Marsha’s Pumpkin Bread

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Nothing quite says “Holidays” like some fresh hot pumpkin bread.  This bread is moist and flavorful.  I have taken it to several functions and get asked for the recipe every time! The best part is it makes 2 loaves so you can take one with you and leave one at home for later. They make great gifts, just purchase new loaf pans and make the pan part of the gift.   You can also make them ahead of time and freeze until ready to eat.  Just thaw in the refrigerator the day before. 

1 (15 oz.) can of pumpkin Puree – not pie filling
4 eggs
1/2 cup vegetable or canola oil
1/2 unsweetened apple sauce
2 teaspoons orange zest
1/2 cup freshly squeezed orange juice
2 cups sugar
3 1/2 cups plain all purpose flour
1 1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger


In a mixing bowl, combine pumpkin, eggs, oil, applesauce, orange zest, orange juice, and sugar. Mix until combined.  In a separate large bowl, combine dry ingredients, flour , baking soda, salt, cinnamon, nutmeg, pumpkin pie spice, and ground ginger.  Stir dry ingredients with a whisk until thoroughly combined.   With the mixer on lowest setting, slowly add dry ingredients to pumpkin mixture until just combined.  Scrape down the sides and bottom of bowl and mix for 30 more seconds.  Pour into 2 loaf pans that have been greased and lightly dusted with flour.  I also added a light dusting of sugar but this is optional.  Bake in 350 degree oven for 45 to 50 minutes or until toothpick inserted into the center comes out clean. Cool in pan for 2 minutes then remove to wire racks.  Serve warm or at room temperature.  Delicious!

submitted by Marsha B radford

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