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Pumpkin Bread


  • 1 15oz. can of pumpkin
  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 ⅓ cups all-purpose flour
  • 2 tsp baking soda
  • tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • cup water
  • 4 eggs


  • Grease the bottom and ½ inch sides of two 9x5x3-inch, three 8x4x2-inch, or four 7½x3½x2-inch loaf pans; set aside.
  • Preheat oven to 350°
  • In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well.
  • In a large bowl combine flour, baking soda, cinnamon, salt and nutmeg. Alternately, add flour and water to sugar mixture, beating on low speed after each addition and just until combined.
  • Beat in pumpkin and spoon batter into prepared pans.
  • Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely, wrap and store overnight before slicing.
  • If you're using the smaller size pans begin checking for doneness around 25 minutes.