pumpkin bread

Pumpkin Bread.

  • Author: Bet Denton
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 2 loaves


  • 2-1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 15-oz can pumpkin (not pumpkin pie filling)
  • 3 cups flour
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder


  1. Preheat oven to 350, and grease 2 9x5x3 loaf pans (I use a little vegetable oil to do this, because I prefer it to cooking spray or the butter/flour method).
  2. Beat sugar and oil in a large bowl, then beat in eggs and pumpkin.
  3. Add half the flour, and all the spices and baking soda, powder, and salt. Stir gently to combine, then add the rest of the flour and stir gently.
  4. Divide the batter into the pans, and bake 50-65 minutes or until a toothpick comes out clean (mine took exactly one hour). Cool in pans for 10 minutes, then turn out onto a wire rack to finish cooling.


This recipe is slightly adapted from Bon Appetit, and I found a copy on Epicurious…but it was originally given to me by my friend Leigh, who brought me a loaf when I had a new baby. :o)

I like the slightly tongue-numbing taste of cloves, but if you don’t want it to be a strong flavor I suggest cutting it to 1/2 teaspoon.