Shellbell's Easy Pumpkin Bread

"This is my sister in law's recipe and it is great. I think she may have gotten it from a co-worker, butI am not sure. It is a really nice change -a bit more dense than my Pumpkin bread recipe, but it depends on what you are craving at the time! Yummy!!"
photo by LizAnn photo by LizAnn
photo by LizAnn
Ready In:
1hr 15mins
3 loaves




  • Combine all ingredients together in a large bowl, mix well.
  • Pour into 3 greased and floured loaf pans.
  • Bake at 350 degrees foer 1 hour.
  • Bread in done when a wooden toothpick inserted in the center of loaf comes out clean.
  • Cool completely.
  • Frost with a nice cream cheese frosting and sprinkle with chopped walnuts.
  • Enjoy.

Questions & Replies

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  1. The first time I made this bread (in 3 disposable loaf pans) I found that it rose beautifully and was tasty. I don't know why, but even though I used pumpkin puree, I didn't think it had a real "pumpkin-y" taste. I made it again, using 1/2 C ea. applesauce and oil rather than 1 C oil, and increased cinnamon to 2 tsp. In my opinion, this very nice recipe had a bit more flavor this way. (Made for March Beverage Tag Game.)
  2. I can almost DITTO the previous rating. I used pumpkin spice mix and ended up having to use part brown sugar as I doubled the recipe and ran out of white sugar. I cut back the sugar to 3 cups per batch (6 in all) I used half cup apple sauce and 1/2 cup oil. I baked four large loaves which took a little longer to bake and I had to reduce heat part way through cause I could smell the bottoms burning. But even so, they were moist, rose beautifully and so fragrant. A deffinate keeper!
  3. With a few spice amount adjustments these turned out very well, I also used half brown and white sugar, thanks for sharing Mommy Diva!...Kitten:)



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