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Pumpkin Bread


Liz is a SAHM to 3 boys, 18, 15 and 12. She blogs over at Hoosier Homemade [2] 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 [3]
  • 1 t. Ground Cinnamon
  • 1 t. Ground Nutmeg
  • 1 t. Baking Soda [3]
  • 1/2 t. Salt
  • 1/2 t. Baking Powder
  • 1 c. Walnuts, coarsely chopped (optional)
Preheat oven to 350 degrees [3]. 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