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Pumpkin Bread Recipe | Almanac.com

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Pumpkin Bread

Photo Credit
Yulia von Eisenstein/shutterstock
Yield
Makes three 7x3 inch loaf pans; serves 24.
Category
Vegetables
Course
Breads
Preparation Method
Bake
Sources
Best Recipes from New England Inns

Pumpkin Bread
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This is a classic Pumpkin Bread recipe—moist, spicy and simply scrumptious! The aroma of pumpkin and spices will whet your appetite! We serve this pumpkin bread in the autumn and it also makes a great gift for the holidays. Rave reviews!

Makes three 7x3 inch loaf pans. Or two 9x5 loaf pans. Or for gifts, you could make mini-loaves (about 16 total). 

Some suggestions:

  • If you’d like to cut back on the oil, substitute 1/2 of the 1 cup vegetable oil with applesauce.
  • If you’d like to cut back on white sugar, use 1 cup white sugar and 1 cup brown sugar. 
  • Adjust the spices as you wish; we like that pumpkin spice flavor.
  • This pumpkin bread works well with mix-ins. Add 1 cup of walnuts, pecans, dried cranberries, chocolate chips, dates, and/or raisins.
Ingredients
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
Instructions

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.

 

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Comments

Robin C Taylor (not verified)

1 year 5 months ago

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

Hi, Robin. Yes, divide in half. But 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 freeze the extra loaf that 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.

Marie (not verified)

1 year 3 months ago

Divide each ingredient in half which will make only 1 9x5" pan :)