Pumpkin Bread

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Yulia von Eisenstein/shutterstock
The Editors
Makes three 7x3 inch loaf pans; serves 24.
Preparation Method
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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.
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.


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