Old-Fashioned Pumpkin Nut Loaf Bread

"As fall is fast approaching I have been digging through my recipes for things of a fall and winter nature. This is a good one! I have never had it fail and it always tastes wonderful. I believe this came from NESTLE's site"
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Annacia photo by Annacia
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by lynnsocko photo by lynnsocko
Ready In:
1hr 30mins




  • PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
  • Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
  • Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Questions & Replies

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  1. Mitomopa
    This pumpkin bread was awesome! It was very moist and was packed full of flavor. It had just the right amount of pumpkin spice so that it didn't overpower the bread. I included 1/2 cup of English walnuts in the mixture and am planning on making this very soon to include golden raisins. I made a reduced fat honey nut cream cheese which really made this bread very tasty. Simply delicious! <br/>This recipe is a keeper! Thank you Annacia for posting!
  2. LifeIsGood
    This is a wonderful, flavorful and healthy pumpkin bread. I made this for family who were spending the night. Everyone loved this hearty bread. Great flavor. Thanks! Made for Please Review My Recipe in the Cooking Tag Games forums.
  3. velorutionista
    I was really happy to find a pumpkin bread recipe that doesn't call for tons of sugar and oil! It's very moist and tastes like (gasp!) pumpkin! The pie spice is just the right amount so you still get loads of pumpkin flavor and not spice-cake overload. Doubled the recipe, and the only change I made was to use 3 whole eggs instead of 2 eggs and 2 whites. If I made a single batch, I'd probably just skip the extra egg white (I hate having leftover partial eggs, but that's just me). I didn't do any nuts, either (didn't have any on hand!), but I bet they'd be really tasty. <br/><br/>Also, I used 8x4 loaf pans and they were a bit over-full (didn't run over much, but a little), so if you're wondering if this will fit in an 8x4 pan, yes, but barely; better to use the 9x5 if at all possible.
  4. Pesto lover
    I give this 5 stars because it sure is tasty considering the fact that there is almost no fat in it. Thanks for sharing.
  5. kelly in TO
    I can see why this is a no fail, it's just plain good! No if, and, or but about it. Very good pumpkin loaf, I made 7 mini loaves! to give away to family and friends for Thanksgiving and they turned out beautiful. Great loaf, great gifts. Thanks for posting.


  1. Angie
    I used almond milk instead of evaporated milk; a half a banana instead of the egg white, & homemade pumpkin puree instead of canned. I put 1/2 a cup of walnuts in the mixture instead of putting them on top.



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