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.