Breads, Food

Pumpkin Bread


I love quick breads – no yeast, no kneading, no waiting for the bread to rise.  Quick breads are just that, quick!  The faster I can make something and be able to eat it, the happier I am 🙂

This pumpkin quick bread is super delicious.  Besides loving quick breads…and muffins…etc., I also love anything pumpkin.  Although Thanksgiving is past, I still think pumpkin is a must for this season…maybe even into January.

You could definitely add chocolate chips to this bread for some extra pizazz.  I don’t really like chocolate chips in my breads, but the hubby loves it.  I made him an extra mini loaf and sprinkled it generously with chocolate chips.

This recipe makes 2 full size (8×4 inch) loaves.  However, instead of 2 big loaves I made it into 1 full loaf and 8 mini loaves.  The bread rose wonderfully even though I stretched it out the batter a little. (Usually recipes make 4-6 mini loaves.)

Pumpkin Bread
Adapted from: Brown Eyed Baker
Yield: 2 8×4 inch loaves or 1 8×4 loaf and 8 mini loaves
3 1/3 cups all purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
scant 1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 cup vegetable oil
2 2/3 cups white sugar
4 eggs
1 can pure pumpkin puree (15 ounces)
2/3 cup water
1 teaspoon vanilla extract

  1. Grease 2 8×4 inch loaf pans.  Preheat oven to 350°.
  2. In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate large bowl, mix together oil and sugar.  Add eggs, pumpkin, water and vanilla extract and mix until well combined.  Stir in dry ingredients just until moistened.
  4. Pour into 2 prepared loaf pans.  Bake for 60-80 minutes, or until toothpick inserted in center comes out clean.  Cool bread in pans; once completely cooled, remove from pans and serve.


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