Pumpkin Nut Bread

Posted by on Thursday, October 22nd, 2009


I’ve already made 2 batches of Pumpkin Nut Bread.  The first time I deviated from my favorite stand by recipe, which was my mother’s, and made Paula Deen’s.  To sum up the difference I will quote Micah, “Mom, can you make your recipe next time?  It’s a lot better.”  This recipe is simple and pretty quick and even uses canned pumpkin.  I remember Momma making this when I was a teenager.  I love it as much now as I did back then.

I still incorporate as many organic ingredients as I can afford.  My favorite flour is Kroger’s Private Selection Organic Unbleached Bread Flour.  I seem to have the best results in baking with this flour.

Sift together: (I never sift mine but go ahead if you like to follow the rules!)

  • 3 1/2 cups plain unbleached bread flour (I like to use half white/half oat flour)
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 Tablespoons cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1/2 teaspoon cloves

In a separate bowl mix these wet ingredients together:

  • 3 cups sugar (I’ve also substituted AGAVE nectar for the sugar)
  • 1 cup vegetable oil (I’ve also used olive oil)
  • 4 eggs
  • 2 cups pumpkin (1 can)
  • 2/3 cup filtered water

Add wet and dry ingredients with :

  • 1 teaspoon vanilla
  • 1 cup dates (optional)
  • 2 cups chopped walnuts or pecans

Pour into 2 greased/floured loaf pans and bake at 350 degrees for about an hour, until golden brown and a toothpick inserted in the middle comes out clean.  I use my Pampered Chef stoneware mini loaf pans.  This recipe will yeild 8 mini loaves.  I cook them for about 30 minutes on my convection bake setting.

We like ours sliced,buttered, grilled or toasted, with pumpkin butter or cream cheese spread on top!

Filed in Breads, Doughs, and Crusts,Desserts,Thanksgiving | 5 responses so far

5 Responses to “Pumpkin Nut Bread”

  1. lisa baldwinon 24 Oct 2009 at 5:47 am 1

    Tara shared a loaf of this with me. Yummy! It is delicious. Moist, with just the right amount of spices and nuts. Thank you Tara.

  2. Sandyon 02 Nov 2009 at 8:28 am 2

    I just came here from PW’s site, after seeing your recommendation to stay at Opryland. I laughed because I made the same recommendation after seeing her first hotel post. She’ll love it!

    I’m enjoying your site, and will continue to “lurk”.

  3. Taraon 02 Nov 2009 at 9:22 am 3

    HI Sandy! Thanks for stopping by. Gotta love PW right? I wish I could make it to her Nashville book singing! Please come visit anytime. We are gearing up for Thanksgiving dishes next.

  4. Kimberlyon 16 Sep 2011 at 5:05 pm 4

    I want to make the mini loaves, how and how long can I store them? Thank you!

  5. Taraon 16 Sep 2011 at 5:35 pm 5

    Hi Kimberly,

    Around here I don’t get the chance to store this pumpkin bread because it disappears quickly. I would recommend wrapping the mini loaves in plastic wrap while they are still slightly warm. Then store them in the fridge for up to a week. You could try freezing the sealed loaves for longer storage – but nothing beats fresh pumpkin bread straight out of the oven. Thanks for stopping by.