Pumpkin bread is one of my favorite fall foods. Actually, I like most pumpkin baked goods! When I was a kid, my mom made pumpkin bread every week in her home bakery. If we had leftovers that didn’t sell, I liked to spoon some whipped cream on a slice and eat it! You should try it sometime. 😉
Even now, nearly 20 years later, I use the same pumpkin bread recipe that my mom used. The original recipe is quite large, so I cut it down. This recipe makes 2 large loaves, or 3 medium-sized loaves. I prefer to make the medium-sized ones.
Pumpkin bread stores well
Pumpkin bread gets better with age. I prefer it the second day. It freezes well, too. Don’t worry that the recipe makes 2-3 loaves – just wrap the extra loaves well and pop them into the freezer for a quick treat later.
You can go to your grocery store and find the medium size foil pans, they are great for pumpkin bread. They are normally in the section with foil pie pans, etc.
Easy to assemble
This recipe is pretty easy. Just put all the wet ingredients into a bowl and mix with a whisk or electric mixer. Then add dry ingredients and mix again. Last, you add the nuts and stir.
By the way, nuts are optional, you can absolutely leave them out. You can also substitute pecans for the walnuts, if you prefer.
Tips for pumpkin
If you cook and puree your own pumpkin, it will not be as thick as store-boughten pumpkin. You can omit the water in this case.
If you live at high elevation (5,000ft or above) you may also want to omit the water.
Pumpkin Bread Recipe
- 3 eggs
- 2 cups sugar
- 3/4 cup oil
- 1/4 cup water omit when using home-canned puree
- 1 15 oz can pumpkin (or 1 1/2 cups)
- 2 1/2 cups flour
- 1 1/2 tsp soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 cups chopped walnuts
- Preheat oven to 350.
- Put eggs, sugar, oil, water, and pumpkin in a large mixing bowl and mix well.
- Add dry ingredients and mix again.
- Add nuts and stir well.
- Pour into 2 greased bread pans. (or 3 medium foil bread pans)
- Bake large loaves for 50-60 minutes. (medium loaves for 40-50)