Pumpkin Nut Bread
Makes one 9-inch loaf
This recipe for pumpkin nut loaf came from my mother. It was always one of my family's favorite sweet breads for breakfast, brunch, dinner or a snack. It is also perfect for a potluck event or holiday gift giving. I prefer this bread with pecans, but other nuts, such as walnuts, can be substituted.
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup cooked, pureed pumpkin (homemade or canned)
- 1 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1/4 cup butter, preferably unsalted, softened
- 1 cup chopped pecans
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Preheat oven to 350° F. Grease a 9x5x3-inch loaf pan. Sift together the sifted flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a large bowl, combine the pumpkin, sugar, milk and eggs. Add the dry ingredients and butter; mix and blend well. Stir in nuts. Spread into prepared pan. Bake for 50-55 minutes or until cake tester inserted in center comes out clean. Cool slightly. Remove from pan and continue to cool on rack. Serve warm or room temperature with softened cream cheese for spreading, if desired.
Notes: This recipe can be doubled. Bake in mini loaves for holiday gift giving. The bread freezes very well for several months.