Pumpkin Bread with Pecans

  • Yield 16 servings

This pumpkin bread makes a perfect quick breakfast or snack.


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




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