Pumpkin Bread

Autumn foods are our favorite, so we don’t have to wait for Halloween to roll around before we’ll bake up some pumpkin bread. And because Jonas quickly ate all of our banana bread, and Eliza really likes baking (measuring and adding ingredients is SUPER fun if you’re six), we decided it pumpkin bread time.

Pumpkin Bread

Pumpkin Bread


15 or 16 oz can pumpkin
3 cups of sugar
1 cup of oil
2/3 cup water
4 eggs
3 1/2 cups flour
2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger


Heat oven to 350 degrees.

Grease and flour the bottom of two 9×5 or 8×4 loaf pans.

In a large bowl or mixer, blend the first five ingredients.

Beat 1 minute at medium speed.

Add remaining ingredients; blend at a low speed until moistened.

Beet one minute at medium speed.

Pour batter into prepared pans.

Bake at 350 for 60-75 minutes or until toothpick inserted in center comes out clean.

Cool five minutes and remove from pans.

Cool completely.

*If you only want to make one loaf, you can freeze half of the batter.

Pumpkin Bread

This time I used half wheat flour and half white flour and ended up using half brown sugar and half white sugar (because I ran out of white sugar). Surprisingly, this changed the outcome very little.

This bread is very moist and doesn’t really have a bread texture (or maybe I’m doing it wrong). It’s much denser than banana bread. But the blend of spices and the flavor is perfect. And, truth: both loaves are already gone.

Do you have a favorite flavored bread?