Recipe Inspiration: Here’s to fall…

Here’s to fall…


That delicious pumpkin bread recipe I promised you…
A parent brough me a mini loaf at school and by 3pm it was gone lickety split.

I do suggest sticking with the specified loaf pan as I used a larger size and due to the moisture the middle section was hard to cook completely.

Original Recipe Yield 3 medium loaves

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 2 cups solid pack pumpkin puree
  • 1 cup vegetable oil
  • 1/2 cup chopped walnuts (optional)
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 3 cups white sugar
  • 2/3 cup water
  • 4 eggs


  1. Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C). I used 3 mini loaf pans and 1 pan of 12 muffins.
  2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
  3. Bake for approximately 45 hour. (But keep a close eye, I almost always need to take the muffins out a bit sooner.)

This so moist and DELICIOUS. Makes a large batch so halving the recipe, giving some away, or planning to freeze it is your best bet.

Happy Baking!

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