Pumpkin Bread (Cake) Recipe

Name: Pumpkin Bread (Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup (or 1 can) cooked pumpkin; 3 cup sugar; 2/3 cup water; 1 cup corn oil; 4 eggs; 3 1/2 cup flour; 2 tsp baking soda; 1 1/2 tsp salt; 4 tsp cinnamon; 1 tsp nutmeg; 1 cup chopped pecans

Servings: persons

1
Pre-heat oven to 350 degrees and grease muffin tin or break pans with cooking spray.
2
In a large bowl beat together pumpkin, sugar, water, oil, and eggs until smooth. In another bowl (or a food processor) mix the flour, baking powder, salt, cinnamon, and nutmeg.
3
If making muffins or mini-muffins: Add the dry mix to the liquid and stir just enough to bring together. Do not overmix. Pour into muffin tins, filling each about 3/4 full. Bake for about 15-20 minutes until tester comes out clean.
4
If making bread loaves or mini-loaves: Add the dry mix to the liquid and mix until smooth. Pour into bread pans. Bake for 35-50 minutes depending on size of pans, until tester comes out clean.
5
Makes 2 loaves, 7-8 mini-loaves, two dozen muffins, or four dozen mini-muffins.

1358

kcal

Calories

Fat

250

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cup (or 1 can) cooked pumpkin, 3 cup sugar, 2/3 cup water, 1 cup corn oil, and more.

Yes, Pumpkin Bread (Cake) falls under the Baking & Desserts 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.

That's it — enjoy your meal!

Pumpkin Bread (Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions