread

Here’s a rundown of the key ingredients you'll need to create this delicious pumpkin bread:

• Granulated Sugar: Adds sweetness and moisture, giving the bread its soft texture.
• Vegetable oil: Keeps the bread moist and tender.
• Large eggs: Helps bind the ingredients together while adding richness.
• Canned pumpkin (not pie filling): The star of the show, it gives the bread its signature flavor and moist texture.
• All-purpose flour: Forms the base of the bread, providing structure.
• Baking soda: Helps the bread rise, creating a light, fluffy texture.
• Kosher Salt: Enhances all the other flavors, balancing the sweetness.
• Vanilla extract: Adds depth and warmth to the overall flavor.
• Ground cinnamon, cloves, nutmeg, and allspice: These spices give the bread its cozy, pumpkin spice flavor.
• Water: Adds moisture to the batter, making the bread tender.

Equipment Needed

To make this Amish Pumpkin Bread, you'll need a few basic kitchen tools:

• Large mixing bowl: For combining all your ingredients.
• Whisk or electric mixer: To blend the wet ingredients.
• Rubber Spatula: For folding in the dry ingredients.
• Two 9×5-inch loaf pans: The perfect size to hold the batter and create even loaves. My all-time favorite bakeware is USA Pan bakeware! I highly recommend the USA Loaf Pans!
• Parchment paper or non-stick spray: To prevent the loaves from sticking to the pans.
• Toothpick: For testing the doneness of the bread.
• Wire rack: To cool the loaves after baking.

How to Make Amish Pumpkin Bread

This recipe is so easy that you’ll be amazed at how quickly it comes together. Here’s how you can make it:

1. Preheat your oven to 350°F and grease two 9-inch loaf pans or line them with parchment paper.
2. In a large mixing bowl, whisk together the sugar, vegetable oil, and eggs until smooth.
3. Add the canned pumpkin and vanilla extract, stirring well to combine.
4. In a separate bowl, combine the dry ingredients: flour, baking soda, salt, cinnamon, cloves, nutmeg, and allspice.
5. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix.
6. Pour the batter evenly into the prepared loaf pans.
7. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

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True Chef Secrets for the Best Pumpkin Bread

• Don’t overmix the batter: Overmixing can cause the bread to develop a tough, chewy texture. The key to light, tender bread is mixing just until the dry ingredients are moistened.
• Room temperature eggs: Cold eggs can cause the batter to seize up. Allow your eggs to come to room temperature before mixing to ensure a smooth batter.
• Toothpick test: Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done.
• Cool completely: For the best flavor and texture, let the bread cool fully before slicing.

Serving Suggestions

This Amish Pumpkin Bread is incredibly versatile! Serve it in thick slices with:

• A hot cup of coffee or tea for a cozy breakfast.
• Spread with cream cheese or butter for an extra indulgent treat.
• Pair with a scoop of vanilla ice cream for a delightful dessert.
• Drizzle with maple glaze or cream cheese frosting for a sweet topping.

Commonly Asked Questions

Can I use fresh pumpkin instead of canned?

​Yes! You can substitute canned pumpkin with fresh pumpkin puree. Make sure to drain any excess water from the puree to avoid making the batter too wet.

Can I add nuts or chocolate chips?

​Absolutely! Fold in ½ to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips after mixing the batter for added texture and flavor.

Can I make this recipe gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend. Just make sure it's one designed for baking to ensure a similar texture.

Storing and Reheating Tips

• Storing: Store your pumpkin bread at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheating: To reheat, simply warm slices in the microwave for 15-20 seconds or toast them lightly. Frozen loaves can be thawed overnight at room temperature or warmed directly in the oven at 300°F for 10-15 minutes.

This Amish Pumpkin Bread is a timeless recipe that has been a staple in our family for years, and I know it will be in yours too. Happy baking!

More Pumpkin Recipes

• Pumpkin Streusel Muffins with Vanilla Bean Glaze
• Pumpkin Spice Pancakes with Vanilla Cream Syrup
• Pumpkin Dump Cake
• Pumpkin Whoopie Pies with Cream Cheese Filling
• 2-Ingredient Pumpkin Cake