Pumpkin bread is one of the all time favorite holiday sweets with my family. Tie it with a ribbon to give as a gift or take to the office for the Christmas party. Or don’t tell anyone you made it and keep for yourself!
The Recipe
by volume by weight
2 cups pumpkin puree 425 grams pumpkin puree
3 cups sugar 592 grams sugar
1 teaspoon cinnamon 6 grams cinnamon
1 teaspoon nutmeg 4 grams nutmeg
2 teaspoons baking soda 12 grams baking soda
1 cup vegetable oil 250 grams vegetable oil
4 large eggs 272 grams eggs
2/3 cup water 160 grams water
3½ cups all purpose flour 420 grams all purpose flour
Directions
Heat the oven to 350F. Mix the pumpkin together with the sugar until the mixture is smooth. Add the eggs and oil and mix until incorporated. Stir in the water.
Sift the dry ingredients together and then mix them into the wet ingredients. Mix just until completely incorporated.
Divide the batter evenly between three 8″x5″x3″ loaf pans. If the pans are non stick pans, they do not need to be greased and floured.
Bake for approximately 55 minutes until the loaves spring back lightly when touched in the center.
Let the loaves cool in the pans for 10 minutes and then remove them from the pans. Cool completely on a wire rack.
Alternatives
I’m simple when it comes to pumpkin bread – I like it plain! For those who like a little something extra, raisins, chopped nuts, or chocolate chips are all good additions. Add approximately 2 cups to this recipe. Add one of the items mentioned above or mix and match to create your own special version of this recipe.
This recipe makes 3 medium loaves of pumpkin bread but it is very adaptable. You can make one very large loaf which will take approximately 1¼ to 1½ hours to bake or you could make 5 or 6 mini loaves which will take about 35 to 40 minutes to bake. You can even make pumpkin bread muffins which will take about 20 to 25 minutes to bake.
