Pumpkin Bread


prep 0:40       total 1:40


2 loaves



3 cups flour
3 cups sugar
1 cup oil
1 cup pumpkin
4 eggs
1 tsp. nutmeg
1 tsp. cinnamon
1-1/2 tsp. salt
2/3 cup water
2 tsp. baking powder


Mix all ingredients well. Pour into very heavily greased loaf pans. Cook 1 hour at 350°F.

Author's Comments

I make this for my family all the time and they love it.

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4 Recipe Reviews


valery reviewed Pumpkin Bread on November 25, 2004

I have to say, this recipe is the best and easiest I've tried by far. My husband tried this recipe for a function at work and it was a hit. Once you try it, you'll see why... you've gotta try this... thumbs up to the owner of this recipe.. thanks so much for sharing it with us. (This will be on our thanksgiving table tomorrow.)


jwl300 reviewed Pumpkin Bread on December 15, 2004

I am making my fourth batch of this recipe, and it is easy with good results. I found a nice switch for it, that makes it "fluffier." I ran out of sugar on the second round. I used one cup of granulated sugar and two cups of confectioner's sugar, and it really lightened the bread up. Either way, it's an easy, great recipe.


wannabecook reviewed Pumpkin Bread on March 24, 2005

I have been making this recipe in 3 states for friends, family and grandchildren. It is a hit everywhere. Easy to make; in TX, it needs 1.25 hours to bake in a gas oven. Warmed by the slice, it makes a great breakfast for late teens.


snizzy reviewed Pumpkin Bread on November 14, 2005

This is a question, actually. I just tried this recipe and it doesn't seem cooked in the middle -just around the very edges seem cooked and when you cut it - the whole inside is much darker - is it supposed to be that thick and dense? I did use extra pumpkin so I will just use the 1 cup next time, but I am wondering if it will really make a difference? Is this a thick, heavy bread?