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My Mother’s Delicious Pumpkin Bread

  • Author: Alexandra Stafford
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 2 standard loaf pans


Mini loaf pans can be purchased here. Disposable loaf pans can be purchased here, too.

Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.


  • 2 cups (424 g) sugar
  • 1 cup (215 g) canola oil or other neutral oil
  • 4 eggs
  • 16 ounces (454 g) canned pumpkin (not pie filling)
  • 3/4 cup (177 g) water
  • 3 cups (384 g) flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon table salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves (optional)
  • 1/2 teaspoon nutmeg (or less)
  • 1/2 teaspoon allspice (optional)


  1. Preheat oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or 4 to 5 mini loaf pans depending on what size you are using — don’t fill pans higher than 2/3 full) with butter or non-stick spray.
  2. Using a stand mixer or hand mixer, beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
  3. Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.
  4. Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.

  • Category: Quick Bread
  • Method: Oven
  • Cuisine: American

Keywords: pumpkin, bread, fall, baking, gifts