Pumpkin Bread


  • 1 cup vegetable oil
  • 2 2/3 sugar
  • 4 eggs
  • 2 cups pumpkin puree (1 15-ounce can)
  • 2/3 cup water
  • 3 1/3 cups flour
  • 2 teaspoons soda
  • ½ teaspoon baking powder
  • 1½ teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans (optional)
  • 1½ cups chocolate chips (optional)
  • 1 cup raisins (optional)


Preheat the oven to 350° F. Lightly grease two 8 ½” x 4 ½” loaf pans (if you’re making the plain version of the bread)’ two 9” x 5” loaf pans (if you’re adding chocolate chips, raisins, and/or nuts); or one of each, if you’re making one plain loaf and one with chips, raisins, or nuts.

In a large, beat together the oil, sugar, eggs, pumpkin and water.

Add the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and vanilla, stirring to combine.

Mix in the chips, nuts, and/or raisins, if you’re using them. Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar, if desired./p>

Bake the bread for 60-80 minutes or until a cake tester or toothpick inserted into the center of the loaf comes out clean; and that same tester inserted about ½” into the top of the loaf doesn’t encounter any totally unbaked batter.

Remove the bread from the oven and cool it on a rack. When it’s completely cool, wrap it well in plastic wrap and store it overnight before serving.

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