Go Back
+ servings

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
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Author Cookie Madness


  • 1 3/4 cup all-purpose or white whole grain flour 220 grams
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar 280 grams
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin half a can
  • 1/3 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 1/2 by 4 1/2 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 1/2 teaspoon cinnamon (use in addition to the cinnamon already in the recipe), 1/8 teaspoon cloves, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg.