Autumn Pumpkin Bread

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Jewel Hall


Every Fall when it begins to get cool I look for a bread recipe that is good for serving with a hot drink.
Beautifully colored Pumpkin simply scream Autumn. Add nuts and Pumpkin to make bread and it simply has an Autumn bite to it. You can serve it warm, cold or freeze it to serve later.


★★★★★ 2 votes

10 - 12
30 Min
1 Hr 10 Min


  • 1
    15 oz can pumpkin / not pumpkin pie mix
  • 1 2/3 c
    white sugar
  • 2/3 c
    vegetable oil
  • 2 tsp
    vanilla extract
  • 4
  • 3 c
    all purpose flour
  • 1/2 c
    coarsely chopped nuts (walnut or pecan)
  • 1/2 c
    raisins, (optional)
  • 2 tsp
    baking soda
  • 1 tsp
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    ground cloves



  1. Move oven rack to low position so tops of pans will be in center of oven. Pre-heat oven to 350 degrees, Grease bottoms only of two loaf pans, (8 1/2 by 4 inches or 1 loaf pan 9x5x3) with shortening.
  2. Stir together pumpkin, sugar, oil,vanilla and eggs in a large bowel. Stir in remaining ingredients. Pour into pans.
  3. Bake 8 inch loaf pans 50 - 60 minutes, 9 inch loaf pan 1 hr and 10 minutes to 1 hr and 20 minutes until a tooth pick inserted in center comes out clean. Cool and place tops sides up 10 minutes, Loosen sides of loaves from pans, remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Printable Recipe Card


Course/Dish: Sweet Breads

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