Ryan's Famous Pumpkin Nut Bread


0:15 prep
1:15 total

Time

prep 0:15       total 1:15

Yield

Ingredients

1 cup butter, melted
4 eggs
1 can (14-1/2 oz.) pumpkin
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 cup sugar
1 cup brown sugar
2-3/4 cup flour
1 cup chopped nuts

Instructions

Beat together eggs, butter, pumpkin and sugars; set aside. In a separate bowl, soft together flour, baking powder, baking soda and spices. Gradually add flour mixture to egg mixture; mix well. Add the chopped nuts and mix well. Spoon batter into 2 greased bread loaf pans. Bake for 1 hour at 350°F. Test with toothpick to ensure loaves are ready.

Author's Comments

A classic fall recipe.

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15 Recipe Reviews

Jody

Jody reviewed Ryan's Famous Pumpkin Nut Bread on March 6, 1999

For you chocaholics: Try adding 1 cup chocalate chips to the bread mixture... Yummy!

Christine

Christine reviewed Ryan's Famous Pumpkin Nut Bread on October 8, 2000

This is REALLY GOOD!!! I know simple but true. I have a family of picky eaters and the whole family LOVED it!! My daughter ate it for a quick breakfast (that is good coming rom a 5 yo.) We took out the nuts because of afore mentioned picky eaters! Still delicious. I also added just a pinch of allspice.

Drew

Drew reviewed Ryan's Famous Pumpkin Nut Bread on April 2, 2001

Very good recipe. One thing to try: peanut butter chips instead of nuts or chocolate chips. Everyone I know loves it.

Cheryl

Cheryl reviewed Ryan's Famous Pumpkin Nut Bread on June 25, 2002

Two thumbs up!! I altered the recipe to make just one loaf. I did not have brown sugar, so instead I used molasses. Upon taking it from the oven, I brushed the top with some melted butter combined with cinnamon and sugar. This bread was easy on the eyes, and delicious. Will make again. Thanks!

Carol

Carol reviewed Ryan's Famous Pumpkin Nut Bread on August 30, 2004

My favorite bread recipe EVER!

msbooklady

msbooklady reviewed Ryan's Famous Pumpkin Nut Bread on October 17, 2004

Oh, yes.

jessicapino

jessicapino reviewed Ryan's Famous Pumpkin Nut Bread on October 18, 2004

Y-U-M-M-Y! This is a fall treat that you can munch on with coffee, for breakfast or after dinner!

fschuil

fschuil reviewed Ryan's Famous Pumpkin Nut Bread on November 17, 2004

Thank goodness this recipe yields two loaves or it would have been gone way too soon!!! Delicious!!! I had some cranberries that needed to be used, so I substituted 1 cup of chopped cranberries for the nuts.

phantomdr

phantomdr reviewed Ryan's Famous Pumpkin Nut Bread on November 24, 2004

YUMMY! My whole family really enjoyed this bread! Next time I make it, I may add some raisins or dried cranberries, for a little added zing.

ryansnyder

ryansnyder reviewed Ryan's Famous Pumpkin Nut Bread on November 28, 2004

bakinggoddess

This is absolutely the best pumpkin bread recipe I have come across, and its so easy to add things to if you want (although your recipie is superb).

I have made muffins with it also, and added a crumble top... they never last more than a few days.

I use this recipe a few times a month, at least. My boyfriend can't get enough of it.

mathgrrl

mathgrrl reviewed Ryan's Famous Pumpkin Nut Bread on January 12, 2006

I make this exact recipe into pumpkin muffins and they're a big hit w/ my 2-year-old. A great thing about this recipe is that the butter is melted, so I can just mix everything with a fork; this makes it easy to make during The Kid's nap (no electric mixer = no noise during naptime) and have fresh, warm muffins waiting when he wakes up. Just bake the muffins for about 10 minutes less than you would the bread loaves.

wisewoman13

wisewoman13 reviewed Ryan's Famous Pumpkin Nut Bread on November 8, 2006

Excellent ! I used fresh pumpkin instead of canned. Very easy to do. The extra time it takes is well worth it and can be done in advance and store in fridge or freezer. Good use of a Jack o' lantern, but need to bake next day after carving! Best way to bake a small pumpkin (Sugar variety) is cut in half length wise, scoop out seeds, place halves cut side down on a rack in a shallow pan with small amount of water in bottom. Bake @ 350 until fork can pierce easy, about 1 hour.Cool and scoop flesh into a bowl and mash. Pour off any excess liquid and measure into 2 cup portions.(about the same as a 14 oz. can of pumpkin) Used 2 cups to make this recipe. Makes the best pumpkin pie too!. I also added 1 cup of dried cranberries to this bread recipe. Very Yummy!!

ricka

ricka reviewed Ryan's Famous Pumpkin Nut Bread on February 10, 2007

Made recipe as stated and it was delicous, I did
add a rum glaze and drizzled it over the bread.
Everyone loved it.

akg3801

akg3801 reviewed Ryan's Famous Pumpkin Nut Bread on December 21, 2008

I've been making this recipe for my wife for about 2 years now, why change a good thing! It's simple to make and the flavor is perfect.


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