This time of year I really enjoy baking with pumpkin. You can probably tell that by all the pumpkin recipes that I have been posting. Stay tuned for a pumpkin soup next week. This however, is one of my favorite pumpkin breads to make. It also makes a great holiday treat or food gift to give away
I found this recipe on Allrecipes a few years ago and I have adapted it some of the years. We really enjoy this recipe. We eat it for a dessert. It is not exactly a healthy recipe because it has a lot of sugar in it. I have tried cutting back the sugar and it is just not the same.
I have made it healthier by using part whole wheat pastry flour. The original recipe calls for 3 1/2 cups of regular all purpose flour, so you can make it either way and it will be great.
Pumpkin bread is perfect for fall and winter.
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 2 cups whole wheat pastry flour
- 1 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg ( I leave this out since my husband hates nutmeg and can taste it in anything.)
- Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans. I use two stoneware loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Amount Per Serving: Calories: 305Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 263mgCarbohydrates: 48gFiber: 3gSugar: 26gProtein: 5g
Nutritional values are approximate and aren't always accurate.
I have been making this recipe for years (with white flour or wheat flour I grind myself) and it is so good. I actually have 2 loaves in the freezer right now! 🙂
I love this recipe but I would like to know how much sugar substitute like splendor would I use. Your recipe calls for ( 3 ) cups of sugar. And I would like to know if you have a recipe for pumpkin spice Bread.
I just noticed that you don’t list nutmeg, but mention it in the directions. I have bread in oven right now, so well see how it turns out without nutmeg.
It will turn out fine, my husband hates nutmeg, so I always leave it out. That is why it is not in the ingredient list. I just forgot to take it out of the direction part. I love nutmeg and think it is great in this, I just leave it out since my husband won’t touch it if I make it with nutmeg. I hope you enjoy the bread. And thanks for letting me know that I forgot that.