Name: Pumpkin Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 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.)

Jump to Recipe

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.

Yield: 24 slices

Pumpkin Bread

Pumpkin bread is perfect for fall and winter.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

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.)

Instructions

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.

Nutrition Information:

Yield:

Serving Size:

1
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.

Comments

Tracy

November 1, 2008 at 10:41 pm

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! 🙂

geraldine

October 25, 2011 at 10:46 pm

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.

Heather

November 8, 2011 at 10:55 am

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.

- Lynn
  
  November 8, 2011 at 11:17 am
  
  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.