Fool-Proof Pumpkin Bread

This recipe makes three loaves and they freeze wonderfully. I suggest serving your pumpkin bread warm with cream cheese.


3 cups sugar

1 cup vegetable oil

4 eggs

½ tsp. salt

3 ⅓ cups flour

½ Tbs. ground allspice

1 Tbs. cinnamon

½ Tbs. ground cloves 

2 Tbs. baking soda
⅔ cup water

1 cup pecans (optional)

2 cups canned pumpkin (Libby’s brand is ideal)

  1. Preheat oven to 350°
  2. In a large bowl mix together sugar, oil, and eggs
  3. In separate bowl mix together dry ingredients
  4. Add water and pumpkin to sugar, oil, and egg mixture 
  5. Slowly add dry ingredients to wet ingredients 
  6. Fill three un-greased loaf pans and bake for one hour 


Crumb topping

½ cup brown sugar

¾ cup flour 

1 tsp. Cinnamon 

½ cup cold butter 

Mix together dry ingredients. Cut in cold butter with a pastry cutter or hands. Add crumble on to batter before baking.

Cream cheese swirl

8 oz. cream cheese softened

½ sugar 

1 egg

1 tsp. vanilla extract

Cream together cream cheese and sugar. Mix in egg and vanilla extract. Add spoonfuls of mixture onto bread batter and use a knife to swirl.  

Chocolate Marble 

½ cup flour 

¼ cup cocoa powder 

Separate out three cups of batter. Mix in flour and cocoa powder. Add spoonfuls of chocolate batter onto bread and use a knife to swirl.

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