Pumpkin Bread
Prep time
Cook time
Total time
You can use 1 cup of oil instead of ½ cup butter and ½ cup oil. You can also use half whole wheat flour and still get great results.
Recipe type: Quick Bread
Cuisine: Breakfast or Snack
Serves: 12
  • ½ cup butter, softened
  • ½ cup vegetable or canola oil
  • 2-2/3 cup granulated sugar
  • 4 eggs, beaten
  • 1 15 ounce can pumpkin
  • 1 tsp vanilla
  • 3½ cups flour
  • 1½ tsp salt
  • ½ tsp baking soda
  • 1 tsp cinnamon'
  • 1 tsp nutmeg
  1. Preheat oven to 350 degrees
  2. Combine butter, oil, sugar and eggs in a mixing bowl
  3. Beat well in a mixer or with hand beaters
  4. Add the pumpkin and vanilla and mix
  5. Combine flour, salt, baking soda, cinnamon and nutmeg in a separate bowl.
  6. Add flour mixture to pumpkin mixture and mix until blended together. Careful not to over mix.
  7. Pour batter into greased bread pans and fill each pan ⅔ -3/4 full. If using large bread pans, Bake on 350 for 1 hour. If using mini loaf pans bake at 350 for 40-45 minutes.
  8. You can check breads for doneness by inserting a toothpick into center of the loaf. If bread is done it will come out clean.
  9. After bread completely cools, store it in a ziploc bag or airtight container. You can also freeze it for up to three months.
Recipe by Real Life Dinner at https://reallifedinner.com/pumpkin-bread/