Pumpkin Patch Bread Recipe

5 6 5
Pumpkin Patch Bread Recipe
Pumpkin Patch Bread Recipe photo by Taste of Home
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Pumpkin Patch Bread Recipe

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5 6 5
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min. + cooling

Ingredients

  • 1-1/2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 eggs
  • 1-2/3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon each ground cloves, cinnamon and nutmeg
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped pecans

Directions

In a large mixing bowl, combine the first five ingredients. Combine the flour, baking soda, salt, spices and baking powder; gradually add to pumpkin mixture and mix well. Fold in pecans.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. Yield: 1 loaf.
Originally published as Pumpkin Patch Bread in Taste of Home October/November 2004, p61

Nutritional Facts

1 slice: 220 calories, 10g fat (1g saturated fat), 27mg cholesterol, 204mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 eggs
  • 1-2/3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon each ground cloves, cinnamon and nutmeg
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped pecans
  1. In a large mixing bowl, combine the first five ingredients. Combine the flour, baking soda, salt, spices and baking powder; gradually add to pumpkin mixture and mix well. Fold in pecans.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. Yield: 1 loaf.
Originally published as Pumpkin Patch Bread in Taste of Home October/November 2004, p61

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Reviews forPumpkin Patch Bread

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Ginger H. User ID: 6978383 255192
Reviewed Oct. 9, 2016

"Love this recipe! It's good as written and even better with an add'l 1/2 tsp ginger and 1/2 cup raisins added."

MY REVIEW
lvarner User ID: 35803 254989
Reviewed Oct. 3, 2016

"This recipe is delicious just as is, though I have sometimes added other items such as raisins or mini semi-sweet chocolate chips. I consider this to be my go-to recipe for pumpkin bread."

MY REVIEW
delowenstein User ID: 3766053 219404
Reviewed Feb. 1, 2015

"I recall preparing this recipe when it was featured in Taste of Home. I'd used a 15-oz. can of solid pack pumpkin and I greased and floured my loaf pans: I'd used two 7-1/2"x3-1/2" greased and floured loaf pans OR 8x8x2" baking pan(s), greased and floured. This IS a great way to utilize canned pumpkin! delowenstein"

MY REVIEW
Joscy User ID: 2694585 206537
Reviewed Dec. 17, 2008

"A note to share...I double recipe, sometimes omitting pecans, and bake in three 8x4x2 inch loaf pans. Bakes in about an hour, but ovens may differ a bit so check after 45 minutes. Enjoy!!"

MY REVIEW
erinmarie12 User ID: 3530134 90627
Reviewed Oct. 29, 2008

"This pumpkin bread was absolutely delicious. It was so moist, my entire family and friends enjoyed it so much, I've been asked to make a loaf for all of the holidays!"

MY REVIEW
Joscy User ID: 2694585 122626
Reviewed Oct. 23, 2008

"Pumpkin bread sure doesn't get any better than this; moist and delicious. If you haven't tried it yet, do so. Not only is it a great snack, it goes well with any meal."

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