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Pumpkin Pie Bread

 Pumpkin Pie Bread
Every autumn, our farm becomes a large-scale operation when we harvest our pumpkins. Then we reap our rewards in recipes like this.—Dorothy and Martin Schumacher, Barnesville, Ohio
24 ServingsPrep: 10 min. Bake: 1-1/4 hours + cooling

Ingredients

  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup canola oil
  • 4 eggs
  • 2/3 cup cold water
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

Directions

  • Preheat oven to 325°. In a bowl, beat sugar, pumpkin, oil, eggs
  • and water until well mixed. Combine remaining ingredients; gradually
  • add to pumpkin mixture and mix well.
  • Pour into two greased 8x4-in. loaf pans. Bake 75-80 minutes or until
  • a toothpick inserted in center comes out clean. Cool 10 minutes
  • before removing from pans to wire racks. Yield: 2 loaves (12 slices
  • each).
Nutritional Facts: 1 slice equals 264 calories, 10 g fat (1 g saturated fat), 35 mg cholesterol, 265 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.