Pumpkin Nut Bread

Prep time: 10 minutes
Cooking time: 1 hour
Yield: 36 servings
Serving Size 1 slice (1/2 inch thick)
Nutrition Facts: View Label(s)

Ingredients

2 cups
cooked, mashed pumpkin or 1 can (16-ounces) pumpkin
4
medium or large eggs
2⁄3 cup
vegetable oil
2⁄3 cup
water
2 cups
sugar
3 1⁄3 cups
flour
2 teaspoons
baking soda
1⁄2 teaspoon
baking powder
1 teaspoon
salt
1 tablespoon
cinnamon
1 cup
raisins (or other dried fruit)
1 cup
chopped nuts

Directions

  1. Preheat oven to 350 degrees F.
  2. Oil and flour two 9 x 5 loaf pans.
  3. Beat together pumpkin, eggs, oil, and water until well blended.
  4. Mix dry ingredients in a separate bowl. Add raisins and nuts to flour mixture.
  5. Add pumpkin mixture to flour mixture. Stir just until mixed.
  6. Pour half the mixture into each loaf pan. Bake for about an hour, or until a knife inserted in center comes out clean.
  7. After the bread has cooled for about 15 minutes, it should come out of the pan easily. When completely cool, wrap bread in plastic.

Notes

Makes two loaves; when cool, wrap one loaf well and freeze for later. Or bake as muffins (20 to 25 minutes). 

Last updated: 06/22/15

3 Comments for "Pumpkin Nut Bread"

This is delicious! I just keep finding more and more fantastic recipes on this website! Thanks Food Hero!

This is a big hit with my family.  I do, however, replace 1 cup all-purpose flour with 1 cup whole wheat flour to increase whole grains.  And I use only 1 cup sugar instead of 2 cups.  We use this for a dessert and often serve it with fresh or canned pears and a little yogurt.  The reduced amount of sugar is very tasty and plenty sweet.

I have also cut the sugar back to one cup and switched a cup of flour to whole wheat flour.  However, it seemed a little bland after the changes.  I switched the water to orange juice and added some orange zest, and it really improved the flavor.  I use dried cranberries instead of raisins and it's a delicous sweet bread.

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