Pumpkin Bread Recipe

By Alexandra Wenger ‘21


I’ve made this recipe at least six times this season because it’s incredibly versatile and fits at almost any meal. It happens to be pareve – although it doesn’t taste like it would be – so it’s perfect for bringing to Friday night dinners and eating during meat meals. If you’re someone who hates pumpkin pie but loves pumpkin, this recipe is sure to spice up your autumn days!


1½ cups flour

½ tsp salt

1 cup sugar

1 tsp baking soda

1 cup pumpkin puree

½ cup vegetable oil

2 eggs, beaten

¼ cup water

¼ tsp nutmeg

1 tsp cinnamon

¼ tsp allspice

¼ tsp cloves

½ cup chopped walnuts or pecans (optional)


Preheat oven to 350. Mix together flour, salt, sugar, and baking soda in a large bowl. In a smaller bowl, combine pumpkin, oil, eggs, water, and spices. Pour pumpkin mixture into the bowl with the dry ingredients and mix until just combined. Stir in nuts. Pour into a well-greased (with butter or margarine) 9×5 loaf pan, and bake 50-60 minutes until done in the middle. Remove from oven and let cool before removing from pan.

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