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Best Ever Pumpkin Bread

About This Recipe

Banana Bread, Cranberry Bread, Lemon Poppyseed Bread, and Pumpkin Bread, all easy to make, delicious to eat, and all my favorites to enjoy with a cup of tea. Since it is October and time for all things “Pumpkin”, here is my go to Pumpkin Bread recipe. The recipe comes from the first cookbook I ever bought, one of now hundreds I own. Published in 1987, the Good Housekeeping All-American Cookbook with its pages of my favorite recipes, dog-eared and covered in food stains as a testament to their taste worthiness, remains my favorite of all my cookbooks.

I like to grill slices of the Pumpkin Bread in copious amounts of butter and top with cream cheese, sliced almonds and drizzle with honey. You know what they say, “If you must sin, let it be gluttony”.

Ingredients & Instructions

3 cups all purpose flour
1 ½ cups sugar
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp salt
¾ tsp ground nutmeg (fresh nutmeg preferred)
¾ tsp ground cloves
½ tsp baking powder
3 eggs
1 16 ounce can pumpkin
1 cup salad oil
½ cup walnuts, chopped

Preheat oven to 350 degrees F. Grease two 8 ½” by 4 ½” loaf pans. In large bowl, with a fork mix first 8 ingredients.
In medium bowl with fork, beat eggs, pumpkin, salad oil until blended; stir into flour mixture just until flour is moistened. Stir in walnuts. Spoon evenly into loaf pans.
Bake 1 hour 15 minutes or until toothpick inserted comes out clean. Cool in pans on rack for 10 minutes; remove from pans; cool on wire rack.

Other Recipes

Pumpkin Bisque

A rich, hearty, and creamy soup, perfect to enjoy on an autumn afternoon.

Apple Pie

Nothing smells as comforting as an apple pie baking in the oven. What better way to use up all those apples you have picked at the orchards this fall.