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Vintage Pumpkin Cracker Bread

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Do you love vintage recipes? Me too! Pumpkin Cracker Bread– It’s a thing! It’s vintage… and it works! It’s quite delicious and moist and, it couldn’t be easier to make with 5 ingredients and zero flour.

Closeup side view of cream cheese frosted pumpkin cracker bread

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Original Pumpkin Cracker Bread Recipe

In a 1975 issue of Women’s Circle Home Cooking magazine, you will find a recipe (now vintage) for Pumpkin Cracker Bread.

Women’s Circle was one of my mother’s favorite magazines in that era. Convenient easy and delicious recipes were written for busy home cooks.

It’s fun to pull some of these from the dustbin of culinary history and give them new life today! If you love vintage recipes, especially during the holidays, you may enjoy reading Vintage Christmas Cookies to Make Ahead.

Top view of Pumpkin Cracker Bread ingredients on a wood cutting board

Pumpkin Cracker Bread Ingredients

While the original recipe and popular TikTok videos show three ingredients and no flour for similar recipes, I have slightly tweaked this by adding more of the pumpkin spice flavor we love in traditional pumpkin bread.

And by the way, if you’re looking for a more traditional pumpkin bread recipe, try my Favorite Easy Pumpkin Bread!

The exact measurements are in the recipe card below, but here is a list of the simple, simple, simple ingredients you will need!

  • Graham cracker crumbs: You can either crush the crackers yourself or buy the crumbs already crushed at your market. For more cinnamon flavor, consider swapping regular graham crackers for cinnamon graham crackers!
  • Canned pumpkin purée: I’m using pure pumpkin instead of pumpkin pie mix (which has seasoning)
  • Large eggs for stability and moisture
  • Baking powder to help the pumpkin bread rise
  • Pumpkin Pie Spice, or you can add a combination of cinnamon, nutmeg, and cloves.

How to Make Pumpkin Cracker Bread

Step-by-step instructions are in the recipe card below, but here is a quick overview of how to make this easy vintage recipe.

Begin by preheating the oven to 350℉ and coat an 8 x 4 inch loaf pan with nonstick cooking spray.

  1. Crush the graham crackers (or purchase graham crumbs).
  2. Whisk in the baking powder and pumpkin pie spice to the graham crumbs. Then mix in the eggs and pumpkin puree.
  3. Transfer batter to the loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out mostly clean.
  4. Let cool before slicing and frosting with ready-made cream cheese frosting.
Closeup slice of pumpkin cracker bread topped with cream cheese frosting

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Horizontal closeup view of a slice of pumpkin cracker bread with cream cheese frosting on a brown and white plate

Vintage Pumpkin Cracker Bread

Do you love vintage recipes? Me too! Pumpkin Cracker Bread– It's a thing! It's vintage… and it works! It's quite delicious and moist and, it couldn't be easier to make with 5 ingredients and zero flour.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12

Ingredients

  • 3 3/4 cups graham cracker crumbs about 1 box, crushed
  • 1 15 oz can of Pumpkin Purée
  • 2 large eggs
  • 3 teaspoons baking powder
  • 2 teaspoons Pumpkin Pie Spice or 1 teaspoon cinnamon, 1 teaspoon nutmeg, and a pinch of cloves

Instructions

  • Preheat the oven to 350℉ and coat an 8 x 4 inch loaf pan with nonstick cooking spray.
  • Crush the graham cracker crumbs in a food processor or blender, but if you don't have one, you can also put them in a zip-top bag and crush them with a rolling pin for the bottom of a cup measure. Keep crushing until they are very fine.
  • Whisk in the baking powder and pumpkin pie spice to the graham crumbs. Then mix in the eggs and pumpkin puree.
  • Transfer batter to the loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted in the middle comes out mostly clean.
  • Let cool before slicing and frosting with ready-made cream cheese frosting.

Notes

Topping the Pumpkin Cracker Bread: You can serve the pumpkin bread without a topping, but to make it even more delicious, spreading a layer of ready-made cream cheese frosting is, of course, quite decadently yummy!

Nutrition

Calories: 136kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 291mg | Potassium: 137mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5923IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Bread

2 Comments

  1. Wow, I’m really impressed. I love the almond cake too!! Today second time I’ve made it now.It’s sitting in its tin and must take out in a mo. I love your homemaking skills – never been my strong point. Money has been short nevertheless I have a fantastic life on Dartmoor in England. I am a nature writer and spend atleast 2 hours a day in a wild wood 5 minutes from here where I write. I write songs with people too. If you ever fancy writing a song with me do get in touch!! My website (which is under redesign as I speak) is RozBrady.com

    1. Hi Roz! I’m so glad you enjoy the Almond Cake and saying “Hi” from Dartmoor! It’s on my list of places to visit!

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