Pumpkin Bread

Pumpkin Bread

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Joann Marsh


I received this recipe from a friend, Shirley M. in 1981. It has become a favorite of mine to bake at Thanksgiving and through the Fall season. The house smells wonderful, and the bread tastes even better!


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3 large loaves or 8 mini loaves
15 Min
1 Hr 55 Min


  • 4 c
  • 4 c
    canned pumpkin puree large can (29 oz.)
  • 1 c
    vegetable oil
  • 1 tsp
    vanilla extract
  • 5 c
    all purpose flour
  • 1 tsp
  • 5 tsp
  • 4 tsp
    baking soda
  • 1 tsp
  • 1 c
    walnuts, chopped

How to Make Pumpkin Bread


  1. in a large mixer with paddle attachment put the sugar, pumpkin, oil, and vanilla, mix well.
  2. In another bowl put the flour, cloves, cinnamon, baking soda, and salt mix together thoroughly (I use a whisk to distribute all together nicely.)
  3. Then add the flour mixture to the mixer and mix all together until well blended, then add the nuts, mix again to combine. Pour into the 8 mini loaves and place into the oven.
  4. Bake at 325 degrees for 1 to 1 1/2 hours. (check with toothpick)
    "HINT" Add a pan with a cup or two of water into the oven while breads are baking, it keeps the bread nice and moist.

Printable Recipe Card

About Pumpkin Bread

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American

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