Pumpkin Loaf

  • Prep time:10 minutes
  • Cook time: 85 – 90 minutes
  • Serves: 10


  • 3 cups flour
  • 2 cup sugar
  • 2 teaspoon salt
  • 2 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon clove
  • 4 eggs, beaten
  • 2 cups pumpkin puree (1 can of ED Smith Pumpkin Pie filling)
  • 1 cup vegetable oil (do not use olive or peanut oil)
  • 1 teaspoon vanilla
  • 2/3 cups roasted and salted pumpkin seeds


Preheat oven to 350 degrees.

In a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. Sift the dry ingredients together.

In a smaller bowl mix together the 4 beaten eggs, the oil, pumpkin puree, and the vanilla. Once the liquid ingredients are mixed well pour over the dry ingredients. Stir until the lumps are out.

Do not over-stir the mixture.

Pour into a 9x5x3 inch loaf pan that has been sprayed with non-stick spray. Sprinkle pumpkin seeds on top of bread. Bake for 90 minutes, until a toothpick comes out clean when poked in the center of the loaf. Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack.

The bread cuts best when allowed to cool completely.


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