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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (91g) Recipe makes 24 servings |
||
| Calories 260 | ||
| Calories from Fat 91 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.2g | 15% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 278mg | 11% | |
| Potassium 74mg | 2% | |
| Total Carbohydrate 40.2g | 13% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 25.8g | ||
| Protein 3.1g | 6% | |
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Ingredients
- 2 cups canned pumpkin
- 3 cups sugar
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 3/4 teaspoon ground cloves
Directions
1
Heat oven to 350.2
in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.3
Beat until well mixed.4
Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.5
Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.6
Grease two 9 x 5 inch loaf pans and dust with flour.7
Evenly divide the batter between the two pans.8
Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.9
Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.10
Slice and serve plain, buttered, or with cream cheese.11
Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!
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- Course > Breads > Quick Breads
- Course > Breakfast
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Gifts
- Occasion > Seasonal > Fall
- Occasion > Brunch
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Heather U.
On Aug 30, 2008
Aug 30, 2008: Whenever I make pumpkin bread, it's always with this recipe. Can't bring myself to try another since this one is so good. This morning I learned that it's very forgiving too! To make it more nutritious, I reduced the oil by 1/4 c, replaced 1 c all-purpose with white whole wheat flour, used 1/2 c egg beaters for 2 of the eggs, and reduced the sugar by 1/2 c. It was still sweet, soft, and delicious, and I'm about to get another slice right now (before my son demolishes it all). Previous review on Mar 25, 2006: Terrific pumpkin bread! My 9-year-old son said it's the "best bread ever". I've made this twice now. This time I had only about 2 cups of granulated sugar, so I used about a cup of light brown sugar and it worked just fine. Couldn't find my bottle of ground cloves so I used ground allspice instead. Tasty bread, great texture, and the cook time was right on at 60 minutes in nonstick aluminum loaf pans.
From: cookninmt
On Aug 28, 2008
This was the best pumpkin bread I've ever had! I made it yesterday, followed recipe exactly and it turned out great! So moist! Thanks so much! I'm making more tomorrow! 
From: bert
On Oct 20, 2003
This recipe deserves 10 stars!! I mean it. Absolutely delicious. And so very easy to throw together. I kept one of the loaves for myself and took one in to work to share. Everyone was to bring in goodies today. That Pumpkin loaf was gone in a jiffy, and not a crumb left, while everyone else had leftovers to take back home. Plus I had to give out the recipe! So thanks, jmelyn, for a recipe I will be making again and again.
From: Valerie in Florida
On Oct 31, 2004
This was fantastic !! I added 1 cup of chopped pecans, but other than that followed the recipe exactly. Thank you for this recipe, my family thanks you as well
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