Prep time
Cook time
Total time
I've made this more times than I can count, and it's consistently moist and highly aromatic. Want to add a cream cheese frosting to it? CCF is always delicious, but I will leave that decision between you, your conscience and your cardiologist.
Recipe type: quick bread
Serves: 2 loaves
  • 3 C. sugar
  • 1 C. vegetable oil
  • 3 large eggs
  • 1 16-ounce solid pack pumpkin
  • 2 tsp. vanilla (optional)
  • 3 C. all purpose flour
  • 1 tsp. cloves
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ground ginger (optional)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. baking powder
  1. Preheat the oven to 350 degrees. Butter and flour two 9X5X3 - inch loaf pans* .
  2. Beat sugar and oil in large bowl to blend. Mix in eggs, pumpkin and vanilla (if using).
  3. Sift flour, all spices, baking soda, salt and baking powder into large bowl.
  4. Stir into pumpkin mixture in 2 additions.
  5. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
  6. *(I used one 9X11 pan instead, and reduced cooking time to about 40 minutes).
Recipe by Portland Sampler at https://portlandsampler.com/spiced-pumpkin-bread-and-feeling-neighborly/