This delicious pumpkin bread recipe comes from my Grandma Bauer’s recipe box. It is moist. It is flavorful, but not too spicy. And it tastes good any time. It’s an easy recipe and I love baking up mini loaves and sharing with friends during the holiday season. It has become one of my most popular recipes…Grandmas always know best 🙂
This pumpkin bread recipe really allows the flavor of the pumpkin to come through and isn’t masked too heavily with spices or density. You’ll enjoy this for breakfast, lunch, dinner, snack time, bedtime, ANYTIME!
- 1 (15-oz) can pumpkin puree (not pie filling)
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 3 & 1/2 cups flour
- 3 cups sugar
- 2 tsp baking soda
- 1 & 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- Preheat the oven to 350°.
- Lightly grease and flour three regular-size (8.5 in) loaf pans or 4–5 mini pans.
- Fit a stand mixer with a paddle attachment, or you can use a hand mixer.
- On low speed, blend the pumpkin, vegetable oil, eggs and water until well mixed.
- In a separate bowl, mix the flour, sugar, baking soda, salt, cinnamon and nutmeg. Gradually add small amounts of the flour mixture to the wet pumpkin mixture until all of the flour mixture is well mixed.
- Pour the batter into the prepared pans and bake for 1 hour (if making large loaves.) Bake smaller loaves for 45 minutes.
These loaves freeze really well! I wrap cooled loaves in plastic first, then in foil. Will keep for 3 months in freezer with no problem!