Pumpkin Bread Recipe

Fall is my favorite time to cook, and one of the traditional/seasonal treats I like to make is pumpkin bread.  I found a great recipe that makes either two regular loaves or one loaf and four minis.  It makes enough that we can eat one and freeze one for later.  Even though it is pumpkin bread, I like to add a cinnamon glaze to the top to make it even more special.  This bread is great for breakfast with cream cheese, as a brunch side, as an afternoon snack with tea, or as a dessert after dinner.  Also, there are tons of variations you can do by adding coconut, chocolates chips, dried fruit, nuts, or broken candy bars.  I am a purist and like the plain, unadorned bread.

Pumpkin Bread


Source – www.allrecipes.com

3 1/2 cups all-purpose flour

2 tsp. baking soda

2 tsp. salt

1 tsp. baking powder

1 tsp. all spice

1 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp. ground cloves

3 cups granulated sugar

1 cup canola oil

4 eggs

1 15 oz. can pumpkin

2/3 cups water


Pumpkin bread

Preheat oven to 350 degrees.  Sift all the the dry ingredients.  Mix the oil, eggs, pumpkin, and water and add to sifted dry ingredients.  Mix till well-blended.  Bake in two sprayed loaf pans for about 1 hour.


We hope you have a great week-end.  During the month of October, we have a lot going on and have decided to not write the Seasons’ Saturday Selections posts.  However, we will be back with them in November.  Thanks for stopping in.

Take care.