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Jodi’s famous Pumpkin Bread

Ingredients

  • 2 cups canned pumpkin (Jodi’s modified this to 1-15 oz can of pumpkin)
  • 3 cups sugar
  • 1 cup water
  • 1 cup vegetable oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon ground cloves (Jodi leaves out the cloves!)

 

Directions

Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. You can also take a knife or fork and slide it around the edge of the pumpkin bread to help it comes out of the pan!

Slice and serve plain, buttered, or with cream cheese.

Our Facebook friend, Anita, says THIS cream cheese frosting is delicious on top of Jodi’s Pumpkin Bread!


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Yvonne
Yvonne
4 years ago

I use the same recipe but throw in some pecans.

Linda Cox
Linda Cox
4 years ago
Reply to  Yvonne

I make this same recipe except I add in a tsp of ginger. It is truly delicious!!

Janet
Janet
8 months ago
Reply to  Yvonne

Is this spiced pumpkin? Like for pumpkin pies? Or just plain pumpkin!?

Barbara
Barbara
4 years ago

Do you think it would be okay to leave out the nutmeg, and, if so, should I substitute anything in its place?

Anna
1 year ago
Reply to  Barbara

Try pumpkin pie spice instead.

Michel
Michel
1 year ago
Reply to  Barbara

If I was leaving out the nutmeg I would add some ground clove and cinnamon. Good luck!

Rhonda Clayton
Rhonda Clayton
4 years ago

Can you leave out the cloves, the make me sneeze?

Dottie
Dottie
4 years ago
Reply to  Tessa Snyder

Could u add a dash of vanilla and almond extract?

TRACY PRICE
TRACY PRICE
4 years ago

MADE THIS OVER THE WEEKEND FOLLOWING THIS RECIPE.. DID NOT TASTE AS I THOUGHT IT WOULD.. SEEMS LIKE IT WAS MISSING SOMETHING.. NOT VERY SWEET..any suggestions?

Betty
Betty
4 years ago
Reply to  TRACY PRICE

I have not tried this recipe yet but I am a baker and usually in cake recipes, the amount of sugar does not exceed the amount of flour. This is bread not cake, 3 c sugar should be plenty, but you could add another 1/3 c sugar. Did you measure out the pumpkin? Also, for all recipes like this, flavor will be better next day. If you still prefer sweeter bread more like a cake, top with a vanilla glaze or cream cheese frosting.

Dana Territo
4 years ago

Hi, Jodi!
The clients at Charlie’s Place, the Alzheimer’s Services Respite and Activity Center, are making the pumpkin bread on Thursday morning! Can’t wait to savor the smells and TASTE! You are welcomed to come by and participate! We’re starting around 10 AM, on 10/27.

dona
dona
4 years ago

Going to make it today.

Debbie
Debbie
4 years ago

Just made this. Oh,My.Gracious!!! It just replaced my recipe I’ve used for 30 years. Thank you so very much!

Betty
Betty
4 years ago

Yum I’m looking for the very best pumpkin recipe; have tried a few now. I’m going to make this next!!

Ann Alt
Ann Alt
4 years ago

Hey Jody: for those of us challenged with our sugars, any chance of lowering the amount of sugar? what about adding some pecans (healthy nuts) to the bread? and lastly if you put a strip of parchment paper going width-wise in the pan, before you pour in the batter, after the bread bakes, you don’t have to worry if any of it sticks to the bottom of the pan (believe me, even with greasing and flouring, I’ve accidentally left a portion in the bottom!!)…

Allison
Allison
4 years ago

My son and I made this last night and it is fantastic! It is great cold like Jodi said on the show. Thanks for the recipe!

Stephanie
Stephanie
4 years ago

Jodi –
I just made your Pumpkin Bread and it turned out fantastic! I actually used gluten free flour (Brand: Cup4Cup which is what it says, a cup for cup replacement) and the taste/texture is wonderful! Thanks for sharing this recipe! My girls and I listen to you All the time and are great fans. I bake a lot too…we should swap some holiday faves! 😀

Tina
Tina
1 year ago
Reply to  Stephanie

I did the same and mine turned out delicious! My kids did not even know it was GF!

Jennifer
Jennifer
4 years ago

I like the fact that it was a very simple recipe to follow. I also used fresh pumpkin from a Halloween pumpkin that we had. It’s in the oven right now baking and I can’t wait to eat it.

Linda Roberts
Linda Roberts
4 years ago

I made the pumpkin bread and it is very good. I had enough batter to make 3 mini loaves and several muffins (maybe 1 dozen). I think the flavor seems more enjoyable in a loaf presentation than muffins maybe it’s just my imagination. LOL

Sherry Irion
Sherry Irion
4 years ago

I am so glad that I tried this recipe. I have never made anything pumpkin and it’s my favorite. Thank you. I got so many compliments. Even our office mail carrier said he loved it. Thank you.

Ann
Ann
3 years ago

Can two cans of pumpkin be used?

Tina
Tina
3 years ago

I made this pumpkin bread and going to make again. I added cream cheese icing and it was over the top!!!! Just puts you in the mood for fall!! Thanks Jody!! Keep the recipes coming!!

Wallen Family
Wallen Family
3 years ago

Made this again this year, Jodi, and it turned out even better the second year! My three year old and I made it today while I was home due to daddy and my son not feeling well. Just the smell made everyone feel better. Thank you again or sharing and many hugs from New Braunfels, Texas!

Jennifer
Jennifer
3 years ago

I absolutely love the pumpkin bread!!! I use to make banana nut bread, but this pumpkin bread recipe is my favorite. I have received tons of compliments on it. You mentioned that you usually freeze some of it. What is your method for preparing for freezing the bread? Thank you for sharing this recipe. It is awesome!!!

Angela W.
Angela W.
2 years ago

Could Pumpkin Pie spice be used instead of the cinnamon, nutmeg, & cloves? Do you think 1 Tablespoon of Pumpkin Pie spice is a good amount to substitute? Can it be made into muffins for easier distribution? How long would you bake the muffins?

james
james
2 years ago

There are a ton of pumpkin bread recipes out there however not all are worth cooking having said that this one is worth it .lol
i have seen lots of people asking can you add this or can you add that well of course you can you can add in a bar of soap of you want to. * i wouldn’t advise it* the point here is this is Jodi’s recipe for her bread and if you want to try her version then you follow her directions if you want to try your version then so be it. after all the recipe says (Jodi’s famous Pumpkin Bread) not everyday Pumpkin Bread.

Abir
Abir
2 years ago

This is the best pumpkin bread ever !!! My husband and son ask me to make two weekends in a row I wonder whats the calories are in one piece

Robin Bullock
Robin Bullock
1 year ago

Can I leave out the canned pumpkin?

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