Pumpkin Bread with Pecans

  • Yield: 16 servings


3cups sugar
3 1/2cups all-purpose flour
2teaspoons baking soda
1/2teaspoon salt
2teaspoons ground nutmeg
2teaspoons ground allspice
2teaspoons ground cloves
2teaspoons ground cinnamon
4-- eggs
2cups canned pumpkin
1cup vegetable oil
1/2cup water
1/2cup rum or water
1cup chopped pecans
1cup raisins


  1. Mix the sugar, flour, baking soda, salt, nutmeg, allspice, cloves and cinnamon in a large bowl.  Combine the eggs, pumpkin, oil, water and rum in a large bowl and mix well.  Add to the flour mixture and stir until well mixed.  Fold in the pecans and raisins.  Pour into two 5 x 9-inch loaf pans sprayed with nonstick baking spray.  Bake at 325F for 1 hour or until the loaves test done.

Note:  The key to this recipe is to use very fresh spices.  ou may bake in six 2 x 5-inch loaf pans for 45 to 50 minutes or until the loaves test done.

Recipe reprinted with permission from the Assistance League of the Bay Area’s Settings to Sunset, A Medley of Flavors, Tastes and Styles for the Gulf Coast (Houston, Texas 2007).