This quick and easy pumpkin bread recipe has been a tradition in our family since gasoline was thirty-six cents a gallon. Both young and old have been mixing, baking, sharing, eating, and enjoying this tried and true recipe. It’s like your best friend- dependable, faithful, can’t be bought or replaced. The scent alone will make you dance around the Christmas tree, and your friends will follow you around like puppies, begging for more. This is, without a doubt, the best pumpkin bread we’ve ever tasted, and that’s the reason why we given it to more people than we can count.

Favorite Pumpkin Bread

Yield: 1 Bundt Cake or 3 small loaves
Baking Time:
One hour in Bundt Pan
30-45 minutes in loaf pans


  • 3 ½ cups flour
  • 3 ¼ cups sugar
  • 1 teaspoon nutmeg
  • 2 teaspoons soda
  • 1 ½ teaspoons salt
  • 1 cup vegetable oil
  • 2/3 cup water
  • 15 oz. can pumpkin (1 can)
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 ½ cup chopped pecans


  • Pre-heat oven to 350 degrees
  • Place the five dry ingredients in a mixing bowl and make a well in the center
  • Pour the five liquid ingredients into the well and mix thoroughly (I use an electric mixer)
  • Add chopped pecans and mix with a spoon until thoroughly blended
  • Grease pans and pour mixture into:
  • One Bundt Pan or Three - 8.4 x 4.4 x 2.7 Loaf Pans


  • Pierce the center to make sure it is done, prior to removing from oven, as ovens and styles of pans vary.
  • GIFT GIVING: We place loaf-size cakes on small, inexpensive silver trays we purchase at the Dollar Store. Then we wrap in cellophane, similar to the way a fruit basket is wrapped, and tie with wired ribbon. See photo below.