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Pumpkin Bread

Created by admin, Monday, 24 May 2010


This recipe was given to me by my son’s teacher when he was in Grade 2. I have been using this recipe for almost 30 years and I always make pumpkin bread with my students in class every year. They love it! It has also been a great hit with my own children over the years. Thank you Miss Bissell!


recipe image


At a glance
Everyday Recipes
3 small loaves

3 ½ cups flour
1 ½ cup sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp cloves
4 eggs
1 cup vegetable oil
2 cups cooked pumpkin or 1 can pumpkin.


  1. Mix together all the dry ingredients.
  2. Mix together: the eggs, oil, and pumpkin, then add to the dry ingredients, mixing well.
  3. Pour into 3 small loaf pans. (I use foil loaf pans.)
  4. Bake at 350ºF for 40 to 45 minutes.

Additional Tips

Note: To prepare the pumpkin, scoop out the pulp and discard. Cut the pumpkin into
pieces, wrap in foil and bake in the oven at 350ºF for 30-40 minutes or until soft.
Scrap the pumpkin off the rind and put into a bowl. I usually freeze the leftovers
in 2 cup batches so that I can make pumpkin breads anytime.

You may have to add a little water to the batter (1/4 -1/2 cup) if using baked or            
canned pumpkin. Frozen baked pumpkin needs no water.

Preparation time: 15 minutes, (The pumpkin can be prepared the day before)
Baking time: 40 to 45 minutes
Servings: 3 loaves, about 18 slices

Delicious warm and spread with butter!



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