My Famous Pumpkin Bread

I love Fall, the hot summers are finally over, and around here fall weather couldn’t be more perfect.  I also love fall colors and of course pumpkins and mums.  This recipe is one of my most pinned recipes ever.  My Famous Pumpkin Bread.  It is so good and one you all seem to love, so I thought it was time to share again—great for Halloween right on through Christmas.

I am thrilled to join a great group of ladies for the September Pinterest Challenge hosted by Cindy @ County Road 407.

This month we are asked to share our favorite Pumpkin Recipe.  Mine of course is my Pumpkin Bread.  It has been one of my most pinned recipes ever.

If you came from My Family Thyme, I am sure you loved her Pumpkin Cheesecake Parfaits.  I can’t wait to make them.

The cooler weather always makes me want to start baking and fill the house with wonderful pumpkin, apple, and cinnamon smells.

One of our favorite things is Pumpkin Bread and I have an amazing recipe.  Fresh, hot out of the oven and it smells soooooooooooooo good.

This recipe makes 3 large loaves and freezes well.  It is so moist and soooooooo good.  I hope you give it a try.

(This is my well-worn and used recipe card.  It even has a few pumpkin stains on it too. )

When cool I always frost mine with a nice powdered sugar glaze.  (Just add a small amount of milk to powdered sugar and stir until smooth, generously spread over the top of the loaf and let run down the sides.)   These loaves freeze really well.  Wrap them in heavy-duty foil and then place them inside a freezer bag and store in the freezer.

Print Recipe

Best Pumpkin Bread Ever

This recipe makes 3 large loaves of super moist pumpkin bread that your family will love.

Prep Time20 minutes mins

Cook Time1 hour hr 20 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Sweet Bread

Author: Marty@A Stroll Thru Life

Ingredients

• 4 1/2 c. sugar
• 1 1/2 c. oil
• 6 eggs
• 2 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1 1/2 tsp. nutmeg
• 3/4 c. water
• 3 tsp. soda
• 3 c. pumpkin 1 large can
• 5 1/4 c. flour
• 1 1/2 c. nuts optional

Instructions

• Mix all ingredients together as given.  Bake in 3 well greased loaf pans at 350° for l hr. and 20 min. or until knife inserted in center comes out clean.

Notes

When cool I always frost mine with a nice powdered sugar glaze.  (Just add a small amount of milk to powdered sugar and stir until smooth, generously spread over the top of the loaf and let run down the sides.)   These loaves freeze really well.  I wrap them in heavy duty foil and then place inside a freezer bag and store in the extra fridge in the garage.

Nest click on over to see Amber’s wonderful Dairy Free Pumpkin Bread.  That sounds delicious and I can’t wait to try it too.

Be sure to click on any of the links below to see all the amazing Pumpkin Recipes.