Monastery of the Angels Pumpkin Bread
Indulge in the cozy, spiced perfection of Monastery of the Angels Pumpkin Bread, a treasured recipe that's stood the test of time. This irresistibly moist and aromatic loaf combines the earthy sweetness of pumpkin puree with warm spices like cinnamon, nutmeg, cloves, and allspice. Enhanced by optional add-ins such as chopped nuts or raisins for texture, this recipe effortlessly brings classic fall flavors to your table. With a quick 15-minute prep time and two beautiful loaves baked to golden perfection in just over an hour, it's the ultimate treat for gatherings, cozy mornings, or holiday gifting. Perfectly paired with a hot cup of coffee or slathered with butter, this pumpkin bread stays fresh for days—if it lasts that long!
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Recipe Information
Ingredients
- 3 cups Granulated sugar
- 1 cup Vegetable oil
- 4 large Eggs
- 2 cups Pumpkin puree
- 0.6667 cup Water
- 3.5 cups All-purpose flour
- 2 teaspoons Baking soda
- 1.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground allspice
- 1 cup Chopped nuts (optional)
- 1 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans, or line them with parchment paper.
In a large mixing bowl, combine the granulated sugar and vegetable oil, whisking together until smooth and well blended.
Add the eggs, one at a time, beating well after each addition. Then stir in the pumpkin puree and water until evenly combined.
In a separate large bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
If desired, gently fold in the chopped nuts and/or raisins for added texture and flavor.
Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely before slicing.
Serve slices of pumpkin bread on their own or with a spread of butter for a delicious treat. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 68.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 403.3 g | 147% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 361.3 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1532 mg | 33% | |
*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.
