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 leftover pumpkins, it’s a great way to make good use of them. This recipe calls for canned pumpkin but if you want to use leftover 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 leftover 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 loaves, 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.
- 2 cups canned pumpkin (or homemade pumpkin puree)
- 3 cups of sugar
- 1 cup of water
- 1 cup of 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
- Pre-heat the oven to 350 degrees. In a large bowl combine pumpkin, sugar, water, oil, and eggs. Beat together until mixed well.
- In a separate bowl sift together flour, baking soda, baking powder, cinnamon, salt, nutmeg, and cloves.
Slowly mix the dry ingredients with the wet ingredients beating until smooth.
- Grease two 9 x 5-inch loaf pans. Pour the batter 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 loaves to cool.