Pumpkin Nut Bread Recipe

Name: Pumpkin Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, well beaten; 1 3/4 c. cooked pumpkin; 1 1/2 c. sugar; 1 1/2 c. golden brown sugar, packed; 1 c. evaporated milk; 3 1/3 c. all-purpose flour; 1/2 c. vegetable oil; 2 tsp. baking soda; 1/2 tsp. ground nutmeg; 1 tsp. ground cinnamon; 1/2 tsp. salt; 1 c. finely chopped pecans or walnuts

Servings: persons

3 eggs, well beaten
1 3/4 c. cooked pumpkin
1 1/2 c. sugar
1 1/2 c. golden brown sugar, packed
1 c. evaporated milk
3 1/3 c. all-purpose flour
1/2 c. vegetable oil
2 tsp. baking soda
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. finely chopped pecans or walnuts

1
In a large mixer bowl on medium speed, beat together eggs, pumpkin, sugar, brown sugar and oil.
2
In a separate bowl, sift together flour, baking soda, nutmeg, cinnamon and salt.
3
Beat into pumpkin mixture 1 cup at a time on low speed.
4
Scrape sides of bowl until well blended.
5
Stir in nuts.
6
Spoon into 2 greased 9 x 5 x 3-inch loaf pans.
7
Bake in preheated oven at 350u00b0 for 50 to 60 minutes or until wooden pick inserted in center of loaf comes out clean.
8
Cool in pans for 10 minutes.
9
Remove from pans and cool completely on a wire rack.

2223

kcal

Calories

Fat

343

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 eggs, well beaten, 1 3/4 c. cooked pumpkin, 1 1/2 c. sugar, 1 1/2 c. golden brown sugar, packed, and more.

Yes, Pumpkin Nut 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.

That's it — enjoy your meal!

Pumpkin Nut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions