Ole Timey Pumpkin Bread

Susann McCormick


I have no idea how old this recipe is. This has been passed down for generations. It has always been a big hit with family and friends. Hope you enjoy it as much as I do.


★★★★★ 4 votes

2 Loaves
15 Min
1 Hr


  • 3 c
    all purpose flour
  • 2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1 tsp
  • 3 tsp
    cinnamon, ground
  • 1 tsp
  • 1/4 tsp
    cloves, ground
  • 2/3 c
  • 1 tsp
    vanilla extract
  • 2/3 c
    vegetable oil
  • 2/3 c
    light brown sugar, firmly packed
  • 4
  • 2 c
    pumpkin, canned or cooked
  • 1 c
    pecans, in pieces
  • 1 c
    raisens (dark)

How to Make Ole Timey Pumpkin Bread


  1. Preheat oven 350 Deg. Butter and flower two 9 x 5 loaf pans, or spray with non stick baking spray.
  2. Mix all the dry ingredients (including spices) together in one bowl. Mix the milk and the vanilla together in another bowl.
    Mix the sugars and canola oil in a mixer bowl. Mix until it is completely blended, about 2 minutes.
    Add the eggs one at a time. Add the pumpkin and blend well.
    Add the flour mixture in thirds alternating with the milk, starting with the flour mixture. Mix until just blended. Stir in the nuts.
  3. Divide batter between the two loaf pans and bake for 1 hour or until a wooden pick comes out clean. Let rest for 10 - 20 min then invert.

Printable Recipe Card

About Ole Timey Pumpkin Bread

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