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 All-purpose Flour; 1-1/2 teaspoon Salt; 2 teaspoons Baking Soda; 1 teaspoon Cinnamon; 1 teaspoon Ground Nutmeg; 3 cups Sugar; 1 cup Pecans, Chopped; 1 cup Vegetable Oil; 4 whole Eggs; 2/3 cups Water; 1 can Solid Pumpkin (15 Oz. Can)

Servings: persons

3-1/2 cups All-purpose Flour
1-1/2 teaspoon Salt
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1 teaspoon Ground Nutmeg
3 cups Sugar
1 cup Pecans, Chopped
1 cup Vegetable Oil
4 whole Eggs
2/3 cups Water
1 can Solid Pumpkin (15 Oz. Can)

1
Sift flour, salt, and baking soda together in a medium bowl.
2
Combine cinnamon, nutmeg, sugar, pecans, and oil in a large bowl.
3
Add the flour mixture to the wet mixture. Add the eggs one at a time, mixing thoroughly. Add water and canned pumpkin. First the batter will appear too thick and then too soupy, but it's just fine.
4
Spread in prepared (greased and floured) pans of your choice-again, mini loaves, bread-sized loaf, muffin/cupcake pan.
5
Bake at 350 degrees for 50-55 minutes depending on your pan.

1718

kcal

Calories

Fat

213

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 11 ingredients. The key ingredients include: 3-1/2 cups All-purpose Flour, 1-1/2 teaspoon Salt, 2 teaspoons Baking Soda, 1 teaspoon Cinnamon, 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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