Super-Duper Pumpkin Bread Recipe

Russ Myers


This pumpkin quick bread may be one of the best you will have ever taste. It also freezes well!

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1 Loaf


15 Min




1 2/3 C. flour
1 1/2 C. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
3/4 tsp. salt
1 C. pumpkin puree
1/2 C. canola oil
1/2 C. water
2 eggs
1/2 C Dried cranberries (or raisins)
1/2 C Chopped walnuts

Directions Step-By-Step

In a large mixing bowl, combine all the dry ingredients; flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. In another mixing bowl whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in walnuts and cranberries. Pour mixture into a greased and floured 9 x 5 inch loaf pan. Bake at 350F for 75 -85 minutes or until toothpick inserted in the center comes out clean Cool in pan for 10 minutes before removing to wire rack.

About this Recipe

Main Ingredient: Flour
Regional Style: American