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Rustic Pumpkin Bread Recipe

Rustic Pumpkin Bread Recipe

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 YIELD: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

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).

Nutritional Facts

1 slice: 233 calories, 10g fat (2g saturated fat), 28mg cholesterol, 168mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 3g protein .

Reviews for Rustic Pumpkin Bread

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MY REVIEW
plantlady
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
homemadewithlove
Reviewed Nov. 22, 2015

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

MY REVIEW
amateur cook
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
Angel182009
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
hook57
Reviewed Dec. 5, 2014

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

MY REVIEW
Brogan one
Reviewed Oct. 29, 2014

"Perfect anytime of year, great taste....will be baking several for Thanksgiving"

MY REVIEW
cathybuxy
Reviewed Oct. 26, 2014

"This is very tasty and moist. My family loved the flavor. I would recommend not slicing it until placing in plastic wrap overnight to soften the topping."

MY REVIEW
LoadedCornbread
Reviewed Dec. 27, 2013

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

MY REVIEW
mams987
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."

MY REVIEW
Italy4me
Reviewed Dec. 27, 2011

"I made this recipe for Christmas and it was great!"

MY REVIEW
FL.wildflowers
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."

MY REVIEW
diane lopez
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."

MY REVIEW
marylou216
Reviewed Oct. 4, 2010

"This recipe is wonderful, light, not to sweet, pumpkin flavor is perfect, has a light crust, presentation is beautiful. This is definitely a keeper. I might try adding some golden raisins next time. Thanks for a perfect recipe!!"

MY REVIEW
mudball
Reviewed Oct. 1, 2010

"Very good and easy. I used chopped walnuts instead of pecans and it turned out great."

MY REVIEW
featheryowl
Reviewed Oct. 1, 2010

"Very moist. I also added 1 cup golden raisins."

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