Pumpkin Bread

Cathy Smith


While stationed in Edzell, Scotland, the Doctor's wife made loaves of this and brought one to me. She graciously gave me her recipe. I have since changed bits here and there and added more seasonings that I like till this is the recipe I love. Every time I eat Pumpkin bread, I think of that lady and her generosity of spirit for a young sailor whose mother had just died and who was away from home an alone for the very first time.


★★★★★ 1 vote

2 loaves or 1 bundt size
10 Min
1 Hr


  • 3 c
  • 1 c
    butter, melted
  • 4
  • 1 can(s)
    pumpkin (2 cups homemade)
  • 3 1/2 c
  • 2 tsp
    baking soda
  • 1 1/2 tsp
  • 1 tsp
  • 2 tsp
  • 1 tsp
  • 1 tsp
  • 2 1/2 c
  • 1 c
    pecans, chopped (optional)

How to Make Pumpkin Bread


  1. Sift dry ingredients together with spices. Set aside.
  2. Cream butter and sugar. Add pumpkin and mix well.
  3. Mix melted butter and milk and add alternately with flour mixture.
  4. Pour into greased floured 9×5 loaf pans or one Bundt pan. Bake for 60-75 minutes or until done.
  5. This is delicious just as it is but it is also great sliced then toasted in the toaster and spread with a pat of butter or softened cream cheese.

Printable Recipe Card

About Pumpkin Bread

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

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