Pumpkin Bread

  • Yield 10 to 12 servings

A quick bread bursting with the fragrance and essence of the season!


2 cups sugar
1 cup vegetable oil
3 -- eggs
2 cups canned unsweetened pumpkin
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg


  1. Preheat the oven to 325F.  Grease well two 9×5-inch loaf pans.
  2. Beat the sugar with the oil until blended.  Add the eggs one at a time, beating after each addition.  Beat in the pumpkin.
  3. In a separate bowl, sift the flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg together.
  4. Add the dry mixture to the pumpkin mixture and combine well.
  5. Turn the batter into the prepared pans and bake 1 hour.  Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack.

Recipe reprinted with permission from Wishbone Press and Promotions Inc. Talk Turkey to Me (Glen Ellyn, Illinois, 2006).



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