Pumpkin Bread Mama's recipe

Melanie B


Moist, delicious pumpkin bread. Fantastic for Autumn. Sometimes I bake fresh pie pumpkins and scrape the innards for this recipe. You can also use 5 mini loaf pans (disposable size) for gift giving. These will bake on a cookie sheet for about 50 minutes or until a toothpick comes out clean. My mom gave me this recipe years ago.


★★★★★ 5 votes

8 per pan
15 Min
1 Hr


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  • 2 c
  • 1 c
    vegetable oil
  • 3
  • 2 c
    canned pumpkin
  • 3 c
    sifted flour (sift before you measure)
  • 1/2 tsp
  • 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/4 tsp
    ground cloves
  • 1 tsp
  • 1/2 tsp
  • 1 c
    nuts, chopped

How to Make Pumpkin Bread Mama's recipe


  1. Grease 2 5x9-loaf pans. Heat oven to 325.
  2. Beat sugar with oil until blended. Add eggs one at a time, beating well after each addition. Continue beating mixture until light and fluffy. Beat in pumpkin.
  3. Sift all dry ingredients together 3 times and mix into the pumpkin mixture.
  4. Pour into the loaf pans and bake for 60 minutes or until a toothpick comes out clean. Let stand in pans for 10 minutes. Remove from pans to a wire rack to cool completely. Store in refrigerator. Freezes well.

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About Pumpkin Bread Mama's recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #pumpkin

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