Amish Pumpkin Bread
Celebrate the cozy flavors of fall with this Amish Pumpkin Bread, a timeless recipe that’s moist, tender, and loaded with warm spices like cinnamon, nutmeg, and cloves. Perfectly balanced with rich pumpkin puree, melted butter, and a touch of vanilla, this bread offers a delightful sweetness and a buttery crumb in every bite. It’s easy to make in just 15 minutes of prep time, and the recipe yields two generously sized loaves—ideal for sharing or freezing. Perfect for breakfast, an afternoon snack, or as a dessert served with a dollop of whipped cream, this traditional pumpkin bread is a must-try autumn favorite. Plus, it fills your kitchen with the heavenly aroma of pumpkin spice while baking!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.5 cups Granulated sugar
- 2 teaspoons Baking soda
- 1.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoons Ground cloves
- 0.5 cups Unsalted butter, melted and cooled
- 0.5 cups Vegetable oil
- 4 large Eggs
- 2 cups Pureed pumpkin (canned or homemade)
- 0.5 cups Water
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease two 9x5-inch loaf pans or line them with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, sugar, baking soda, salt, cinnamon, nutmeg, and ground cloves. Set aside.
In another large bowl, whisk together the melted butter, vegetable oil, eggs, pureed pumpkin, water, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula or wooden spoon. Mix until the batter is evenly combined, but do not overmix.
Divide the batter evenly between the prepared loaf pans, spreading the top with a spatula to ensure an even rise.
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
Remove the pans from the oven and allow the loaves to cool in the pans for 10 minutes.
Carefully remove the loaves from the pans and transfer them to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 42.1 g | 211% | |
| Polyunsaturated Fat | 33.5 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 9.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 157 mg | 12% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1002 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
