Pumpkin Bread

Cynthia Rivers Martinez


This is my Great, Great Aunt Jeannette Sutton's recipe. It was printed in my mom's cookbook she made for us over 20 years ago. It is good.


★★★★☆ 2 votes

depends on how you slice it
20 Min
1 Hr


  • 1/2 tsp
  • 1 1/2 tsp
  • 2 tsp
    baking soda
  • 1 tsp
  • 3 c
  • 3 1/2 c
    all purpose flour
  • 1 tsp
    allspice, ground

  • 4
    eggs, slightly beaten
  • 1 c
    wesson oil
  • 1 can(s)
    pumpkin or you can use pureed pumpkin if you have it
  • 1 c
    sweet pecans
  • 1 c
    raisins (optional)

How to Make Pumpkin Bread


  1. Sift all dry ingredients together. That would be flour, spices, salt, baking soda and sugar.
  2. Mix the dry ingredients with all the wet ingredients. Then add nuts and raisins.
  3. Grease and flour 2 loaf pans. I swear the original recipes say to grease and flour 4-1 lb coffee cans or 8-vegetable cans and fill half full. Now that is a hoot. Bake at 350 for about 1 hour or until firm.

Printable Recipe Card

About Pumpkin Bread

Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy For Kids

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