Real Recipes From Real Home Cooks ®

pumpkin bread

a recipe by
Joann Marsh
La Quinta, CA

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!

serves 3 large loaves or 8 mini loaves
prep time 15 Min
cook time 1 Hr 55 Min
method Bake

Ingredients For pumpkin bread

  • 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.

Categories & Tags for Pumpkin Bread: