Pumpkin Nut Bread

Pumpkin Nut BreadRegular visitors will know that this blog is usually about technical subjects, primarily technical management. However, Thanksgivukkah approaches, and I’ve been asked by a number of people for my Mom’s pumpkin nut bread recipe. I occasionally make this for my team, and I can tell you that it’s easy, delicious, and always a big hit. I frequently substitute in whole wheat flour for some or all of the all purpose flour, which works fine as long as I’m careful not to overcook it.

Wet ingredients:

  • 3 cups sugar
  • 1 cup oil
  • 4 eggs, beaten
  • 2 cups canned pumpkin (one 15 or 16 oz can)

Dry ingredients:

  • 3 1/2 cups flour
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 cups walnuts; chopped


  1. Preheat oven to 350.
  2. Sift together dry ingredients (not including walnuts). Mix so that it’s uniform.
  3. Mix together all wet ingredients
  4. Mix flour mixture alternately with 2/3 cup of water into pumpkin mixture.
  5. Mix in walnuts.
  6. Pour into 3 buttered and floured loaf pans and bake for 1 hour (until a tester comes out clean).


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