Classic Pumpkin Bread Recipe

Fresh pumpkin purée makes this Pumpkin Bread Recipe especially moist and delicious.

Pumpkin Bread

Pumpkin Bread is moist and delicious, especially with homemade pumpkin puree.

Photo By Betsy Blanton

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THE VERY BEST PUMPKIN RECIPES:
Best Pumpkin Recipes

Pumpkin Bread

Pumpkin is a vine that really spreads out. So whether we grow pumpkins in a particular year depends largely on how much space we have. I like having fresh pumpkin because it really can be used in a lot of different baked goods. This moist bread is a seasonal favorite! Yields 2 loaves.

3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 cups homemade pumpkin purée, or 1 (15-ounce) can pumpkin purée
4 large eggs, beaten
2/3 cup water
1/3 cup oil
1 cup pecans, chopped   

Preheat the oven to 350˚F. Grease and flour 2 loaf pans (9-by-13-inch). Knock out the excess flour.

Combine the flour, sugar, baking soda, salt and cinnamon in a large bowl. Stir with a whisk to blend. Stir in the pumpkin, eggs, water, oil and pecans. Divide the batter evenly between the prepared pans.

Bake until a toothpick inserted in the center of a loaf comes out clean, about 1 hour.

Pumpkin Bread recipe from The Amish Cook at Home by Lovina Eicher with Kevin Williams (Andrews McMeel Publishing, 2008).