Yield: 3 loaves

Easy Pumpkin Bread Recipe

3 pans of homemade pumpkin bread cool on a stove top.

This big batch of pumpkin bread makes three loaves -- 1 to keep, 2 to freeze or share with friends. Such a tasty recipe for fall entertaining and easy breakfasts. Freezes so well!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

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

Instructions

  1. Preheat oven to 350° F (175° C). Rub softened butter around the inside and flour three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.
  4. Pour into the prepared pans.
  5. Bake for about 50 minutes in the preheated oven.
  6. Loaves are done when toothpick inserted in center comes out clean.