Pumpkin Bread

Sliced Pumpkin Bread in Bread Basket

Pumpkin Bread served warm with whipped butter is a quintessential fall food in our kitchens. Travels well, makes great gifts for the holidays.



  1. Preheat oven to 350°. Spray 2 large, 9X5, loaf pans with cooking spray. Cut a piece of wax paper to fit the bottom of each pan. Lay wax paper in bottom and long sides of the pan. Spray with cooking spray again.
  2. In a mixing bowl, mix together pumpkin, eggs, oil, and water. Mix in sugars and beat until incorporated. Mix in spices and baking soda. Mix really well until there are no specks of baking soda visible. Add in flour, mix just until moistened and no flour is visible. Pour into prepared pans.
  3. Bake at 350° for 50 to 80 minutes or until a toothpick inserted in the center of both loaves comes out clean.
  4. Allow loaves to cool at least 30 minutes before attempting to remove from pan.


Oil can be substituted for the applesauce.
Oil and applesauce can be substituted for butter.
You can use all white sugar or all brown sugar, I prefer a combination.
If using 3 smaller bread pans, 8X4, start checking with a toothpick after 30 minutes.
For mini loaf pans and muffin tins, start checking after 15 minutes.
Nuts and/or chocolate chips can be added. Start with about a cup, mix them in. If you want more, just add them until you reach the amount you prefer.