Pumpkin Bread

20090924_8172 blog

This is the most moist, delicious pumpkin bread you'll ever have. I promise.

Oh, and I'm sorry, this recipe makes four loaves. What can I say, we, we're a large family. Just wrap the extra in foil and toss in the freezer.


6 cups flour

4 teaspoons salt

4 cups sugar

4 teaspoons baking soda 

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

Separately combine:

1 29 oz can pumpkin puree (or 3 1/2 cups)

2 cups oil

8 eggs

1 cup water

Mix wet and dry ingredients together, do not over mix. Pour into four greased loaf pans (or muffin tins). Bake 1 hour at 350 degrees or until knife comes out clean.


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9 thoughts on “Pumpkin Bread”

  1. Thank you so much Renee! This looks pumpkilicious! Four loaves is what we usually make here as well… would you beleive we are only two adults, a 10-month old and a baby on the way? ๐Ÿ™‚ The name of the game: freezing… and my sister will certainly be delighted to feed this to her two lactose and soy intolerant sons! Thank you again!

  2. I cut it in half and made 24 muffins, but I can see they won’t last long! I added about 3/4 cup sour cream (since I had it on hand) and they turned out great.

  3. If I was home, I would also be making this RIGHT NOW. Delish! Thanks for a 4 x version of it. I love to batch cook! Speaking of that- I have a request! Can you post a new batch cooking item! I am hoping to join up with 5 other friends in November to batch cook and trade with other families!

  4. This is almost exactly the recipe I use. I do half whole wheat flour and half regular. I also up the spices as we love it more spicy. Sometimes we add craisins, or chocolate chips, or cream cheese to the loaves. The family LOVES it! So easy too. ๐Ÿ™‚

  5. Thanks for sharing your recipe. I made this recipe yesterday. It is amazing. I put a Tablespoon of fluffy white frosting on one loaf while it was still hot. It melted right in and was amazing. I added mini choc. chips on top of another loaf too.Yum Yum!!

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