After being frozen, this bread really tastes better. In September, I produce a dozen batches, which I then give as Christmas presents.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 20 |
| Yield: | 2 loaves |
Ingredients
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 3 cups white sugar
- 1 cup canola oil
- 4 eggs, beaten
- 2 cups solid pack pumpkin puree
- ⅔ cup water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
- In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
- In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 450 mg |
| Sugars | 31 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! I will definitely make this one again. I love that it makes two loaves, one to enjoy and one to share.:)
Very close to the Pumpkin Bread recipe I already had. I’ve never put Allspice in mine, so I didn’t have it on hand, so just left it out. I had some leftovver Pumpkin Spice from when I used fresh Pumpkin, so I just added some of that. No idea why, but the last 2 times I’ve made Bread, the bottom is sticking to the loaf pan, so when I take it out, it comes out with 1/2 left in the bottom of the dish! I usually just use PAM spray, but now I’m going to have to rethink it. Otherwise it’s a great recipe!
Excellent bread! Moist & tasty! I used fresh baked pumpkin instead of canned. I also added vanilla and was a little heavy on the spices because I didn’t have any cloves. I also did half white/brown sugar and added walnuts to one loaf. Nuts or not, this bread is a definite winner! Thanks for sharing.
This is my “go to recipe” for Pumpkin Bread – my granddaughter asks me to bake it about every month or so… the only thing I do different, is I use Avocado Oil or Light Olive Oil… those are the oils I have one hand. Everything else is perfect!!! I have printed several copies of this as I never want to lose it… The author is right, it’s even better after it is frozen. I give one loaf to my granddaughter and cut the over loaf in half and freeze it and we eat one half… I make it so often this works for us. I suggest you give a copy of the recipe with it if you give it as a gift, save yourself sometime… LOL
I made a few healthier exchanges and my kids loved it! I substituted 1 1/2 c. cups of the regular flour for almond flour. I also replaced 1 of the cups of sugar with 1 cup of chopped raisins with boiling water poured over the top of the raisins in the measuring cup and let sit for 5 minutes. I also added 1 c. of salted pumpkin seeds. Very flavorful! We will make these muffins again.
This was the best pumpkin bread! I made it in small disposable pans to give to people at my church. It was so moist and delicious! Will definitely make again!
Really good. The mixture of spices was great I thought.
This is a simple recipe that came out great. The only thing I changed; based on previous reviews; was to add 1/2 teaspn maple extract, 1/2 teaspn vanilla extract and 1/2 cup of crushed black walnuts. These few tweaks produced a really flavorful bread. I also made one loaf and reduced sugar to 1 cup.
I love this pumpkin bread. I use coconut oil instead of canola and heap the spices. I also use 3 medium sized loaf pans instead of 2 standard size which reduces baking time to between 50 minutes and an hour.
Am making this recipe for the third time…my husband absolutely devours it just about as fast as I can make it. He has always loved pumpkin bread and thinks this is the best ever!
Good recipe but I did NOT need to bake it for 90 mins as recipe states. 60-75 was plenty
First time making pumpkin bread and it turned out great! I read others reviews and I used brown sugar instead of white. DEFINITELY do 30 mins in oven uncovered and then 20 mins covered with tinfoil. At 30 mins my bread was cooked on the outside but raw inside, so I covered it and left it for 20 mins and it came out perfect and moist. This recipe made 2 loaves and I put one in the freezer.
It was AMAZING!!! My family and I absolutely loved it and I plan on making it tons more!!!
I made this recipe last week, absolutely wonderful. Nothing added, followed the recipe to a T, although I will be making it again soon (amazing how quickly two loaves disappear) and will add some roasted chopped walnuts. Next time I’ll add a photo.
This bread came out perfectly. I made it exactly as is. No changes and cooked for the exact time. It’s a winner. I was a little nervous based on other comments about flat flavor, etc. but perfect just the way it is.
It was lovely , can’t have enough of it
Made according to recipe. Had to cook it less time but it turned out great
I LOVE this pumpkin bread. It has been a lot of years since I had this so I don’t know if this is the pumpkin bread of my childhood or not, but don’t really care. I make it as close to the recipe as I can living where there is no canned pumpkin and I don’t remember how it was. I don’t add the water because I’m afraid it will make the batter to runny , though today I’m hoping it isn’t to thick. I made it at Christmas and everyone is still talking about it. I do up the spices as a personal preference. When I made it to give away to people the first time I didn’t up the spices; now I know people here like a lot of spice, so I have.
Delicious!
No changes. Very moist and wouldn’t change anything.
Made exactly as directed and it turned out good. It is true that after freezing and thawing, it has even more flavor. This recipe is simple and easy to make, and for me it worked out and seemed to please the family.