Pumpkin Bread | Midwest Living

Pumpkin Bread

Pumpkin Bread

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  • Yield: Makes 2 9-inch loaves (32 servings).
  • Prep 25 mins
  • Bake 55 mins to 1 hr
  • Cool 10 mins
  • Stand overnight

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At Burchell's White Hill Farmhouse Inn in Minden, Nebraska, Bob and Linda Ard make this moist, spiced bread with homegrown heirloom pumpkins, but this version of their recipe use the canned puree.


  • 2 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2/3 cup water
  • 1 15 - ounce can pumpkin
  • 3/4 cup raisins (optional)
  • 3/4 cup chopped walnuts or pecans (optional)


  1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2x2-inch loaf pans; set aside. In a large mixing bowl, beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
  2. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger and cloves. Alternately add flour mixture and the water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. If you like, stir in raisins and walnuts. Spoon batter into the prepared pans.
  3. Bake in a 375 degrees oven for 55 to 60 minutes for the 9x5-inch loaves; 40 to 45 minutes for the 8x4-inch loaves; or 35 to 40 minutes for the 7-1/2x3 1/2-inch loaves or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

Nutrition Facts

(Pumpkin Bread)

pro. (g) 2, vit. C (mg) 1, cal. (kcal) 158, vit. A (IU) 2041, Potassium (mg) 50, sodium (mg) 157, iron (mg) 1, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 24, Niacin (mg) 1, Fat, total (g) 5, Riboflavin (mg) 0, carb. (g) 26, Thiamin (mg) 0, sugar (g) 16, fiber (g) 1, calcium (mg) 20, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, Monounsaturated fat (g) 3, Folate (µg) 24

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