Pumpkin Bread in July | Oh yes I did!

Posted by Jill Bosich on

It might be July, but I am baking a huge pan of pumpkin bread. My humble abode smells amazing. I found a lonesome can of pumpkin in my pantry, and I needed to put it to good use! Random I know. It feels weird to be eating pumpkin this time of year but the way this house smells, I’m here for it.

The recipe makes a big batch and for me, I honestly love that. It's wonderful as it freezes beautifully and leaves you enough for gift giving if you need something to take to a neighbor or give as a thank you for an act of kindness sent your way.

Preparing the recipe is super fast and it comes together very quickly. I used a large whisk to pull the dry ingredients together into the wet ingredients and the secret to a tender finished bread is to not overmix the batter! This particular bread is known as a 'quick bread' and many common mistakes such as huge cracks and tunneling are a result of the batter being overmixed! So, take care of that little detail and your pumpkin bread will come out stunning! Elite level I promise!

Pumpkin bread

As you can see in the picture above, I chose to use a large 9x13 baking dish to bake one massive bread! I love cutting it into cubes and chucking away a square in the morning (warm it in the microwave!) with a cup of coffee and some salted butter or whipped cream cheese. You won't believe how delicious this recipe is! I'll venture to say you've not ever tasted such a flavorful, rich, soft pumpkin bread ever! Tall statement I know but I only share the good stuff! Let's go!


  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 2 cups white sugar
  • 1 cup brown sugar (not packed)
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 3 t. pumpkin pie spice


Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans or one 9x13 baking pan. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pan/s. Bake for about 55-60 minutes in the preheated oven. Bread is done when a toothpick inserted in center comes out clean. Enjoy!

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