Go Back Email Link
+ servings
Loaf of sliced pumpkin bread.
Print Recipe
5 from 3 votes

Perfect Pumpkin Bread

Quick, moist and delicious!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Breakfast, Dessert
Cuisine: American
Keyword: Dessert
Servings: 2 loaves
Calories:

Ingredients

  • 3 ½ cups all-purpose flour
  • 3 cups sugar
  • 1 Tablespoon cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1 ½ teaspoon salt
  • 2 teaspoon baking soda
  • 1 Tablespoon nutmeg sounds like a lot, but trust me
  • ¼ teaspoon cloves
  • cup water
  • 1 cup vegetable or canola oil
  • 4 eggs
  • 2 cups canned pumpkin not pumpkin pie filling
  • 2 cups chopped nuts optional

Instructions

  • Grease and flour two 9x5 loaf pans and set aside. (I use one 9x5 and 2 little pans)
  • Preheat oven to 350°
  • Combine dry ingredients in a large bowl. Make a well in the center and add wet ingredients.
  • Mix until well blended and there are no more streaks of flour. 
  • Pour into prepared pans and bake on middle shelf in oven for 1 - 1 ½ hours, depending on your oven. Check your loaves at about 50 minutes for doneness. Center of loaf should bounce back when touched lightly.

Notes

To freeze: completely cool, then wrap each loaf in freezer paper and saran wrap, then place into a freezer Ziploc bag for extra protection. These should freeze well for up to 6 months. I wouldn't know though, I can never wait that long to eat. 

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg