Pumpkin Bread

Provided by: Indiana State Poultry Association

Spiced with nutmeg, cinnamon and cloves and topped with nuts or a glaze, easy Pumpkin Bread is a delicious dessert, or give a loaf as a sweet gift.

  • Serves 24
  • Total Time: 55 minutes
  • Preparation Time: 10-15 minutes
  • Cook/Bake Time: 30-40 minutes

Ingredients

Bread

  • 1 can (15-ounce) pumpkin puree  
  • 4 eggs 
  • 1 cup vegetable oil 
  • 2/3 cup water 
  • 3 cups white sugar 
  • 3 ½ cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt 
  • 1 teaspoon ground cinnamon  
  • 1 teaspoon ground nutmeg 
  • 1/2 teaspoon ground cloves  
  • 1/4 teaspoon ground ginger 

Streusel

  • 5 tablespoons dark brown sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon ground cinnamon
  • ½ cup chopped pecans
  • Pinch of salt

Preparation

  • Preheat oven to 350°.

Directions

  • Grease and flour four 5.5x2.5 inch loaf pans. 
  • In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans. 
  • In another bowl, prepare streusel topping by working butter into brown sugar, flour, cinnamon and salt. Toss in pecans. Sprinkle over bread batter.
  • Bake for about 50 minutes. Loaves are done when toothpick inserted in the center comes out clean. 

Nutrition Information

Per serving: 1/24 of recipe

Calories: 212

Total fat: 15 g
Saturated fat: 3 g
Polyunsaturated fat: 7 g
Monounsaturated fat: 4 g

Cholesterol: 34 mg
Sodium: 179 mg
Carbohydrates: 23 g
Fiber: 1 g
Sugar: 22 g
Protein: 2 g
Vitamin A: 130 mcg
Vitamin D: 0 mcg
Folate: 6 mcg
Choline: 27 mg
Calcium: 19 mg
Iron: 1 mg
Potassium: 37 mg

This recipe is a good source of vitamin A.

Tip

Makes four 5.5 x 2.5” loaf pans, 6 servings each
Indiana State Poultry Association