Pumpkin Bread

Recipe for Daniel's Pumpkin Bread
Yulia von Eisenstein/shutterstock


15 ounces pumpkin puree
4 eggs
1 cup vegetable oil
1/4 cup water
2 cups white sugar
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoon salt
1-1/2 teaspoon ground cinnamon
1-1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon all-spice (optional if you have on hand)
1 teaspoon vanilla


Preheat oven to 350 degrees F. Grease and flour your loaf pans. 

In a large bowl, mix together sugar and oil, then beat in the pumpkin puree and eggs and water. 

In a separate bowl, sift together the remaining ingredients and add the dry ingredients to the creamed mixture until blended. 

Once oven is preheated, bake for 50 to 60 minutes or until an inserted toothpick comes out clean. 

Other goodies such as raisins, nuts, or chopped fruit may be added.



Makes three 7x3 inch loaf pans; serves 24.

Reader Comments

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Pumpkin bread

Is their a way to get a smaller recipe for less servings?

pumpkin bread recipe

The Editors's picture

Hi, Robin. What we particularly like about this recipe is that it uses the entire 15 ounce can of pureed pumpkin. Most recipes only use a portion of the can and then you have leftover. Rather than dissect the recipe, you can make it and then freeze the loaves you are not ready to eat. Having a delicious pumpkin bread in the freezer can come in quite handy when unexpected company shows up or if you need a quick homemade gift.

Pumpkin bread

Is their a way to get a smaller recipe for less servings?

Pumpkin bread

This was delicious. My family loved it. I did the 1/2 oil and 1/2 applesauce combination which I think is a good idea or maybe too oily. I used sweetened applesauce. I also like to sprinkle a little cinnamon sugar on top (brush with butter first).