Pumpkin Bread

Pumpkin Bread

This traditional sweet quick bread is easy to make without needing yeast. The recipe makes 2 standard loaves.


Servings: 24

3 cups of sugar

1 (15 oz.) can LUCKY LEAF PUMPKIN

1 cup canola vegetable oil

4 eggs

2/3 cup cold water

3 ½ cups all-purpose flour

2 tsp. baking soda

1 ½ tsp. salt

3-4 tsp. pumpkin spice or substitute ½ tsp. ground cloves, 1 tsp. ground cinnamon, 1 tsp. ground nutmeg

½ tsp. ground ginger

1 tsp. ground cinnamon

1 tsp. vanilla extract


  1. Preheat oven to 325°F.
  2. In a medium bowl mix sugar, pumpkin, oil, eggs and water.
  3. Combine remaining ingredients; gradually add the dry mixture to wet pumpkin mixture 1 cup at a time until it is mixed well. Do not stir too much.
  4. Pour into two greased 8x4-in. loaf pans.  The batter should fill the pan a little bit over ½ full.
  5. Bake 75-80 minutes or until a toothpick inserted in center comes out clean.
  6. Cool pumpkin bread 10 minutes before removing from pans onto a wire rack.  Makes 2 loaves.

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