To Top

Pumpkin Bread


  • 3 1/3 cups flour
  • 2 tsp. soda
  • 1 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 2 cups canned pumpkin or 1 (16 oz.) can


Sift flour with soda, salt, cinnamon, nutmeg and sugar into a large mixing bowl. Make a well in the center of the dry ingredients and add remaining ingredients, mixing well throughout. Blend until smooth. Pour batter into 3 greased and floured loaf pans. Bake at 350 degrees F for 1 hour. Cool slightly in pans. Remove from pans and cool thoroughly on rack. Wrap in foil or plastic; refrigerate. Bread should be made at least 1 day before serving.


By Robin from Washington, IA


Pumpkin Bread

This is the same recipe I use, except I made a few changes. I put one tsp of baking soda and one of baking powder. I leave out the raisins because I am allergic to them, and I use walnuts. King Arthur All-Purpose flour is the best to use with this, along with Libby canned pumpkin. The oil I use is canola, and when I make it, it only makes two loaves not three; you might get three if you use small pans. (09/27/2007)

By Pam

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related Content
In This Article
Pumpkin Bread
November 3, 2009
Pumpkin Bread Recipes
Pumpkin Bread Recipes
Pumpkin Patch
Pumpkin Patch Locations
Pumpkin Bread Pudding
Pumpkin Bread Pudding Recipes
Pumpkin Custard
Pumpkin Custard Recipes
Halloween Ideas!
Ask a Question
Share a Post
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2017 by Cumuli, Inc. All Rights Reserved.

Published by .

Generated 2017/10/06 15:10:07 in 469 msecs. ⛅️️
Loading Something Awesome!