RECIPE: Pumpkin Bread!

pumpkin bread

This is the BEST pumpkin bread I have ever had. Normally I have to spread some butter on pumpkin bread to give it a little extra flavor, but I can eat this one plain. It is SO good that it will now be the only pumpkin bread I make!

This was originally supposed to go into the crockpot; however, my loaf pan wouldn’t fit into my slow cooker. So, I put it in the oven and it came out perfectly. I personally think the crockpot version adds more work to the process, so putting it in the oven worked out much better for me. What I also love about this recipe is that is used an entire can of pumpkin. Most other recipes only use 1 cup, which means you end up wasting the rest.


  • 1/2 cup of oil
  • 1/2 cup of sugar
  • 1/2 cup of packed brown sugar
  • 2 eggs (beaten)
  • 1 can of pumpkin
  • 1 1/2 cup of flour (sifted)
  • 1/4 tsp. of salt
  • 1/2 tsp. of cinnamon
  • 1/2 tsp. of nutmeg
  • 1 tsp. of baking soda
  1. Preheat oven to 350 degrees.
  2. Spray loaf pan with cooking spray.
  3. In a large bowl, blend the oil, white sugar and brown sugar, mixing thoroughly.
  4. Stir in the beaten eggs and can of pumpkin.
  5. Add the remaining dry ingredients and mix until well combined.
  6. Pour into loaf pan.
  7. Bake for an hour. Put a piece of foil over the top and bake an additional 15 minutes.
  8. Let cool and store in an airtight container.