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.

Here's to Fall Pumpkin Bread

  • Servings: 18-20
  • Difficulty: easy
  • Print

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. (Optional) mix chocolate chips into batter or top batter with them once in pans as a topping.
  4. 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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