This bread is so good anytime of the year. It also makes a great gift for friends and family.6 eggs
3 cups pumpkin (I use a 28 oz. can) or fresh pumpkin
1 1/2 cups cooking oil (I use Canola)
4 cups white sugar
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Preheat oven to 350 degrees. Spray 3 loaf pans with cooking spray. Mix pumpkin, oil, sugar and eggs. Combine rest of ingredients and stir into pumpkin mixture until well blended. Divide
batter evenly between the 3 pans. Bake 45 minutes to 1 hour. Top of loaf should spring back when pressed. Can add nuts, raisins or mini chocolate chips.
This is the best pumpkin bread you will ever make. It is very moist.
Sometimes, I make several different sizes of loaves to give away. Enjoy!
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Filed under: Breads, Pumpkin, Quick Breads Tagged: | baking, Breakfast, brunch, cooking, dessert, dinner, Entertaining, food, Holidays, pumpkin, recipes
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I love pumpkin bread, pumpkin cookies, pumpkin cupcakes, pumpkin muffins and of course pumpkin pie!
Thanks for sharing your recipe! My favorite Pumpkin Bread add-in’s are Craisins or finely chopped cranberries. Pumpkin Bread is the best!
I often add stuff, too, Jennifer. You are so welcome and thanks for your comment.
I have a very similar recipe, Judy, and it is indeed wonderful. I add pecans to mine and, like you, enjoy giving the loaves as gifts.
Just beautiful and taste tempting! I love pumpkin bread – a big batch at once is a fantastic ide!
I haven’t seen 28-ounce cans, will be on the look out! Looks fantastic!
On a pumpkin “bender” myself right now and do love a great pumpkin bread recipe. I think my mom made the best but I don’t have her recipe so I will plan on trying this one out very soon.
Just tried this recipe today (sooo much left over pumpkin from the holidays).. Turned out great!! My 18 month old son usually doesn’t eat pumpkin bread, but he is eating this like crazy.. lol. Thanks for sharing.