Miss Dorothy's Pumpkin Spice Bread

Dorothy’s Pumpkin Spice Bread

Hooray for fall! We love this pumpkin bread recipe, especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves so freeze the other one, or heck, eat it! This bread goes fast. (1 ½ hours… 20 minutes prep time)


2 cups canned pumpkin

3 cups sugar

1 cup water

1 cup vegetable oil

4 eggs

3 and 1/3 cups all-purpose flour

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 tsp baking powder

½ tsp nutmeg

¾ tsp ground cloves


1. Heat oven to 350.
2. in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
3. Beat until well mixed.
4. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
6. Grease two 9 x 5 inch loaf pans and dust with flour.
7. Evenly divide the batter between the two pans.
8. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
9. Cool for 10-15 minutes, and then remove from pans by inverting onto a rack and tapping the bottoms.
10. Slice and serve plain, buttered, or with cream cheese.