Ingredients
Units
Scale
- 4 cups pumpkin puree (32 ounces)
- 4 cups granulated sugar
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
- 5 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon vanilla
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup chopped walnuts or pecans
Instructions
- Prepare your pans: Grease and flour three 9×5-inch loaf pans. For easier removal, you can also line the bottoms with parchment paper. Preheat your oven to 350°F (for light golden loaves) or up to 375°F (for a darker crust, as many 1970s recipes preferred).
- Mix the wet ingredients: In a large mixing bowl, stir together the pumpkin puree and sugar until well combined and thick. Add the beaten eggs, vegetable oil, and vanilla extract. Mix until smooth.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt until everything is well blended.
- Bring it together: Gradually stir the dry ingredients into the pumpkin mixture, a few scoops at a time, mixing just until the flour disappears. Be careful not to overmix.
- Stir in the nuts: Fold in chopped walnuts or pecans for a crunchy texture and a classic touch of richness.
- Fill the pans: Divide the batter evenly among the three prepared pans and smooth the tops.
- Bake: Place in the oven and bake for about 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Depending on your oven, baking time my vary, so check around the 55-minute mark.
- Cool and serve: Let the loaves cool in their pans for about 15 minutes, then lift them out of the pans and transfer to a wire rack to cool completely. Slice thick and enjoy plain or with a spread of butter or cream cheese.
- Cook Time: 60 minutes
- Category: Bread
- Method: Baked
- Cuisine: American