Rustic Pumpkin Bread Recipe

Name: Rustic Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Sugar; 1 can (15 Oz. Size) Pumpkin; 1 cup Canola Oil; 4 Eggs; 2/3 cups Water; 3-1/2 cups All-purpose Flour; 2 teaspoons Baking Soda; 1 teaspoon Salt; 1 teaspoon Ground Cinnamon; 1 teaspoon Ground Nutmeg; 1/2 teaspoons Ground Cloves; 1/2 cups Chopped Pecans; FOR THE CRUMBLE:; 1/3 cups All-purpose Flour; 1/4 cups Packed Brown Sugar; 1/2 teaspoons Ground Cinnamon; 3 Tablespoons Cold Butter; 1/4 cups Chopped Pecans

Servings: persons

3 cups Sugar
1 can (15 Oz. Size) Pumpkin
1 cup Canola Oil
4 Eggs
2/3 cups Water
3-1/2 cups All-purpose Flour
2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Ground Cinnamon
1 teaspoon Ground Nutmeg
1/2 teaspoons Ground Cloves
1/2 cups Chopped Pecans
FOR THE CRUMBLE:
1/3 cups All-purpose Flour
1/4 cups Packed Brown Sugar
1/2 teaspoons Ground Cinnamon
3 Tablespoons Cold Butter
1/4 cups Chopped Pecans

1
Preheat oven to 350u00b0F. Grease two 9x5 inch loaf pans with nonstick cooking spray.
2
In a large bowl, beat sugar, pumpkin, oil, eggs and water until well-combined. In another large bowl, combine flour, baking soda, salt, cinnamon, nutmeg and cloves. Gradually add dry ingredients into the pumpkin mixture until blended. Stir in pecans.
3
Pour half of the batter in each of the prepared pans. To make the crumble topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter until crumbly. Stir in pecans and sprinkle the mixture on top of the batter.
4
Bake at 350u00b0F for 55-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes. Remove from the pans and finish the cooling on a wire rack.

1837

kcal

Calories

Fat

234

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 18 ingredients. The key ingredients include: 3 cups Sugar, 1 can (15 Oz. Size) Pumpkin, 1 cup Canola Oil, 4 Eggs, and more.

Yes, Rustic Pumpkin Bread falls under the Baking & Desserts 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!

Rustic Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions