Another one of my latest Fall dessert obsessions I found while browsing the Kitchen Goddess group on TeamSugar. By looking at the photo, I can practically taste the moist texture of the cake! But my favorite part? The recipe source is wren's ex-boyfriend's brother. Who said exes aren't good for anything?
To make this bread, which would be delicious for breakfast, dessert, or as a gift for a friend, read more.
Submitted by TeamSugar member wren
my ex-boyfriend's brother, Brad Allen
This recipe is easy, always comes out moist, and is tasty! It makes 2 loaves and freezes well.
This was the first blog I did when I signed up for Sugar. I didn't belong to any groups then, and also recently remade it, so I thought I'd repost it, now that I belong to KG, in time for fall 
Ingredients
2 cup canned pumpkin
3 cup sugar
1 cup vegetable oil
2/3 cup water
4 eggs
3.5 cup flour
2 Tbsp baking soda*
1.5 Tbsp salt
1 Tbsp cinnamon
1 Tbsp Nutmeg
1/2 Tbsp ginger powder
Directions
Preheat oven at 350.
Grease and flour two 9x5 or 8x4 loaf pans. Blend first 5 ingredients (pumpkin, sugar, oil, water, eggs) and beat for 1 minute on medium.
Add remaining ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger) and blend on low speed until moistened. Then beat for one minute on medium speed.
*NOTE: Make sure to sprinkle baking soda evenly when you add it to the batter.
Pour into pans, and bake 60-70 minutes.
Let cool for 5 minutes and remove from pan.
Print recipe with images | without images
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I have been making this for years but with this minor addition:
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon ground cloves
The extra spices just seem to really make it pop and I couldn't think of making it without it!
PERFECT for the holidays, and even BETTER made as muffins:) AND for some reason, it gets better once stored and munched on the next day with warm muffins & cold butter...
I think if you make muffins you begin checking them for doneness around 45 minutes and go from there.
1This bread is sooooo yummy! I made two loaves last week and they were both gone in an instant!
2I love all things pumpkin. This looks sooo good.
3I really like that first picture, wren!
4oooh, this looks so good! i'm going to have to make some this weekend.
5how fabulous! This recipes sound perfect for Thanksgiving morning muffins! Thanks!!
6Looks delicious! I can almost smell the pumpkin now. . . though i am standing at my desk at work. definetly going to try this.
Can I substitute the vegetable oil with apple sauce? and what kind of sugar is used? Light Brown or white?
7I have made so many loaves this fall... I can't get enough of pumpkin bread!
8i've never been a fan of anything pumpkin but last year one of our neighbors brought some bread over and i really really enjoyed it. i was surprised by the flavor and i think that i'm going to try to figure out how to make it myself this year since it's so appropriate for the season.
9sounds so yummy....thanks for sharing wren
10
I use only white sugar for this bread.
11I'm not sure about subbing the oil for apple sauce. I've never tried it on this recipe.
Wren- why must you sprinkle the baking soda? I tried this recipe last night and mine tastes kind of off. Not really sweet at all and kind of has a salty/bitey taste. Normal or not? Great recipe though- brought it into work with some soft cream cheese and it's being devoured.
12it needs walnuts, and/or choc chips!
13I made for my boyfriends dinner party, and both loaves were gone before I could eat any!
14Mmm, must make this soon. This would be the best breakfast food ever. :3
15mmm this looks soo good.. i think i need to make it..
16ack, i forgot to mention, i made this bread several weeks ago and it was the best pumpkin bread recipe ever. i substituted apple sauce for 1/2 the oil and the bread were deliciously moist and dense
i made one loaf with chocolate chips and the other with pomograntes. 
i am actually going to make them again in a couple hours to give away as Christmas gifts, omitting chips and poms. . . maybe.
i'm back here because i lost the orginal print and have to print it again ^_^
thanks again for a great recipe.
17I made this yesterday and I am wondering if the measurements are wrong because it came out very dark and salty. I really wanted it to work but I had to throw out what I had because it was very salty.
18I had the same problem as Shelly. I made this yesterday and it tastes awful. It's very salty. Are the spice, salt and baking soda measurements supposed to be teaspoons rather than tablespoons? I was really looking forward to taking this bread to my family for Christmas but I think I'm going to have to throw it out.
19Mine is also sooo salty. It's in the oven right now. I think it was suppose to be teaspoons not tablespoons of the baking soda, salt and spices.
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