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World’s Best Pumpkin Bread Recipe! {Easy}

September 17, 2014 By Heidi 143 Comments

I may get paid for ads or purchases made through links in this post.

Get ready for a little homemade pumpkin bliss with the World’s Best Pumpkin Bread Recipe!

Best Pumpkin Bread Recipe Ever

Have you been searching for the perfect old fashioned pumpkin bread recipe?  Well guess what… you just the Best Pumpkin Bread Recipe!  Trust me, you’ll want this easy, super moist quick bread with all of your favorite cozy Fall flavors on repeat this year!

I’d like to say I have an addiction to pumpkin every Fall, but it wouldn’t be true!  My entire family has a massive addiction to pumpkin almost year round!! 😉

So, in a vote of 4-0, this moist pumpkin bread has been deemed the World’s Best Pumpkin Bread Recipe throughout my entire home!  And I think… you just might agree!!

Seriously… it’s even better than Starbucks, and SO easy to make!  And you can keep it easy using 100% pure pumpkin from the can, or get wild and crazy and make your own homemade pumpkin puree from your backyard garden pumpkins!  The choice is yours!

So are you ready to get baking??  You’ll be so glad you did, and as a little bonus your home will smell AMAZING as it bakes!

Here’s what you need to make your sweet treat…

World’s Best Pumpkin Bread Recipe

Related:

  • 25+ Easy Pumpkin Recipes to Make This Fall!

Why Does Pumpkin Bread Crack on Top?

As your quick bread bakes, it is completely normal for the loaf to crack down the center before it finishes rising.  Quick bread batters are heavy and dense, and this is just part of the normal baking process.

How Long Does Pumpkin Bread Last in the Fridge?

It actually isn’t necessary to refrigerate homemade pumpkin bread if you’ll be eating it within the first 3 – 4 days after baking it.  Once it has cooled completely, wrap it tightly in plastic cling wrap or foil, and store on your counter.  Or, if you’d like to extend its freshness, after 3 – 4 days on your counter you can move it to the refrigerator for 4 more days.

Can Homemade Pumpkin Bread Be Frozen?

So can you freeze a loaf of pumpkin bread?  You sure can!  Quick breads like this one freeze beautifully, and can be enjoyed later!  Once you have baked your bread and cooled it completely, you can either freeze your loaves whole, or slice first so you’ll have individual pieces ready-to-go. Then wrap sliced {or non-sliced} loaves in plastic cling wrap and place each in its own Gallon sized Freezer Ziploc bag. 

When ready to eat… remove entire loaf from freezer or just pull out a slice at a time to defrost when the pumpkin bread cravings hit.  Defrost in the refrigerator overnight, then bring to room temperature the next day before enjoying your bread. 🙂

How Long Does Homemade Pumpkin Bread Last in the Freezer?

This pumpkin bread will freeze well for up to 3 months, so it’s a great one to make ahead of time to enjoy later.

World's Best Pumpkin Bread Recipe

Pumpkin Bread Recipe Easy

Best Pumpkin Bread Recipe

Freezer Friendly Pumpkin Bread Recipe

What Your Frugal Friends Are Saying About This World’s Best Pumpkin Bread Recipe…

Nelly writes: “The best indeed!  Loved every bite!”

Marianela writes: “This was one of my favorite finds. My family absolutely loved it. Instant Hit!!! So moist and delicious.”

Amy writes: “Made this for Christmas! DELICIOUS!!”

Lou Anne writes: “This Pumpkin Bread recipe is AMAZING!!! Brought to the office and everyone LOVED it.”

Jen writes: “Addictive! My kids all love it.”

Linda writes: “Sent it to work with the hubby. They are begging for more. Moist and delicious.”

Eva writes: “This is an excellent recipe, super moist and wonderful flavor, everybody loved it”

Annette writes: “Kids & hubby devoured it.”

Mary writes: “Most delicious pumpkin bread I’ve ever made!”

Nicole writes: “This is a wonderful recipe! Perfectly mild spices so the pumpkin flavor shines. So soft and delicious!”

Pam writes: “This is my go to recipe for pumpkin bread. We love it!”

Lynn writes: “Made this with Gluten Free flour and it was a hit!! Will be making again, soon!!”

Sarah writes: “Delicious! I used pumpkin purĂŠed at home, that ended up being thinner than canned pumpkin, so I left out the water.”

Carri writes: “It really is the best pumpkin bread. Sometimes I use melted butter instead of oil. Perfect every time. I use multiple smaller pans and individually wrap for gifts.”

Kathleen writes: “I’ve made this recipe countless times, always amazing! Made it into muffins (made 30) and it was just as yummy! I always use coconut oil.”

Rosa writes: “Delicious and simple. Made into muffins instead of loaves. Baked for 20 minutes.”

Chris writes: “This recipe was awesome! I added a streusel topping and maple glazed pecans on the top, delish!!”

Patricia writes: “It is the world’s best Pumpkin Bread. I cut the recipe in half & it made three beautiful little loaves.”

Best Pumpkin Bread Recipe Ever
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World's Best Pumpkin Bread Recipe!

Get ready for a little Pumpkin bliss with this World's Best Pumpkin Bread Recipe!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: autumn, Fall, from scratch, homemade, quick bread
Servings: 2 loaves
Author: The Frugal Girls

Ingredients

  • 2 cups Pure Pumpkin Puree {canned or fresh} {485 grams}
  • 3 cups Granulated Sugar {white sugar}
  • 1 cup Canola Oil, Vegetable Oil, Avocado Oil, or Melted Butter
  • ⅔ cup Water
  • 4 large Eggs
  • 3⅓ cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1.5 teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Nutmeg

Instructions

  • Preheat oven to 350 degrees for Nonstick Loaf Pans {or 325 for Glass Loaf Pans}
  • Mix Pumpkin, Sugar, Oil, Water, and Eggs in large mixing bowl until well combined.
  • In medium mixing bowl, combine Flour, Baking Soda, Salt, Cinnamon, and Nutmeg... then whisk until well combined.
  • Then gradually pour flour mixture into large bowl of pumpkin mixture, and stir well to combine completely.
  • Spray bottom and interior sides of TWO 9×5 {or 1.5 quart} Loaf Pans with Nonstick Cooking Spray.
  • Pour mixture evenly into loaf pans.
  • Bake for 55 – 75 minutes, or until done and a toothpick inserted in center comes out clean. {baking time will vary based upon your oven, the types of loaf pans you're using, and your elevation}
  • Once done, transfer loaf pans to wire racks and allow bread to cool in pans for 15 minutes.
  • Then remove pumpkin bread from loaf pans, and allow loaf to continue cooling on the wire rack. Once loaves have completely cooled, slice and ENJOY!
  • Storage Tip: To store your bread, wrap it tightly in plastic cling wrap or foil, and store on your counter.  Or, if you'd like to extend its freshness, after 3 - 4 days on your counter you can move it to the refrigerator for 4 more days.
  • Freezer Tip: After baking and cooling completely, wrap pumpkin bread in plastic cling wrap, then again in foil. (you can either freeze the loaf whole, or slice first so you’ll have individual pieces ready-to-go) Place wrapped bread in a gallon freezer bag, and freeze up to 3 months. When ready to enjoy, thaw whole loaf or a few slices in the refrigerator overnight, then bring to room temperature the next day prior to serving.

Notes

Follow The Frugal Girls on Pinterest for more Easy Recipes!

A BIG thanks to my sweet friend Tamara for sharing this fabulous recipe!

Craving more delicious Pumpkin Recipes??  I’ve got even more yummy ideas I know you’ll love!

Get inspired below…

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Feed your pumpkin cravings this week with this Easy Pumpkin Spice Muffins Recipe!  With just 2 ingredients, they’re the easiest thing you’ll ever make!

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Angel food pumpkin dump cake is pure genius.  It’s ridiculously easy to make with just 3 ingredients, and truly is the ultimate Fall dessert!

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So are you craving even more pumpkin treats?  Satisfy those long repressed cravings for pumpkin with this delicious Pumpkin Spice Dump Cake Recipe!

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This healthy spread is thick, creamy, protein packed, and my favorite way to start the day!

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Bring on the Fall!  This decadent Pumpkin Cheesecake Truffles Recipe is always the hit of the party!

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If you could capture the tastes of Fall in a fluff dip… this heavenly Pumpkin Spice Whip Dip is it!

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Experiencing a pumpkin craving?  These yummy Pumpkin Crescent Rolls are so simple to make, and take only 3 easy ingredients!

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You’ll just need a few easy ingredients, and you’ve got your own DIY Pumpkin Spice Ground Coffee!  Easy to make and SO delicious!

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So another way to get your pumpkin fix is with these yummy Pumpkin Spice Latte Cookies!

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This yummy Milkshake is the perfect way to say hello to Fall and enjoy all of your favorite cozy spices with every sip!

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So have you tried this World’s Best Pumpkin Bread Recipe yet?

Share with us in the comments below!

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World's Best Pumpkin Bread Recipe - from TheFrugalGirls.com

World's Best Pumpkin Bread Recipe from TheFrugalGirls.com
World's Best Pumpkin Bread Recipe - at TheFrugalGirls.com

Filed Under: Breakfast Recipes, Dessert Recipes, Fall, Freezer Meals, Most Popular 9, Recipes Tagged With: Bake From Scratch, Bread Recipes, Breakfast Breads, Christmas Recipes, Quick Breads, Thanksgiving Recipes

Comments

  1. Jennifer G says

    December 14, 2022 at 10:11 am

    this has beat carrot cake, my husband’s favorite. I also used a 15oz. can of pumpkin and added 1/2 tsp of ginger. I also added 1 cup of pecans. Freezes well. I made for Thanksgiving and already have requests for Christmas. A new family favorite.

    Reply
    • Heidi says

      December 15, 2022 at 3:51 pm

      I’m so glad you loved it… and the pecans and ginger sound like a delicious addition! I love making it ahead to freeze for later, too! 🙂

      Reply
  2. Jill says

    October 9, 2022 at 12:03 pm

    Oh my! Just made this and couldn’t wait to write a review! I cut the recipe in half and made 12 muffins (or cupcakes – let’s be honest lol), baked for 27 minutes. The only change I made was reducing the sugar from 1.5 cups to 1 cup and they were still plenty sweet! I also made the mistake of not mixing well enough, so there were small clumps of flour. Not the prettiest, but didn’t change the taste at all. This will be my go-to recipe for pumpkin bread!

    Reply
  3. Matteo says

    February 2, 2022 at 11:44 am

    Made both loaves today, used 1 cup less sugar and tablespoons of 5 spice, ginger, cinnamon, nutmeg, cloves and ginger. Also substituted buttermilk for the water and added 11oz of walnuts. It baked in 55 minutes and the top was darker than my normal pumpkin bread, but it came out with a fantastic texture, taste and density. Thank you for recipe, I’ll use it again with some changes to even what i did..

    Reply
    • Heidi says

      February 2, 2022 at 1:28 pm

      You’re very welcome, Matteo… your loaf sounds delicious!

      Reply
  4. TLee says

    November 6, 2021 at 6:58 pm

    Made this today with 1/3 less sugar. I used 1 C brown sugar and 1 c white granulated sugar. Didn’t miss the sweetness. Added more spices and topped with oats and almonds. This recipe was so easy to follow with simple ingredients. Definitely a keeper. Thanks for sharing.

    Reply
    • Heidi says

      November 8, 2021 at 4:26 pm

      You’re very welcome… and that sounds like a delicious twist. 🙂

      Reply
  5. Hasin says

    October 1, 2020 at 1:27 pm

    Heidi,
    I agree pumpkin bread has to be the world’s best bread, after all fall is officially here! Love the nutmeg in this bread. It looks so perfect and moist. With just few ingredients you make it sound so doable baking. Thank you for such a famous recipe!

    Reply
    • Heidi says

      October 1, 2020 at 3:42 pm

      You’re very welcome, Hasin! 🙂 This is definitely a Fall must-have, and the nutmeg really does give it that perfect Autumn spice!

      Reply
  6. Christina says

    September 28, 2020 at 10:16 am

    Just made this pumpkin bread over the weekend and it is delicious! Easily the best pumpkin bread recipe I’ve made. I did make a few adjustments, because my boyfriend prefers things on the less sweet side. So I used only half the sugar, and I used some brown and some white just because that’s what I had available. I also added extra spices And sprinkled a mix of cinnamon sugar on top for a sweet and slightly crunchy crust. I will be making this a lot this year. Thank you for sharing! 🙂

    Reply
    • Heidi says

      September 28, 2020 at 12:01 pm

      You’re very welcome, Christina! And thank you so much for sharing your delicious twists to the recipe… they all sound so yummy!

      Reply
  7. Christie says

    September 2, 2020 at 1:54 pm

    I seriously need to try making pumpkin bread! I don’t know what I’m waiting for to be honest lol! This looks so incredible and easy to make too! Thanks for sharing such an awesome well-received recipe with us!

    Reply
    • Heidi says

      September 2, 2020 at 4:15 pm

      You’re very welcome… and you will love it, Christie – it’s definitely a Fall must-have! 🙂

      Reply
  8. Barb B. says

    June 30, 2020 at 9:39 am

    I’ve made this recipe since the 70’s. Today I cut the sugar back to 2 cups, for spices, I added 1 Tbs Pumpkin Pie Spice that I Mix myself. I forgot the 2/3 c. Water. It made 24 muffins. I bake for 25-30 minutes; With the water, I always had to make a small loaf pan too. From now on I will be making muffins with the adjusted ingredients. Sometimes I sprinkle nuts on top. My husband doesn’t eat nuts. If I make loaves, I use 3 8 x 4” pans.

    Reply
  9. Michelle Ridenour says

    June 7, 2020 at 12:37 pm

    THE best, in my opinion, and made it with bananas today instead (used less spice) and still perfect!

    Reply
    • Heidi says

      June 8, 2020 at 5:04 pm

      So glad you liked the bread, Michelle… and I love how you made it with bananas, too! 🙂

      Reply
  10. Sonia Womack says

    November 2, 2019 at 9:28 am

    Followed the recipe. Made one loaf and 18 delicious cupcakes at the same time. 20 min for the cupcakes. Took forever to find a recipe to bake something with ingredients I had on hand. I was out of milk and saw this recipe when I was itching to bake for my daughter and friends this morning. It is so delicious!!!! Thank you. I have already pinned this recipe as a keeper. Great recipe and great taste!!!

    Reply
    • Heidi says

      January 20, 2020 at 1:32 pm

      I’m so glad to hear you loved it, Sonia… and thank you for the tips on the cupcakes. I bet this would taste delicious in cupcake form, too! 🙂

      Reply
  11. Maisie says

    October 19, 2019 at 4:16 pm

    I didn’t want to open a second can of pumpkin so I added a single serve size container of applesauce and reduced the oil to 3/4 cup. Made three 8×4 loaf pans. Turned out great!

    Reply
  12. Taylor E Dudley says

    September 20, 2019 at 10:41 am

    I made two loafs last week and they were to die for!! Love this recipe. Have you tried making muffins? If so how long did you cook them for. I’m needing them for work I figured muffins for would work out so they don’t have continually slice it.

    Reply
    • Heidi says

      September 27, 2019 at 5:53 pm

      Hi Taylor… I’m so glad to hear you enjoyed the pumpkin bread! I personally haven’t made muffins using this recipe, but it should work just fine. If you do give it a try… let me know how they turn out!

      Reply
  13. Jill Fildey says

    August 24, 2019 at 8:26 pm

    Not a great cook or baker, so I look for recipes with good ratings and comments, which is why I tried this one. Glad I did! Used milk instead of water, and just the one 15 oz can of pumpkin per other reviewers, was generous (rounded rather than level) with the spices, and cooked it a bit longer (believe the toothpick, not the clock). Turned out great! Many thanks!

    Reply
    • Heidi says

      August 30, 2019 at 9:40 am

      So glad you liked it, Jill!

      Reply
  14. Ashwini says

    January 25, 2019 at 2:16 am

    Hi,
    I tried this today. And I must say I’m so happy with this wonderful recipe. Thanks for publishing it..it’s like the awesomst most pumpkin bread ever..! I’m so glad I tried..

    Reply
    • Heidi says

      January 25, 2019 at 9:06 am

      You’re very welcome… so glad you loved it! 🙂

      Reply
  15. Barbara says

    November 14, 2018 at 6:42 pm

    I’m 76 and bake 3 or 4 times a week. I’ve made many many loaves of pumpkin bread. This is my go to recipe, it’s absolutely the most moist and delicious pumpkin bread recipe you can find. My third loaf of the day is in oven. Many have asked for the recipe. I give them The Frugal Girls blog so that they can enjoy not only the pumpkin bread recipe and many other wonderful recipes.
    Barbara

    Reply
  16. Michelle says

    November 14, 2018 at 12:54 pm

    Hi! I found this recipe on pinterest and LOVE it!!! I made a second batch after the first was EXACTLY what I was looking for in a pumpkin bread recipe! I want to rate this for Pinterest but not sure how to do that? Either way it’s a 5-Star recipe that’s for sure!!
    I only changed the spices…did the lazy thing and used 2 tsp Pumpkin Pie Spice instead of the 1 tsp each cinnamon/nutmeg and thought that was perfect for me.
    Thanks so much for this recipe…however this ever-struggling WW also hates you for this heavenly recipe because I calculated it to be 12 SP for 1/20 of a recipe ( I got 10 medium slices from each loaf…at 8 slices /loaf it was 16 SP :/ yikes…worth it but SO hard to stop at one piece!!!) Just thought I’d throw my WW comments out there for anyone who happens to be like me ( needing to lose weight but loves ‘the real deal’ baking, especially for seasonal goods like this).

    Reply
  17. Ursula says

    October 29, 2018 at 7:00 pm

    I’m a diabetic so I usually bake using almond flour instead of regular flour. Does anyone know if the almond flour is a good mix for pumpkin bread & should the measurement be the same as regular flour? I use truiva instead of white sugar.
    Thanks any suggestion,

    Reply
  18. Karla says

    September 21, 2018 at 4:12 am

    I made this luscious recipe and only used one 15 oz. can and it worked fine. I have made it using 2 cups and also with the 1 3/4 cups, could not tell any difference. Still great! I

    Reply
  19. Barb says

    August 13, 2018 at 1:11 pm

    I’m so happy to find this wonderful recipe to pin. I’ve made it since the 70’s. I get 3 loaves 8 x 5 x 3” or 30 muffins that I add a topping on. They’re all crinkly and shiny. So pretty to take somewhere. I add extra seasonings that are in pumpkin pie. The smaller loaves and muffins take less time to bake.

    I’m curious how long you’ve been making this. Thanks so much for posting this.

    Reply
  20. Sharon says

    December 28, 2017 at 9:45 am

    Hi. Can you please confirm the amount of pumpkin? The reason why I ask is because the picture shows 2 cans, however, the recipe indicates 2 cups. Thanks so much!

    Reply
    • Tracy says

      December 30, 2017 at 6:48 pm

      This is what I came to verify as well!

      Reply
      • Heidi says

        December 30, 2017 at 7:30 pm

        You’ll use 2 cups, as stated in the recipe. Two cans were shown in the picture, because 1 can is a little less than 2 cups. Hope that helps!

        Reply
  21. Sharon says

    December 28, 2017 at 9:44 am

    Hi. Can you please confirm the amount of pumpkin? The reason why I ask is because the picture shows 2 cans, however, the recipe indicates 2 cups. Thanks so much!

    Reply
    • Heidi says

      December 30, 2017 at 7:29 pm

      You’ll use 2 cups, as stated in the recipe. Two cans were shown in the picture, because 1 can is a little less than 2 cups. Hope that helps!

      Reply
      • kelly says

        October 10, 2020 at 11:22 am

        I think people are wondering why one would use a can this has 15oz in it and then open a second can to only use one additional ounce. Is it 480 grams hat is needed?

        Reply
        • Heidi says

          October 10, 2020 at 12:11 pm

          Hi Kelly ~ an ounce in can refer to weight or fluid ounces. With pumpkin, it refers to weight, so a 15 ounce can of pumpkin will have around 1 3/4 cups of pumpkin. This recipe requires 2 cups of pumpkin, so that’s why you’ll open a second can… or just use 2 cups from a larger can or 2 cups of homemade pumpkin puree. Or in grams, you’ll need 485 grams. Hope that helps!

          Reply
  22. Aliceanne Davidson says

    November 28, 2017 at 8:51 am

    I made this yesterday, exactly as the recipe is written and I want you to know it definitely is the best. Rave reviews!!! Thank you for sharing!

    Reply
    • Heidi says

      November 28, 2017 at 10:45 am

      Aww ~ thank you, Aliceanne… so glad you loved the pumpkin bread! 🙂

      Reply
  23. Joni says

    October 29, 2017 at 6:23 pm

    Great bread. I halved the recipe but used 1-1/2 tsp. Of pumpkin pie spice instead of nutmeg and Cinnamon. I think it’s about the same ingredients. Next time I may throw in some pecan pieces.

    Reply
    • Heidi says

      October 29, 2017 at 6:49 pm

      Pecan pieces would be a delicious addition, Joni! 🙂

      Reply
  24. maggie says

    October 8, 2017 at 7:30 am

    This Tasted so good!! i definitely recommend it! taste really good with butter!

    Reply
    • Heidi says

      October 8, 2017 at 11:33 am

      So glad you enjoyed the Pumpkin Bread, Maggie! 😉

      Reply
  25. Allison says

    October 1, 2017 at 4:53 am

    If you only cook one loaf at a time (I only have one pan), how long do you cook for?

    Reply
    • Shelley says

      September 29, 2018 at 6:01 pm

      not sure if you ever got your answer…but the same amount of time for 1 pan….start checking with a cake tester or toothpick at 45 minutes

      Reply
  26. Morgan says

    September 10, 2017 at 10:37 am

    If you half the recipe and make one loaf, how long do you bake it?

    Reply
  27. YVONNE WALKER says

    December 21, 2016 at 6:27 pm

    Heidi,
    After scouring through many pumpkin bread receipes, I have only one word to describe your receipe… PHENOMENAL! My husband and I absolutely love it! I will be making and freezing pumpkin loaves in the future. Thank you so much for sharing your receipe.

    Reply
    • Heidi says

      December 21, 2016 at 6:47 pm

      Thanks so much for the sweet comment, Yvonne! I’m so glad to hear you love it! My hubby loves it, too… and it freezes great, so making extra to stock that freezer is always a good idea! 🙂

      Reply
  28. Caitln says

    November 21, 2016 at 9:15 am

    Hi there! This sounds delicious! I love reading all the comments about how yummy it is. I have a silicone baking mold (Fall shapes) Do you think I could bake it into the little shapes? Hope that makes sense.

    Reply
  29. Barbara says

    November 3, 2016 at 8:27 am

    I have fresh pumpkin from the carved pumpkin that my son did for his kids. I roasted it and purĂŠed it , can I use this ? Of course that would probably mean I would have to add other ingredients so to get the pumpkin spice flavor .

    Reply
    • Linda Coulthard says

      November 18, 2016 at 11:27 pm

      yes, I have been using jack o’lantern pumpkin for baking and soups for years. Not using your halloween pumpkin is a real waste of good food.

      Reply
  30. Vanessa says

    November 1, 2016 at 12:48 pm

    Thank you so much for posting. I make this in class with my preschool students and they LOVE LOVE LOVE it! It’s not only super yummy but easy to make as well! I look forward to making this every year with my new batch of kids…. Also we use fresh pumpkin instead of can since my students donate so many pumpkins to our class…

    Reply
    • Heidi says

      November 1, 2016 at 12:51 pm

      Aww ~ you’re very welcome, Vanessa! So glad to hear the students loved making it… what a fun idea!

      Reply
  31. Miri says

    October 19, 2016 at 6:44 pm

    I was trying out some fall recipes and I came across this one so I tried it out. It’s great! So moist and yummy. My mom says it tastes just like pumpkin pie and proceeded to eat her slice with cool whip on top!

    Very nice recipe I’ll definitely be taking this one to make again.

    Reply
    • Heidi says

      October 25, 2016 at 7:53 pm

      Aww ~ so glad to hear you liked it, Miri… and it sounds like your Mom found the perfect way to eat a slice! 😉

      Reply
  32. Liz says

    October 17, 2016 at 10:30 am

    This is so yummy! Mine ended up with a slightly crisp exterior and was so moist on the inside. What a marvelous combination! I substituted coconut oil for the veggie oil, whole milk for the water, and added a little vanilla extract. Thanks for the recipe!

    Reply
  33. Christina says

    September 6, 2016 at 6:24 pm

    This really is the world’s best pumpkin bread…super moist and yummy….My kids love it we ate almost a whole loaf the first day, my youngest I think had 4 pieces!

    Reply
    • Heidi says

      September 6, 2016 at 6:31 pm

      Thanks so much for the sweet comment, Christina! Isn’t it SO yummy? My boys inhale it! 😉

      Reply
  34. Berit says

    April 7, 2016 at 11:22 am

    I made this pumpkin bread yesterday and my 5yo said with the first bite “This is the best pumpkin bread in the hole wide world!!!”
    We all agreed! Thanks for this wonderful recipe!

    Reply
    • Heidi says

      April 8, 2016 at 7:33 pm

      Aww ~ you’re very welcome, Berit! Thanks so much for the sweet comment… I’m so glad every loved it!! 🙂

      Reply
  35. Lindsay says

    January 25, 2016 at 11:23 am

    This really is the BEST pumpkin bread I’ve ever made! It bakes up nice and full and is not dense and heavy like so many other recipes I’ve tried. The flavor is awesome! The first time I made it I didn’t have any nutmeg, so I just doubled the cinnamon and added some vanilla and it was amazing! When I make it now I add additional cinnamon and about half of the nutmeg called for and it was just right. I find that a small can of pumpkin is just right- I don’t like opening a second can because I don’t really have anything to do with it and I don’t like to waste it. I end up cooking it about 15 more minutes than the recipe calls for in order for it to get done in the middle, but every oven is different. I would check it after 45 and see what your oven is doing with it. Overall, the clam it is the BEST is not an overstatement– highly recommend! delish!

    Reply
  36. Angela says

    December 22, 2015 at 2:27 pm

    This is a wonderful recipe. I made 30 mini loaves for my churches thanksgiving, and I’m making them again today for family Christmas baskets. Just wanted to say, this does not fit in my kitchenaid, well it does fit but you can’t mix it, or it goes everywhere. But this recipe can easily be mixed by hand, so no worries, just wanted to put that in case anyone else is like me and just assumes everything can go in the kitchenaid.

    Also, I bought those cute little ceramic holiday bread pans, they are a little smaller than regular mini loaf pans, and they don’t say what size they are. But 1 batch of this pumpkin bread fills 9 of them.

    Reply
    • Tesa says

      September 16, 2016 at 6:09 pm

      It can be mixed in a KitchenAid mixer by adding the flour mixture in gradually. A little at a time and it shouldn’t go everywhere.

      Reply
    • Allie says

      September 28, 2017 at 11:37 am

      How long did you bake the mini loaves? I want to try this 🙂

      Reply
  37. Rochelle says

    December 17, 2015 at 3:24 pm

    What temperature? And for how long to bake? Both loads at one time or separately?

    Reply
    • Rochelle says

      December 17, 2015 at 3:25 pm

      Never mind!! I over looked it!

      Reply
  38. Ashley says

    December 9, 2015 at 10:27 am

    I made this for a company Christmas party and it basically vanished 🙂 this is probably the best pumpkin bread I’ve ever had, thanks so much for the recipe!

    Reply
    • Heidi says

      December 9, 2015 at 10:33 am

      Aww ~ thanks for the sweet comment, Ashley! So glad to hear everyone loved it!! 🙂

      Reply
  39. Kayla says

    November 30, 2015 at 9:50 am

    I only had one can pumpkin so I used it then subsituted 1/4 cup applesauce! Perfection!! ( had to use up that last can)

    Reply
  40. Ismelda Maldonado says

    November 21, 2015 at 3:03 pm

    Well, I gave this recipe a try and it was quite delicious. Super moist. Especially when it sits for a day or two. Big clap from my husband, son, neighbors and me. So, my gift to you is my banana nut recipe that compliments the pumpkin bread. So easy. Mix one yellow cake mix with one pkg of vanilla pudding mix. In a different pan mix smashed three ripen bananas, four eggs, 1/3 cup of oil. I mix the liquids all together and then add the dry cake and pudding mix to it. You will add about 1/2 cup of warm water so that the batter is not to thick. Add one cup of nuts. Heat the oven to 350 degrees. Spray Pam on pans. Pour the batter to what ever pans you have. This is light and moist and delicious. Good eats. Happy Thanksgiving.

    Reply
  41. Saskeia says

    November 17, 2015 at 7:01 pm

    Love this recipe!!!!!!!!!!! I make a lot of banana bread in my house and we needed a change. We are not a fan of pumpkin and though we would give it a shot anyways. we just ate it and I will be making some again next week. I made 1 loaf and it too 1 hour and 8 muffins that took 25 mins. I thought the oil would be a problem but it all worked out great. Thank you for sharing.

    Reply
    • Heidi says

      November 17, 2015 at 7:09 pm

      So glad you loved it, Saskeia! 🙂

      Reply
  42. sherri says

    November 13, 2015 at 12:22 pm

    I have to say that this really is the best pumpkin bread… I’ve made it 3 times since finding it. Lol
    The only problem with it is that the entire top center of the bread is still raw even after baking for 1 hour. After 1 hour I still have some gooey stuff at the top, which I cut out. Also, baking longer at this temp makes the bread darker and a little less moist. Any suggestions on how to correct this? Can I bake it at a lower temp for longer?
    PS: I added a teaspoon of vanilla, 1/4 teaspoon of allspice and 1 teaspoon of ginger and it was really good…tasted more pumpkin pie-ish.

    Reply
    • Angie says

      October 20, 2016 at 12:06 am

      Try baking at 400 for first 20 min then lower to 350 for 55 min. This is how i bake my banana nut bread its perfection everytime. Dont open yoir oven while in baking process it hurts the baking time and baking process hope this helps

      Reply
  43. Leslie says

    November 13, 2015 at 7:13 am

    Holy Toledo!! So amazing. First try for me, and both loaves are gone! Making a second batch today. I took creAtive license, I added extra cinnamon, and some cloves and chopped pecans. Thank you for this recipe…..my family thinks I rock!

    Reply
    • Heidi says

      November 19, 2015 at 8:03 pm

      Haha… so glad you and your family loved it, Leslie! 🙂 Your creative ideas sound delicious, too!

      Reply
  44. Cathy says

    November 11, 2015 at 9:49 am

    Tried it in the bundt pan and it didn’t work for me. 🙁 the sides were burnt and the middle didn’t bake.a I have made a single loaf I’m a bread pan and it was delicious. Next time, I will stick with what I know works. 🙂

    Reply
  45. rebecca says

    November 9, 2015 at 12:52 pm

    I just took out my first batch. Tore a little off and it was great. I think though I will use less sugar next time.

    I should’ve read the directions closer. I started out with my regular mixing bowl but had decided to double the recipe. Holy Cow. That was a lot of batter? Had to get my dutch oven out and transfer everything over.

    Beware if you’re going to double it. You’ll need a bigger bow.

    Also, I had to bake mine longer before the toothpick came out totally clean. All oven are different.

    Great recipe. This will become a “go-to” for gift giving as well.

    Reply
  46. Michele says

    October 30, 2015 at 8:30 am

    Yummmm!!! It’s in the oven now, so excited to try it!!! 😉

    Reply
  47. Griselda says

    October 28, 2015 at 7:54 am

    Can I make it gluten free without compromising the taste?

    Reply
    • Heidi says

      November 19, 2015 at 7:56 pm

      Hi Griselda ~ I haven’t tried making a Gluten Free version, but if you do… let me know how it turns out!

      Reply
  48. Sarah says

    October 13, 2015 at 2:43 am

    I made this the other day and I feel like I may have done something wrond. Not really a baker so need help. It is absolutely delicious but I think it is a little under done??? It is a little to moist, spongy amd the loaf weighs about 3 lbs..lol. my family gobbled it up as is. should I have cooked it longer? Thank you!!!

    Reply
  49. Tawnya says

    October 7, 2015 at 11:28 am

    Have you ever tried substitution applesauce for half the oil?

    Reply
    • Heidi says

      October 12, 2015 at 11:15 am

      Hi Tawnya ~ I haven’t tried yet in this recipe, but I think it should work. If you try… let me know how it turns out!

      Reply
  50. Laura says

    October 3, 2015 at 5:39 am

    Hi,

    Thanks for the recipe.. I can’t wait to try it. I was just wondering if you could tell me which type of flour works best. I am no baker so I wasn’t sure. 🙂

    Thanks

    Reply
    • Heidi says

      October 12, 2015 at 11:13 am

      Hi Laura ~ I just use All-Purpose Flour. Hope that helps!

      Reply
      • Laura says

        October 12, 2015 at 11:07 pm

        Thanks Heidi! I used the same and put it into muffin cups instead of a loaf. So delicious!!! Thanks for the recipe!!!

        Reply
        • Heidi says

          October 13, 2015 at 8:42 am

          Ooh ~ I love that idea of muffins, Laura! 🙂

          Reply
  51. JoAnn says

    October 2, 2015 at 4:00 pm

    Confused about the amount of pumpkin. Recipe says 2 cups which is about 1 can. Picture shows 2 cans.

    Reply
    • Heidi says

      November 19, 2015 at 8:01 pm

      Hi JoAnn ~ you’ll use 2 cups of Pumpkin. You’ll get about 1 3/4 cup out of a can, so you’ll need 1/4 cup more from a second can. Or just use a large can and measure out 2 cups. 🙂 ENJOY!

      Reply
  52. Lois Vivian Burnett says

    September 30, 2015 at 4:21 pm

    Am interested in all kinds of baking and cooking.

    Reply
  53. Laura says

    September 22, 2015 at 2:32 pm

    this looks amazing! Can this be made with gluten free flour? Many family and friends are now gluten free. Thanks!

    Reply
    • Heidi says

      September 22, 2015 at 3:21 pm

      Hi Laura ~ I haven’t tried it yet with gluten free flour. If you do… let me know how it turns out!

      Reply
  54. Sharon says

    September 21, 2015 at 9:08 am

    I saw you said this recipe makes 6 mini loaves. How many medium (3.75″ W x 2.5″ D x 8″ L) loaves will it make? Also, how long should I bake the mini and medium loaves? I live in Colorado Springs, and sometimes the altitude and weather can be an issue.

    Reply
  55. Lynn says

    September 19, 2015 at 2:02 pm

    I just tried this recipe but added chocolate chips & it was delicious!!! Thanks for posting! I modified it a little and posted a video on YouTube. Gave you guys credit so other people can come check your other recipes!

    Reply
  56. Cindy says

    September 16, 2015 at 8:07 am

    What can I use instead of an egg. Food allergies to eggs

    Reply
  57. Jeannie says

    September 10, 2015 at 7:54 pm

    i have been making this exact recipe for almost 30 years. It truly is the best pumpkin bread recipe. I got the recipe when my daughter was in preschool. They sent the recipe home during Halloween. The only difference is my recipe says to bake at 375 for 55/60 minutes. I made two loaves on Sunday…they were gone by Tuesday! I will be baking more tomorrow. So happy to see the same recipe. The best of the best! Now I can pin it and have it handy.

    Reply
    • Heidi says

      September 13, 2015 at 2:03 pm

      Isn’t it SO delicious?? It gets gobbled up quickly here, too… no hope for leftovers with my hubby and 2 teen boys! Happy Fall baking!! 🙂

      Reply
  58. Sandy Brunk says

    August 23, 2015 at 4:13 pm

    I enjoy your recipes. They’re for me to mix.
    Since I’m physically challenged with my OA.

    Reply
  59. Tammie Masters says

    May 16, 2015 at 6:12 pm

    ☆☆☆☆☆Made this a week ago; is the best pumpkin bread I’ve ever made, super moist.
    It’s just my husband and I, so I used your tip on freezing it; that’s just the best idea and works great! We don’t have to worry about it getting old.
    Thank you

    Reply
    • Heidi says

      May 17, 2015 at 12:29 pm

      Aww ~ you’re very welcome, Tammie! I’m so glad to hear you loved it, and are taking advantage of the freezing trick! 😉

      Reply
  60. Kata says

    April 3, 2015 at 8:47 am

    Oh. My. Gosh. I never have liked Pumpkin ANYTHING. Ever. Well, I decided that I was late to the game on pumpkin love so I figured this would be a good place to start. I tested this recipe to see if it could possibly be any good. And this is amazing. I cannot recommend this recipe more. My children like it before school in the morning warmed up with butter, I made it and cut it into cubes and made a Trifle with it ( pumpkin bread and spice cake, layered with cream cheese whipped cream and sauteed apples). I’ve made it with a cream cheese danish layer, with cinnamon crumbles on top etc…this is a solid, well crafted and versatile recipe. Well done.

    Reply
    • Heidi says

      April 9, 2015 at 11:40 am

      Aww ~ thank you, Kata… I’m so glad you love it! 😉

      Reply
  61. Kayla says

    January 5, 2015 at 9:47 am

    Just wondering if anyone has frozen this bread with any success? I’m prepping meals and treats for a tough semester of grad school and have heard RAVE reviews of this bread so I thought I’d try it out!

    Reply
    • Heidi says

      January 31, 2015 at 8:45 pm

      Hi Kayla ~ yes… it freezes great!

      Here are some tips on freezing this Pumpkin Bread… ENJOY! 🙂

      https://thefrugalgirls.com/2014/11/freezer-friendly-pumpkin-bread-recipe.html

      Reply
      • linda philley says

        September 9, 2016 at 8:15 am

        how long can they stay in the freezer

        Reply
  62. Brittney says

    December 5, 2014 at 2:11 pm

    tip: I live in Oklahoma and mad this on an extremely rainy, muggy day. 1 loaf took 10 extra minutes and 2nd loaf took 18 extra minutes. Looks delicious and still feels moist 😃

    Reply
  63. christine colosky says

    November 24, 2014 at 7:24 pm

    we love it… pumpkin bread… i can get 3 loafs out of the recipe……

    Reply
    • Heidi says

      November 24, 2014 at 7:29 pm

      Yay ~ so glad you love it!!

      Reply
  64. Lauren says

    November 18, 2014 at 6:07 am

    This really is the World’s Best pumpkin bread!! Amazing! You wouldn’t think it would be so hard to find that perfect pumpkin bread recipe, but it is- I’ve baked countless batches using different recipes and the result is usually either dry, bland, or too-sweet. This is PERFECT. Super moist, just the right amount of sweetness, amazing pumpkin flavor. And it is even better warm and topped with a little Biscoff cookie butter;) Thanks for the new go-to recipe! Love your site!

    Reply
    • Heidi says

      November 18, 2014 at 9:45 am

      Aww ~ thank you for the sweet comment, Lauren! I’m so glad you loved the recipe!! 😉

      Reply
  65. Lexie says

    November 5, 2014 at 4:33 pm

    Has anyone used actual pumpkin instead of canned??

    Reply
    • Kim says

      December 7, 2014 at 1:20 pm

      I always use fresh pumpkin horse bread and pies! Delish!

      Reply
      • Kim says

        December 7, 2014 at 1:21 pm

        For bread and pies I meant!

        Reply
    • Colleen says

      April 14, 2015 at 5:38 am

      Canned pumpkin IS actual pumpkin…as long as you’re not getting pumpkin pie mix by mistake. Look at the ingredient list on a can of pumpkin. It has one ingredient: pumpkin.

      What did you think was in canned pumpkin?

      Reply
  66. Leah says

    November 4, 2014 at 12:14 pm

    How does using a glass loaf pan change the baking time? Any ideas?

    Reply
  67. abra basulto says

    November 3, 2014 at 3:24 pm

    This is awesome. I made 1 addition though . I added chocolate chips in the mix and sprinkled a few more on top before putting it in the oven.

    Reply
  68. Debbie Ruffalo says

    October 20, 2014 at 5:37 pm

    I was wondering if you knew how many mini loaves this recipe would make and how Long they should bake for.. Thanks

    Reply
    • Debora says

      October 24, 2014 at 7:16 am

      6 mini loaves

      Reply
      • dinadane says

        December 15, 2014 at 11:58 pm

        If im baking mini loaves how long do i bake for?

        Reply
        • Susan says

          November 19, 2015 at 6:58 am

          Yes, I was also wondering how long to bake mini loaves. would love to give as gifts this weekend

          Reply
  69. Joni says

    October 20, 2014 at 4:05 pm

    I used a whole 12oz can of pumpkin. I didn’t use the nutmeg, I didn’t have any. I added 2 tablespoons of cinnamon and 2 tablespoons of allspice. I also put oven on 300 and baked for a little longer.

    HOLY COW! It was PHENOMENAL!

    Reply
  70. Are says

    October 17, 2014 at 4:31 pm

    3 cups of sugar?? Is that because it makes 2 loaves?? Seems like a lot of sugar!

    Reply
    • Heidi says

      October 18, 2014 at 10:28 am

      Yes… it’s a large recipe because it makes 2 loaves. Hope that helps! 😉

      Reply
  71. maria rodriguez says

    October 15, 2014 at 4:27 am

    can I sub the regular sugar with splenda

    Reply
    • Heidi says

      November 19, 2015 at 7:59 pm

      Hi Maria ~ I havent’ tried substituting the Sugar for Splenda, but if you do… let me know how it turns out!

      Reply
  72. Mary says

    October 13, 2014 at 6:03 pm

    I made this awesome recipe a few days ago and my pregnant baby brain made me forget to add the eggs!!! It was amazing without them!!!

    Reply
    • Heidi says

      October 13, 2014 at 8:17 pm

      Haha… that’s good to know, Mary! Thanks for sharing the tip… so glad you loved it! 🙂

      Reply
    • Connie Schwartz says

      April 6, 2015 at 6:01 pm

      Hey; you don’t have to be pregnant to do that! LOL!

      Reply
    • Sharon says

      September 21, 2015 at 8:58 am

      Lol!! My husband swore I was lying about having “pregnancy brain”!!!

      Reply
    • Ariel says

      November 11, 2015 at 12:00 pm

      Sounds like a good option for people who have an aversion to eggs or for anyone who is vegan!
      Thanks for the tip 🙂

      Reply
    • Lynda says

      December 6, 2015 at 2:06 pm

      I have a pumpkin bread recipe that I have used for almost 50 years. My family and friends love it and it has NO eggs….So I know your pumpkin bread turned out really good. LOL

      Reply
  73. kaci says

    October 12, 2014 at 8:39 pm

    Mine is in the oven now! I love pumpkin, so I’m hoping they turn out as good as I’m anticipating!

    Reply
  74. Linda says

    October 11, 2014 at 8:57 pm

    Had the most scrumptious pumpkin muffins from Sam’s Club recently. Couldn’t believe they weren’t homemade. They tasted like Libby’s pumpkin pie! Does anyone have the recipe?

    Reply
  75. Sam says

    October 5, 2014 at 11:05 pm

    So with this recipe you end up with 2 loaves? Can you cut the recipe in half and make just one loaf?

    Reply
    • Heidi says

      October 8, 2014 at 9:17 pm

      Hi Sam ~ yes… you can cut the recipe in half if you’d like to just make one loaf. 😉

      Reply
  76. chelsea says

    September 29, 2014 at 10:29 pm

    I used this recipe and used a bunt pan instead of 2 with success. Cooked for a longer time, about 1 h 10 m.

    Reply
    • Heidi says

      October 8, 2014 at 9:17 pm

      Delicious, Chelsea… thanks for sharing the tip!

      Reply
  77. renee says

    September 23, 2014 at 3:23 pm

    What size cans of pumpkin?

    Reply
    • Heidi says

      September 23, 2014 at 3:33 pm

      Hi Renee ~ for the recipe you’ll end up needing 2 cups of Pumpkin, so you can either use 1 large 29 oz. can or 2 smaller 15 oz. cans… either way you’ll have a little extra leftover. Hope that helps! 😉

      Reply
      • Aless says

        November 19, 2015 at 7:51 pm

        Just confirming: this recipe calls for 2 CUPS (16oz) or pumpkin?….not 2 cans?
        Thanks for clarification 🙂

        Reply
        • Heidi says

          November 19, 2015 at 7:58 pm

          Hi Aless ~ you’ll use 2 cups of Pumpkin. You’ll get about 1 3/4 cup out of a can, so you’ll need 1/4 cup more from a second can. Or just use a large can and measure out 2 cups. 🙂 ENJOY!

          Reply
          • Karla says

            September 21, 2018 at 4:11 am

            I made this luscious recipe and only used one 15 oz. can and it worked fine. I have made it using 2 cups and also with the 1 3/4 cups, could not tell any difference. Still great!

            Reply

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