Rustic Pumpkin Bread Recipe
Rustic Pumpkin Bread Recipe photo by Taste of Home

Rustic Pumpkin Bread Recipe

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I received this pumpkin bread recipe from a co-worker who made it for an office party. It is so yummy and moist that I now make it every year at the holidays for friends and family. —Sandy Sandaval, Sandy Valley, Nevada
TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling
MAKES: 32 servings


  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup canola oil
  • 4 eggs
  • 2/3 cup water
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup chopped pecans
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1/4 cup chopped pecans

Nutritional Facts

1 slice equals 233 calories, 10 g fat (2 g saturated fat), 28 mg cholesterol, 168 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, beat the sugar, pumpkin, oil, eggs and water until blended. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Stir in pecans.
  2. Pour into two greased 9x5-in. loaf pans. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
  3. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
Originally published as Rustic Pumpkin Bread in Country Woman Christmas Annual 2008, p39

Nutritional Facts

1 slice equals 233 calories, 10 g fat (2 g saturated fat), 28 mg cholesterol, 168 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

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Reviewed Dec. 27, 2013

Best pumpkin bread I have ever had! It's my "go to" for future holiday baked goods.

Reviewed Oct. 25, 2013

Absolutely delicious. Made with fresh pumpkin (I roasted my own) . I eliminated the nuts due to allergies but added 1/2 cup of raisins. Next time I'll add a full cup because I like raisins. Otherwise, the recipe is terrific as written. Deeeeeeeeelicious.

Reviewed Dec. 27, 2011

I made this recipe for Christmas and it was great!

Reviewed Dec. 18, 2011

WOW! This is the BEST pumpkin bread I've ever made. It makes an excellent dessert by itself, or for a special treat, spread some cream cheese on a slice. Pure heaven.

Of course I 'tweek' this recipe slightly: 1/2c. canola oil and 1 stick melted butter,

a tad more cinnamon and lighter on the cloves, 3 smaller loaf pans rather than 2 large...

This bread freezes nicely for longer storage time (IF it makes it that far).

It is so moist that it tastes richer than a cake, and the topping really adds to the over-all "party in your mouth".

I highly recommend making this bread at anytime of year.

Reviewed Dec. 3, 2010

Great flavor, easy to make and the crunchy

topping adds that special touch. This is a

winner. Thanks so much for sharing this great recipe.

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