Pumpkin Bread
📜 Collection: Dwayne Collection | ✍️ Attribution: Sharon | 📂 Category: Bread A classic, spiced pumpkin bread recipe from Sharon’s kitchen that yields three incredibly moist loaves. Perfect for autumn baking, this quick bread features a warm blend of cinnamon, nutmeg, and real pumpkin.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | 10 mins | 3 loaves |
🔪 Key Equipment
- Sifter
- Mixing bowl
- Loaf pans
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 1/3 cups | Flour | sifted |
| 2 tsp. | Baking Soda | |
| 1 1/2 tsp. | Salt | |
| 1 tsp. | Cinnamon | ground |
| 1 tsp. | Nutmeg | ground |
| 3 cups | Sugar | |
| 1 cup | Vegetable Oil | |
| 4 | Eggs | |
| 2/3 cup | Water | |
| 1 (1 lb.) can | Pumpkin Purée |
Instructions
Step 1: Mixing the Batter
- Sift together the dry ingredients: 3 1/3 cups flour, 2 tsp. baking soda, 1 1/2 tsp. salt, 1 tsp. cinnamon, and 1 tsp. nutmeg into a large bowl.
- Mix well, then add the remaining ingredients: 3 cups sugar, 1 cup vegetable oil, 4 eggs, 2/3 cup water, and 1 (1 lb.) can pumpkin purée.
- Mix until the batter is completely smooth and uniform in texture.
Step 2: Baking and Cooling
- Pour the batter evenly into 3 greased loaf pans.
- Bake for 1 hour at 350°F until a toothpick inserted into the center of the loaves comes out clean.
- Cool for 10 minutes in the pans before turning out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Wrap cooled loaves tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 3 months.
Original Recipe Scan
