Alright, if any of you have ever made pumpkin bread before you need to go to your recipe cabinet and throw away that recipe and replace it with this one. I’m not kidding. This bread is perfection. The best part about it is I can take no credit. My neighbor for 10 years has been bringing us this pumpkin bread and there is no way this bread can be improved upon. It is amazing! It is the exact ratio of pumpkin, to cinnamon, to sweet, to everything yummy. It is more moist than any pumpkin bread I have ever had, but not soggy. If you think Kneader’s pumpkin bread is good, then you need to try this recipe, because this blows theirs out of the park!! Now, her trick is you have to use Libby’s Pumpkin. You know me, I am too cheap and only buy generic pumpkin when it’s on sale. But for this recipe, you definetly will want Libby’s pumpkin because it gives this bread a beautiful orange color (my camera didn’t even do this bread justice). So, bring in the fall in all it’s pumpkin glory and make this bread–you will be so pleased you did 😉 Thanks Marianne for the best recipe ever!!
- 1 cup canola oil
- 3 cups sugar
- 4 eggs
- 1 1/2 tsp. salt
- 3 tsp. cinnamon
- 3 tsp. nutmeg
- 3 tsp. ginger powder
- 3 1/2 cup flour
- 2 tsp. baking soda
- 1 large can pumpkin (29-30 oz.)
- 3/4 cup water
- Mix oil, sugar and eggs well in a large mixing bowl. Slowly stir in water. Sift seasonings and soda together with flour. Add wet ingredients to dry. Add pumpkin. Pour into 3 greased and floured loaf pans. Bake at 50-60 minutes at 350 degrees. Remove and let cool.
I only have two loaf pans. Would the dough be okay to sit or refrigerate while I wait for a loaf pan to be available?
I think that would be fine. This recipe also works great in muffin tins too. Just make sure and grease the tins really well 😉 Hope you enjoy!
What size loaf pans are you using? Full size sandwich bread pans, or the slightly smaller quick bread pans?
I didn't know there were different size bread pans! I have one that is slightly larger than the other, and I have a third that can make small loafs. It a pyrex brand glass pan.
Glass is just fine 😉 THe Smith's Baking Secret 9×5 inch bread pans are my favorite 😉
Glass is just fine 😉 THe Smith's Baking Secret 9×5 inch bread pans are my favorite 😉
I added 2 tsp of cloves and a tsp of vanilla extract. OMG – these are amazing. Made them into mini loaves to give to all our neighbors. Winner!
I’ve been looking for a good pumpkin bread recipe and your recipe looks delicious! I had a couple of questions. If one wanted to add walnuts, how much do you think one should add?
Gorgeous, Shandra! I'm way too weary to make this myself. Can you please bring me one? 😉