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


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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
2 c
pumpkin, canned or cooked
1 c
pecans, in pieces
1 c
raisens (dark)

How to Make Ole Timey Pumpkin Bread


  • 1Preheat oven 350 Deg. Butter and flower two 9 x 5 loaf pans, or spray with non stick baking spray.
  • 2Mix 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.
  • 3Divide 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.

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About Ole Timey Pumpkin Bread

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