Pumpkin Nut Bread

Prep time: 10 minutes
Cooking time: 1 hour
Yield: 32 servings
Serving Size 1 slice each
Nutrition Facts: View Label
Make it a Meal: 
    • a glass of low fat milk


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


    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.


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

    Last updated: 03/20/14

    2 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.

    Average: 5 (1 vote)

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