Pumpkin Bread

This is very yummy—makes 3 standard bread loaves, figure 16 slices each. It's even better when you put streusel on it. Pictured are two non-standard loaf pans, the one on the left huge, because my standard Pyrex® loaf pans were engaged (out of the picture to the right) making sandwich bread that day.


3½ cups all-purpose flour
3 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp allspice
1 tsp ground nutmeg
1 tsp ground cinnamon
½ tsp ground cloves
4 large eggs, room temperature
1 can canned pumpkin (15 oz)
¾ cup canola oil
⅔ cup water
½ cup chopped pecans or walnuts


1. Preheat oven to 350°.

2. Wisk dry ingredients together in one bowl.

3. In another bowl, whisk together eggs, pumpkin, oil and water; stir dry ingredients in, folding in also the nusts, just until moistened.

4. Pour into a well greased 9×5" loaf pan. Add streusel if desired (otherwise, skip and continue instructions).

Streusel for two (big) loaves (or three smaller ones)

3 tbsp white sugar
6 tbsp brown sugar
¼ stick butter, softened
3 tbsp all-purpose flour
1 tsp cinnamon
½ cup chopped pecans or walnuts

Preparation (continued)

5. Cream butter and sugar, add rest, dole out by hand atop the batter before loading into oven.

6. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack.


—minus any streusel.

  • for one approximately ½" slice
  • 122 calories
  • 4g fat
  • 18mg cholesterol
  • 85mg sodium
  • 20g carbohydrates (12g sugar, 1g fiber)
  • 2 g protein