Pumpkin Bread

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
2 loaves
Level:
Easy

Ingredients
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly bean
  • 16 ounces canned unsweetened pumpkin
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2/3 cup water
Directions

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.3 210
I used Kabocha (Japanese pumpkin) instead because I just love their flavor and sweetness. Reduced sugar to 2.5 cups. Ran out of allspice and clove powder, so omitted those. Only had white whole wheat flour, so substituted buttermilk for the water (I find the buttermilk help make the whole wheat more tender). Baked for 60 minutes per other reviewers (thank you). They were golden brown beauties. Yum. item not reviewed by moderator and published
Delicious! Everyone loved it! Made it yesterday afternoon, and only have 1/2 loaf left! I did cook in glass loaf pans for 70min. in a regular oven. I used 2 whole eggs & 1/3 cup egg whites instead of 4 eggs. I used 1 cup organic sugar & 1 cup dark brown sugar instead of 3 cups sugar. I used extra virgin cold pressed olive oil instead of vegetable oil. The can of pumpkin was only 15oz, not 16. Otherwise, I followed the recipe, and the bread is awesome! item not reviewed by moderator and published
This is a good basic recipe. I'm assuming that the bake time in the recipe is for a convection oven, since a conventional oven need about 60 - 70 minutes. I've made this recipe several times and 60 - 70 minutes is perfect. My tops don't brown and the insides are perfect. I use glass loaf pans. I think using a metal pan for any loaf bread like this will result in browned sides. item not reviewed by moderator and published
This pumpkin bread was a BIG hit! I shared it with 2 different groups and they ALL loved it!! :-) It made me a star! item not reviewed by moderator and published
Of course I had to cook it 75 minutes, lowering the heat near the end so it wouldn't burn the outside. As pumpkin bread, it is missing the pumpkin taste, smothered and obliterated by a candybar level of over-sweetness, and a level of spices like some maxed-out spice cake. Recalibrating my expectations, it is an alright spice cake, but no point in putting any pumpkin in it. Maybe cut to 2 cups of sugar, and leave out the cloves and allspice, so you might taste some pumpkin. item not reviewed by moderator and published
Best pumpkin bread recipe ever, but as everyone else has noted, it needs at least 1hr (if not 1hr 15 min) to bake. item not reviewed by moderator and published
Needs at least 1 hr in the oven bare minimum item not reviewed by moderator and published
I also baked the bread for about 60 minutes, rotating half way through. I used 2 cups white sugar, and 1 cup brown sugar. I also cut the oil by 1/3. This cake is delicious. Without the pumpkin this makes a great basic spice cake. Next time I plan on adding some cinnamon apples and dried cranberries. Can't wait to keep tinkering with the recipe and see what I come up with. item not reviewed by moderator and published
Great flavor...very moist with being too sticky, but like everyone else...30 - 40 minutes was not even lose. 65-70 minutes worked for me. item not reviewed by moderator and published
Been baking for an hour and 5 minutes and still raw in the middle. Not happy. Really hoping this thing bakes eventually. Why hasn't food network adjusted the recipe? item not reviewed by moderator and published
My bread is baking right now, I guess it will take about an hr in my convection oven. The time was way off in this recipe. item not reviewed by moderator and published
p.s. & it did take an hour, but it was still a HIT! item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond