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Pumpkin Bread

Updated on March 8, 2014
5 stars from 22 ratings of Pumpkin Bread

Kitchenware Required

  • a 9"x5"x3" loaf pan
  • a medium mixing bowl
  • a large mixing bowl
  • a wire bakers rack
  • a handheld electric mixer

Cook Time

Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: 16 slices (1 loaf)

Ingredients

  • 1 can pumpkin, (15 oz.)
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat your oven to 350 degrees F., and grease the inside of your loaf pan. Set the greased pan aside.
  2. Add the sugar and oil to your large mixing bowl, and use a hand-held electric mixer set to medium speed to combine.
  3. Add the all-purpose flour, baking soda, salt, ground nutmeg, and ground cinnamon to your medium size mixing bowl, and stir to combine.
  4. Add the flour mixture and water (alternately) a bit at a time while beating with your electric mixer set to low speed just until combined.
  5. Beat your pumpkin into the mixture.
  6. Scoop the batter into your greased loaf pan (filling it no more than 2/3 full).
  7. Bake your pumpkin loaf until a toothpick inserted into the center of it comes out clean when removed, and the loaf is golden in color (approximately 1 hour).
  8. Remove the loaf pan from the oven, and set it on a wire rack to cool for 10 minutes. Take the loaf out of the pan, and place it on the wire rack until it has completely cooled.
  9. Wrap the loaf, and store it overnight before slicing it.
Nutrition Facts
Serving size: 1 slice
Calories 200
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 1 g5%
Unsaturated fat 8 g
Carbohydrates 32 g11%
Fiber 1 g4%
Protein 8 g16%
Cholesterol 27 mg9%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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    • profile image

      Lori 5 years ago

      A top rated pumpkin bread recipe indeed! 5stars.

    • Top Rated Recipes profile image
      Author

      Top Rated Recipes 5 years ago

      I agree Dave, I like my pumpkin bread to be as moist as possible, and I'm glad you were satisfied with your loaf after using my moist pumpkin bread recipe. Thanks for taking the time to come back and leave your feedback. I appreciate it!

    • Dave Cald profile image

      Dave Cald 5 years ago

      This is the most moist and delicious pumpkin bread I've ever tasted! I love the fact that your recipe uses canned pumpkin, because I don't have to wait till fall to enjoy a slice with a cup of hot coffee. 5 stars for sure!

    • Top Rated Recipes profile image
      Author

      Top Rated Recipes 5 years ago

      Thanks Barkley and Mary, I hope you enjoy this recipe. Once you've found the time to make a loaf please come back to give me your feedback. Enjoy!

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 5 years ago from Planet Earth

      Mmmm - perfect timing; fall is approaching and pumpkin bread is sooo good that time of year. This version looks delicious!

    • Barkley Rosehill profile image

      Barkley Rosehill 5 years ago from Philadelphia

      I can taste the reasons why this is a top rated pumpkin bread recipe! Moist and sweet just the way I like it.