Pumpkin Bread
This moist and tender Pumpkin Bread is loaded with warm spices and makes two delicious loaves— perfect for fall baking and freezing for later.
Servings: 16
Calories: 393kcal
Equipment
- Hand Mixer or whisk
Ingredients
- 3 ⅓ cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 15 ounces pumpkin puree (1 can)
- 1 cup vegetable oil
- 4 large eggs room temperature
- ⅔ cup water
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare two 5x9x3 inch loaf pans with non-stick spray, set aside.
- In a large mixing bowl combine pumpkin, oil, eggs and water until fully combined. Add dry ingredients and mixed until combined. Spoon evenly into prepared loaf pans.
- Place in preheated oven at 350 degrees Fahrenheit. 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
Cover your pumpkin bread with plastic wrap or place in a plastic bag once it is completely cool to prevent it from drying out. Pumpkin bread will last 1-2 days at room temperature.
Fridge: Store pumpkin bread in a ziptop bag for up to 1 week.
Freezer: 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. Thaw overnight in the fridge or for 30 minutes on the counter before eating.
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