Pumpkin Bread

Fresh Pumpkin Bread
Fresh Pumpkin Bread

An easy and delicious quick bread that’s great for dessert or breakfast.


  • 4 cups of flour
  • 1 cup sugar
  • 2 cups brown sugar substitute
  • 1-1/2 teaspoons salt
  • 1 teaspoons baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon each of cinnamon and nutmeg
  • ½ teaspoon each of allspice, ground cloves and ground ginger
  • 4 eggs
  • 1 cup vegetable oil
  • 1 15 oz. can pumpkin puree
  • ⅔ cup water
  • 1 cup chopped walnuts


  1. Preheat the oven to 375 degrees F.
  2. Mix together dry ingredients in a large bowl, except sugar. In a separate bowl, whisk together the wet ingredients and sugar. Beat the eggs in a separate bowl before adding or make those the first wet ingredient.
  3. Add the wet to the dry and blend until smooth, making sure you pick up the ingredients from the bottom of the bowl.
  4. Divide evenly the batter into two 9 x 5-inch loaf pans and bake for 60 to 90 minutes depending on your oven. They should come out in a rich brown color. Use a toothpick to make sure they are cooked all the way through (it should come out clean).
  5. Let them sit in the pan for about five minutes, then turn the loaves out onto a wire rack to cool completely before slicing.