Perfecly moist pumpkin bread

    (1953)
    1 hour 15 min

    This pumpkin bread will probably be the best one you've ever tasted. It's sweet, lightly spiced and wonderfully moist. This recipe makes 3 loaves, which are freezer friendly. You can also use this recipe to make muffins or cupcakes, simply adjust the baking time accordingly. Serve for dessert, afternoon tea, elevenses or pop into packed lunches.


    1755 people made this

    Ingredients
    Makes: 3 loaves

    • 750g pumpkin puree
    • 350ml vegetable oil
    • 800g caster sugar
    • 6 eggs
    • 600g plain flour
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground nutmeg
    • 1 1/2 teaspoons ground cloves

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour three 23x13cm loaf tins.
    2. In a large bowl, mix together the pumpkin, oil, sugar and eggs. Combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared tins.
    3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

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    Reviews & ratings
    Average global rating:
    (1953)

    Reviews in English (1574)

    by
    1291

    Your mouth will start to water 40 min. into the baking time as the aroma invades your home!!! Since this makes 3 loaves, it is a great gift to bring over to neighbors and relatives, also great to freeze and have on hand. I will definetly use only half of the oil, and substitute the rest for unsweetened applesauce since it is 10g fat per slice. It stays fresh in the fridge for a little over a week. I had to cook mine for 70-75 min. but that is probably due to my oven.********So I tried this recipe again and put only applesauce and no oil. The result? Better! It is so moist and delicious and healthier! I have made it this way 10 plus times now and I will never go back to putting oil in it! ********This lightened version is: 168 calories, 1 g fat per serving (36 servings).  -  02 Oct 2006  (Review from Allrecipes US | Canada)

    by
    1004

    This is really great. The only thing I did differently was I didn't measure out 3 cups of pumpkin. I just used a 28 oz can. You get about a half cup more pumpkin than called for, but it sure doesn't hurt it any, and I have no recipe that only calls for a half cup pumpkin.  -  14 Dec 2002  (Review from Allrecipes US | Canada)

    by
    325

    Very good for gifts! I even cut back on the sugar and oil slightly for health reasons and no one notices the difference!  -  28 Jun 2001  (Review from Allrecipes US | Canada)

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