Pumpkin Bread Recipe
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5.0
6 reviews
Excellent
Pumpkin Bread Recipe
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Pumpkin bread is a delicious, moist bread that is the perfect treat for any fall gathering. This easy recipe can be mixed by hand and is sure to fill your home with the delightful smell of pumpkin spice.
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Ingredients
- 4 eggs
- 3 cups granulated sugar
- 1 cup vegetable oil
- 1 cup water
- 2 cups pureed pumpkin not pumpkin pie filling
- 1 tsp baking powder
- 1 ½ tsp salt
- 2 tsp baking soda
- 4 tsp pumpkin pie spice
- ½ tsp nutmeg
- 3 tsp cinnamon
- 3 ½ cups all purpose flour
- 2 cups chocolate chips if desired
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Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour 2 bread pans and line them both with parchment paper. Set aside.
- Beat 4 eggs in a large bowl. Then add 3 cups sugar, 1 cup vegetable oil, 1 cup water, and 2 cups pumpkin. Beat again until fully combined.
- In a separate bowl, combine 1 tsp baking powder, 1 ½ tsp salt, 2 tsp baking soda, 4 tsp pumpkin pie spice, ½ tsp nutmeg, 3 tsp cinnamon and 3 ½ cups all purpose flour. Whisk to combine.
- Dump the dry ingredients into the wet ingredients and beat together in a large bowl. Carefully mix in up to 2 cups chocolate chips at this point if desired.
- Divide the batter evenly between the two bread pans. Place both pans in the oven and bake for approximately one hour, until a toothpick inserted in the center comes out clean.
- Wait 10 minutes to remove the pumpkin bread from the pan. Enjoy!
Notes
- Copyright The Foreign Fork. For educational or personal use only.
- Vegetable Oil: Or another mild oil. You could substitute with melted coconut oil, canola oil, or possibly even olive oil.
- Pureed Pumpkin: Make sure you grab pumpkin puree and not pumpkin pie filling. Pumpkin gives the bread plenty of moisture. You can also use homemade pumpkin puree but be sure and blot away some of the moisture with a paper towel before using it.
- Pumpkin Pie Spice: If you do not have pumpkin pie spice, you can make your own pumpkin pie spice by mixing cinnamon, ginger, cloves, allspice, and nutmeg. Follow this recipe for exact ratios.
- Chocolate Chips: Not required but extra delicious! Feel free to add them in, leave them out, or substitute for your favorite addition.
- My recipe calls for water, but I’ve seen some recipes call for milk, almond milk, or even orange juice. I like the water best but feel free to play around with different options.
- The chocolate chips are completely optional. The bread tastes just as delicious without the chocolate. You could also try it with nuts, white chocolate chips, or cranberries.
- This bread is even better on day two when it has had time to settle and the flavors really deepen.
- You could use butter instead of oil in this recipe but your bread will not turn out as moist.
- This batter can also be used for pumpkin muffins or mini loaves. Simply pour the batter into a muffin tin or small loaf pan and cook for about 20 minutes. A sweet mini pumpkin loaf makes a great gift for neighbors and friends!
Nutrition Information
Show Details
Serving
1serving
Calories
506kcal
(25%)
Carbohydrates
76g
(25%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
8g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
41mg
(14%)
Sodium
400mg
(17%)
Potassium
178mg
(5%)
Fiber
2g
(8%)
Sugar
51g
(102%)
Vitamin A
4828IU
(97%)
Vitamin C
1mg
(1%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 506kcal | 25% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 400mg | 17% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 51g | 102% |
| Vitamin A | 4828IU | 97% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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