Pumpkin Loaves

This recipe makes 2 loaves….one for now and one for unexpected company in the future.


  • 3  1/2 cups flour
  • 2 tsp. baking soda
  • 1 tsp salt
  • 3 cups sugar (yes, this is right)
  • 2 tsp. cinnamon
  • 2 tsp. freshly ground nutmeg
  • 4 large eggs, beaten
  • 2/3 cup water
  • 1 cup Crisco oil
  • 2 cups pumpkin puree not pie filling)
  • 1 cup chopped pecans
  • 1/2 cup English toffee bits

Sift  dry ingredients in a medium bowl, add the beaten eggs, water, oil and pumpkin.  Stir in the toffee bits and pecans until well blended. Grease 2 loaf pans and bake for about 1  1/2 hours in  a 350 degree oven.

Check for doneness and let cool on a rack. Remove from the pans. Wrap in saran and, if freezing, insert inside a freezer bag.


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