Pumpkin Bread

Best Pumpkin Bread Recipe

Yield: 2 loaves

Prep Time: 15 min

Cook Time: 1 hour 15 min

Pumpkin Bread

Every year during the fall holidays, I begin baking loaves and loaves of this incredibly moist and delicious spiced pumpkin bread for friends and neighbors. It's the best pumpkin bread recipe ever!

Ingredients:

4 large eggs
3 cups granulated white sugar
1 cup canola or vegetable oil (or 1/2 cup oil & 1/2 cup unsweetened applesauce)
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon salt
2 cups pure (unsweetened) pumpkin puree
2/3 cup water

Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans. You can use 8x5 pans too, but they'll rise quite high while baking.

2. In large bowl, whisk together eggs, sugar and oil.

3. In a separate bowl, whisk together dry ingredients (flour through salt) and then stir it into the wet mixture. Add pumpkin and water and stir until combined.

4. Divide the batter between the prepared pans. Bake for 1 hour and 15 minutes, or until toothpick inserted in the center comes out clean.

Tips:

*Since this recipe yields two loaves, make several batches and deliver them to your neighbors as a fall holiday treat!
*You may also use 8 mini loaf pans- bake 45 minutes to an hour.
*This bread freezes well. When cooled, cover with plastic wrap, then foil & freeze until ready to eat. It should keep well in the freezer for several weeks.

NOTE: I reduced the sugar to 2 cups recently and it still turned out delicious!

Source: RecipeGirl.com

Comments

  1. postedDec 9, 2015 11:11 AM
    Malinda

    How long would I cook if do in bundt pan and would I put All of the mixture in bunds pan or divide into two pans? Thanks

    • postedDec 14, 2015 6:18 AM

      Well, that’s a tough call because I’ve never baked this bread in anything but two loaf pans. I guess you’d have to try it out and just keep an eye on it for doneness.

  2. postedOct 24, 2015 8:23 PM
    Shannon W.

    Made this in a bundt pan and added a chocolate ganache frosting. So good!!!

  3. postedJul 18, 2015 6:56 PM
    Dannette Brooks

    Again, I am making my favorite pumpkin bread recipe. It has become a staple in my arsenal of very few recipes I make with great passion. I love this recipe and it has become the treat my family looks forward to. I started off with only one loaf pan and recently bought a second because pumpkin bread is all I have ever made in them and I was tired of having to wait another hour to have the next loaf ready after the family devoured the first. LOL. 

  4. postedOct 10, 2014 8:56 AM
    Elizabeth

    Looks wonderful. Any idea about modifications needed for altitude? I live at about 4700 ft, would hate to have the bread fall.

    • postedOct 11, 2014 7:04 AM

      I’m at 5875 feet, and here is how I modify: 2 cups sugar, 1 1/2 teaspoons baking soda, reduce the baking powder by just a tiny bit, and add 1 tablespoon water.

  5. postedSep 17, 2014 9:23 AM

    Yum!! I love love love pumpkin bread – this sounds like a lovely recipe!

  6. postedJul 11, 2014 8:50 PM
    Cynthia

    I have the exact same recipe in my family book! Love this bread it is a regular in my home for snacks and dessert!

  7. postedMar 10, 2014 11:28 AM
    kimberly p

    What would you substitute for eggs? The potato flour? I might have to experiment on this one. My son is allergic to eggs.

    • postedMar 11, 2014 1:06 PM

      It is interesting that you asked this question because I just made this with no eggs for a friend of ours who was visiting. I used Ener-G egg replacer. It worked great.

  8. postedMar 9, 2014 7:10 PM
    Joy

    Is this really 3 cups of sugar, or is it a misprint?

    • postedMar 10, 2014 5:52 AM

      yes, the original recipe calls for 3 cups of sugar for two loaves. You’ll see in the notes on the recipe that I now make it with 2 cups and it still turns out perfect. Might be able to reduce it further too.

  9. postedMar 9, 2014 2:31 PM
    Fiona

    I make a very similar recipe but use orange juice instead of water and a little less sugar than called for. It is also amazing with chocolate chips!

  10. postedMar 9, 2014 11:06 AM
    rimickie

    I still think 1/2 cup of oil is too much, would it work if I substituted 3/4 greek yogurt, and 1/4 cup oil?

    • postedMar 10, 2014 5:54 AM

      I’d probably use 3/4 cup applesauce and 1/4 cup oil. But I do need to let you know that I have not tried that combo, so I can’t say for sure that all will turn out perfect.

  11. postedMar 9, 2014 10:21 AM
    Cheryn

    Is there something I can substitute for cinnamon? I’m not supposed to have cinnamon.

    • postedMar 10, 2014 5:55 AM

      What do you usually sub for cinnamon then? I guess I’d go with using all of the other spices and leave out the cinnamon.

  12. postedMar 9, 2014 10:17 AM
    Patricia

    Pumpkin bread is an all time favorite of mine and yes the amount of sugar can be reduced and it doesn’t change the texture of the bread or cake, just changes the sweetness of what you are making…I believe that 3 cups is a bit much so when I make this I will use 1/2 of the amount it calls for…thanks for posting can’t wait to make this..

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