This year we are spending our first Thanksgiving with our immediate family on the west coast. It’s wonderful to be here, while at the same time we miss all of our friends and extended family on the east coast. Cooking favorite Thanksgiving recipes can help bring back memories of past Thanksgivings and helps make the extended family seem not so far away. One of the favorite recipes in the family is Aunti M’s Autumn Pumpkin Bread. You can be sure this delicious bread will be on our Thanksgiving table this year.autumn pumpkin bread

Aunti M always made two small loaves and used foil pans. This made the bread easy to travel with and you didn’t need to worry about remembering any pans if you were bringing the bread to another house for the Thanksgiving meal. I’ve made this recipe using large pans and small pans, if you use the larger size bread pans you will need to cook it longer.autumn pumpkin bread

We will have a large gathering this year so I may have to double the recipe and make four small loaves. This bread can be made with or without nuts. I’ve made it with both walnuts and pecans. We have a granddaughter with nut allergies so I will be making the bread without any nuts.autumn pumpkin bread

Autumn Pumpkin Bread


1/3 cup butter

1 1/3 cup sugar

2 eggs

1 2/3 cup sifted flour

¼ tsp. Baking powder

1 tsp. Baking soda

¾ tsp. Salt

½ tsp. Cinnamon

¼ tsp. Cloves

1 cup canned pumpkin

1/3 cup water

1 cup nuts (optional)


Cream the butter and sugar. Beat in the eggs. Sift the dry ingredients in another bowl and add to the creamed mixture alternately with the pumpkin and water. Pour the mixture into 2 small greased and floured loaf pans. Bake at 350 for 45-50 minutes.autumn pumpkin bread

Aunti M’s notes: I always use foil pans (4 ½ x 3 ½) since you are left with ½ can of pumpkin, I have doubled the recipe and it came out fine. Freezes well and is delicious with cream cheese.autumn pumpkin bread

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