Wednesday, June 17, 2009

Pumpkin Bread

This is really not the season for Pumpkin Bread, being that it's 105 degrees out right now and not chilly sweater football season. I figured I needed to try this recipe because two separate people gave me the EXACT same recipe about 6 months apart, so I knew that this bread had to been good. The photo above is weird, I know. I didn't have a pristine loaf to photograph, because we cracked into them so fast!

Here is the recipe at, and the two recipes I received were exactly the same, except for the baking time. It ranged from 45 minutes to 90 minutes, and I ended up baking mine for approximately 70 minutes. I checked the bread a few times with toothpicks to finally determine if it was done.

It made two large loaves, so I served it when I hosted playgroup, where it was well received, and my husband and son really enjoyed the other loaf. If my husband was eating a piece of it, my son would start crawling into his booster seat and scream "Bread! Bread! BREAD!

Because I can't leave well enough alone, next time I will try half applesauce to reduce the oil, and maybe switch out a cup of flour for a cup of oatmeal, like I do in my Oatmeal Banana Bread receipe. But this recipe "as is" is fantastic.

I also shared this at Eating Simply's Pumpkin Festival!

Pumpkin Bread

3 1/2 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
1/2 teaspoon ground cloves
3 cups white sugar
1 cup canola oil
4 eggs, beaten
2 cups solid pack pumpkin puree
2/3 cup water

Preheat oven to 350 degrees. Grease two loaf pans.
In a medium 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 oven for 60-90 minutes. Check with toothpicks. Let cool for 10 minutes before removing from the pans.

Easy Cooking | Simple Cooking 


  1. That looks and sounds delicious! And I can enjoy pumpkin bread anytime of the year no matter the weather! Thanks for sharing your recipe with us! :)

  2. I live in a hot weather climate, too, and last week the heat index was 102! Thankfully, it's a chilly 60 degrees this morning. Thanks for posting in my Pumpkin Festival. And I don't think the photo of your pumpkin bread looks weird at all. It looks great!