Pumpkin Bread
📜 Collection: Unknown Seven | ✍️ Attribution: Unattributed | 📂 Category: Bread A classic vintage pumpkin bread recipe packed with warm autumn spices and crunchy pecans. Baking two full loaves at once makes it ideal for holiday gifting or serving a crowd.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour 15 mins | 15 mins | 2 loaves |
🔪 Key Equipment
- Mixing bowl
- Measuring cups
- Measuring spoons
- Two loaf pans
- Whisk or electric mixer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 1/2 cups | Flour | None |
| 2 1/2 cups | Sugar | None |
| 2 tsp. | Baking Soda | None |
| 1 cup | Water | None |
| 1 cup | Salad Oil | None |
| 4 | Eggs | None |
| 1 cup | Pecans | chopped |
| 1 tsp. | Nutmeg | None |
| 1 tsp. | Cinnamon | None |
| 1 can (No. 303) | Pumpkin Puree | approx. 15 oz |
Instructions
Preparation and Baking
- Preheat your oven to 325°F (165°C) and grease two loaf pans.
- In a large bowl, cream together 2 1/2 cups sugar, 4 eggs, and 1 cup salad oil until smooth and combined.
- Add 3 1/2 cups flour, 2 tsp. soda, 1 tsp. nutmeg, 1 tsp. cinnamon, and 1 cup water to the bowl; mix until combined.
- Fold in 1 can 303 Pumpkin and 1 cup pecans until evenly blended throughout the batter.
- Pour the batter evenly into the two prepared pans and bake at 325°F for 1 hour, 15 minutes, or until golden brown on top and a wooden toothpick inserted into the center comes out clean.
💡 Make-Ahead & Storage: Once completely cool, wrap loaves tightly in plastic wrap or foil. Store at room temperature for up to 4 days, or freeze for up to 3 months.
Original Recipe Scan
