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Pumpkin Bread Recipe

Brea Lucci ’14, Staff Writer 


pumpkin bread

  • 2 cups of all purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 3 eggs (room temperature, recommend Nellies Nest Cage Free)
  • 1 teaspoon vanilla extract
  • 16 ounces of unsweetened pumpkin (use organic if available)
  • Option: add 3/4 chopped walnuts

Preheat oven to 350 degrees. I like to use tinfoil loaf pans because they make for an easy cleanup. You can find them at your local grocery store. Spray the tinfoil loaf pan with non-stick spray. Keep all your ingredients at room temperature, this is a cooking tip I learned from taking baking lessons. Stir eggs and pumpkin together. Combine all dry ingredients in a separate bowl. Add the dry mixture while stirring, to the bowl with the egg and pumpkin mixture. Mix while adding so the ingredients incorporate with one another. Put the mixture into the loaf pan; usually fits two 9×5 tin foil loaf pans. Bake for 30-40 minutes and to check to see if the pumpkin bread is ready you can take a metal butter knife and if the knife comes out clean with no mixture on it then it is ready. Let it stand and cool before cutting for 5-10 minutes. If I am serving pumpkin bread I do tend to put a bit of powder sugar over the top, to add a bit more sweetness and to make it look even more appealing.

A great gift idea is to get mini tinfoil loaf pans to give to your friends and family. Everyone loves a homemade gift!

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