Homemade Pumpkin Bread Recipe
When I am in the baking mood, one of the first recipes the boys beg me for, aside from the peach cobbler, is my Pumpkin Bread. It is moist, delicious, easy to make and has the most amazing aroma!
Pumpkin bread recipe
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
2 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon pumpkin spice
Splash of vanilla
Powdered Sugar (optional for top)
Preheat oven to 350 degrees and grease three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water, vanilla and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, pumpkin spice and ginger. Stir the dry ingredients into the pumpkin mixture until blended.
Pour into the prepared pans.
Bake for 45 to 50 minutes, you know the loaves are done when a toothpick is inserted and it comes out clean.
Let cool on a drying rack and sprinkle a little powdered sugar on top, YUMMY!
I made this for them yesterday and I will be shocked if there is any left for when Dad get’s home from his business trip tomorrow. I may have to set aside a little secret stash for him.
Thanks so much for stopping in today!
This pumpkin bread sounds yummy Kristin! One of my favorites things to do once fall arrives is to bake. I will have to make this bread this weekend. My mouth is watering now!
Felt a little strange making it in the hot weather but the boys had no problem eating it all 🙂
I am so excited!! i am trying this recipe today..i already know it is going to be super yummy!! i love this time of the year..thanks for the recipe.
o and i wanted to ask..can you freeze these by any chance? TIA!!!
Thanks so much, hope you enjoy it. I don’t see any issues with you freezing it, let me know 🙂
I have fresh pumpkin puree not the canned stuff – have you tried making this recipe with fresh pumpkin? was curious if the amount of pumpkin would be the same as if I were using the canned stuff??? …. thanks!
I have not, I’m thinking it would be about the same.
My husband made it from fresh pumkin puree.
Love this recipe and yes I do make it with real homemade pumpkin puree. 1 3/4 Cup of puree equals a can of puree. Sometimes if we are feeling exciting we add chocolate chips, yum!
That sounds amazing! I think I need to start growing pumpkins for next year