Autumn Pumpkin Bread

by Mrs. Sarah Coller on October 13, 2017 in Dinner Table, Food, Home Culture, Homemaking



Today I’d like to share my recipe for Pumpkin Bread.  This is a great recipe for those larger cans of pumpkin as it makes 3 loaves.  It’s a perfect big family recipe—but it freezes well for a small family too!



Autumn Pumpkin Bread
1 29oz. can pumpkin puree
1 1/2 c. oil
3 c. sugar
6 eggs
4 3/4 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 1/2 tsp. cloves
Preheat oven to 350º and grease 3 loaf pans.  Mix the pumpkin, oil, sugar, and eggs.  Combine the dry ingredients and then stir into the wet mixture.  Pour into pans and bake 45 min. or until done all the way through.


*This recipe was first featured on my blog, Classical Homemaking; formerly known as, Hope In Every Season. Enjoy!

Mrs. Sarah Coller

Happily married to Jamie and mother to nine sweet blessings, Sarah stays busy homemaking and homeschooling. Her passion is creating a comfortable and peaceful home for her husband and children. Thankful for God’s saving grace, Sarah hopes to leave a legacy that reflects His faithfulness. She blogs at Classical Homemaking and Belle's Library.

More Posts - Website - Twitter - Facebook - Pinterest - Google Plus - YouTube


Nancy Vater October 10, 2017

Recipe looks easy and I like easy! About how many cups is 29 oz?

Kristy Daugherty October 15, 2017

I just bumped into your website! What a wonderful place! I have 2 daughters that I am training to be homemakers as well! God bless! Looking forward to more posts and tips! Trying this recipe tomorrow;)

Comments on this entry are closed.

Previous post:

Next post: