Pumpkinbread Recipe

Name: Pumpkinbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 cups flour; 2 tsps baking soda; 1/2 tsp baking powder; 1 1/2 tsps salt; 1 tsp cinnamon; 1/2 tsp ginger; 1/4 tsp cloves; 2 cups cooked mashed pumpkin or canned pumpkin; 2/3 cup water; 2/3 cup soft shortening or oil; 2 2/3 cups sugar; 2 eggs

Servings: persons

3 1/3 cups flour
2 tsps baking soda
1/2 tsp baking powder
1 1/2 tsps salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2 cups cooked mashed pumpkin or canned pumpkin
2/3 cup water
2/3 cup soft shortening or oil
2 2/3 cups sugar
2 eggs

1
Sift flour, soda, baking powder, salt, and spices together. (I am generous
2
with the tsp amounts of cinnamon, ginger, and cloves). Combine the
3
pumpkin and water in a small bowl and set aside. Combine shortening, sugar
4
and eggs in a large mixing bowl and beat together for 3 minutes. Stir in flour
5
mixture alternately with pumpkin mixture, beating after each addition until
6
batter is smooth. Pour batter into two 9x5x3-inch loaf pans that have been
7
greased and dusted lightly with flour. Bake at 350 for an hour to an hour and
8
15 minutes-until a wooden pick inserted in center comes out clean. Cool in
9
pans on wire rack 5 minutes, turn onto rack and cool completely. Makes 2
10
loaves.

1309

kcal

Calories

Fat

211

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
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 12 ingredients. The key ingredients include: 3 1/3 cups flour, 2 tsps baking soda, 1/2 tsp baking powder, 1 1/2 tsps salt, and more.

Yes, Pumpkinbread 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.

That's it — enjoy your meal!

Pumpkinbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions