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Loaf of pumpkin bread recipe sliced
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4.91 from 10 votes

Pumpkin Bread

How to bake Pumpkin Bread just like Grandma used to make! Tender, moist and delicious and loaded with warm spices. This Classic Pumpkin Bread recipe will make you two loaves to snack on all fall!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert, Snack
Cuisine: American
Servings: 16
Calories: 393kcal
Author: Julie Evink

Ingredients

  • 3 1/3 c. all-purpose flour
  • 3 c. sugar
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 15 oz can pumpkin
  • 1 c. vegetable oil
  • 4 eggs
  • 2/3 c. water

Instructions

  • Preheat oven to 350 degrees. Prepare two 5x9x3 inch loaf pans with non-stick spray, set aside.
  • In a large mixing bowl combine pumpkin, oil, eggs and water. Mix in dry ingredients. Mix until combined. Spoon into loaf pans.
  • Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes and remove from pan to wire rack.

Video

Notes

Testing for doneness
You'll want to look for the bread to start pulling away from the pan. Another way to test if quick bread is done is to use a toothpick and insert it in the middle of the bread loaf. It should come out with just a few moist crumbs clinging to it. 
You could also use an instant read thermometer to test the internal temperature, which should be 190 degrees F.
Why did my Pumpkin Bread not rise?
If you overfill your loaf pan your pumpkin bread may not rise. This is because the batter reaches the top of the pan, still needs to rise and then collapses. 
Another reason could be that you leavening agent (baking soda or baking powder) is stale. Check your expiration date!
Tips for storing leftover Pumpkin Bread
Cover you bread with plastic wrap or place in a plastic bag once it is cool to prevent it from drying out. 
If you properly store it your bread will last 1-2 days at room temperature
If you store it in the frefrigerator it will last up to 1 week!
Another option is to freeze the pumpkin bread. First, wrap cooled bread tightly with aluminum foil or plastic freezer wrap and then place in a heavy duty freezer bag. You can store it in the freezer for up to 2-3 months. 

Nutrition

Calories: 393kcal | Carbohydrates: 65g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 40mg | Sodium: 393mg | Potassium: 104mg | Fiber: 1g | Sugar: 45g | Vitamin A: 4470IU | Vitamin C: 1.2mg | Calcium: 20mg | Iron: 1.7mg