Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 beaten eggs; 3 cups sugar; 1 (16 ounce) can pumpkin; 1 cup canola oil; ⅓ cup water; ½ teaspoon vanilla; 3 ½ cups flour; 1 ½ teaspoons cinnamon; 1 teaspoon salt; 1 teaspoon baking soda; 6 ounces mini chocolate chips; 1 ½ cups chopped pecans or 1 ½ cups walnuts

Servings: persons

4 beaten eggs
3 cups sugar
1 (16 ounce) can pumpkin
1 cup canola oil
⅓ cup water
½ teaspoon vanilla
3 ½ cups flour
1 ½ teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
6 ounces mini chocolate chips
1 ½ cups chopped pecans or 1 ½ cups walnuts

1
Combine eggs and sugar in a large mixing bowl.
2
Stir in pumpkin, oil, water, and vanilla till blended.
3
Stir together flour, cinnamon, salt, and baking soda.
4
Add to pumpkin mixture, stirring till just combined.
5
Fold in chips and nuts.
6
Pour mixture into four greased 7x3x2 pans or two greased 9x5x3 baking pans.
7
Bake in a 350 oven about 55 minutes for smaller loaves; about 65 minutes for larger loaves or till a toothpick inserted near the centers comes out clean.
8
Cool bread 10 minutes on wire racks.
9
Loosen sides; remove from pans.
10
Cool completely on wire rack.
11
Wrap and store overnight before slicing.

No nutrition data on file — estimate from the ingredient list.

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: 4 beaten eggs, 3 cups sugar, 1 (16 ounce) can pumpkin, 1 cup canola oil, 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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