Recipe: Pumpkin Bread

Pumpkin Bread, Courtesy:
Pumpkin Bread, Courtesy:

Autumn is the perfect time to make this pumpkin bread. You can use fresh pumpkin, but you’ll save a lot of time and energy by using the canned variety.

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves
2/3 cup water


  1. Preheat oven to 350 degrees.
  2. Butter and flour 2 9” x 5″ loaf pans.
  3. Stir together sugar and oil.
  4. Stir in eggs and pumpkin.
  5. Combine dry ingredients in separate bowl.
  6. Blend dry ingredients and water into wet mixture, alternating.
  7. Divide batter between two loaf pans.
  8. Bake for 30 to 40 minutes or until cake tester (or toothpick) comes out clean.
  9. Let stand 10 minutes.
  10. Remove from pans and cool.

Food Mingle Blog Alternatives and Substitutions:

  • I don’t make many substitutions when it comes to baking – even with quick breads like this one.   However, you might want to serve it with a cream cheese icing.
  • This wasn’t quite done after the 30-40 minutes of baking – I let it go 5 more minutes, but a little longer might have been even better.

Yield: 2 loaves

Source:, Food Network Kitchen



4 thoughts on “Recipe: Pumpkin Bread

  1. gina@mytinytexaslife October 20, 2016 / 7:49 pm

    Canned pumpkin is for sure easier but this year I WILL, I WILL try doing something with a fresh one. Perhaps a pie. 🙂

    Liked by 1 person

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