This traditional pumpkin bread recipe is an easy to make quick bread loved by everyone. Make sure you serve it with Honey Butter! Your family will love it!
Best Ever Pumpkin Bread Recipe
This is one of the easiest quick breads to make. If you need more tips on making quick breads, check these out.
1 1/2 cups sugar
2 eggs, slightly beaten
1/2 cup oil
1 cup pumpkin
1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. allspice
1/3 cup water
1/2 cup walnuts or pecans
1/2 cup raisins (optional)
Mix the sugar, eggs, oil and pumpkin in a bowl. Add the dry ingredients and water in the order given. Mix well. Stir in nuts and raisins if desired.
Pour into a greased and floured loaf pan and bake at 350 degrees for 1 hour or longer if needed. To test doneness put a knife in the center of the bread. If it comes out clean it is finished. Serve with Honey Butter (in Dining On A Dime, page 229). Makes 1 loaf.
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This was delicious. I made a double batch….one loaf and one 8 x 8. The loaf took a bit longer to bake. Hubby took 8 x 8 to work. He said they loved it. Very moist!
We do love to hear when you guys love the recipes and especially if hubby and the family does. : ) : )
what is the sugar percentage please.
Thanks
Barbara Steele
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I just baked my pumpkin bread , smell like Christmas morning , I am waiting 30 minutes to cut a piece of my bread to tell you how good it’s 😊😊 , well I ate 2 pieces and you are right , the best of the best , thank you very much for share your recipe with all of us!!!! 🎃🎃😊😊👏👏👏👏
LOL Isabel. So glad you enjoyed it and I could tell you really enjoyed it. : ) : ) I love the cute emojis at the end too. : )
i’m vegan. is there anything i can use to substitute the eggs?
Ana just try using what ever you normally use for an egg substitute and they are things in the egg section that are egg substitutes. You can’t leave the eggs out of something like this because eggs in baking are usually used to bind things together and sometimes helps with the rising.
I made a gluten free version and a sugar free version. In the gluten free version I used King Arthur gluten free flour I subbed 1/4 cup of the sugar for brown sugar and instead of individual spices I used 1 tsp of pumpkin pie spice. For the sugar free I used 1/2’cup Splenda and 1/4 cup brown sugar substitute and 1 tsp pumpkin pie spice. Both were a huge hit! I’m making 6 more loaves tonight. One of the gluten free eaters said “I got mad as I was walking out the door today because I was eating a piece of the pumpkin bread and realized it was the last bite of the last piece!”
LOL Angel. Too funny. I think that a lot with my chocolate when I am realizing I am eating the last bite of the last piece. : )
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