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This is our favorite pumpkin bread recipe. Normally it bakes very well as a quick bread in a loaf pan, but I needed a large brunch size quantity. If you need a large volume of this quick bread, a Bundt pan is a great option for baking. The baking time was of course longer than a regular loaf pan, but it turned out wonderfully.

Here is the recipe and a link to my previous Pumpkin Bread recipe posts.

Pumpkin Bread (doubled for three 8″ pans)

  • 3 cups + 4 Tbsp All Purpose Flour
  • 3 cups sugar 
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup oil
  • 4 eggs slightly beaten
  • 2 Cups Canned Pumpkin
  • 2/3 Cup Water

Pre-heat oven to 350 degrees. Prepare three 8″ loaf pans with baking spray.

Sift together dry ingredients, set aside.

Beat together eggs, oil, water and pumpkin. Make a well in dry ingredients and add wet mixture. Stir with spoon just until all ingredients are wet. Pour into greased pan(s), fill pan 2/3 full.

Bake for 1 hour or until toothpick comes out clean. (mine took exactly one hour)

Makes three 8″ loafs.

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