Back to Rustic Pumpkin Bread

Print Options


Card Sizes

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


  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup canola oil
  • 4 large 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


  • 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 in 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

Sort By :

Average Rating
bmergens User ID: 1182320 256604
Reviewed Nov. 10, 2016

"Has anyone tried making a Gluten Free version of this recipe? If so, what did you add or subtract?"

t2z User ID: 2245419 256598
Reviewed Nov. 9, 2016

"Line with parchment paper so it can be just lifted out of the pan. I exchanged 1/2 cup applesauce for 1/2 cup of the oil."

plantlady User ID: 21380 247088
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!"

homemadewithlove User ID: 4311884 237907
Reviewed Nov. 22, 2015

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

amateur cook User ID: 4624434 233077
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!"

Angel182009 User ID: 6228642 215255
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."

hook57 User ID: 4261692 214045
Reviewed Dec. 5, 2014

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

Brogan one User ID: 1934055 137963
Reviewed Oct. 29, 2014

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

cathybuxy User ID: 449274 110172
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."

LoadedCornbread User ID: 7321510 139557
Reviewed Dec. 27, 2013

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

mams987 User ID: 1571769 70088
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."

Italy4me User ID: 6153736 207922
Reviewed Dec. 27, 2011

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

FL.wildflowers User ID: 2358792 87060
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."

diane lopez User ID: 5528158 139556
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."

marylou216 User ID: 1320940 63790
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!!"

mudball User ID: 1391930 87057
Reviewed Oct. 1, 2010

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

featheryowl User ID: 25229 158410
Reviewed Oct. 1, 2010

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

Loading Image