Autumn Eats: Pumpkin Bread Recipe

Autumn Eats

Rejoice in the return of Fall Foods! This delicious loaf highlights the star of the season – pumpkins!


1/2 cup old-fashioned oats

1/4 teaspoon sugar

1/8 teaspoon ground cinnamon


1 can (15 ounces) solid-pack pumpkin

4 large eggs

3/4 cup canola oil

2/3 cup water

2 cups sugar

1 cup honey

1-1/2 teaspoons vanilla extract

3-1/2 cups all-purpose flour

2 teaspoons baking soda

1-1/2 teaspoons salt

1-1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1 cup coarsely chopped walnuts, toasted


Preheat oven to 350°. In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat.

For bread, in a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in walnuts.

Transfer to two greased 9×5-in. loaf pans. Sprinkle tops with oat mixture.

Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

  • Pumpkin Loaf Recipe

About Maison Moonchild

A Canadian gal that firmly believes words can change the world. An avid reader, writer and Halloween enthusiast. She has a special interest in communications and writes for pleasure and profession. She moonlights as a metaphysical maven with a knack for creating magical crystal jewelry and holiday accessories.
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