Harvest Pumpkin Bread

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1 hour 1 loaf of bread Print RecipeEmail Recipe


1 3⁄4cuppumpkin (cooked and pureed - or canned pumpkin)
1 1⁄2cupbrown sugar (packed)
4 eggs (beaten)
3⁄4cupvegetable oil
2 1⁄3cupall-purpose flour
1cupwhole wheat flour
2teaspoonbaking powder
1teaspoonbaking soda
1cupwalnuts (chopped)


Combine pumpkin, sugar and eggs; beat well. Beat in oil. Toss together flours, baking powder, baking soda, cinnamon, salt and nutmeg. Add dry ingredients and walnuts to pumpkin mixture, stirring until just combined; be careful not to overmix.

Grease and flour two 7-1/2 x 3-1/2 x 2-1/4 inch loaf pans or one 9-inch tube pan; fill with batter. Bake in a 350F oven about 1 hour or until a toothpick inserted in center comes out clean. Remove from oven and let stand about 15 minutes on a cake rack. Turn out and finish cooling on the rack.

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