Pumpkin Bread Ii
Indulge in the cozy flavors of fall with Pumpkin Bread II, a moist and tender quick bread brimming with warm spices like cinnamon and nutmeg. This easy-to-make recipe combines pantry staples like all-purpose flour and sugar with rich pumpkin puree and a hint of vegetable oil for a perfectly balanced, flavorful loaf. With just 15 minutes of prep time, this autumn classic bakes up beautifully in an hour, yielding two golden loaves ideal for sharing or storing. Whether enjoyed as a breakfast treat, an afternoon snack, or a dessert, this crowd-pleaser is a must-try for pumpkin lovers. Perfect your autumn baking with this simple, aromatic, and utterly delicious pumpkin bread recipe!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 3 cups Sugar
- 2 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 1.5 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 1 15-ounce can Pumpkin puree
- 1 cup Vegetable oil
- 0.6667 cup Water
- 4 large Eggs
Instructions
Preheat the 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, sift together the all-purpose flour, sugar, baking soda, ground cinnamon, ground nutmeg, and salt. Mix well to combine.
In another large bowl, whisk together the pumpkin puree, vegetable oil, water, and eggs until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
Evenly divide the batter between the prepared loaf pans, smoothing the tops with a spatula.
Place the pans in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Once baked, remove the pans from the oven and let the loaves cool in the pans for about 10 minutes.
Carefully remove the loaves from the pans and transfer them to a wire rack to cool completely.
Slice and enjoy your Pumpkin Bread II! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.4 g | 317% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 137.7 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 5237 mg | 228% | |
| Total Carbohydrate | 957.8 g | 348% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 614.3 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 341 mg | 26% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 1616 mg | 34% | |
*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.
