Pumpkin Bread


1 1/2 cups sugar
1/2 can pumpkin
2 eggs
1/2 cup oil
1/3 cup water
1 3/4 cups flour
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
3/4 tsp nutmeg


Grease and flour loaf pan; preheat oven to 350.

Mix flour and last five ingredients. Add sugar and wet ingredients.

Pour into loaf pan; bake 1 hour or until toothpick inserted in center comes out clean.

Cool in pans on wire racks, then take out loaves to fully cool.

Delicious, moist pumpkin bread!

It looks and smells so yummy and tastes even better!

10 Replies to “Pumpkin Bread”

  1. Not sure if my other comment went through… but I wanted to say this look fantastic!! I’ve made this bread with sweet potatoes too (and chocolate chips!!).

  2. Looks great! I make a pumpkin bread with a very similar recipe, but without the oil. In place of oil, I use applesauce. Then it becomes “Low Fat Pumpkin Bread.” Until I slather it with cream cheese… then I’m sure the fat content goes right back up! :->

  3. Hi, Rachel–I really like your site! I am using this recipe to make pumpkin cupcakes…it’s in the oven right now–thanks!

  4. Sorry quick question how big is a can of pumpkin we don't have canned pumpkin in Australia so not sure as to how much I would have to use

  5. Thanks so much for this recipe! I have made pumpkin puree from my pumpkins and made this recipe! Everyone loved it!

    1. I love pumpkin bread! I haven't made my own pumpkin puree yet but I have one and I'm going to attempt it this week! I'm exciting about fresh pumpkin!!

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