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


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3 c
1 c
vegetable oil
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


  • 1Preheat 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.
  • 2In 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.
  • 3Bake 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

Course/Dish: Breads, Muffins, Sweet Breads
Other Tag: For Kids

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