Pumpkin Nut Bread Recipe

Name: Pumpkin Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable oil; ⅔ cup water; 4 eggs; 3 cups sugar; 16 ounces cooked mashed pumpkin; 2 ½ cups flour; 1 cup whole wheat flour; 2 teaspoons baking soda; 1 ½ teaspoons salt; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 1 teaspoon ginger; 1 ½ cups chopped walnuts; 1 cup raisins (optional)

Servings: persons

1 cup vegetable oil
⅔ cup water
4 eggs
3 cups sugar
16 ounces cooked mashed pumpkin
2 ½ cups flour
1 cup whole wheat flour
2 teaspoons baking soda
1 ½ teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 ½ cups chopped walnuts
1 cup raisins (optional)

1
Preheat oven to 350 degrees.
2
Lightly grease and flour bottoms of two 5 X 9 inch loaf pans (or 4 smaller loaf pans).
3
Combine oil, water, eggs, sugar, and pumpkin.
4
Blend until well creamed.
5
In seperate bowl, combine dry ingredients EXCEPT nuts and raisins.
6
Add mixture by thirds until dry ingredients are moist (do not overmix!
7
).
8
Add nuts and raisins.
9
Pour into loaf pans and bake for 1 hour to 1 hour and 15 minutes.
10
NOTE~~If tops brown too quickly, reduce oven to 300 degrees.
11
Tops should be peaked and cracked.
12
Cool for 30-60 minutes before removing from pan, then place on rack to finish cooling.
13
Double wrap to store.
14
Freezes well.

1923

kcal

Calories

100

Fat

238

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 14 ingredients. The key ingredients include: 1 cup vegetable oil, ⅔ cup water, 4 eggs, 3 cups sugar, 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