Monday, October 11, 2010

Spiced Pumpkin Bread

~ I don't remember where I obtained this recipe, but I have been baking this pumpkin bread since my first year of marriage , 1973. I have changed this recipe enough over the years that I believe I can say this is MY recipe to share with you. Kathy Burnson

  • 1 1/2 cups sugar
  • 1/2 cup oil
  • 2 beaten eggs
  • 1 cup canned pumpkin
  • 1/3 cup water
  • 1 1/4 cup flour
  • 3/4 cup rolled oats ground fine ( in blender or food chopper )
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon each : allspice, cinnamon, cloves & nutmeg
  • 1 cup finely chopped pecans
In mixer blend sugar, oil well. Add in the eggs, pumpkin and water.Mix thoroughly. Combine dry ingredients and add to the pumpkin mixture. Stir until moistened. Pour into greased loaf pan and bake 350 degrees for one hour.


  1. I am going to try this recipe. It sounds so good.


  2. Willow, it is delicious plain or with butter, and it keeps well in the freezer , that is why I bake up a double or triple batch at a time~