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Pumpkin Bread Recipe

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Pumpkin bread is a great holiday treat and very easy to make. You don't even need a blender for it. You can make it in a couple of 9x5 bread pans or split it up into muffins or the wax paper mini-loaf holders.

For a quick and easy baking fix this one will be just right.

Bowl 1
  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 16-ounce can pumpkin
Bowl 2
  • 3 cups all purpose flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
OK, got everything? Let's go!
  1. Preheat oven to 350F
  2. Butter and flour two 9x5 loaf pans
  3. Bowl 1 - Beat the sugar and vegetable oil together.
  4. Bowl 1 - Mix in the eggs and pumpkin
  5. Bowl 2 - Sift all of the Bowl 2 ingredients into the bowl
  6. Bowl 1 - Stir in dry ingredients from Bowl 2
  7. Pour batter into bread pans
  8. Put pans in oven until a toothpick comes out clean when you test it, about an hour.
  9. Let pans cool on a rack for 10 minutes
  10. Run a knife around the pans to loosen the bread and turn over onto a wire rack to fully cool
  11. Eat!
tesseliot2 years ago
My recipe is 2 tsp baking soda, otherwise the same. I use coconut oil, and it stays moist and delicious. One mention: I have had trouble with breads while breaking into using the silicone/aluminum/steel baking pans that are very non-stick and dark. They almost always change baking time, and in some cases temperature. I tried lowering the temperature and it caused rising bread to fall off the sides of the pan. I had to keep the temperature the same, but move the pans in the oven a bit half way (I make four mini loaves) and add almost ten minutes to the cooking time. While it does give you rather hard sides, I discovered that when I wrap the bread up when it gets cool enough to handle in wax paper and then cling wrap, it becomes perfectly moist all over. There is no taste as good as carmelized sugar on a quick bread, and wrapping while still a little warm really softens what would be pretty crunchy straight from the oven.
tomjolley813 years ago
Wow!  I just baked this last night and it is excellent.  My husband has a nickname for his favorite muffins that he calls "heroine muffins" because they're so addicting. They usually don't last an hour before everyone devours them.  He said that this bread is even better than those.  That's an accomplishment!
This is UNARGUEABLY the best desert bread known to man.




jethrow8154 years ago
I added 2 tbsp vanilla, you are my hero. the bread was awesome :)
jrossetti4 years ago
I just made some.  Delicious!  I added 1/2 tsp ground ginger.  Great recipe, thanks for sharing with us.
planters4 years ago
Two things I'd like to add if I may - make sure you use regular canned pumpkin and not pumpkin pie filling.  The pie filling comes with spices already added and it's not so good.  You want plain pumpkin and add your own fresh spices.  Second, if you want to add some nuts to the batter, or on top, chopped pecans go wonderfully with this bread.   P.S.  You have some great instructables!  Keep 'em coming - and thank you.
fungus amungus (author)  planters4 years ago
Interesting. Didn't even know there was a pumpkin pie filling. Always used plain pumpkin.

Good point about the nuts, too. Pecans or walnuts go great with this.
jrossetti4 years ago
Looks awesome, I'll try it after work.  With a little ginger added.
Emsaid4 years ago
I love pumpkin bread!
travw4 years ago
Thanks! Looks good!
Although I prefer Zuchini (No idea how to spell that. =P) bread.

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