Celebrate The Fall With Pumpkin Bread

When I went to the grocery store today, they had cans of pumpkin puree on sale. That planted the seed in my head, and the next thing you know, I was shopping for pumpkin bread ingredients!

Food blogger Jenna Weber posted up a delicious pumpkin bread recipe, which I’ve posted for your convenience below:

4 cups flour
3 cups sugar
1 ½ tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
½ tsp allspice
½ tsp ground cloves
½ tsp ground ginger
4 eggs
1 cup canola oil
1 15-oz can pumpkin puree
2/3 cup water
1 cup chopped walnuts


  1. Preheat your oven to 375 degrees.
  2. Beat together the oil, eggs, pumpkin puree, sugar and water in a large bowl until well combined.
  3. In another bowl, whisk together the dry ingredients: flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, ground cloves and ground ginger. Add the wet ingredients to the dry ingredients and mix well. Add the walnuts at the end, making sure to get all the ingredients incorporated from the bottom of the bowl.
  4. Divide the batter equally between two greased 9 x 5” loaf pans.
  5. Bake loaves for 60-80 minutes, until loaves are golden brown and baked through in the center. Let cool for five minutes in the pan then invert onto a cooling rack and cool completely before slicing.

Yield: 2 loaves

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