Easy Pumpkin Bread – a delicious recipe with white sugar, cooking oil, eggs, flour, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Grease the bottom and sides of your loaf pans. I used spray oil. Set aside.
3
In a large mixing bowl beat sugar and oil. I use a whisk always, but you can use an electric mixer. Add eggs and beat well. Set sugar mixture aside.
4
In another large bowl combine flour, baking soda and salt.
5
Alternately add flour mixture and water to the sugar mixture. Beat after each addition until just combined. Beat in pumpkin. Spoon batter into prepared pans.
6
In the 6 mini loaf pans I baked for 35 minutes and then checked and baked for another 4 minutes. In 2 loaf pans I would bake for 50 minutes and then check. It depends on your oven. When done, cool in the pans on a wire rack.
7
Enjoy plain or with butter! This is a sweet bread!
1521
kcal
Calories
71
g
Fat
202
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/2 cups white sugar, 1 cup cooking oil (I use safflower oil), 4 eggs, 3 1/3 cups all-purpose flour (I use white whole wheat), and more.
Yes, Easy Pumpkin Bread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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