Pumpkin Bread Recipe
It’s that time of year again, the time for that moist and delicious pumpkin bread. Pumpkin bread is very common and I’m sure most of you have tried it at least a few times. If you have any left over pumpkins, it’s a great way to make good use of them. This recipe calls for canned pumpkin but if you want to use left over pumpkins, you can make pumpkin puree by roasting the pumpkins in your oven, scooping out the insides and mashing or putting them in a blender. This will also work with left over squash. I actually prefer canned pumpkin because in my opinion it just has better all around flavor. This bread gets most of its flavor from spices such as cinnamon, nutmeg, and ground cloves. This recipe takes very little time. All the work that’s involved is basically mixing ingredients. This recipe makes two loafs, so if you only want one I would recommend cutting the recipe in half. Spreading butter of even better cream cheese on the bread is a must. Pumpkin bread is so moist and flavorful you will want to eat a whole loaf yourself! Enjoy.
Ingredients:
2 cups canned pumpkin (or homemade pumpkin puree)
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon nutmeg
¾ teaspoon ground cloves
Cooking Instructions:
Step 1: Pre-heat the oven to 350 degrees. In a large bowl combine pumpkin, sugar, water, oil and eggs. Beat together until mixed well.
Step 2: In a separate bowl sift together flour, baking soda, baking powder, cinnamon, salt, nutmeg and cloves.
Step 3: Slowly mix the dry ingredients with the wet ingredients beating until smooth.
Step 4: Grease two 9 x 5 inch loaf pans. Pour the better into the 2 loaf pans evenly dividing the batter between the two. Bake at 350 degrees for 60-70 minutes or until a toothpick comes out clean. Remove from oven and allow loafs to cool.
Oh this outshines mine in a heartbeat!
bobby…I’m so making this. Looks delicious!! Tx!!
It looks gorgeous. Really tempting! You did a great job here!
your bread looks deliciously moist, and you’re right–i’d have no trouble putting away a whole loaf by myself.
I love all pumpkin bread. It looks so moist.
Looks nice – soft and well-baked. Will try it out soon. Oh and Happy Halloween!
THANKS! We made (AND ATE!) this yesterday (and will be breakfast today!! I exchanged 1 1/2 C of the flour for fresh ground whole wheat, and it was wonderful! When hubby checked for doneness with a toothpick, I asked if it was done and he was a tad confused, since he’d never tested bread so moist!)… Truly, it’s the best I’ve ever had!
Thank you! Can’t wait to try more!
Growing up my Grandmother used to always make us banana bread. This sounds like a delicious variation to a childhood favorite.
i alwayes wonder how to make pumpkin bread and what i was doing wrong now i know i wonder if yall have bread maker recipies
Thanks for the recipe. It was exactly what I was looking for.
I tried your recipe today. This is the best pumpkin bread I’ve had in a long time! This recipe is much better than my own!! Thanks.
This pumpkin bread recipe you posted tastes phenomenal (eating it as I blog)! I don’t believe in buying regular labeled “vegetable” oil which can contain a blend of different, possibly cheap quality or low smoking point, vegetable oils. I like to know exactly what I am getting. For this recipe, I used canola oil, and also heard of soy oil (I did not have any in the house at the time; read up on soy before you use it because there are some controversies out there about undesired effects) being used for baking. Maybe my house was cold, but I baked the loaves for a total of 80 min because after 60 min, I tested it with a wood stick and it was still in batter consistency in the middle. After you take them out of the oven, let it cool for about 30 – 45 min, then eat some while it is slightly warm. If you have the patience to let it cool completely, then take it out of the pan, and put into a closed plastic or glass container with a lid. Let it sit in the closed container overnight, and it will be more uniformly moist and delicious the next day.
With the remaining 1 1/2 cups of the Libby pumpkin puree left over from the 29 oz. can, I made pumpkin pancakes (see bnbfinder.com, pumpkin pancakes from Woolverton Inn; or maybe Bobby found a better recipe) earlier in the morning.
i made this recipe in two halves in a bread machine with a substitution of allspice for the nutmeg and cloves. it worked out great, but required an extra 25 minutes of baking (probably partially due to the altitude where i live) and the first loaf fell into three parts when i removed it from the pan. the tasty is phenomenal, though!
thank you.
This pumpkin bread is almost the exact bread
my grandmother in law made, however, deleting
the cloves and nutmeg. Both ingredients are
very powerful. Just adding the cinnamon is just
as delicious!!
I tried this recipe because the picutres of the bread reminded me of the texture and appearance my mother’s bread (she baked hers in coffee cans). This recipe is WONDERFUL! I made it at Thanksgiving 2008 and it was a hit! I am making it again for Father’s Day 2009 because my father loved it so much! Thank you so much for this wonderful recipe!
Thank you for the recipe! I will have to modify it with splenda because of fiance’s diabetes. If it turns out well, will share recipe. Usually have to tweak the amounts of splenda, or add splenda brown. Wish me luck!
This is the best pumpkin bread recipe! I highly recommend it. It is so moist, delicious and very easy to bake! Thanks for sharing the recipe.
very moist and best i’ve tried so far
This pumpkin bread recipe is delicous. I didn’t add the cloves but otherwise it was so good. I would recommend it to anyone looking to bake a yummy fall goodie.
I’ve been trying to figure out what to do with that stupid extra canned pumpkin in the pantry forever! This looks amazing, any way better than just making pumpkin pie. Its only been in the oven for 15 minutes and the house already smells like Thanksgiving heaven! I can’t wait to try it!
Wow, this is pretty much the best pumpkin-anything I’ve ever had!
Thanks so much for this recipe! I made it for my son’s first bday – his birthday party was on Halloween – and it was a healthy hit. Replaced one of the cups of flour with whole wheat and added a little more pumpkin (maybe 2 more ounces). Yumm!
i used this and it did not come out as bread it came out like carmel so i tried it again and it still did the same
nicole – All as I can say is you are either forgetting an ingredient or not baking it for long enough.
This recipe is counter intuitive to me due to how wet the dough is. After making it I am thoroughly impressed by the way it turned out. I added chocolate chips to 2 of the loaves I made and they were even better. Thank you for this recipe. It worked great. Only variation I had to make was 5 degrees higher and 10 minutes longer (I may have a cooler oven)
This is the almost identical recipe in my family for years. I lost the confounded thing and so was very glad to find yours. We had one other ingredient in ours which adds a lot, so I thought I would share it–pecans. 1 and 1/2 cups chopped pecans. They are added at the very end of the mixing process just before pouring into the pans. And we used to make them in 4 1 pound coffee cans–fill up 1/2 way. Bake for 1 hour. I have 4 ancient oiled and well taken care of coffee cans for them. Don’t know what i will do when they “die”. Thanks again!!!