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Best Pumpkin Bread Ever

Appropriately named…there are no words that can better describe how I feel about this bread. Enjoy!

Tips for this recipe

  • Timing is everything!! Bread is done when an inserted toothpick comes out clean. 
  • Any leftovers are fantastic toasted with a little butter!

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Overnight Pumpkin French Toast Bake – A fantastic way to get your breakfast pumpkin fix! 

Pumpkin Buttermilk Waffles with Maple Butter – And another great breakfast pumpkin fix!

Pumpkin Cheesecake with Pecan Crust – Your family needs this to die for holiday dessert!

Best Pumpkin Bread Ever

Monica
I have been making this pumpkin bread for over twenty years and we still LOVE it! I'm sure you will agree that it is a clear standout when it comes to pumpkin bread.
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Ingredients
  

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs lightly beaten
  • 15 ounces canned pumpkin
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 2/3 cup water

Instructions
 

  • Preheat the oven to 350 degrees. Butter and flour 2- 9x5 loaf pans or 4 small loaf pans.
  • In a mixing bowl, stir together the sugar and the oil. Next, stir in the eggs and pumpkin. Combine the dry ingredients in a separate bowl. Mix dry ingredients and water into wet mixture alternating between them.
  • Divide batter into the pans. Bake 30-40 minutes until toothpick comes out clean.
  • After removing from the oven, let stand 10 minutes. Remove from pans and cool.

I have found that timing is everything. This can change depending on your oven and the type and size of pan that you use. For more details see my "How to Adjust for different Pans" page.

    TIP: If you have leftovers, it is fantastic sliced and toasted with a little butter! If it isn't firm enough to place in the toaster, let slices sit out for a few hours to dry out a bit.