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Pumpkin Bread

Pumpkin bread is one of my favorites.  But there are so many recipes, finding the perfect one is tough.  This ended up getting gobbled up by all the little (and not little) gremlins in my family.  It made two loaves, so I took one to my awesome neighbor.  It was a hit! Will definitely be making again.  Enjoy!



  • 2 cups canned pumpkin
  • 3 cups sugar
  • 1 cup water
  • 1 cup vegetable oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon ground cloves


Heat oven to 350. in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9 x 5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese. (I served w/butter!!)

~Happy Eating Friends!


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1 Comment

  1. Anna

    October 24, 2012 at 4:04 pm

    Very yummy Trina, thanks! I’m going to try these this year with my baked pumpkin. And I love making bread in the small loaf pans then freezing them. I can pull out just enough for us to eat as breakfast or dessert all winter long.

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