Lisa’s Best Pumpkin Bread

(from kylerhea’s recipe box)

Can’t find canned pumpkin? This recipe is nothing if not versatile. Try pureeing any of the other deliciously autumnal fruits and vegetables at your disposal. (Apples, anyone?) Use an equal amount of the puree in place of the pumpkin, and adjust the amount of water as necessary.


Categories: Fall, October2010, bread, pumpkin


  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 cups sugar
  • 1/2 cup cooking oil
  • 4 eggs
  • 2 1/2 cups canned pumpkin
  • 1/4 cup water


  1. In a large mixing bowl combine the flour, baking soda, salt, baking powder, cinnamon, and pumpkin pie spice.

  2. In a separate bowl, mix by hand the sugar, oil, eggs, pumpkin, and water.

  3. Combine with the dry ingredients.

  4. Bake in eight mini loaf pans at 350 degrees for 30 minutes, or until a toothpick inserted into the center comes out clean. (In my quirky oven, this takes 40 minutes)

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