What's the big deal about Young Living

Pumpkin Bread

Liz is a SAHM to 3 boys, 18, 15 and 12. She blogs over at Hoosier Homemade about her homemaking adventures in cooking, baking and frugal living.

I am so happy to be sharing this Pumpkin Bread with all of you here at Smockity Frocks. Thank you Connie, for having me! :)

This is a quick bread, very light and does not have a heavy pumpkin flavor. It goes together rather quick and makes about 6 mini loaves. I like making the mini loaves, they bake quicker and are easy to freeze also.

Pumpkin Bread.6


  • 3 c. Sugar
  • 1 c. Oil
  • 3 Large Eggs
  • 1 (16 oz) can solid pack pumpkin (be sure it’s not pie filling)
  • 3 c. Flour
  • 1 t. Ground Cloves
  • 1 t. Ground Cinnamon
  • 1 t. Ground Nutmeg
  • 1 t. Baking Soda
  • 1/2 t. Salt
  • 1/2 t. Baking Powder
  • 1 c. Walnuts, coarsely chopped (optional)
Preheat oven to 350 degrees. Beat sugar and oil in large bowl. Mix in eggs and pumpkin. Sift dry ingredients in another bowl. Stir into pumpkin mixture in 2 additions. Fold in walnuts.
Divide batter into greased pans. Bake until toothpick comes out clean, about 40 – 45 minutes for mini loaves, and 1 hour 10 minutes for large pan.

Pumpkin Bread.3

  • Share This:
  • Share on Facebook
  • Email this Post
  • Share on Twitter


  1. Yum, I love pumpkin bread and I have a Pampered chef mini loaf pan I can use. Thanks for the recipe!!

  2. Looks like a recipe that the nuts is going to make it awesome.

  3. Looks good! I can't wait to try it.

  4. Joy @ Joy Of Desserts says:

    I like mini loaves too. Easier to defrost, and we're not eating the same flavor loaf for days on end.

  5. Love this recipe and made it with a couple small adjustments – I used 2 eggs instead of 3, no nuts. Was super moist and delish! Getting ready to make it again! Thank you for sharing.

Leave a Comment