Pumpkin Bread, Revisited

by Lisa on November 1, 2012


Oh, MAN I love this pumpkin bread recipe.  So much so that I’ve written about it before, and I felt the need to share the recipe again.  Two years ago when I started this blog I 1) had barely any idea of how to take good food photos {and I’m still learning—every day!} and 2) I wrote recipes with photos interspersed.  Great if you’re reading, not so great when you’re trying to follow along and cook without getting your computer all dirty.


This is seriously my very favorite pumpkin bread ever.  Talk about hyerbole, huh? There was a point in time when I couldn’t find the recipe so I tried a few others.  None came even close to this one.  Thank God my mom had her copy of the recipe.  Because honestly, if I couldn’t make THIS pumpkin bread, I probably never would have eaten pumpkin bread again.

Pumpkin Bread

by The Splattered Apron

Prep Time: 10 minutes

Cook Time: 1 hour

Keywords: bake bread pumpkin fall

Ingredients (1 loaf)

  • 1 2/3 cup flour
  • 1 1/4 cup sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup pumpkin {I always use canned, but I bet fresh would be great too}
  • 1/2 cup canola oil
  • 1/3 cup water
  • 2 eggs, lightly beaten


Preheat the oven to 350 degrees.

Sift together the dry ingredients.

Combine the wet ingredients in a separate bowl until smooth.

Add the wet ingredients to the dry and stir until they are all incorporated.

Grease and flour a loaf pan. Pour the batter into the loaf pan. Bake for an hour.

Allow to cool in the pan until it can be handled, then transfer the bread to a cooling rack.

Store, wrapped in plastic wrap, at room temperature.

Powered by Recipage


Some people like to butter their bread, but I love how this one tastes just as it is. The nutmeg really stands out and gives it a delicious spiciness.  The texture is crumbly and moist, dense and chewy.  If you’re a pumpkin fan, I urge you to bake this bread as soon as you can.



Like what you just read? Subscribe to my feed! Or you can stay in touch on Twitter and Facebook.  You can also find me on Pinterest and Instagram! Or you can e-mail me—I’d love to hear from you!

{ 3 comments… read them below or add one }

Meredith @ DareYouTo November 1, 2012 at 8:56 am

Wow. wowww. I have this leftover pumpkin just sitting in my fridge… waiting to be made into THIS.
Meredith @ DareYouTo recently posted..Make It PaleoMy Profile


Tina @ Best Body Fitness November 1, 2012 at 1:57 pm

I am soooo making this for a brunch I’m going to in about a month! pinned!
Tina @ Best Body Fitness recently posted..Don’t Gain the Holiday 5My Profile


Danielle @ itsaharleyyylife November 1, 2012 at 9:24 pm

mmm i love pumpkin bread.. but i always have to put some chocolate chips in it! (:
Danielle @ itsaharleyyylife recently posted..KLUTCHclub and GiveawayMy Profile


Leave a Comment

CommentLuv badge

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Previous post:

Next post: