• Elisa Juarez

Pumpkin Bread

Updated: Nov 18

1-1/2 cups unbleached flour 1/2 tsp. salt 1 cup sugar 1 tsp. baking soda 1 cup pumpkin puree 1/2 cup vegetable or coconut oil 2 eggs, beaten 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/4 tsp. allspice 1/2 cup chopped nuts (optional)


Preheat oven to 350 degrees. Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered 9 x 5 x 3-inch loaf pan (or multiple small loaf pans). Bake 50-60 minutes for large loaf; check small loaves after 30 minutes, until toothpick inserted comes out clean. Turn out of the pan and cool on rack.


This recipe is a family favorite, adapted from The Fanny Farmer Cookbook.


MUFFINS: This recipe can be used to make muffins; just pour batter into a muffin tin, filling each cup 2/3 full, and bake at same temp for 20 minutes, or until toothpick inserted come out clean.



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