Tuesday, October 18, 2011

Pumpkin Bread

This recipe was posted about two years ago, but since it’s amazingly delicious, and a terrific recipe for the fall season, I had to reintroduce it. If you haven’t made this yet, do it; it’s one of the most delicious breads you’ll ever have.



3 ½ cups flour
3 cups sugar
1 cup corn oil (I use canola)
4 eggs
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
1 15 oz can pumpkin (pure pumpkin, not the pie filling type)

1) Preheat oven to 350º.

2) In an extra large bowl beat sugar & oil on medium speed. Add eggs; beat well.

3) Add pumpkin. Beat until everything is well mixed.

3) In another bowl combine flour, baking soda, salt, cinnamon & nutmeg. Add dry mixture and water alternately to sugar mixture, beating on low speed.

4) Spoon batter into greased loaf pans.

(Optional: Lick whatever batter is left in the mixing bowl while the bread is baking to help prevent self-combustion. The aroma may just kill you while you wait.)

5) Bake for 55 to 65 minutes or until wooden toothpick inserted in center comes out clean.

7) Cool in pans for approximately 15 to 20 minutes. Remove from pans, let cool completely. Refrigerate for a couple of hours, then cut into slices and serve.




And pass it on.


  1. Just the thought of pumpkin bread makes my mouth water - actually, I love pumpkin anything. Looks like a very simple recipe - I find the less ingrediants a recipe calls for, the better it usually is.

  2. I'm a big fan of pumpkin, as well, but the family is so-so about it. Not that it really matters; I impose pumpkin things on them whether they like it or not! But they all love this bread; it's just too good to resist.

  3. I can't find canned pumpkin here, how much would i need from fresh pumpkin? I want to try this bread.

  4. Hellas, I believe that canned pumpkin and fresh pumpkin are interchangeable in a recipe, so just use the same amount with the fresh ingredients. It'll probably taste much better! You will love this bread.