Pumpkin
Jessica Patrick

Recipe: My Favorite Pumpkin Bread

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Pumpkin

Cary, NC — This recipe is for classic, “plain old” pumpkin bread – but don’t let that fool you. Pumpkin bread is a fall staple, and this is my all-time favorite recipe for it.

My Favorite Pumpkin Bread

Pumpkin bread is a popular item this time of the year, and you can find thousands of recipes for it online. I didn’t get this recipe online, though.

This pumpkin bread recipe comes from my old preschool teacher – she handed it off to my mom a long time ago because I loved it so much. It’s scribbled on a piece of paper on the page of another recipe in an old cookbook, and my mom and I make it several times each fall.

Of course I had to make it on the first day of fall this year. Now, you can make it too. The recipe makes one big “cake” or three loaves of bread. It’s really easy to make, because the order in which you add the ingredients doesn’t matter. Just mix them all together and bake!

Recipe

This recipe makes one large bundt or three loaves of bread.

Ingredients: 

  • 2 1/2 cups flour
  • 3 cups sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 tsp salt
  • 4 eggs
  • 3/4 cup oil
  • 1/2 cup water
  • 1 can (15 oz.) pumpkin

Directions:

Mix all the ingredients together. Pour into a well-greased bundt pan or into 3 loaf pans, and bake at 325 degrees for about 75 minutes. Cool for at least 10 minutes on a wire rack before you dump it. Once it’s cool, keep it covered to keep it moist.

This bread tastes best the next day, after it has cooled and sat.

Other Pumpkin Recipes

Check out these other pumpkin recipes we’ve published.

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Story and photo by Jessica Patrick.

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CaryCitizen is sponsored in part by Thai Spices and Sushi in Preston Corners.