The Pin Junkie: Pumpkin Bread Recipe

Pumpkin Bread Recipe

Pumpkin bread recipe
Pumpkin Bread Recipe

It seems like this time of year everyone is sharing their recipe for pumpkin bread, so today I'm sharing my favorite pumpkin bread recipe.  This pumpkin bread smells wonderful while it's baking!  This recipe makes two loaves so you can eat one and give the other to a friend or neighbor, or even freeze it for later.  At our house, we can eat a whole loaf in just a day!  It's that good!  This pumpkin bread is moist, almost like cake and it's great for breakfast, desert, or a snack.  Enjoy!

Ingredients
3 cups sugar
3 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
4 eggs
1 cup vegetable oil
2 cups pumpkin (1 14 to 15 oz. can)
2/3 cup water
1 1/2 cup chopped walnuts (optional)
1 teaspoon ground cloves (optional)

Directions
1.  Preheat oven to 350 degrees.
2.  In a large bowl combine sugar, flour, salt, baking soda, cinnamon, nutmeg, and ground cloves.
3.  In a separate bowl mix eggs, oil, pumpkin and water.
3.  Add the pumpkin mixture to the four mixture.  Mix well.
4.  Stir in walnuts, if using.
5.  Pour batter into two buttered loaf pans.
6.  Bake for 1 hour.  Bread is done when wooden toothpick inserted into the bread comes out clean.
7.  Cool 10 minutes.  Loosen edges of bread with knife or spatula.  Carefully remove bread from pans and cool on wire racks.  

 


chocolate banana bread


36 comments:

  1. This recipe is very similar to one my mother made and it was awesome! As y,ou say, it makes the house smell great too.

    Thanks for linking up at our bloglovin blog hop :)

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  2. I love pumpkin bread. I make it year round! My name is Katie and I host <a href="http://redcrowgreencrow.wordpress.com/tag/fall-into-the-holidays/</a>, open Saturdays. I would love to have you link up!

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  3. I have never made pumpkin bread before. I look forward to trying this! Thanks for sharing!

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    1. It's as easy as making banana bread! I hope you like it!

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  4. Classic love the walnuts. Thanks for sharing your bread with us on foodie friday.

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    1. I love walnuts too, but usually leave them out since the rest of my family doesn't like nuts baked into things.

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  5. Or save both..one for me and one for the kids :) We love sweet breads like this. Thanks for sharing on Foodie Friday

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  6. Hey I am stopping by from the homework link party! I have never had pumpkin bread but it just looks really good!

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  7. This looks easy enough - even I could do this. Walnuts are the best.

    Pinning this.

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    1. It is easy! Too bad my family doesn't like walnuts. I had to leave them out of this recipe. :(

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  8. Pumpkin lovers are having a blast this season! What I love about yours is that you can keep one and give away another with no extra effort! Thank you so much for sharing at the Fluster Buster Party Bonnie, have a fantastic week. Lizy party co host.

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    1. Thanks Lizbeth! I agree it's nice to have two loaves for no extra work. I gave my extra loaf to a friend.

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  9. Oh my family loves this and I make it year round. Thanks tons for linking to Inspire Me. Hugs, Marty

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  10. Oh yum! I love pumpkin bread. I'll have to try your recipe. Thanks for sharing at the party. Theresa @DearCreatives. Hope your having a great week. Hope to see you soon! ;)

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  11. Soooooo...I may have to make this! YUM!

    Thanks again for joining the Link Up this week!

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  12. i love me some pumpkin bread sans walnuts. we can eat two whole loaves in one day! eeek. thanks for linking up to the all things pretty party.

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  13. Loving everything pumpkin right now! This looks delicious!

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  14. This looks SO delicious! I have no doubt that we could handle both loaves at our house!

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  15. I love everything pumpkin.. mmm.. thanks!

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  16. Mmmm... I love pumpkin bread and have yet to make some this year. Now this makes me wish I had the ingredients for it!
    Thanks for linking up to this week's Catch a Glimpse Party! I'll be featuring this tomorrow. :)

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    1. Thanks so much for the feature Allison! I appreciate it! Your button is on my feature page!

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  17. Stopping by from Daily Blog Boost. This Pumpkin Bread looks so Yummy. Thanks for sharing.

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  18. All about pumpkin and I lov it. This looks delish. Thank you for sharing

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  19. Yum...it looks delicious! I should make some this weekend!! :)

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  20. Look delicious! Thank you for the recipe.
    I wanted to invite you to the {Handmade Café} Link Party, the new and very unique linky! I hope you'll join us and link up. You will meet many exceptional international crafters/bloggers!

    The party goes on till Oct. 14th.

    Oksana @ Oksana Plus Hobbies
    http://oksanalikesit.blogspot.com/

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    1. Thanks for the invitation to your party Oksana! I linked up!

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  21. Perfect time of year for pumpkin bread. Thanks for sharing your recipe with SYC.
    hugs,
    Jann

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  22. It looks so moist and yummy! I would love a piece! Thank you for linking up this week at Sewlicious Home Decor! :)

    Marti

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  23. Pumpkin bread is my favorite!! I'll try this recipe - thanks! Thanks for linking up at Romance on a dime!!

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  24. Oh heaven. Add a dollop of real whipped cream and you've got yourself one delish dessert! Adding to the Top 15 from Foodtastic Friday!

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  25. This looks amazing! I am delighted to share that your post will be featured in this week's Home and Garden Thursday - I appreciate you sharing,
    Kathy

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    1. Thanks for the feature Kathy! I appreciate it!

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  26. I just adore pumpkin bread! Thank you so much for linking this up to my Thanksgiving link-up! :)

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  27. I have been making this bread for 20 years - orig recipe was labeled "Monastery Pumpkin Bread". I like it spicy - so add more cinnamon and nutmeg and I make it into 3 loaves. I only put some walnut halves on the top - as my husband does not like nuts. Folks always ask for my recipe. Thanks for posting it.

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  28. I love this recipe. This is truly best recipe winner. I altered it a bit. Here is what I tried: I used three ripe bananas instead of eggs. (Depending on size of banana.) I replaced the veggie oil with coconut oil. I left out the water. I used 1/2 cup of molasses. 1 tsp of vanilla, and was not shy on the spices. A little extra doesn't hurt. More so on the ginger than anything. The last one I used 1/2 tsp more. I blend all my dry up, and wet separate really good. Then in the oven at 375 for an hour depending on size of pan. A larger bread pan took an hour twenty minutes. A muffin pan about an hour... Tiny mini loaves took an hour. I'Ve halved this once and put the same amount of molasses by mistake and got a ginger loaf that no one else tasted because I got to it first haha... Good stuff. Thanks.

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