Pumpkin Bread


1 teaspoon nutmeg
1 teaspoon cinnamon
1-1/2 cups sugar
4 eggs
1/2 teaspoon salt
1 cup oil
1 cup pumpkin, canned
2/3 cup water
1 teaspoon baking soda
3 cups flour
1 cup chopped nuts


Combine nutmeg, cinnamon, sugar, eggs, salt, and oil and beat well into a creamy consistency. Add all the remaining ingredients and mix together. Pour into a greased and floured 12-cup Bundt pan. Bake in a 350 degrees F oven for about 45 minutes – until toothpick inserted in center comes out clean. Do not overcook.


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I felt this was very

I felt this was very informational. Thank you!


i do not understand the use of tinned pumpkin, it's quick and dead easy to cook... yummy to eat.

In Praise of Canned Pumpkin

Fresh pumpkin is delicious, however, it's often not convenient or even available year 'round. If you just need a cupful or two for a bread or cake, cutting, paring, seeding, pre-cooking and mashing makes the job much more labor intense. And frankly, a cup of cooked fresh pumpkin does not have the density of a cup of canned so judging how to do a conversion would be another pain as it also contains more water. Lastly, pumpkins have a short availability, usually just October and November, limiting the ability to make wonderful pumpkin based foods.

Also a fan of canned pumpkin

Catherine Boeckmann's picture

I have to say, my mother-in-law has a huge huge garden but even she finally said that she couldn’t tell the difference between cooked and canned pumpkin.