Perfect Pumpkin Bread Recipe

Name: Perfect Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 Oz. Size) Pumpkin Puree (not Pumpkin Pie Filling); 4 whole Eggs, Room Temperature; 1 cup Vegetable Oil; 2/3 cups Water; 3 cups Granulated Sugar; 3-1/2 cups All-purpose Flour; 2 teaspoons Baking Soda; 1-1/2 teaspoon Salt; 1 teaspoon Ground Cinnamon; 1 teaspoon Ground Nutmeg; 1/2 teaspoons Ground Cloves; 1/4 teaspoons Ground Ginger

Servings: persons

1 can (15 Oz. Size) Pumpkin Puree (not Pumpkin Pie Filling)
4 whole Eggs, Room Temperature
1 cup Vegetable Oil
2/3 cups Water
3 cups Granulated Sugar
3-1/2 cups All-purpose Flour
2 teaspoons Baking Soda
1-1/2 teaspoon Salt
1 teaspoon Ground Cinnamon
1 teaspoon Ground Nutmeg
1/2 teaspoons Ground Cloves
1/4 teaspoons Ground Ginger

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1. Preheat oven to 350 F. Grease three 7x3 inch loaf pans (see note).
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2. In a large bowl, mix together the pumpkin puree, room temperature eggs (see note), oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended (do not over-mix, see note). Pour into prepared pans.
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4. Bake for 50-60 minutes in the preheated oven, or until a toothpick inserted into a loaf comes out clean. Remove from oven. Let bread cool for at least an hour before cutting. Enjoy!
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Notes:
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1. Room temperature eggs help the batter blend together better. Simply place them in a cup of warm water and they're room temperature in 10-15 minutes.
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2. I've also made these in two 9x5 inch loaf pans and adjusted the cooking time by adding 5-10 minutes. Use whatever size pans you have!
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3. Really, do not over-mix! This creates dry, tough muffins.
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4. From Allrecipes.com, Downeast Maine Pumpkin Bread.

1530

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 can (15 Oz. Size) Pumpkin Puree (not Pumpkin Pie Filling), 4 whole Eggs, Room Temperature, 1 cup Vegetable Oil, 2/3 cups Water, and more.

Yes, Perfect 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.

That's it — enjoy your meal!

Perfect Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions