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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

Ingredients

  • 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
  • TOPPING:
  • 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.

Directions

  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

Reviews for Rustic Pumpkin Bread

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 14, 2016

"I have been looking for a good pumpkin bread. This is the one. I got the TOH Christmas cookbook for a Christmas present and it was in there. I tried it and everyone liked it. The topping puts it over the top. The only problem I have is when you turn it over to get out of the pan and when you cut it the topping falls off. Have made 2 batches. I use 3 medium sized pans. This will be my go to recipe for Pumpkin Bread. I also used fresh pumpkin so only used 1/2 cup of water as pumpkin was wetter than store bought. It turned out great!"

MY REVIEW
Reviewed Nov. 22, 2015

"Wonderful & moist!! The best recipe for the holidays!"

MY REVIEW
Reviewed Sep. 17, 2015

"This is a wonderful bread. The only thing I did different was substitute the flour with white whole wheat flour as I didn't have enough regular flour and I had a whole bag of the white whole wheat. I didn't notice any difference. The bread was very moist and delicious. The next time I may use more pecans and more of the spices. The topping made the bread yummy. I made two loaves like the recipe said, but one pan slipped out of my hands and landed on the floor as I was taking it out of the oven. Well, the one loaf that survived gave me an idea of how good it turned out. So now I will make two loaves next time and freeze one. Hopefully, the next time I won't be as clumsy. Fantastic recipe. This may just be my go to recipe when I want to make pumpkin bread. It's a keeper!"

MY REVIEW
Reviewed Dec. 18, 2014

"Favorite pumpkin bread recipe!!!! Great flavor and it was very moist. I didn't make the topping bc I was trying to cut out some calories. But I thought the bread was great without it."

MY REVIEW
Reviewed Dec. 5, 2014

"I added 1/2 cup of sour cream to the recipe, makes it even more moist!"

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