Jan 232015

This is the first time I was tempted to make pumpkin bread. When I was new to baking I’ve tried going eggless by substituting fruit purees and other egg substitutes to the original recipe. Some have been success and some were utter failure with a more dense cake or quick bread. The experience has somewhat put me of from baking with fruit purees as such— Once bitten, twice shy! However every fall when I see hundreds of these orange gourd lying on fields, shops, and pumpkin patches I get so tempted to bake with pumpkin. I wanted to take a small baby step and quick breads are the easiest way to go. If you are new to baking then I would highly suggest to start with quick breads and they usually take two steps to make the batter.


This bread came out so well and I was pleasantly surprised with the results. I followed the original recipe (from here) and since I was planning on using the entire can of pumpkin puree I made two loaves of this bread as per the recipe. If you want to try making one loaf then I’m pretty sure if you halve the recipe the results should be unaltered. Although many additions such as chopped nuts, dried fruits, chocolate chips can be added to enhance this bread I wanted a plain pumpkin bread just to taste the unique flavor of this bread. Now I’m little more inclined to use fruit purees in my baking and the results from my experimentation will be featured in my blog. Enjoy!!!



Pumpkin Bread

Serving Size: 2 loaves


  • Pumpkin puree -- 1 can (15 ounce)
  • Eggs -- 4 (at room temperature)
  • Vegetable Oil -- 1 cup
  • Water -- 2/3 cup
  • Pure Vanilla Extract -- 2 tsp
  • Sugar -- 2 1/2 cups
  • All Purpose Flour -- 3 1/2 cups
  • Baking Soda -- 2 tsp
  • Kosher Salt -- 1 1/2 tsp
  • Pumpkin Pie Spice -- 2 Tbsp


  1. Preheat oven to 350 F. Grease and flour or use parchment paper to line two 8.5 x 4 x 2.5 inch loaf pans.
  2. In a stand mixer with paddle attachment or in a large bowl with electric hand mixer beat pumpkin puree, eggs, oil, water, vanilla, and sugar until well combined. This is basically mixing all the wet ingredients together.
  3. In another large bowl whisk flour, baking soda, salt, and pumpkin pie spice until well combined. This is mixing all the dry ingredients together in a separate bowl.
  4. Stir in stages dry ingredients to the wet ingredients until the batter is well blended. Pour the batter equally into the prepared loaf pans.
  5. Bake in preheated oven for about 60-70 minutes or until tooth inserted in the center comes out clean. Mine took close to 70 minutes and the timing will vary from one oven to another. Remove from oven and cool in cooling rack. Slice and enjoy!!!







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  17 Responses to “Pumpkin Bread”

  1. Nice texture and beautiful color. The pictures look great too.

  2. Bread looks soft and moist.

  3. wow..the bread looks fantastic, with a beautiful color and texture..super.

  4. I started baking too with pumpkin purée and yes, it’s s versatile ingredient that gave me A lot of confidence to bake breads .. The pics are so tempting for me to try this standalone punpkin bread. What would u reco to make this eggless except maybe condensed milk ??

  5. Thats a beautiful bread with prefect crust. Irresistible slices.

  6. one of my faves

  7. The texture of the bread and color are really awesome. This is on my to do list for a long time.

  8. What an amazing texture pa!!Lovely color and beautiful presentation!!!

  9. The bread got nice color and texture,perfectly made…

  10. Very nice texture and fabulous color pumpkin bread.

  11. Texture looks amazing Jayanthi…will surely bookmark!

  12. What a lovely color and texture of the bread 🙂

  13. Bread looks fantastic with great texture..

  14. Beautiful bread!

  15. Lovely texture and colour. Beautiful it is.

  16. Amazing clicks and the bread looks just Perfect.

  17. The cake looks moist and colorful.

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