Pumpkin-Bread.featured
More Baking

Pumpkin Bread Recipe

Simple, easy and creative recipes and projects delivered straight to your inbox.

Pumpkin…’tis the season…Pumpkin Pie, Pumpkin Cake, Pumpkin Muffins, Pumpkin Cupcakes…and Pumpkin Bread!

I’m one of those strange people that don’t like Pumpkin Pie, but I love all the other baked goods, oh and Pumpkin Chai Tea Latte! This Pumpkin Bread is an absolutely favorite of mine and I look forward to it every Fall.

I’m not sure if you noticed, or saw me chatting about my new camera on Facebook, but I was able to purchase my first Canon DSLR a couple months ago. Doug and I have been learning the new settings and what works best. Sometimes when we take photos to share, we struggle with getting a few good ones, and other times, like the Pumpkin Bread, almost every photo was good. So bear with me…I have a few to share.

We love this Pumpkin Bread filled with nuts, but you can certainly leave them out too.

Wrap the Pumpkin Bread, or any bread, in a coffee filter and tie with a pretty ribbon for a very thoughtful and of course, budget friendly gift.

YUM! Now I need to go bake some more bread, because this is making me crave Pumpkin Bread!

5 from 1 reviews
Pumpkin Bread Recipe
 
Prep time
Cook time
Total time
 
A delicious quick bread that is perfect for the Fall and Holiday season! Recipe from HoosierHomemade.com
Serves: 1 large loaf or 4 small loaves
Ingredients
  • 3 cups sugar
  • 1 cup oil
  • 3 large eggs
  • 1 (15-16 oz) can solid pack pumpkin (be sure it’s not pie filling)
  • 3 cups flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg {or make your own Pumpkin Pie Spice blend}
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup walnuts, coarsely chopped (optional)
Instructions
  1. Preheat oven to 350 degrees
  2. Spray bread pans {1 large or 4 small} with non-stick cooking spray
  3. Beat sugar and oil in large bowl
  4. Mix in eggs and pumpkin
  5. Sift dry ingredients in another bowl
  6. Add dry mixture to pumpkin mixture in 2 additions
  7. Fold in walnuts
  8. Divide batter into greased pans.
  9. Bake until toothpick comes out clean, about 40 – 45 minutes for mini loaves, and 1 hour 10 minutes for large pan.

What is your favorite way to enjoy Pumpkin Bread?

Linking to...Ingredient SpotlightGooseberry Patch

Comments

  1. says

    this is VERY similar to my grandma’s recipe. I have successfully replaced most of the white flour with whole wheat pastry and 1/3 cup of the oil for applesauce…without anybody noticing. But, I’m afraid to mess with it any further. It’s absolutely delicious!
    Rebeca @ The Average Parent recently posted..My Week: Meeting Great New Bloggers and Telling Plum District What We WantMy Profile

  2. Marcia says

    I made this today. It smelled delicious in the oven. I cooked a full sized loaf pan for an hour and 10 min. The outside was burning by the last 10 min. But when I removed it from the pan I discovered it was raw in the middle. It fell apart in a sad, sad blob. I shouldve tested doneness with a toothpick first, but I figured the burned top was a sign it was done. I ate the outside edges. Pretty yummy. Next time I’ll make muffins.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: