Pumpkin Bread or Muffins

Gail Charbonneau


I have been making this recipe for over 40 years. We used to take our kids pumpkin picking on Long Island. At that time it was $2.00 for all you could carry. We would toast the seeds and cook the pumpkin. Now I used store bought but it comes out just as good. When I start smelling it baking the fond memories of those big fields and our children come back to me.


☆☆☆☆☆ 0 votes

30 Min
50 Min


  • 3 c
  • 1 c
    vegetable oil
  • 4
  • 3 c
    all purpose flour
  • 1 tsp
  • 1 1/2 tsp
  • 1 tsp
  • 2 tsp
    baking soda
  • 1 Tbsp
    baking powder
  • 2/3 c
  • 2 c
    pumpkin, canned
  • 1 c
    walnuts, chopped (optional)

How to Make Pumpkin Bread or Muffins


  1. Pre heat oven to 350 degrees. Grease 2 loaf pans or prepare muffin tins.
  2. Mix sugar and oil, beat in one egg at a time. Sift flour, spices, baking powder and baking soda in a separate bowl. Add the dry ingredients to the sugar and oil, alternating with the water. Mix well. Stir in pumpkin and nuts if you are adding nuts.
  3. Divide mixture into 2 loaf pans, or fill muffin trays. Bake at 350 for 50 minutes for loaves or check muffins with the toothpick test.

Printable Recipe Card

About Pumpkin Bread or Muffins

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

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