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Rustic Pumpkin Bread

I received this pumpkin bread recipe from a co-worker who made it for an office party. It is so yummy and moist that I now make it every year at the holidays for friends and family. —Sandy Sandaval, Sandy Valley, Nevada
  • Total Time
    Prep: 25 min. Bake: 1 hour + cooling
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup canola oil
  • 4 large eggs
  • 2/3 cup water
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup chopped pecans
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1/4 cup chopped pecans

Directions

  • In a large bowl, beat the sugar, pumpkin, oil, eggs and water until blended. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Stir in pecans.
  • Pour into two greased 9x5-in. loaf pans. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
  • Bake at 350° for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 slice: 233 calories, 10g fat (2g saturated fat), 28mg cholesterol, 168mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • writeaway
    Oct 7, 2020

    This recipe is a keeper. There's a TOH commenter who hates when people rate a recipe after making changes to it, but I'm quite sure this recipe would deserve 5 stars as written. That said, I was glad for suggestions about cutting down on the sugar (I used 2-1/2 cups) and using half oil and half unsweetened applesauce for the oil. The bread was scrumptious. I sliced it and wrapped the slices in individual snack bags (because of COVID-19) to take to a social-distanced gathering. I received many compliments about the bread. One thing I've been doing with loaf pan sweet breads lately is to chop pecans and sprinkle just pecans on the top of each loaf and lightly press them down (in addition to putting pecans in the batter). That's all the topping this bread needed.

  • 2124arizona
    Sep 8, 2019

    We love this moist bread!! It's easy to prepare. Smells wonderful while baking!

  • Sheila
    Oct 18, 2018

    This pumpkin bread is just awesome! I forgot to put the topping on it but I have no complaints. Next time I will put the topping on. Very flavorful, very moist and it is good with whipped cream on top, too! My favorite pumpkin bread recipe so far.

  • ChrisD1717
    Nov 14, 2017

    Absolutely delicious. Very moist and flavorful. Will make for the holidays. T2z, thank you for the parchment paper idea. It worked great. Also for the lady whose topping falls off when cutting, I usually let my bread cool, wrap in plastic then chill in fridge a couple hours. Cuts so much easier and topping stays on. Hope that helps. Thank you for a great recipe.

  • mrs._white
    Oct 12, 2017

    This truly is a delicious pumpkin bread and beyond easy to make. I didn't add the topping, and I don't think I will next time. I love it as is!

  • bmergens
    Nov 10, 2016

    Has anyone tried making a Gluten Free version of this recipe? If so, what did you add or subtract?

  • t2z
    Nov 9, 2016

    Line with parchment paper so it can be just lifted out of the pan. I exchanged 1/2 cup applesauce for 1/2 cup of the oil.

  • plantlady
    Apr 14, 2016

    I have been looking for a good pumpkin bread. This is the one. I got the TOH Christmas cookbook for a Christmas present and it was in there. I tried it and everyone liked it. The topping puts it over the top. The only problem I have is when you turn it over to get out of the pan and when you cut it the topping falls off. Have made 2 batches. I use 3 medium sized pans. This will be my go to recipe for Pumpkin Bread. I also used fresh pumpkin so only used 1/2 cup of water as pumpkin was wetter than store bought. It turned out great!

  • homemadewithlove
    Nov 22, 2015

    Wonderful & moist!! The best recipe for the holidays!

  • amateur cook
    Sep 17, 2015

    This is a wonderful bread. The only thing I did different was substitute the flour with white whole wheat flour as I didn't have enough regular flour and I had a whole bag of the white whole wheat. I didn't notice any difference. The bread was very moist and delicious. The next time I may use more pecans and more of the spices. The topping made the bread yummy. I made two loaves like the recipe said, but one pan slipped out of my hands and landed on the floor as I was taking it out of the oven. Well, the one loaf that survived gave me an idea of how good it turned out. So now I will make two loaves next time and freeze one. Hopefully, the next time I won't be as clumsy. Fantastic recipe. This may just be my go to recipe when I want to make pumpkin bread. It's a keeper!