Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1-1/4 cup Sugar; 1/2 cups Butter; 2 whole Eggs; 1 teaspoon Vanilla; 1 cup Canned Pumpkin; 3/4 cups Milk; 1-3/4 cup Whole Wheat Flour; 1/4 cups Cornstarch; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1/2 teaspoons Ginger; 1 Tablespoon Baking Powder; 2/3 cups Nuts (optional)

Servings: persons

1-1/4 cup Sugar
1/2 cups Butter
2 whole Eggs
1 teaspoon Vanilla
1 cup Canned Pumpkin
3/4 cups Milk
1-3/4 cup Whole Wheat Flour
1/4 cups Cornstarch
1/2 teaspoons Salt
1 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1/2 teaspoons Ginger
1 Tablespoon Baking Powder
2/3 cups Nuts (optional)

1
Preheat oven to 350.
2
In large mixing bowl, mix together sugar, butter, eggs, and vanilla. Set aside.
3
In a separate bowl, combine pumpkin and milk. Set aside.
4
In a separate bowl, sift dry ingredients together and add to sugar mixture alternately with pumpkin mixture.
5
Stir in nuts if desired (I like to use pecans).
6
Bake in lightly greased, lightly floured loaf pans at 350 for 45 minutes.
7
You can make 2 small loaves, or 1 big one, but the small ones seem to last longer.
8
Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/4 cup Sugar, 1/2 cups Butter, 2 whole Eggs, 1 teaspoon Vanilla, and more.

Yes, Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread

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