Pumpkin bread is a traditional sweet desert bread, popular in the cooler fall
and early winter months, with a flavor reminiscent of a pumpkin pie! It's very
easy to make and you'll be surprised how good it tastes! You can even use
this to make pumpkin muffins!
3 cups sugar or 3 cups of Splenda OR a 50:50 mix of the two.
4 eggs, beaten
1 cup vegetable oil
1 and 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 teaspoon allspice
1 cup chopped pecans (optional)
1/2 cup raisons (also optional)
1/2 cup water if you are using fresh cooked pumpkin
2/3 cup water if you are using commercial canned pumpkin
Makes 2 loaves.
Pumpkin Bread Recipe
Preheat oven to 350 F.
In a large mixing bowl, stir together the flour, soda, salt, cinnamon,
allspice, nutmeg and sugar (or Splenda).
Add the eggs, water, oil and pumpkin.
Stir until blended.
If desired, add the raisons and/or nuts. Mix well, either by hand or
with a mixer.
Pour into two lightly greased and floured 9x5" loaf pans.
Bake approximately 1 hour at 350 F (175 C). The test for doneness is the
knife test: when a clean knife can be stuck in and removed cleanly.
Remove from the oven and cool slightly (10 minutes).
Then take out of pans to let cool on a rack.
Like banana bread, pumpkin bread tastes better if you wrap it in plastic wrap
(Saran wrap, cling film), refrigerate it and wait until the following day to eat
it. It keeps well in the refrigerator and can be frozen.
Tips from Visitors
A visitor writes on October 03, 2010: "I tried your pumpkin bread
recipe using a fresh sugar pumpkin that I roasted at 350 degrees wrapped in foil
for an hour. This is without a doubt one of the most moist breads I've ever
had. I made the recipe into five, 3x5 loaves to share with friends and people
are already begging for more! Thanks so much for this website! "
A visitor writes on November 12, 2008:
"I just wanted to let you know that I made the pumpkin bread with the directions
from your website, including the instructions for making my own pumpkin and it
turned out fantastic. Thank you very much for the recipe."
Another visitor suggests that this batter
makes great pumpkin muffins, just bake in muffin pans for "13 minutes at 350
degrees. I substituted 1/2 applesauce and 1/2 oil for the 1 cup of oil and they
turned out delicious!! "
Comments and Feedback from Visitors
A visitor writes on October 04, 2013: "I have used
this pumpkin-bread-from-scratch recipe of your for years. My family
practically begs me to make it year round. To facilitate these requests; I
use a rather large pumpkin and just freeze in 4 loaf servings (big family).
Thanks a ton, your website is awesome! Sincerely, J.D."
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