Sarah's Pumpkin Bread

READY IN: 1hr 20mins
Recipe by Hill Family

Slice this with a bit of butter and you will be in heaven.

Top Review by HokiesMom

I wanted to try a new take on a pumpkin bread and so tagged this in Newest Zaar Tag. In my opinion there is way too much sugar in this bread - I researched many other recipes and this is almost double the normal amount so I just used 2 cups to reduce it some. I could not use pecans due to a nut allergy so I used dried cranberries instead and those help take up some of the sweetness. Everything else is spot on and the batter fills a loaf pan completely which gives the baked bread a tall center. It did take longer to cook at about 80 minutes to get it completely cooked in the center. So the next time I'll put most of the batter in the loaf pan and then use one mini loaf pan for the extra and I'll cut the sugar back to about 1 1/2 cups total.

Ingredients Nutrition


  1. Mix together the sugar, pumpkin and oil. Add the eggs, cinnamon, nutmeg, allspice and vanilla.
  2. Sift in flour baking powder, baking soda and salt.
  3. Stir int the pecans.
  4. Bake at 350 degrees for 65-75 minutes in a greased and floured loaf pan.

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