Pumpkin Bread Recipe

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

Servings: persons

3 cups sugar
1 cup cooking oil
4 eggs
3-1/3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup water
1 15-ounce can pumpkin

1
Preheat oven to 350 degrees
2
1. Grease the bottom and sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well.
3
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
4
3. Bake for 55 to 65 minutes or until bread springs back when pressed with fingers. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

1530

kcal

Calories

Fat

209

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 10 ingredients. The key ingredients include: 3 cups sugar, 1 cup cooking oil, 4 eggs, 3-1/3 cups all-purpose flour, 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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