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Heloise's Pumpkin Bread


Dear Heloise: Could you please reprint your recipe for Heloise’s Pumpkin Bread? I would love to make it for the holidays. -- Sandy in Wisconsin

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Happy to oblige, Sandy! This is a great recipe that I’ve made for a long time. My original recipe has NO baking powder listed, and it turns out okay, but maybe a little on the heavy side. So, I’ve added it in here for you. Here it is:

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  • 1 2/3 cups flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 2 eggs, slightly beaten
  • 1/2 cup salad oil
  • 1 cup canned pumpkin


Adapted from


Step 1

Mix the dry ingredients together, then add the nuts and mix well. Put that mixture aside. Mix the wet ingredients together and add to the dry mixture. Stir just enough to blend. Don’t overmix! Grease and flour a 9-by-5-by-3-inch loaf pan. Pour the mixture into the pan and bake at 350 F for 60-75 minutes.

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