Pumpkin Spice Bread

Pumpkin Spice Bread

A moist, sweet pumpkin quick bread with cinnamon and nutmeg

Yield: 

2 loaves

Ingredients: 

3 cups sugar
1 cup oil
3 eggs
2/3 cup water
2 cups pumpkin (or one, 15-ounce can)
1 cup chopped nuts, optional
3 cups flour
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 tablespoon baking powder

Instructions: 

1. In a large mixing bowl, combine sugar, oil, and eggs. Stir in water and pumpkin (and nuts if using).

2. In a medium mixing bowl, combine remaining ingredients, whisking to mix well. Add to creamed mixture and beat until smooth.

3. Pour into two greased and floured 8x4-inch loaf pans. (You may use a different size pan, such as 9x5-inch, but loaves won't be as tall.)

4. Bake at 350 degrees for 90 minutes or until bread tests done. Cool for 10 minutes in the pan, then remove to wire racks and cover with a cloth until cool.

Pumpkin Spice Bread
Preparation Time: 

20 minutes

Cooking Time: 

90 minutes

Tammy's Review: 

This pumpkin bread is delicious! Many people, upon tasting this bread, tell me that it's the best pumpkin bread they've ever had. And no wonder -- it's moist, sweet, and spiced with cinnamon and nutmeg! It's as much a cake as a bread, but quick to mix and makes a great snack or breakfast bread. My rating: 10/10.

Comments

My children love this bread! I have some leftover baby food, so I've also been adding two jars of garden vegetable to the recipe. You can't taste it at all, and the extra veggies are good for them. This bread freezes very well.

Rating: 
5

This is the recipe that made me go ahead and join Tammy's. I have been lurking around reading recipes and tried this one. I made it into muffins. They were so yummy and moist. I only had a half the amount of nutmeg so I added the rest in pumpkin pie spice. They freeze well too. Thanks Tammy!

Rating: 
5

I made this into muffins for breakfast after Easter Sunrise Service. They were delicious! I used muffin cups and baked them for 20-25 minutes. They came out perfect. Thanks!

Rating: 
5

I enjoyed this bread so much and was disappointed when it was gone!

Rating: 
5

I just made this bread and had to sample it warm. It is so delicious. I did substitute 1/2 cup of applesauce for half of the oil and it only took 60 minutes to bake. This is a keeper recipe for sure! Thanks, Tammy!

Rating: 
5

This is the first Pumpkin Bread that I've ever baked or tasted. It is extremely moist and very tasty! I added chocolate chips to the recipe to get my two small daughters to taste it...they loved it too! Even my husband, who isn't a fan of anything "pumpkin", loved it. This bread makes a lovely change from my usual Banana Bread that I always make!!!

Rating: 
5

I made this bread today, 1 loaf of bread and 48 mini muffins. This bread is awesome, so moist and delicious. Definetly a keeper, my kids love it.

Rating: 
5

I have tried three or four other pumpkin bread recipes. They were just okay. I love this one!!! I even reduced the sugar to 2 cups and it was still awesome!! I reduced the flour by about 1/2 cup too since I reduced the sugar.

They were so moist and still plenty sweet. I am so happy to have found these. My son likes to eat them for breakfast.
Thanks!

Rating: 
5

I have made this twice and my hubbie loved it. I gave one loaf to our Thanksgiving hosts and they loved it as well and asked for the recipe. The only thing I would change is cut back sugar a bit and add 1/4 tsp of ginger. I did this the second time and really liked the changes. Still plenty sweet.

Rating: 
5

This is the best pumpkin bread I've ever had. We made some changes:
~doubled the recipe
~used 1.5 cups of sugar (evaporated cane, actually)
~used coconut oil
~did not use nuts
~used 3 Tbsp. baking powder (thought we were out of baking soda!)
~baked it in two 9 x 13 pans for approximately 30-40 minutes

I like baking quick breads in shorter, wider pans (9 x 13 or 8 x 8, etc.) because the top and sides of the bread don't get overdone while trying to get the center thoroughly cooked.

In spite of the drastic reduction in sugar, this was still plenty sweet. I can't imagine putting 6 CUPS of sugar in a double batch.

Definitely a keeper!

Rating: 
5

We cut down on the sugar like others. 2 cups. And it was plenty sweet and cake-ish. Also... 90 mins would have been way too long. After 60, they were perfect.

Delicious!

Rating: 
5

I made this recipe as is and it was absolutely wonderful! Very moist and delicious!

Rating: 
5

Hi Tammy,
I made this pumpkin bread a few days ago because I wanted to feel like it was actually autumn outside. It was a 96 degree day where I live...lol. I followed the recipe except instead of using the cup of oil I decided to use a cup of apple sauce instead. It turned out great!!! Also, the bake time for me was about 50min instead of the 90min suggested. Love your recipes. I do have one question, when will you be doing your 2wk shopping trip posts? That was one of my favorite things to see.

Rating: 
5

While I did not have any due to diet restrictions, I made a pan of this and my children and hubby declared it a keeper. I appreciated the other recommendations and I did half ghee and half coconut oil for the fat, 1.5 cups of sugar for the 2 loaves and cooked it in a 9x13 as I have problems with the center not being done before the edges burn. at 55 minutes it was absolutely perfect and served with butter and fresh raw cream it was the perfect on this cold snowy day.
I think they would be perfect as muffins also, and I will never bother to try another pumpkin bread recipe!

Rating: 
5

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