Tis the season for pumpkin! It’s everywhere these days. In your latte, cereal, ravioli, and bagels. You can’t escape the great pumpkin! And why would you want to? It is delicious, although I do think it may be getting a little out of hand (i.e. pumpkin spice wine). Still I love to cook and bake with pumpkin. My mom sent me this recipe that she has been making for a long, long time. It is simple and scrumptious. The batter is extra good so you’re gonna wanna lick the spatula.


And the beaters…


Luckily I was the only one around so the spatula and beaters were all mine.

The original recipe for this bread is hand written and the instructions literally say “mix all ingredients together and bake”. Detailed, right? While that is essentially what you do, I decided to expand on those instructions a little more as you can see below. The result is a moist, not-to-sweet bread perfect for anytime of the day.


I sprinkled chopped walnuts on top but you could put them right in the batter or leave them out altogether. Whatever your pumpkin heart desires!

Pumpkin Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes


  • 1/4 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup pumpkin
  • 1/2 cup milk (or milk substitute)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup walnuts, chopped


  1. Preheat oven to 350 degrees F. Grease and flour a bread pan.
  2. In a large bowl, mix together butter and sugar with an electric mixer. Once smooth, add in eggs one at a time. Follow with mixing in the pumpkin.
  3. In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Alternately add flour mixture and milk, starting and ending with the flour mixture. Scrape down the sides of the bowl as you go.if adding walnuts to batter, do so now. If sprinkling walnuts on top, do so after next step.
  5. Pour mixture into greased and floured bread pan.
  6. Bake for 50-60 minutes or until a toothpick comes out clean.
  7. Cool on wire rack.
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