Real Recipes From Real Home Cooks ®

ultimate pumpkin bread~robynne

Recipe by
Robynne Glenn
Lake Arrowhead, CA

Fall and Pumpkin Bread go hand and hand. My family eats it as fast as I can make it. It's moist and the combination of spices are heavenly. I have tried many recipes in the past, but none come close to this recipe. Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

yield 18 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For ultimate pumpkin bread~robynne

  • 15 oz
    pumpkin puree
  • 1 c
    vegetable oil
  • 4 lg
  • 2/3 c
  • 1 tsp
    mexican vanilla
  • 2 c
  • 1 c
    brown sugar, firmly packed
  • 3 1/2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 1 1/2 tsp
  • 1 1/4 tsp
    ground nutmeg
  • 1 tsp
    ground cinnamon
  • 3/4 tsp
    ground cloves
  • 1/4 tsp
    ground ginger
  • 1/2 tsp
    pumpkin pie spices
  • cinnamon sugar mix (optional)
  • ***see note below

How To Make ultimate pumpkin bread~robynne

  • 1
    Preheat oven to 350 degrees. Prepare 2-3 loaf pans with oil and flour ( I use Wilton Cake Release.) When using the disposable aluminum loaf pans (7x3), it makes 3. When I use my Nana's loaf pans, I get two larger loaves. Don't have loaf pans? No problem! Prepare a 13x9 baking dish. It works beautifully! I have had to adjust my baking time depending on the pans I use.
  • 2
    In a large bowl, whisk together pumpkin, oil, eggs, water, vanilla and sugars until well blended and smooth.
  • 3
    In a small bowl, add flour, baking soda, salt, nutmeg, cinnamon, cloves, ginger and pumpkin pie spice. Blend and add to wet ingredients. Mix until just blended. Pour into prepared pan(s). I sprinkle the top of my bread with cinnamon sugar, but it's optional.
  • 4
    Bake for about 50-60 minutes. I begin testing by bread at 45 minutes, and adjust time accordingly. This is where experience and knowing your oven come in handy.
  • 5
    Insert a toothpick in the center of the bread, when it come out clean or with very few crumbs, it's done! Let it cool. Watch it disappear!
  • 6
    ***This recipe is easily adapted to your personal tastes. If you like nuts, add chopped nuts! Raisins? Cranberries? Chocolate chips? Of course you should add them!