Wednesday, April 27, 2011

Pumpkin Bread

Using up more canned pumpkin.  Trying to find the perfect pumpkin bread recipe.  This one is excellent.  It is a little lighter than I want, but the spice mixture is perfect as well as the moisture.  I think I need to add sour cream or Greek yogurt to make a little more dense bread.
Anyway, this is a fabulous recipe.  It is adapted from and it has over 4,000 reviews and gets a perfect 5 stars.  I upped the spices a little because I like cinnamon and ginger and pumpkin pie spice.  Other than that, it is the same.  Great recipe!


  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil (I used drained applesauce for 1/2 cup)
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 11/2  teaspoon ground cinnamon
  • 1  teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice

Preheat oven to 350.  Prepare 2 bread pans with grease and flour  or baker's spray.  Whisk together dry ingredients (flour, spices, sale and baking soda).  Whisk together sugar and wet ingredients. Dump dry ingredients into wet and mix with spatula until dry ingredients disappear.  Pour into pans.  Sprinkle with coarse sugar or pumpkin or sunflower seeds if desired.  Bake 45-50 minutes.  (I made 2 loaves and 7 muffins, muffins cooked for 15 minutes ish?)  Let cool for about 10 minutes before removing from pan.

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