A basic pumpkin bread recipe that is very moist. Use real pumpkin for a better texture. Great fresh out of the oven or even better the next day for breakfast! This bread is moderately sweet and very spicy.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
16
Yield:
2 loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Mix brown sugar, eggs, melted butter, oil, water, and vanilla extract together in a small bowl.

  • Combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and ginger in a separate bowl. Pour in butter mixture; blend until smooth. Slowly mix in pumpkin puree. Divide batter between 2 loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 55 minutes.

Cook's Notes:

To make your own puree, simply halve a pie pumpkin, remove seeds and strings, and place on a baking sheet. Bake at 350 degrees F (175 degrees C) until soft, 1 1/2 to 2 hours. Scoop flesh into a blender with 1 teaspoon oil; blend until pureed. One large pie pumpkin usually yields 2 cups. You can use it right away or keep it in the freezer until you're ready to use it.

If you are not a fan of cloves, omit cloves or reduce to get a less spicy bread. I use freshly grated nutmeg for the bread, also.

Nutrition Facts

263 calories; protein 4.1g; carbohydrates 38.9g; fat 10.5g; cholesterol 50.1mg; sodium 242.4mg. Full Nutrition
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