Pumpkin Bread

Carolyn Stallings


I found this and decided to try it, but do it my way so I added and took away things and turned it from my Aunts recipe to mine . you can also add cranberries to make it festive which I did . Half a loaf was gone the day it was made.

★★★★★ 1 vote
30 Min
1 Hr


3½ c
all-purpose flour
1 Tbsp
baking powder
2 tsp
ground ginger
1 tsp
each: baking soda, salt and ground cinnamon
½ tsp
ground cloves
4 large
eggs, beaten
1½ c
granulated sugar
1 c
light brown sugar
2 stick
(1 cup) butter, melted
1 can(s)
(16 ounces) pure pumpkin
1 c
chopped pecans

How to Make Pumpkin Bread


  • 1Grease and flour two 9- by 5-inch loaf pans. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Mix flour, baking powder, ginger, baking soda, salt, cinnamon, and cloves in a large bowl.mix in nuts and stir around to coat the nuts with the flour mixture.
  • 2Meanwhile, whisk eggs and sugars in a medium bowl. Whisk in butter until fully incorporated and then pumpkin. Beat wet ingredients into dry ingredients until smooth; divide evenly between prepared pans.
  • 3Bake until golden brown and a cake tester comes clean, about 50 minutes. Let cool a few minutes. Run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.

Printable Recipe Card

About Pumpkin Bread

Course/Dish: Sweet Breads, Savory Breads
Main Ingredient: Fruit
Regional Style: Southern