A Taste from My Home--Pumpkin Nut Bread

Blog Post Image

Fall is my favorite season of the year in St. Louis. The cooler temperatures along with the beautiful colors of the changing leaves just make me happy.  I wanted to share with you one of our family favorite recipes.  My kids look forward to me making this every fall and we go through about 6 mini loaves in a week.  Jessica and I visited my daughter, Kaitlyn, a couple weeks ago in Indy and this is one thing we had to make during our visit.  Hopefully she still has a couple left to eat during her next week of exams  Enjoy and please share!

3 1/3 cups Flour

3 cups Sugar

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 1/2 cups canned pumpkin (I use a whole can)

1 cup chopped pecans

1 cup salad oil

4 eggs

2/3 cup water


Melted Butter and Cinnamon Sugar

Sift dry ingredients into large mixing bowl.  Quickly add all remaining liquid ingredients.  Mix until dry ingredients are moistened.  Bake in 2 greased 9"X 5" X 3" pans in preheated 350 degree oven for one hour.  OR  Bake 7-8 mini loaves (like the one pictured above)  for 45 minutes.  Cool and remove from pan.  Brush over with melted butter and cinnamon sugar.  


IMG_5001   DSC_0324_5945