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Rustic Pumpkin Bread

 Rustic Pumpkin Bread
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
32 ServingsPrep: 25 min. Bake: 1 hour + cooling

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

  • 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.
  • Pour into two greased 9x5-in. loaf pans. For topping, in a small

2 of 2

Rustic Pumpkin Bread (continued)

Directions (continued)

  • bowl, combine the flour, brown sugar and cinnamon; cut in butter
  • until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over
  • batter.
  • 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 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.