Pumpkin Bread

Each year when I start to feel the brisk mornings that fall brings, I start to get a craving for pumpkin bread! (And pumpkin pie….and pumpkin cake….and pumpkin muffins….and pumpkin waffles…okay you get the picture!)

I think this recipe started out as one from a Betty Crocker cookbook, but I have modified it over the last 25 years to be what it is today. It’s super easy, and (according to my family anyway) just the right amount of spice!

You can make this using different sized loaf pans….even mini loaf pans, but you’ll just need to adjust the time. Cook less time for smaller loaves and more time for larger loaves until a toothpick inserted in the center of the loaf comes out clean.

I store my pumpkin bread in the fridge, wrapped in aluminum foil. It is almost more moist after a day or two in the fridge, if it lasts that long! I know some people who prefer it warm, but I just love how the flavors stand out after it has been in the fridge at least overnight. It also freezes well!

Pumpkin Bread

A moist and dense sweet-bread with just the right amount of spice!

Prep Time

10 min

Cook Time

45 min

Servings

loaves

Ingredients

• 2/3 c butter or margarine
• 2-2/3 c granulated sugar
• 4 eggs
• 1 15 oz can can solid packed pumpkin
• 2/3 c water
• 3-1/3 c all purpose flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1-1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground cloves

Prep Time 10 min Cook Time 45 min Servings loaves Ingredients 2/3 c butter or margarine 2-2/3 c granulated sugar 4 eggs 1 15 oz can can solid packed pumpkin 2/3 c water 3-1/3 c all purpose flour 2 tsp baking soda 1/2 tsp baking powder 1-1/2 tsp salt 1 tsp ground cinnamon 1 tsp ground cloves

Instructions

1. Preheat oven to 350*.
2. Mix butter and sugar in a large bowl.
3. Add eggs, pumpkin and water and mix until well blended.
4. Add dry ingredients and blend on low until incorporated. Then blend on medium speed until well blended.
5. Pour into 3 greased 8x4 in pans (or 2 larger pans, but allow 5-10 min more cooking time).
6. Bake until wooden toothpick inserted into center comes out clean, about 45-50 min.
7. Remove from oven and cool for 10-15 min in pans, then remove from pans and cool before slicing.
8. To store, wrap in foil or plastic wrap. Refrigerate if desired.

Recipe Notes

You can double this recipe (and it works to use a 29 oz can pumpkin, which is the larger size can sold in the stores most often.) It also freezes very well if wrapped in foil. I am not sure for how long, because it never lasts very long around our house, even if I freeze it! However, I imagine it would be fine for a month or so. 🙂

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