Thread: Homemade Pumpkin Bread

Needed some more quick bread for breakfast so I cranked out some Pumpkin bread. The house smells like Thanksgiving right now with the cinnamon & nutmeg aroma everywhere. So if you like quick breads this is relatively easy to make.

For 2 loaves, my pans are 1 whole loaf and 2 mini loaves, this makes two loaves total.
Bake at 350 degrees

3-1/3 cups AP Flour
3 cups sugar
1 tsp baking powder
1-1/2 tsp baking soda
1-1/2 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1-1/2 tsp salt

Combine all the dry ingredients in a large mixing bowl


4 eggs room temperature
2 cans pumpkin
1 cup canola oil
1/2 cup water
1 cup chopped pecans
1 cup dried fruit (white raisins, cherries, cranberries)


Wisk eggs in another large bowl, add pumpkin, oil, water and Wisk together.


Add wet ingredients with dry a bit at a time till batter is moist but not too wet. I have some of the wet mixture left over. Fold in Nuts & Fruit. I ladle the batter into the coated pans so equal amounts are in each pan. My pans are sprayed with a baking spray that has flour mixed into the coating.


I'm making this while drinking the over run wine from the batch of Blueberry/Plum/Lemon wine. It's ultra smooth. Smooth like a $50 bottle of Pinot Noir. This wine is 18.91 ABV so I don't drink as much as I want to.


Fresh Pumpkin Bread right out of the oven.

I set the timer at 50 minutes but the small loaves are usually done at 40-45 minutes. I do the insert the toothpick thing but I warn, they go from un-done, to done, to burning on the tops in less than 10 minutes. Ovens do vary but my full size loaves go the full 50 minutes most of the time. When I first started making quick breaks I didn't watch, well my wife saved me the first time calling me to check the bread. Now I realize a little wetter or drier batter adds or shaves time. At 30-40 minute mark on the first loaves I would check them in your oven. You will be sure to get the exact time in your oven for future loaves. I'm so glad to hear you are trying it.