Pumpkin Bread

Pumpkin Bread

Recipe by Barbara Bach
Prep time


Cooking time



Made from canned pumpkin


  • 2 Cups of Flour

  • 3/4 Cup of Light Brown Sugar

  • 1/2 Cup of White Sugar

  • 1/2 Cup of Vegetable Oil

  • 2 Large Eggs

  • 1 – 15 oz Can of Pumpkin

  • 1 Teaspoon Cinnamon

  • 1 Teaspoon Soda

  • 1/2 Teaspoon Salt

  • 1/8 Teaspoon Clove


  • Cream together all sugar and oil; add eggs and beat until fluffy
  • Add pumpkin and blend
  • Begin with 1 cup of flour, along with all dry ingredients and mix
  • Add the other cup of flour and blend well
  • Divide batter into: either two regular size loaf pans; 1 regular loaf pan and 2 mini loaf pans; or 3 mini loaf pans or 4-6 mini-mini or combination.
  • Bake regular loaves @ 350 degrees for 50 minutes or until toothpick comes out clean
  • I bake minis separately for 40 minutes or until toothpick comes out clean. I like to give minis away to neighbors on a seasonal, paper plate. If you are using Mini-Mini loaf dishes they take 35 minutes to bake.
  • Pumpkin bread is always better with butter!


  • Adapted from the Church of the Open Bible/ Iowa Falls, Iowa Cookbook; 1974

Comments are closed.