Tillie’s Pumpkin Bread

  • Yield: 30 servings

'Back in the 1960s, I become hostess for our family Thanksgiving dinners. This recipe has been a mainstay. I'm now 77 and baked 36 small loaves for gifts this year.'


1cup olive oil or vegetable oil
3cups granulated sugar
4 eggs
1 2/3cups solid-pack pumpkin
3 1/3cups all-purpose flour
1 1/4teaspoons salt
2teaspoons baking soda
2teaspoons cinnamon
2teaspoons nutmeg
2teaspoons ginger
1cup chopped walnuts (optional)


  1. Preheat oven to 350F. Lightly grease three 9-by-5-inch loaf pans.
  2. Beat olive oil, sugar, eggs and pumpkin together with an electric mixer.
  3. In a separate bowl, mix together flour, salt, soda, cinnamon, nutmeg and ginger. Add to sugar mixture a little at a time, beating on slow speed. Stir in nuts if using.
  4. Fill pans 1/2 full. Bake 1 hour.

Note: If you prefer to make cupcakes, pour batter into muffin tins and bake 55 minutes. Serves 30.

—Tillie B. Vaughan, Victorville, CA

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