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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - sugar
  • 1 2/3 cups - flour
  • 1 teaspoons - baking soda
  • 1/4 teaspoons - baking powder
  • 3/4 teaspoons - salt
  • 1/2 teaspoons - nutmeg
  • 1/2 teaspoons - ground cloves
  • 1/2 teaspoons - cinnamon
  • 2 - large eggs
  • 1 cups - canned pumpkin
  • 1/2 cups - vegetable oil
  • 1/2 cups - water
  • Directions:

    Sift together the flour, sugar, baking soda, baking powder, salt, nutmeg, cloves and cinnamon.
    In a separate bowl, mix together the eggs, pumpkin, oil and water.
    Pour wet ingredients into dry ingredients all at once. Beat thoroughly with an electric mixer or by hand until smooth.
    Pour into one large or two small greased and floured loaf pans. Bake at 350 degrees for 1 hour or until toothpick inserted in the center comes out clean.
    Let cool in pans for 10 minutes; then remove to wire rack to cool completely.

    Brief Description

    This is the moistest and most flavorful pumpkin bread around; always gets rave reviews from family and friends.

    Main Ingredient:


    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 1 hour(s)


    This recipe is easy to make ahead and then freeze. Simply slice bread once it has cooled completely, and store slices in plastic container in freezer for up to two weeks. Day of event, remove from freezer in the morning and allow to sit on counter at room temperature, covered, until thawed.
    Make mini-muffins by pouring batter into greased mini-muffin pan and baking at 350 for 10-12 minutes.

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    Posted On:

    September 22, 2012

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