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Pumpkin Bread — A Red Land Tradition

Pumpkin Bread — A Red Land Tradition

making this pumpkin bread recipe has been a fall tradition for as long as i can remember... this bread embodies the season and is the perfect breakfast loaf! 

The night before Thanksgiving, we were making our deviled eggs, broccoli salad, and dessert. We got done a little earlier than anticipated and decided to make this treat for Thanksgiving morning! I knew I had to share it with you all. Just imagine — waking up on Thanksgiving morning, turning on the Macy's parade, putting the bird in the oven and sitting down to a slice of this heavenly bread and a cup of coffee!

Our recipe comes from the southern classic cookbook, Cotton Country. (Yes, the irony is not lost on us) It's a southern kitchen staple and can be purchased here


  • 3 eggs
  • 1 can pumpkin
  • 3/4 cup vegetable oil
  • 1/2 cup water
  • 2 1/2 cups sifted all-purpose flour
  • 2 1/4 cups sugar
  • 1 1/2 teaspoons soda
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup golden raisins 


How It's Done:

wet ingredients: 

Beat together eggs, pumpkin, oil & water. 

dry ingredients:

Sift together flour, sugar, soda, salt and spices (this smells like fall in a bowl)

bring it all together:

Fold the dry ingredients into the pumpkin mixture. Stir in the raisins and nuts. 

Bake in two greased 9" x 5" x 3" loaf pans at 325 degrees for 1 hour. Reduce oven to 275 degrees and bake for another half hour until done.


Enjoy With Family And Friends!

(From Our Farm To Your Home)

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