Pumpkin Bread (2 Decades of Delicious)

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Recipe by Stephles

This came from the 1981 Winter Edition of Fort Worth Digest. Thankfully, my mother had kept it around for ever. We make dozens of these a year for the people we love. You can use pumpkin, squash or sweet potatoes. You can also add in 1 cup of chopped nuts and or 1 cup of raisins if you'd like!

Ingredients Nutrition


  1. Preheat oven at 350 degrees.
  2. Mix first 7 ingredients in a bowl.
  3. In a separate bowl, beat together oil, eggs and water then add pumpkin (and optional nuts and raisins.).
  4. Add first mixture to second by adding a little at a time.
  5. Grease and flour bread pans-fill each one 3/4 full.
  6. bake 50 mins to an hour or until a tooth pick in inserted in the middle and comes out dry.
  7. Cool on rack. Can be frozen or kept in a fridge for 2 weeks. Best served warm or at room temperature.

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