Posted by gabber1981 on Nov - 21 - 2013 under Baking, Cinnamon, Cloves, Dessert, Featured, Ginger, Nutmeg, Pumpkin, Sweet
  • 1 15 oz can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
Cuisine: Cooking time: 70 mins Serving: 6 - 12(2 loaves) people

I’ve never had pumpkin bread before, so I decided to search for an appealing recipe and make some.  That being said, since I’ve never had it before, I have nothing to compare this recipe to.  Did I like it?  Yes.  Would I make it again?  Probably.  Would I suggest eating any of this while on a diet?  Only if all of your friends are on diets too and you share.  :)   One thing I particularly liked was that the spices weren’t completely overpowering.  You can taste them, but just enough so that you know you are eating something pumpkiny.  My biggest gripe with this American craze of putting pumpkin in everything is that they put entirely too much pumpkin spice taste into whatever it is they are making.  Last year, when I got back from China, I had my first pumpkin spice latte from Starbucks.  I thought I would like it because I really enjoy pumpkin pie.  I couldn’t finish it.  There was more spice than coffee.  In fact, I would argue that the person who served me my cup forgot to put any coffee in at all and just gave me pumpkin spice with some milk.  I had a pumpkin pie doughnut at Dunkin Donuts a few weeks ago.  I thought it was a wee too spicy too and well, it was very difficult looking at the brown clumpy filling while eating it.  My overactive imagination thought it was anything but pumpkin filling.

So, I was afraid I wouldn’t like this bread because of all my bad experiences, but I’ve eaten several pieces already and I haven’t been turned off by it yet.  My husband, who really doesn’t like pumpkin anything, ate of few pieces, too.  Whether he ate them to make me feel better or because he actually enjoyed it, I’ll never know.  You’ll have to be the final judge and let me know what you think.  Is there anything you would have done differently?

Well, enough of my gibber jabbering.  Let’s get down to the business of learning how to make this pumpkin bread already.  I hope you enjoy it, and may your tears be few!


1.  Preheat oven to 350 F.

2.  Grease and flour two 5×9 loaf pans.

PB 1

3.  In a large bowl, add the pumpkin puree, eggs, oil, water and sugar.

PB 2

4.  Mix them together until well blended.

PB 3

5.  In a separate medium sized bowl, add the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

PB 4

6.  Whisk together the ingredients.

PB 5

7.  Add the flour mixture to your pumpkin mixture.

PB 6

8.  Stir the two together until just blended.

PB y

9.  Evenly pour the mixture into your loaf pans.

PB 8

10.  Place them in the oven and bake 60 – 70 minutes or until you can stick a toothpick in the center and it comes out clean.

PB 9

11.  Slice and serve.  If you can’t eat both loaves, freeze one.

Pumpkin Bread



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