Pumpkin Bread is a timeless fall favorite that brings warmth and comfort to every slice. This moist and spiced quick bread showcases pumpkin puree blended with cozy spices like cinnamon, nutmeg, and allspice. The recipe uses vegetable oil for richness and chopped nuts for texture, making it a well-balanced treat. Loved during the holidays or anytime cooler weather hits, pumpkin bread makes a delicious breakfast, snack, or dessert. Its nostalgic aroma and rich flavor have earned it a beloved spot in seasonal baking traditions.
Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs (lightly beaten)
- 2 cups pumpkin (1 can, 15 oz)
- ⅔ cup water
- ½ cup chopped nuts (optional)
- 3 ½ cups flour
- 2 tsp baking soda
- 1 ½ tsp salt
- 1 tsp allspice
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp cinnamon
Instructions
Step 1: Preheat and Prep
- Preheat oven to 350°F.
- Grease two 9×5-inch loaf pans.
Step 2: Mix Wet Ingredients
- In a large bowl, combine sugar, oil, eggs, pumpkin, and water. Mix well.
Step 3: Add Dry Ingredients
- Stir in flour, baking soda, salt, allspice, cloves, nutmeg, and cinnamon. Mix until just combined.
Step 4: Add Nuts
- Fold in chopped nuts if using.
Step 5: Bake
- Pour batter evenly into the prepared loaf pans.
- Bake at 350°F for about 1 hour or until a toothpick inserted comes out clean.
Step 6: Cool and Serve
- Let loaves cool in pans for 10 minutes before transferring to a wire rack.
Tips
- Add chocolate chips or raisins for extra sweetness.
- Substitute part of the oil with applesauce for a lower-fat version.
- Mix in ½ cup chopped cranberries for a holiday variation.
- Add a streusel topping (brown sugar + flour + butter) for extra texture.
- Replace all-purpose flour with gluten-free flour blend if needed.
- Add 1 tsp vanilla extract for richer flavor.
- Fold in toasted pecans or walnuts for crunch.
- For muffins, bake 20 to 22 minutes at 350°F.
- Swap allspice for pumpkin pie spice if preferred.
Transcription of the Original Recipe
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Here's what's cookin' Pumpkin Bread Recipe from the kitchen of 3 C. Sugar 1 C. veg. oil • 4 eggs (slightly beaten) 2 C. pumpkin (303 can size) 2/3 C. water 1/2 C. chopped nuts • 3 1/2 C. flour 2 t. soda • 1 1/2 t. salt • 1 t. allspice 1 t. cloves • 1 t. nutmeg • 1 t. cinnamon 350° - 1 hr - toothpick test 2: 9x5 greased loaf pans Serves
From Transcription to Instructions
We’re so glad you rescued this pumpkin bread recipe with us. The original is a speedy list that ends with "350° – 1 hr – toothpick test, " so we turned that into our instructions that walk you through preheating and greasing the pans, mixing the wet ingredients first, then stirring in the dry until just combined, and folding in the nuts at the end. That way you won’t wonder when to add the spices or the nuts, and you get the bake-and-rest step spelled out so the toothpick test and short cooling period make sense.
Nutrition
Calories: 537kcalCarbohydrates: 81gProtein: 4gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 55mgSodium: 250mgPotassium: 128mgFiber: 1gSugar: 52gVitamin A: 1729IUVitamin C: 4mgCalcium: 75mgIron: 3mg
