Pumpkin Bread Recipe
Full of warm spices and rich pumpkin flavor, this Pumpkin Bread is the ultimate fall treat. Its moist texture and easy preparation make it a must-bake for the season.
Servings: 24 servings
Calories: 352kcal
Ingredients
- 1 (15-ounce) can pumpkin puree
- 4 large eggs
- 1 c vegetable oil
- 2/3 c water
- 3 c white sugar
- 3 1/2 c all-purpose flour
- 2 tsp baking soda
- 1 1/2 teaspoon salt
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 2 tsp pumpkin spice
Instructions
- Prepare three 7x3-inch bread loaf pans by spraying the bottoms of the pans with cooking spray. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Using a stand or hand mixer, combine the pumpkin puree, eggs, oil, water, vanilla, and sugar. Mix the wet ingredients until fully blended.
- In a separate medium bowl, sift together the dry ingredients: flour, baking soda, salt, cinnamon, and pumpkin spice. Add the dry mixture to the pumpkin mixture.
- Evenly divide the batter among the three bread pans. Bake for about 50 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
Notes
To STORE, wrap the bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, FREEZE the bread in airtight containers or freezer bags for up to 3 months.
To REHEAT, thaw at room temperature and warm slices in the microwave for 10-15 seconds.
Nutrition
Calories: 352kcal | Carbohydrates: 62g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 264mg | Potassium: 617mg | Fiber: 9g | Sugar: 34g | Vitamin A: 44141IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 5mg
