Breads

PUMPKIN BREAD

Name: Pumpkin Bread
Prep time: 10 min
Total time: 55 min
Ingredients: 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

November 2, 2011August 18, 2019

Pumpkin Bread is a family favorite. It is absolutely delicious and we never have any left. I like to serve it with coffee in the morning.

This bread is so good anytime of the year. It also makes a great gift for friends and family. This bread keeps well for several days and is great warmed over in the microwave or oven and slathered with butter and honey.

Pumpkin bread is easy and delicious.

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. You can add nuts, raisins or craisins to this bread if you like but we like it better just plain.

Sometimes, I make several different sizes of loaves to give away. Enjoy!

If you like this recipe, you might also like my recipe for Apple Cranberry Bread.

Print Recipe

Pumpkin Bread

This is a great recipe and one you'll make over and over again.

Prep Time10 mins

Total Time55 mins

Course: bread

Cuisine: American

Keyword: Pumpkin Bread

Ingredients

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

Instructions

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.

Notes

Top of loaf should spring back when pressed. Can add nuts, raisins or mini chocolate chips.

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37 Comments

Brenda says:

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Could I use pumpkin pie filling? For this recipe

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1. The Southern Lady says:
  
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  I think it would work Brenda but I have not tried it.
  
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Anna says:

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In case I use fresh pumpkin, do I put it in raw? In dices or grated? Thank you.
Anna from Amsterdam, The Netherlands.

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1. The Southern Lady says:
  
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  I would grate it Anna.
  
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  1. annaroosdekkera says:
    
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    Thx for the quick response. Must be in the middle of the night over there!
  2. The Southern Lady says:
    
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    You are welcome Anna. I do my best work in the middle of the night. lol. No distractions!
Tonia H says:

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Would you need to make any changes to this recipe to make muffins?

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1. The Southern Lady says:
  
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  I think it would be fine to make muffins but here is a recipe for pumpkin muffins on the site if you look on the right hand side of any page and click on breads there are lots of muffin recipes posted there.
  
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Colleen says:

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In the oven, smells wonderful. Love your recipes!

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Melissa Krantz Vance says:

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I put in 3/4 of a cup of plain greek yougurt and only 1/2 cup of oil It is AMAZING!!!

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pamela gray says:

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I make up 6-19 loaves at a time and wrap well to go in the freezer. How nice to have pumpkin bread ready to eat when U get the urge or company

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Ronda says:

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I was wondering if you can use sweet potatoes instead of pumpkin, my hubby is allergic to pumpkin.

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1. The Southern Lady says:
  
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  There is a recipe for sweet potato bread on the site under breads, Ronda.
  
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Maria Langston says:

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Can I use the 100% pure pumpkin? I’m always making pumpkin rolls..

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1. The Southern Lady says:
  
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  That is what I use.
  
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Darb says:

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I’m thinking about making them into muffins and putting them in Christmas cupcake papers then frosting them with cream cheese frosting with chopped walnuts.

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Jackie landry says:

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Could I use self-rising flour and eliminate the baking soda and baking powder?

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1. The Southern Lady says:
  
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  Yes, I think you could do that Jackie.
  
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Patricia Jennings says:

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i made these at Thanksgiven and give to friends and it is so good i put walnuts in mine

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Terry Justen- Griffith says:

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How do you adjust the time for the smaller gift size pans?

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1. The Southern Lady says:
  
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  I just stick a toothpick into them to make sure they are done but they have to cook almost as long as the larger ones. You can tell when they rise up and spring back when you press on the top.
  
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  1. Julie says:
    
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    So its ok to put all 3 pans in at once? They will all bake the same without rotating the pans or anything?
  2. The Southern Lady says:
    
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    That’s the way I do it, Julie, but ovens vary. I have always done it this way.
  3. Terry Justen- Griffith says:
    
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    Thank you very much!
2. Casey says:
  
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  You don’t need to I put 4 mini pans 2 big loaf pans in at same time out at the same time they were all perfect
  
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angie says:

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Could I swap applesauce for the oil used in the recipe? Looks yummy, cant wait to try!

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1. The Southern Lady says:
  
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  I have never tried it with applesauce.
  
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2. Willa says:
  
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  Yes, applesauce works fine but you should make some first before you intend to give it out as gifts. I added the same amount of applesauce for the oil, as the recipe originally spoke about.
  
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Sherry says:

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Do you know how well these loaves will freeze, and for how long?

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1. Linda Dubois says:
  
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  I freeze mine all the time, I have made about 30 smaller loaves for Christmas presents this year.
  
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Amanda McCloskey says:

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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.

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Paula B. says:

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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.

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Rufus' Food and Spirits Guide says:

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I haven’t seen 28-ounce cans, will be on the look out! Looks fantastic!

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The Better Baker says:

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Just beautiful and taste tempting! I love pumpkin bread – a big batch at once is a fantastic ide!

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Beth says:

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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.

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Jennifer B. says:

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Thanks for sharing your recipe! My favorite Pumpkin Bread add-in’s are Craisins or finely chopped cranberries. Pumpkin Bread is the best!

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1. The Southern Lady says:
  
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  I often add stuff, too, Jennifer. You are so welcome and thanks for your comment.
  
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