With the fall season here, I like to make pumpkin bread. I usually get a neck pumpkin and cut it up and cook it until soft. Then I run it through the food mill and have fresh pumpkin puree. The puree can be used for baking or put in the freezer for later use.
If you’re not that ambitious, however, or if you want to make this recipe when pumpkins aren’t in season, the canned pumpkin puree works just fine too!
I’m not sure where the Pumpkin Bread recipe came from but it’s the best one I’ve found. It is so moist and flavorful. I like to make extra loaves and put it in the freezer. They never last long at our house!
Here are the ingredients: flour, sugar, baking soda, salt, cinnamon, canola oil, eggs, pumpkin puree and water.
Preheat oven to 350. In a large bowl, mix flour, sugar, baking soda, salt, and cinnamon together with a whisk or you can sift all the dry ingredients together. Add the canola oil, eggs, pumpkin puree, and water to the dry ingredients. Stir until well mixed.
Grease and flour three 8 x 4 inch loaf pans. Fill the loaf pans about 2/3 full with batter.
You can use regular loaf pans if you have them, but if you don’t, these disposable ones also work well. You could also get the mini sized pans to do smaller pumpkin breads, though the baking time on those will probably be shorter, so start checking the bread around 40 minutes instead.
But if you’re making regular-sized loafs like I do, bake them at 350 degrees for about 50-60 minutes or until toothpick inserted comes out clean. Cool 15-20 minutes and remove from pans.
The pumpkin bread can be sliced and eaten like this (our family likes it with a little butter) or you can jazz it up with a with a thin frosting and some sprinkles.
If you want to add the frosting, you need 10 X sugar, butter, vanilla and milk.
Mix the 10 X sugar, softened butter, and vanilla together. Add 1 tablespoon of milk at a time to the other ingredients until you get a nice spreading consistency. Spread the frosting on the loaf and sprinkle with some fall jimmies.
Doesn’t that remind you of fall? I know it does for me! There are even more great pumpkin recipes on our list of 50+ Spooky Halloween Recipes!
Here is a printable recipe.
- 3⅓ cups flour
- 3 cups white sugar
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 3 teaspoons cinnamon
- 1 cup canola oil
- 4 eggs
- ⅔ cup water
- 2 cups pumpkin puree
- 1½ cups 10 X sugar
- 2 Tablespoons softened butter
- 1 teaspoon vanilla
- milk-1 tablespoon added at a time
- fall jimmies
- Preheat oven to 350.
- Grease and flour three 8 x 4 loaf pans.
- In a large bowl, mix the flour, sugar, baking soda, salt, and cinnamon with a whisk or you can sift all the dry ingredients together.
- Add the canola oil, eggs, water and pumpkin puree to the dry ingredients and mix well.
- Fill the loaf pans ⅔ full.
- Bake at 350 for 50-60 minutes or until when a toothpick inserted comes out clean.
- Cool loaves 15-20 minutes and remove from pans.
- If you want to add frosting, mix the 10 X sugar, softened butter and the vanilla together.
- Add 1 tablespoon of milk at a time until you have a spreadable consistency.
- Spread over top of the loaves. Add jimmies if desired.
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