Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 3 c. all-purpose flour; 2 c. sugar; 2 tsp. baking soda; 1 tsp. ground cloves; 1 tsp. cinnamon; 1 tsp. nutmeg; 1 tsp. salt; 1/2 tsp. baking powder; 2 c. pumpkin (16 oz. can); 2/3 c. salad oil; 3 eggs, slightly beaten

Servings: persons

3 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1/2 tsp. baking powder
2 c. pumpkin (16 oz. can)
2/3 c. salad oil
3 eggs, slightly beaten

1
Preheat oven to 350u00b0.
2
Sift together flour, sugar, baking soda, cloves, cinnamon, nutmeg, salt and baking powder.
3
Combine pumpkin, oil and eggs and add pumpkin mixture to dry ingredients, stirring just until moistened.
4
Mixture should be lumpy.
5
Do not overmix as this will cause bread to be coarse and tough.
6
Pour batter into two greased 9 x 5-inch loaf pans.
7
Bake for 50 to 60 minutes or until toothpick put in center of loaf comes out clean. Cool in pans 10 minutes.
8
Remove and cool completely on racks. When cool, wrap each loaf and store at room temperature.

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 11 ingredients. The key ingredients include: 3 c. all-purpose flour, 2 c. sugar, 2 tsp. baking soda, 1 tsp. ground cloves, and more.

Yes, Pumpkin Bread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pumpkin Bread

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