pumpkin bread

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Pumpkin Bread

From the collection
Total Time 1½ hours
Yield 2 loaves


This easy recipe yields two moist loaves of rich, sweet, cake-like quick bread. You will not be disappointed by the results if you roast your own pumpkins, substituting an equal amount of purée for the canned pumpkin.


cups all-purpose flour
2 cups sugar
½ tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. nutmeg
4 eggs
1 cup neutral-flavored vegetable oil, such as canola
½ cup water
1 can (15 ounces) or 2 cups cooked pumpkin


  1. Preheat the oven to 350 degrees.
  2. In a bowl, mix together the flour, sugar, salt, baking soda, and spices. In a separate bowl, mix together the eggs, oil, and water; mix in the pumpkin. Blend the dry ingredients into the wet. Pour the batter into 2 greased loaf pans.
  3. Bake for 45 to 60 minutes, or until toothpicks inserted into the centers of the loaves come out clean. Cool on a rack and serve warm or at room temperature.


Roast two smallish sugar-pie pumpkins and purée the flesh for 2 cups’ worth of cooked squash if substituting fresh pumpkin for canned.

Feel free to play with the spice mix in this recipe; for example, try 2 tsp. cinnamon, 1 tsp. nutmeg, ½ tsp. mace, and ½ tsp. allspice.

This content is from the Jes Burns collection.

There is 1 comment on this item
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100% recommend this recipe
1. by john1948 on Mar 14, 2008 at 8:26 PM PDT

tried this it taste good

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