A deliciously comforting recipe from the Campbell Family. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Campbell Family’s Pumpkin Bread
- Total Time: 2 hours
- Yield: 20 serves 1x
Description
A deliciously comforting recipe from the Campbell Family. Read more recipes from the Wildwood Family Cookbook here. Bon…
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 2 tsp baking soda
- 2 tsp salt
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3 cups (600 g) white sugar
- 1 cup (240 ml) canola oil
- 4 beaten eggs
- 2 cups (480 ml) solid pack pumpkin puree
- 2/3 cup (160 ml) water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
- In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
- In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
Photo by Kate Hliznitsova on Unsplash 
Frequently Asked Questions
Why does this pumpkin bread take 90 minutes to bake at 350°F?
The recipe makes 2 large loaves from a batter that uses 2 cups of moist pumpkin puree plus 2/3 cup water — the high moisture content means the dense loaves need the full 90 minutes at 350°F (175°C) to set through to the center. The recipe calls for letting them cool 10 minutes in the pans before turning out.
Why does the recipe use such a large amount of sugar — 3 cups for 2 loaves?
With 3 1/2 cups flour and 2 cups pumpkin puree spread across two loaves, the 3 cups white sugar is proportional to the large batch. Pumpkin puree is naturally unsweetened and mildly flavored, so the recipe leans on the sugar both for sweetness and to keep the crumb moist during the long 90-minute bake.
