My first pumpkin recipe of the season, and I am so excited! I have to tell you that I was getting very nervous every time I saw the sign in my grocery store telling me about the pumpkin shortage. “No pumpkin until September” it said, and fearing another shortage I stalked the baking aisle every week in September until finally, there it was: a fully stocked shelf of pumpkin! My heart did a little dance, and at that moment all was right with the world. Any other year I wouldn’t have paid too much attention to a pumpkin shortage, but in case you haven’t noticed I bake a lot. A LOT! And I have plans, because I’m a planner remember? These plans involve pumpkin, but now I have no fears and I can showcase my pumpkin recipes for you all (I’ve already had a request for my pumpkin cheesecake)!
This recipe was actually given to me by my mother-in-law, as it was her mother’s pumpkin bread recipe. I never had the chance to meet Derek’s grandmother, but she had some great recipes! This recipe is along the same lines as many other quick bread recipes, but the pumpkin and spices give it amazing flavor. As with most quick breads I find that it becomes more moist on the second and third days (if it lasts that long). Remember how Derek doesn’t really like bread pudding? Well he doesn’t really like pumpkin either (I’m tempted to give out his email so you can all tell him how crazy he is)! I guess I don’t mind too much because that just means more for me!
On a side note, I have decided to take the blog into the world of social networking, so you can now find me on Facebook and Twitter. It would make my week, month, year, day if you “like” or follow me. You’ll get updates when the newest posts go up, plus some extras too 
Pumpkin Bread
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1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs, beaten
1/2 can (8oz) pumpkin
1 3/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/3 cup water
Preheat oven to 350 degrees. Beat together sugar and vegetable oil. Add eggs and pumpkin. Combine the remaining dry ingredients in a separate bowl. Add to pumpkin mixture, alternating with water (starting and ending with the dry ingredients). Pour into a well greased loaf pan. Bake for approximately one hour, or until toothpick inserted into center comes out clean.
* I’m sharing this recipe over at Recipe Swap Thursday*
Tags: Bread, Fall recipes, Pumpkin
Looks delicious! This has been added to my pumpkin recipe list. I can’t wait to try it out!
That is seriously a beautiful picture of pumpkin bread. It drew me right in! The way you described it sounds delicious as well. I also have huge pumpkin plans, and I think I’m going to add this into them. I always make a quickbread or muffins or something each weekend to put in my husband’s lunches for the week. I bet he’d love this. I’ll be sure you let you know how it turns out
Thanks so much Megan! I always seem to struggle with pictures so I’m glad you like this one. I hope you and your husband both like this one, and absolutely let me know how it turns out for you!
oh wow, this bread looks awesome! this is a keeper. thank you for sharing.
Yum! I love pumpkin bread and yours looks great! I know what you mean about stalking for pumpkin… I went to three different stores before I found a stocked shelf and then I bought up enough to last me a couple of months.
I think the “Pumpkin Shortage” was self-imposed. Megan’s mom has been supplying us with cans of pumpkin all summer from her neighborhood grocer. She’s only 30 minutes north of the cities.
delicious seasonal bread
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Great first pumpkin recipe of the season. I gotta do that! Glad your store could be fully stocked for you.
Will have to follow you on Twitter!
Pumpkin bread is always a delicious treat. I’m glad there’s no shortage of pumpkin this year.
I made this and LOVED it! Just posted about it today. Seriously, this is my new favorite pumpkin bread recipe. I already made it for a second time
here’s my post: http://www.whatmegansmaking.com/2010/10/pumpkin-bread.html
I just tried this recipe today and it is amazing! It was so simple and easy to whip up, because I already had all the ingredients on hand.
The loaves baked up beautifully, the texture is so soft and moist, and the flavor is perfect! Even the outer crust of the bread is so sweet and crispy.
I might reduce the sugar next time, though. But that’s just my personal taste.
5 out of 5 stars!
This just might become my go-to pumpkin bread recipe. Thanks for sharing it!
Just a note to tell you that this pumpkin bread was wonderful. I always made banana bread to give out a Christmas, this time I wanted to try something different. I decided on pumpkin bread. Looked at many recipes and saw yours and took a stab at it . Everyone loved it!!!. Thanks for this great pumpkin bread recipe.
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Just wanted to tell you I made this the other day and it was so delicious thanks for sharing this recipe..and I am very picky about pumpkin bread it cant be dry or to moist..unlike banana bread I had a hard time finding a pumkin bread recipe that I liked out there they either came out to dry or to moist..I like my breads to come out moist but not to moist this one came out just right in every way just the right amount of sugar too.