Harvest Pumpkin Bread Recipe

Name: Harvest Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can pumpkin; 3 1/2 cups all-purpose flour; 3 cups white sugar; 4 eggs; 1 cup vegetable oil; 2/3 cup water; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/4 teaspoon ground ginger

Servings: persons

1 (15 ounce) can pumpkin
3 1/2 cups all-purpose flour
3 cups white sugar
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

1
Preheat oven to 350 degrees.
2
Grease and flour two 8.5x5 inch loaf pans.
3
In a large bowl, mix together pumpkin, sugar, eggs, oil, and water.
4
In a separate bowl, stir together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
5
Next stir the dry ingredients into the pumpkin mixture until just moistened and pour into the prepared pans.
6
Bake for approximately 50 to 60 minutes in a preheated oven.
7
Bread is done when a toothpick or knife inserted into the center comes out clean.

1639

kcal

Calories

Fat

232

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) can pumpkin, 3 1/2 cups all-purpose flour, 3 cups white sugar, 4 eggs, and more.

Yes, Harvest Pumpkin Bread falls under the General 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.

Harvest Pumpkin Bread

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