This Pumpkin Nut Bread recipe has been a family tradition for years. It takes me straight back to my mother’s kitchen. It warms the house with all the aromas of our fall favorites.
The recipe has several steps and I always make sure I blend each ingredient as I go along. It will add to the process and takes extra time but the end result is well worth the investment.
Pumpkin Nut Bread and Batter Step One:
In a large bowl mix together flour, salt, baking soda, allspice, and cinnamon and set aside
In a 5-6 quart bowl beat eggs. Add in the sugar 1/3 at a time and blend completely before adding more. Next, add oil 1/3 at a time and blend completely before adding more. Next, add pumpkin 1/2 at a time, blend thoroughly.
Add flour mixture to pumpkin mixture 1 cup at a time. Blend thoroughly before adding the next cup of the flour mixture. Repeat until both mixtures are well blended.
Now you have the option of adding in the walnuts and raisins. Both are optional ingredients. I like them both and always add them. But, this is a personal preference.
This is where this recipe gets fun! You have so many options for baking, and everyone will be happy with their personal favorites.
This recipe will make 3 regular size loaves, plus 6 muffins or 2 regular loaves, 3 mini loaves, plus 6 muffins. Your options are endless and it’s up to you as to what you want to make. I like making the mini loaves and bring them as hostess gifts. The muffins make a great breakfast on the run or afternoon snack.
- Regular size loaves use 3 cups of batter
- Mini loaves use 1 cup of batter
- Muffins large tablespoon of batter
Bake at 350F degrees for all sizes:
- Regular size loaves bake for 1 hour, 15 minutes
- Mini loaves bake for 45 minutes
- Muffins bake for 25 minutes
Test loaves and muffins to make sure they are done by using a wooden toothpick. Insert a toothpick into the center of the loaves and make sure it is clean when removed. If not, add additional time to the baking process a few minutes at a time until done.
Pumpkin Nut Bread and Batter
- regular size muffin tins, loaf pans – large (9"x5"x3") or Mini (5"x3")
- 5 ¼ cups flour
- 1 ½ tsp salt
- 1 Tbsp baking soda
- 1 Tbsp ground allspice
- 1 ½ Tbsp cinnamon
- 6 large eggs
- 4 ½ cups sugar
- 1 ½ cups vegetable oil
- 1 29 oz can 100% pure pumpkin puree, not pumpkin pie filling
- 1 ½ cups walnuts, chopped, optional
- 1 cup raisins, optional
- Preheat oven to 350°F degrees.
- Grease and flour, or line with parchment paper, loaf pans. Grease and flour muffin tins, or use paper liners.
- In a large bowl combine flour, salt, baking soda, ground allspice, and cinnamon. Mix well and set aside.
- In a separate 6-quart bowl beat eggs. Add in the sugar 1/3rd at a time and blend completely before adding more. Next, add oil 1/3rd at a time and blend completely before adding more. Next, add pumpkin 1/2 at a time and blend thoroughly.
- Add the flour mixture to the pumpkin mixture 1 cup of flour at a time. Blend thoroughly and repeat until flour mixture is gone.
- Add in walnuts and raisins, if desired. Stir until well blended.
- Fill large loaf pans with 3 cups batter. Fill mini loaf pans with 1 cup batter. Fill muffins with 2 tablespoons of batter.
- Bake large loaves for 1 hour, 15 minutes. Bake mini loaves for 45 minutes. Bake muffins for 25 minutes.
- Test loaves with a wooden toothpick by inserting toothpick into the middle of each loaf, and make sure the toothpick is clean when removed. If not, add additional baking time, checking every few minutes until done, and toothpick is clean.