Vintage Pumpkin Cracker Bread

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.

Prep Time10

Cook Time50

Total Time1

Servings:

Calories: 136kcal

Author: Stephanie Wilson

Ingredients

3 ¾ 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

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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!

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