Pumpkin Bread

Pumpkin Bread


  • 1 can (15 oz.) pumpkin puree
  • 4 eggs
  • 1 c. vegetable oil
  • 2/3 c. water
  • 3 c. sugar
  • 3 1/2 c. flour
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground ginger


  • Preheat the oven to 350 degrees. Grease and flour 2 (9” x 5”) loaf pans.
  • In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt and spices. Stir the flour mixture into the pumpkin mixture until just combined. Pour into the prepared pans.
  • Bake 1 hour and 15 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes in the pans on a rack then turn the loaves out onto a rack to cool completely.


I like to put a piece of parchment paper in the bottom of the pan to help the loaves come out of the pans easily.

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