Pumpkin Nut Bread

Pumpkin Nut Bread

This pumpkin nut {or chocolate chip} bread is one of my fall favorites that I start looking forward to as soon as September hits. I don’t think I’m alone when I say that I really only like pumpkin foods from September through November. For those of you that are with me on this, do you try to get your fill by making as many pumpkin recipes as you can during the fall or are you content with just a little bit of pumpkin here and there?

Here’s something new for me… I’ve always made pumpkin recipes with store purchased cans of pumpkin puree but last year instead of just throwing away our pumpkins at the end of fall I decided to cut/bake/puree/freeze our pumpkins. After asking around {a lot} and reading {even more} about how to do it one day I just jumped right in and got busy. And guess what? It was so simple I couldn’t believe that I hadn’t ever done it before. What about you? Have you ever pureed your pumpkins?

This is what it looks like in the freezer bags:

Pumpkin Puree

I was nervous about using it because it was such a light, bright orange ~ not at all like the dark orange/brown color of pumpkin puree from a can. So I wasn’t sure how it would look or taste when it was cooked. But it turned out delicious with a nice rich brown color just the way pumpkin bread is supposed to be. And I have plenty of frozen puree to last all fall for making more pumpkin treats.

A friend gave me this pumpkin nut bread recipe about 25 years ago and I’ve been baking it ever since. Depending on my mood I sometimes make it with chopped pecans and sometimes with mini chocolate chips. I guess right about now would be a good place to throw in a little comment about nuts. The recipe actually just says nuts, which I’ve interpreted to mean pecans because they’re my favorite nut, especially in desserts. So if you don’t like pecans, feel free to use walnuts or any other nut that you like when you make this bread.

Pumpkin Nut Bread

Pumpkin Nut Bread

Yield: 2 loaves

Pumpkin Nut Bread


  • 4 eggs
  • 2/3 cup water
  • 1 cup oil or melted butter
  • 1-2 cups pumpkin puree {I use 2 cups}
  • 1 cup chopped pecans {optional}
  • mini chocolate chips {optional}
  • 3-1/2 cups all-purpose flour
  • 2-3 cups sugar {I use 2 cups}
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons cinnamon {or more}
  • 1-1/2 teaspoons nutmeg {or more}


  1. In a bowl or a stand mixer add the eggs, water, oil {or butter}, pumpkin puree, and chopped nuts {if using}; mix well.
  2. Add the sugar, baking soda, salt, cinnamon, and nutmeg; mix well.
  3. Add the flour; mix well.
  4. Add chocolate chips if using.
  5. Pour into greased loaf pans
  6. Bake at 350 degrees for 1 hour. {Use a foil tent the last 10 minutes if the bread is browning too much.}


When I thawed my frozen puree it had more liquid that canned puree so I drained it off into a bowl and used it as part of the water called for in the recipe.



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One Response to Pumpkin Nut Bread

  1. Michelle October 17, 2013 at 3:05 pm #

    I’ve really been craving pumpkin bread lately, I’ll be sure to try this recipe! I love your neat bags of pumpkin, I wish I had those in my freezer, too.

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