Pumpkin Bread

Kelli Thomas


I make this bread every fall. The great thing about this recipe is that it makes 2 loaves....one to share, or one to stick in the freezer for later. Or you can just eat them both right away! ;)

Note: the bread gets even moister when you let it sit overnight.


★★★★★ 3 votes

10 Min
55 Min


  • 3 c
  • 1 c
    vegetable oil
  • 4
  • 3 1/3 c
  • 2 tsp
    baking soda
  • 1 1/2 tsp
  • 1 tsp
  • 1 tsp
  • 2/3 c
  • 15 oz
    can of pure pumpkin

How to Make Pumpkin Bread


  1. Preheat oven to 350. Grease 2 loaf pans. In a large mixing bowl, beat the sugar and oil with an electric mixer on medium speed. Add the eggs and beat well. Set aside.
  2. In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water to the sugar mixture, beating on low. Beat in the pumpkin. Spoon into the 2 loaf pans.
  3. Bake for 55-65 minutes or until toothpick comes put clean. Cool 15 minutes before removing from pans. Wrap well to store.

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About Pumpkin Bread

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