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Fuzz's Pumpkin Bread

The recipe is a half (and modified) version of a popular bread from allrecipes.com. I used white whole wheat flour in place of all-purpose, so I like to think it's a little more wholesome. It definitely taste good and is kid-approved. Since this recipe was such a hit, I'd like to find another one with a little less sugar.
Course Dessert
Cuisine American
Keyword Pumpkin Bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Author Anna
Cost 5


  • 1 ¾ cup all-purpose or white whole grain flour (220 grams)
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • ½ cup vegetable oil
  • 1 ½ cups granulated sugar (280 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin half a can
  • cup water


  • Preheat oven to 350 degrees F. Grease and flour a 9x5 inch metal loaf pan or spray with flour-added cooking spray. For a taller loaf, use an 8 ½ by 4 ½ inch pan.
  • Stir together flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon. Set aside.
  • Whisk together oil, sugar, eggs, vanilla, pumpkin and water in a mixing bowl. Add the flour mixture and stir just until moistened.
  • Transfer mixture to loaf pan and bake for 1 hour or until done (ours usually take an hour and 15 minutes.)


The substitute for pumpkin pie spice is ½ teaspoon cinnamon (use in addition to the cinnamon already in the recipe), ⅛ teaspoon cloves, ¼ teaspoon ginger, ⅛ teaspoon nutmeg.