
Fall Harvest Pumpkin Bread
Fall is in the air! And the best way to celebrate the summer season changing to a chilly autumn is to serve this earthy Fall Harvest Pumpkin Bread! ~BB Bakes Sugar Art

Prep Time | 10 minutes |
Cook Time | 50-60 minutes |
Servings |
loaves
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Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 cup vegetable oil
- 2/3 cup water
- 4 large eggs
- 3 1/3 cup all-purpose flour
- 3 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon pumpkin spice
Ingredients
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Instructions
- Heat oven to 350 degrees. Spray 2 (10-inch) loaf pans with baking spray with flour.
- In a mixer bowl, beat the pumpkin, oil, water, and eggs on medium speed until combined.
- In another larger bowl, whisk together flour, sugar, baking soda, and pie spice.
- Gradually add the flour mixture to the pumpkin mixture, beating until the batter is smooth.
- Pour into the prepared baking pans.
- Bake until a wooden pic inserted into the center comes out clean, 50 - 60 minutes.
- Allow the pans to cool for 10 minutes.
- Remove from pans, and let cool completely on wire racks.
- Store in an airtight container for up to 3 days.
Recipe Notes
Be sure you are using plain pumpkin puree and not pumpkin pie mix. The two products are not inter-changeable.