This is probably the best pumpkin bread I’ve ever found. It’s moist and has that hint of citrus. I used pumpkin that I had roasted, blended and froze last fall during the fall harvest, but right from the can works just fine.


  • 15 oz Pumpkin
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups granulated sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp Baking Soda
  • 1 1/2 tsp salt
  • 1 1/2 tsp Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Ground Cloves
  • 3/4 tsp Ground Ginger
  • 5 oz Crushed Pineapple-drained


  1. Preheat oven to 350 degrees. Grease and flour 2 bread pans or line with parchment paper.
  2. In a large bowl, mix pumpkin, eggs, oil, water, pineapple and sugar.
  3. In separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture just until blended. Pour batter into prepared pans.
  4. Bake 55-65 minutes, or until pick comes out clean. Remove from oven and allow to cool 10 minutes before turning out onto wire rack to fully cool.
  5. This bread freezes very well.