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Pumpkin Bread

Yields 3 large loaves


  • 8 eggs
  • 2 1/4 cups oil
  • 5 cups sugar
  • 5 cups flour
  • 5 teaspoons nutmeg
  • 5 teaspoons cinnamon
  • 1 tablespoon baking soda
  • 1 tablespoon salt
  • 1 1/4 cups water
  • 1 29-ounce can of pumpkin, or use fresh roasted pumpkin purée


  1. Cream together oil and sugar; add eggs, water and pumpkin.
  2. Sift together all the dry ingredients and add them to the wet ingredients.
  3. Coat the bread pan with butter and flour. DON’T FORGET to do this step. Place dough in the breadpan.
  4. Bake at 350º F 45 to 60 minutes.
  5. Place wooden skewer through middle of bread; when the skewer is removed dry it is done.

Alternative: Push down on the center of loaf, when the bread springs back to its original shape it is done.

Hudson Valley Restaurant Week is back this April 8-21!