Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups pumpkin puree (which is the large 29 oz can, use it all); 1/2 cup vegetable oil; 2 2/3 cups white sugar; 4 eggs; 3 cups all-purpose flour, plus; baking powder; 2 tablespoons all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; nutmeg; 1/2 teaspoon ground cloves

Servings: persons

3 1/2 cups pumpkin puree (which is the large 29 oz can, use it all)
1/2 cup vegetable oil
2 2/3 cups white sugar
4 eggs
3 cups all-purpose flour, plus
baking powder
2 tablespoons all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
nutmeg
1/2 teaspoon ground cloves

1
Preheat the oven to 350 degrees F Grease and flour two 9x5 inch loaf pans.**.
2
In a large bowl, mix together the pumpkin, oil, sugar, and eggs.
3
Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
4
Divide the batter evenly between the prepared pans.
5
Bake in preheated oven for 55 mins to 60 mins (1 hour). The top of the loaf.
6
should spring back when lightly pressed and a toothpick inserted in the middle should come out clean.
7
**NOTE** I use silicone loaf pans which I highly recommend. I still spray them with Pam because I'm paranoid but everything I bake FALLS right out of the pan. I've been using them since 2006 when I got my first silicone bundt pan and it worked so well that I threw away ALL my other baking pans and bought all silicone--including the mats to bake cookies on. I can't recommend them highly enough--THEY TOTALLY ROCK!

1285

kcal

Calories

Fat

210

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: 3 1/2 cups pumpkin puree (which is the large 29 oz can, use it all), 1/2 cup vegetable oil, 2 2/3 cups white sugar, 4 eggs, and more.

Yes, 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.

Pumpkin Bread

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