You are here: Home » Recipes » Pumpkin Cinnamon Quick Bread Pumpkin Cinnamon Quick Bread Recipe by Jean KressyKitchen Tested Yield 16 servings Perfect for wrapping and gifting or for holiday breakfasts and brunches. This easy quick bread takes only a few minutes to create. Karry Hosford PrintEmail Once the bread cools, wrap in plastic wrap and refrigerate. For slicing, a serrated bread knife works best. Ingredients 1 1/2 cups all-purpose flour3/4 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon salt2 eggs1 cup sugar1/3 cup canola oil1 1/2 teaspoons ground cinnamon1/8 teaspoon ground nutmeg1 cup canned pumpkin1/2 cup coarsely chopped walnuts Instructions Preheat oven to 350F. Coat an 8 x 4-inch loaf pan with baking spray. Mix flour, baking soda, baking powder and salt in a large bowl. Beat eggs, sugar, oil, cinnamon, nutmeg and pumpkin at medium speed until blended. Gradually add flour mixture and beat just until blended. Stir in nuts. Pour into prepared pan, smooth top and bake 55 minutes or until tester inserted in center comes out clean. (If browning too quickly, cover with a piece of foil.) Let cool in pan on wire rack 10 minutes. Remove from pan and finish cooling on rack.