Pumpkin Bread

Pumpkin Bread
Are you tired of pumpkin yet? I hope not, because I’ve got a few more recipes to share with you. Since pumpkin recipes are really only appropriate a few months out of the year, I’ve got to squeeze them all in now, before it’s too late.

I told you last week that I almost never see a recipe and immediately make it. Well maybe I’m changing, because this is another recipe I just couldn’t resist. I saw this bread on Baking Junkie and I was intrigued by the fact that it was an old family recipe. You normally can’t go wrong with those! Plus it looked so good I couldn’t stop thinking about it.

Pumpkin Bread
I’m so glad I made it, because it is absolutely wonderful. It may be the best pumpkin bread I’ve ever had (and I already had a favorite chocolate chip pumpkin bread recipe on here!) This one is a classic. Moist, sweet, and full of pumpkin flavor, this bread just begs to be devoured. I won’t tell you how quickly we ate this loaf because I would be embarrassed, but I will tell you that next time I’m making it in muffin form to add an element of portion control. Yes, it’s that good.

Pumpkin Bread

Pumpkin Bread


1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs, beaten
8oz pumpkin (approximately 1 cup)
1 3/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/3 cup water


Preheat oven to 350 degrees. Beat together sugar and vegetable oil. Add eggs and pumpkin. Combine the remaining dry ingredients in a separate bowl. Add to pumpkin mixture, alternating with water (starting and ending with the dry ingredients). Pour into a well greased loaf pan. Bake for approximately one hour, or until toothpick inserted into center comes out clean.

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