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We all have probably made the pumpkin bread recipe that uses a cake mix, a can of pumpkin and a egg…but this recipe might keep you from ever doing that again. It’s that good!
I love that you only need one bowl to mix everything together! Plus, the outside of the bread gets nice and crisp without drying out the inside. You won’t regret making this bread.
(Recipe courtesy of Francine Roberts Bryson, from Blue Ribbon Baking in a Redneck Kitchen)
- 1 cup vegetable oil, plus more for the pans
- 2 cups pure pumpkin puree (from 2 12-ounce cans)
- 2 2/3 cups granulated sugar*
- 4 large eggs
- 3 cups plus 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
Preheat the oven to 350 F. Grease 2 9×5 inch loaf pans. Whisk together the pumpkin, oil, sugar, and eggs. Stir in the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until well blended. Divide the batter evenly between the prepared pans. Bake until the top of each loaf is a deep reddish-orange color and springs back when pressed and a cake tester or toothpick inserted in the center of the bread comes out clean, 45 to 50 minutes. Let the loaves cool on wire racks. Makes two 9×5 loaves.
*I’ve made this several times and always reduce the amount of sugar. I find that using only 2 cups of sugar makes it delicious and not overly sweet!
This is fall snacking perfection right here! If you prefer your pumpkin bread in muffin form, check out my recipe for The Easiest Pumpkin Muffins – they’re equally as delicious!