I’ve made pumpkin bread before and no one in my family would eat it. My daughter eats pumpkin bread at my mother-in-laws house. When I made pumpkin pie last week she whined “Why don’t you make Nana’s pumpkin bread?” Then yesterday I saw beautiful pumpkin bread at You Are What You Eat… or Reheat and I took that as a sign that I needed to make pumpkin bread.

This recipe makes a lot of pumpkin bread so you’ll need to have a plan on what to do with all of it. I’ve got one loaf of it frozen and the rest we’re eating for breakfast. Also, make sure that you mix the dough in a very large bowl. I used my second largest bowl and had to be very careful not to overflow it while mixing.

Pumpkin Bread

  • 4 cups flour
  • 3 cups sugar
  • 3 tsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1/2 tsp cloves
  • 1 cup canola oil
  • 15 oz can of pumpkin
  • 2/3 cup cold water
  • 4 eggs

In a large bowl mix all the dry ingredients. Add oil, pumpkin and water. Beat well. Add eggs, one at a time, beating well after each addition. Pour into well greased loaf pans. Makes 2 or 3 loaves depending on the size of pans. I made 2 standard sized loaves and 6 muffins. Bake at 350 degrees, approximately 1 hour for loaves and 20 minutes for muffins. After 30 minutes check the loaves to see if they are starting to brown too much. If starting to brown too much cover with foil for the rest of the baking time.

The next time I make these I’m going to use the entire batch for muffins. They are light and much quicker to bake. I considered adding a light glaze to the muffins but they are delicious without it.

I had fun posing these muffins with various colors for the background. Sometime soon I’m going to break down and make myself a homemade light-box.  Then I won’t need to bake only during the daylight hours which are rapidly diminishing.