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Pumpkin Bread

This delicious Pumpkin Bread has been a family favorite for over two decades. Treat your family to this classic treat!

This delicious Pumpkin Bread has been a family favorite for over two decades. Treat your family to this classic treat!

One day I saw a “pumpkin everything is coming” meme on social media. It inspired me and I promptly went into my kitchen and baked a batch of pumpkin bread. When my youngest asked me what I was making, my answer was greeted with a cheer of joy.

Yes. Yes Jack, it is that good.

This delicious Pumpkin Bread has been a family favorite for over two decades. Treat your family to this classic treat!

This recipe makes three loaves which is extremely handy. Nearly every time I make this recipe, and entire loaf will have vanished before they even cool from baking.

This delicious Pumpkin Bread has been a family favorite for over two decades. Treat your family to this classic treat!

Pumpkin Bread

Pumpkin Bread

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This delicious Pumpkin Bread has been a family favorite for over two decades. Treat your family to this classic treat!

Ingredients

  • 3 c flour
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp allspice
  • 1½ tsp salt
  • 2 tsp baking soda
  • 4 eggs
  • ½ c extra virgin olive oil (or vegetable oil)
  • ½ c plain apple sauce
  • 3 c sugar
  • 2 c (15 ounces) solid pack pumpkin
  • ¼ c water
  • 1 c chopped pecans

Instructions

  1. To begin, grease and flour or otherwise prepare 3, 4x9" loaf pans. (See Note) Set them aside.
  2. Preheat your oven to 350 degrees.
  3. In a bowl, combine the flour, nutmeg, cinnamon, ground cloves, allspice, salt and baking soda. Stir these together and set aside for now.
  4. In your mixing bowl, beat together the eggs, sugar, oil and apple sauce.
  5. Mix in the pumpkin and water.
  6. Stir in the chopped pecans.
  7. Pour the batter into the 3 loaf pans, dividing the batter evenly.
  8. Bake for 1 hour or until they test done with a toothpick.
  9. Cool the loaves in the pans for about 10 minutes, then remove the loaves to a rack and cool the rest of the way.
  10. Enjoy!

Notes

I coat all of my baking dishes with a mixture that I make and keep in the pantry. Whether the recipe calls for the pan to be sprayed with cooking/baking spray or it calls for it to be greased and floured. Look for my "homemade baking spray replacement" here on the blog.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 197 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 25mg Sodium: 211mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 1g Sugar: 21g Sugar Alcohols: 0g Protein: 3g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
This recipe was shared in Meal Plan Monday.

1 thought on “Pumpkin Bread”

  1. YUM! i made your pumpkin bread this weekend and it was delish. i realized (too late) that i didn’t have allspice, so i just added more cinnamon, cloves & nutmeg (time to do a fall spice shopping list, i guess). this recipe was a perfect idea for the first chilly afternoon of football. we put cream cheese on a piece and brumble & brown on one! i think it will be really great warmed with a scoop of ice cream!

    i took a photo of the recipe so i didn’t have the website pics — “adding the dry ingredients” needs to be added in the recipe steps.

    this one’s a WINNER. keeping it handy for the season!!!

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