Pumpkin Bread

This pumpkin bread stays moist for days!


  • 16 oz pumpkin puree, (use my pumpkin puree recipe, or if you buy it canned, buy pumpkin puree, not pumpkin pie mix)
  • 2 cups white sugar
  • 1 cup brown sugar
  • 4 eggs
  • 1/2 cup vegetable oil
  • 2/3 cup water
  • 1 stick butter, melted, then cooled to room temp (5 min in an ice bath)
  • 3 1/2 cups AP flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp cinammon
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp allspice


  • Preheat the oven to 350 degrees.

  • Grease and flour three 8"x3.5" loaf pans (this is approx the size of the disposable tins you can get at the store)

  • Mix the wet ingredients together in a large bowl (pumpkin, white sugar, brown sugar, eggs, oil, butter, water)

  • Sift dry ingredients together in a separate bowl (flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, allspice)

  • Mix dry ingredients into the wet ingredients.

  • Optionally, mix in chopped nuts, raisins, dried cranberries, or whatever else you'd want to mix into the bread.

  • Pour evenly into the pans

  • Optionally, sprinkle top with crushed nuts

  • Bake for 50 minutes in oven. They're done when a toothpick inserted into the middle comes out clean.

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