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The Best Pumpkin Bread - How to Make Rich, Moist, Delicious Pumpkin Bread

Updated on December 3, 2017
DixieMockingbird profile image

Jan has been cooking and writing about food for over twenty years and has cooked on multiple television stations, including Food Network.

The Best Pumpkin Bread

Rich, moist and delicious, this pumpkin bread is a family favorite. It's a snap to make and turns out beautifully every time!
Rich, moist and delicious, this pumpkin bread is a family favorite. It's a snap to make and turns out beautifully every time!

Pumpkin Pie is nearly de riguer for fall holiday tables, but there's no need to relegate this wonderful vegetable to a once a year desert. There are plenty of other ways to have the warm yumminess of pumpkin - and this quick bread is a perfect example. it takes only a few minutes to throw together, and makes several loaves - plenty enough to share, or stash the extras in the freezer for up two weeks. This bread is absolutely delicious - you won't have the extra around for long.

Moist, sweet and the color of warm honey, pumpkin bread also smells divine - it's like a holiday in a loaf pan. It's best if you have fresh pumpkin, but if you don't, the canned pumpkin is of such high quality that you'll still get great results. I love to make quick breads for my children for their after school snacks, and this pumpkin bread gets not only rave reviews, but requests for frequent repeat appearances. Try it for yourself and you'll quickly see why!

You'll Need:

  • 3 cups canned pumpkin puree
  • 1 1/2 cups vegetable oil
  • 4 cups white sugar
  • 6 eggs
  • 4 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1 1/2 teaspoons ground allspice

 

  1. Preheat the oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans.
  2. In a large bowl, beat together the pumpkin, oil, sugar, and eggs. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; stir into the pumpkin mixture until well blended. Don't overmix! Divide the batter evenly between the prepared pans.
  3. Bake in preheated oven for 45 minutes to 1 hour. A skewer inserted into the center of the loaf should come out clean and the top be slightly springy when pressed. 

Start with the Wet Ingredients

Mix together the eggs, pumpkin, oil and sugar in the bowl of an electric mixer, and beat until smooth. Pick a big bowl - you'll need the room!
Mix together the eggs, pumpkin, oil and sugar in the bowl of an electric mixer, and beat until smooth. Pick a big bowl - you'll need the room!

Stir Together the Dry Ingredients

Mix the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. Stirring them together in a separate bowl helps to fully incorporate the dry ingredients into the wet without over mixing the batter.
Mix the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. Stirring them together in a separate bowl helps to fully incorporate the dry ingredients into the wet without over mixing the batter.

Mix to Combine - But Don't Overmix

Stir all ingedients, and mix just to combine. Scrap down the sides of the bowl as you work. Don't over mix though - this is a quick bread, and you'll end up with a tough bread if you overwork the dough.
Stir all ingedients, and mix just to combine. Scrap down the sides of the bowl as you work. Don't over mix though - this is a quick bread, and you'll end up with a tough bread if you overwork the dough.

Divide Batter Into Loaf Pans

Divide the dough as evenly as you can into three greased loaf pans. Preheat oven to 350F.
Divide the dough as evenly as you can into three greased loaf pans. Preheat oven to 350F.

Bake for Approximately 1 Hour

Bake for 1 hour at 350F, or until a cake tester inserted into the center of the loaf comes out clean. Let the loaves rest in their pans for about 10 minutes, then turn out onto wire racks to cool completely.
Bake for 1 hour at 350F, or until a cake tester inserted into the center of the loaf comes out clean. Let the loaves rest in their pans for about 10 minutes, then turn out onto wire racks to cool completely.

Check Out the Quick Tutorial!

© 2010 Jan Charles

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    • CYBERSUPE profile image

      CYBERSUPE 

      7 years ago from MALVERN, PENNSYLVANIA, U.S.A.

      Hi Dixie, Your Hub is a winner for me as I just love Pumpkin Bread and just finished breakfast with a piece of pumpkin bread. Awesomw

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