Total Time
Prep 15 mins
Cook 40 mins

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Spray 2 9x5x3 loaf pans.
  3. Sift dry ingredients together.
  4. Mix sugar, oil, water, eggs and pumpkin together.
  5. Stir in dry ingredients.
  6. Mix in pecans and currants.
  7. Divide batter between pans and bake until tests done.
Most Helpful

Loved this pumpkin bread. A very flavourful, dense (but not too) loaf. Because I'm not that keen on raisins in baking, I have discovered lately that crystallized ginger makes a nice substitute - spicier, tastier. They suited the pumpkin bread perfectly! I reduced the sugar to 1 1/2 cup to accommodate the sugary coating on the 1/2 cup of crystallized ginger I added. Baking time for me was exactly 70 minutes.

evelyn/athens October 28, 2003

Made this for PAC 2010. The best pumpkin bread I've had. Thanks for sharing it with us.

queenbeatrice March 28, 2010

Excellent recipe. I wanted to do something different. Took one loaf to work and left the other at home. Everyone loved it.

Maryland Jim September 15, 2005