pumpkin bread

Pumpkin Bread

Thanks to our friends, Megan and Mike Gilger of The Fresh Exchange, for this pumpkin bread recipe. Read the full Fresh Exchange feature for more Friendsgiving recipes and tips.

Makes 2 loaves


  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 16 ounces fresh pumpkin (or 1 can pumpkin purée)
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 cup chopped nuts (almond, walnuts and/or cashews)


Beat sugar and vegetable oil until smooth. Add one egg at a time and beat until smooth. Add pumpkin purée and again beat until you have a nice smooth consistency. Sift together flour, baking soda, baking powder, salt and spices. Add chopped nuts (optional) and half of the sifted dry ingredients to the batter, mix. Add second half of dry ingredients and mix just until smooth. Grease two standard bread loaf pans. Fill pans evenly. Bake at 350 degrees until toothpick removes from center of bread loaf clean (about 1 hour). Rotate pans half way through the baking process. Cool, and enjoy. Serve warm or cold with butter.