Pumpkin Bread

Pumpkin Bread Recipe

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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


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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


  • 1in a large mixer with paddle attachment put the sugar, pumpkin, oil, and vanilla, mix well.
  • 2In another bowl put the flour, cloves, cinnamon, baking soda, and salt mix together thoroughly (I use a whisk to distribute all together nicely.)
  • 3Then 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.
  • 4Bake 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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