Easy Pumpkin Bread

Have any leftover cans of pumpkin (or real cooking pumpkins)? This recipe is easy and tastes great. I got this recipe during a mom’s group recipe swap several years ago. (Alas, I don’t remember the mom who it was that passed it along .)

Recipe: Pumpkin Bread


Sift together in large bowl:

3 1/2 cups flour
3 cups sugar
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg

Mix dry ingredients to combine. In a separate bowl, mix together:

1 cup oil
3/4 cup water
2 cups pumpkin
4 eggs
1 1/2 cup walnuts or pecans (optional)

Pour wet ingredients over the dry ingredients and mix well until combined. Pour into prepared pan(s) and bake in a preheated 350° oven until toothpick or butter knife comes out clean and top of loaf is golden.

45-60 minutes for large loaf
30-40 minutes for mini loaves
20-30 minutes for muffins

(Linked to Recipe Roundtable.)

Other recipes you might like:

Tasty Fruit Tarts

No-knead Crusty White Bread

Shepherd’s Pie


  1. I have pumpkin! I have pumpkin!! A real one, I cooked one for the first time but I didn’t know what to do with it. Totally making this!!

  2. Yeah! A new pumpkin recipe to try! I’ve been feeling deprived of the holiday pumpkin yumminess (my nursing daughter is VERY intolerant of dairy products) such as pumpkin pie, but I think this will do the trick for me. Thanks!
    Pam…recently posted…Recipe Roundtable – Reuben CasseroleMy Profile


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