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Pumpkin Bread


Delicious bread that reminds you of fall/winter....Halloween, Thanksgiving, Christmas! This recipe is from Diana Hadden who dropped some off at our house upon our return from Italy and Paris! I added some glaze on top, just to give it a little bit of sweetness. You could also do a cream cheese frosting, if you desired a richer topping!

Recipe from Diana Hadden, Loveland, OH, Nov. 2011

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  • 3 c. sugar
  • 1 c. canola oil
  • 4 eggs
  • 1 – 15 oz. can pumpkin
  • 3 1/2 c. flour
  • 2 t. baking soda
  • 2 t. salt
  • 1 t. cinnamon
  • 1 t. allspice
  • 1 t. nutmeg
  • 1/2 t. ground cloves
  • 2/3 c. water
  • 1 1/2 c. chopped pecans


Servings 2


Step 1

Beat everything but water and pecans at low speed until blended.
Add water and mix well.
Stir in pecans.
Pour batter into 2 greased, floured 9x5” loaf pans
Bake @ 350 for 1 hour (or until toothpick comes out clean).
Cool in pans for 10 minutes and remove.

Optional: Frosting
Powdered sugar & Milk
Cream Cheese Frosting

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