The Best Pumpkin Bread recipe

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Ingredients

1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup vegetable oil
⅔ cup water
4 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda, sifted
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground ginger

Nutrition Info

231.8 calories
carbohydrate: 32.4 g
cholesterol: 31 mg
fat: 10.3 g
fiber: 1.2 g
protein: 3.1 g
saturatedFat: 1.5 g
servingSize: -
sodium: 305.3 mg
sugar: 17.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.

  2. Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.

  3. Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

Recipe Yield

3 7x3-inch loaves

Recipe Note

This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.

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