Pumpkin Nut Bread


Capture the tastes of the holiday season with this easy nut bread. Bake ahead and freeze for quick, easy holiday gifts.


3 cups
sugar, granulated
3 1⁄2 cups
flour, all-purpose
1⁄2 teaspoon
2 teaspoons
baking soda
1 tablespoon
1 teaspoon
eggs, large
1 cup
vegetable oil
2 cups
pumpkin, canned
2⁄3 cups
1 1⁄2 cup
walnuts, chopped


Preheat the oven to 350 degrees F. Butter 3 large or 8 small loaf pans.

Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients and add the eggs, oil, pumpkin and water. Beat well with an electric mixer. Stir in the walnuts with a wooden spoon.

Pour the batter into the loaf pans filling each half to two-thirds full.

Bake for 60-90 minutes for large pans, 30-45 minutes for small ones. Pumpkin-Nut bread is done when a toothpick in the middle comes out clean.

Cool in the pan for ten minutes, then loosen the edges of the bread with a knife and turn out to cool on a rack.

Makes 3 large loaves or 9 small loaves


To freeze, cool quick bread completely. Wrap each loaf in plastic wrap, then place wrapped loaves inside freezer food storage bag. Freeze up to 2 months.