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–+ servings
Copycat Bob Evans Pumpkin Bread sliced with butter on it
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5 from 4 votes

Copycat Bob Evans Pumpkin Bread

This copycat Bob Evans pumpkin bread recipe is perfect for making a restaurant favorite at home! It also smells amazing while it bakes.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Bread
Cuisine: American
Servings: 6 slices
Calories: 542kcal
Author: Audrey Wood
Cost: $5

Equipment

  • 1 loaf pan 9 x 5 inch

Ingredients

  • 1 ½ cups all purpose flour
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ginger
  • ⅛ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup brown sugar
  • 4 large eggs
  • 1 cup canned pumpkin not pumpkin pie mix
  • ½ cup vegetable oil or other neutral oil
  • 1 teaspoon pure vanilla extract

Instructions

  • To make this pumpkin bread, begin by preheating your oven to 350 degrees.
  • Next, in a large mixing bowl combine your dry ingredients (flour, baking soda, salt, nutmeg, cinnamon, cloves, ginger, sugar, and brown sugar). Mix well with a large spoon.
  • Mix in the wet ingredients (eggs, pumpkin, vanilla extract, and vegetable oil). Use a hand mixer to mix everything until well combined.
  • Pour batter into a well greased 9 x 5 inch loaf pan. Bake for 55 to 60 minutes or until a toothpick comes out clean from the middle.

Notes

  • You can easily double this recipe and make two loaves, if desired.
  • You can freeze this banana bread if desired. I recommend doing a double layer of aluminum foil or plastic food storage wrap.

Nutrition

Serving: 1slice | Calories: 542kcal | Carbohydrates: 79g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 385mg | Potassium: 145mg | Fiber: 2g | Sugar: 53g | Vitamin A: 6356IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg