Pumpkin Bread

This image courtesy of Joseph DeLeo

This is one of the best of all fruit breads-really a cake in bread’s clothing. Served with a dollop of whipped cream, it makes an appropriate finale to a Thanksgiving dinner and a change from the ubiquitous pie. You can safely make it weeks ahead of time and keep it in the freezer. Use a fresh pumpkin if it’s that time of year and you happen to have one. If not, canned pumpkin does the job perfectly and certainly saves time and trouble.

2 large loaves

Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, vegetarian

Mealbreakfast, brunch, dinner, tea

Taste and Texturespiced, sweet

Type of Dishbread, cake, dessert, quickbreads


  • 3 cups cooked, mashed pumpkin (or 29-ounce can)
  • 1 cup oil
  • 1 cup honey
  • 1 cup brown sugar
  • 1 cup chopped walnuts
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 4 teaspoons baking soda
  • 2 cups unbleached white flour
  • 2½ cups whole wheat flour
  • ½ cup wheat germ


  1. Preheat the oven to 350°F. Butter two 9-x-5-inch bread pans and set aside.

  2. Place the pumpkin, oil, honey, and brown sugar in a large mixing bowl and stir with a wooden spoon. Add all the remaining ingredients and stir until well blended.

  3. Divide the batter into the prepared pans and bake for 1 hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool on a wire rack for 30 minutes, then turn the loaves out of the pans. Finish cooling the bread on the rack before serving.


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I don't see the recipe with the amount of pumpkin to be added. In another recipe for Zucchini bread I didn't see the amount of flour to be used.


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