Buy Now → Amish Pumpkin Bread
This easy pumpkin bread is moist, tender, and warmly spiced with cinnamon, nutmeg, cloves, and allspice. One simple recipe makes two generous loaves.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 16 thick slices 1x
- Category: Breads, Breakfast, Dessert
- Cuisine: American
Ingredients
Scale
3 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 (15-ounce) cans pumpkin puree (not pumpkin pie filling)
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons kosher salt
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
2/3 cup water
Instructions
Prep
- Preheat the oven to 350°F.
- Grease two 9x5-inch loaf pans or coat them with nonstick cooking spray.
- Measure all ingredients before mixing.
Assemble
- In a large mixing bowl, whisk together the sugar, vegetable oil, and eggs until smooth.
- Stir in the pumpkin puree and vanilla until evenly combined.
- In the same bowl, add the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.
- Pour in the water and gently fold everything together just until no dry streaks of flour remain. Avoid overmixing.
- Divide the batter evenly between the prepared loaf pans.
Bake
- Place the pans on the center oven rack.
- Bake for about 60 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaves cool in the pans for 10 to 15 minutes.
- Remove the bread from the pans and transfer to a wire rack to cool completely before slicing.
Notes
Substitutions
- Replace the vegetable oil with an equal amount of canola oil or another neutral cooking oil.
- Add up to 1 cup of chopped pecans or walnuts for extra texture.
- Stir in up to 1 cup of semisweet chocolate chips if desired.
Serving Suggestions & Pairings
- Serve warm with butter, whipped honey butter, or cream cheese.
- Enjoy with coffee, hot tea, or apple cider.
- Toast leftover slices and spread with cinnamon butter for breakfast.
Storage
- Store tightly wrapped at room temperature for up to 4 days.
- Refrigerate in an airtight container for up to 1 week.
Freezing
- Wrap each cooled loaf tightly in plastic wrap followed by aluminum foil or place in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator or for several hours at room temperature before serving.
Nutrition
- Calories: 387
- Sugar: 38
- Sodium: 445
- Fat: 16
- Saturated Fat: 1
- Carbohydrates: 59
- Fiber: 1
- Protein: 4
- Cholesterol: 41
Find it online: https://jennifercooks.com/amish-pumpkin-bread/