Tillie’s Pumpkin Bread

  • Yield 30 servings

Try a little pumpkin bread for breakfast or dessert this fall

'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.'


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