The Pumpkin Bread Recipe Worn Out by Use

As part of our 2026 Synod Assembly under the theme Rooted in God’s Story, we are creating a community recipe book — Rooted at the Table. Submit your recipe by Friday, May 1, 2026, and learn more here.

Submitted by Bette Bieber (Christ Lutheran Church, Sedona)

Some recipes become favorites. Others become so beloved they are worn out from use.

This pumpkin bread recipe became exactly that for Bette Bieber—a reliable, comforting staple baked over and over for family and friends.

The recipe’s simplicity and generosity, yielding multiple loaves at once, make it ideal for sharing.

Delicious Pumpkin Bread

Ingredients

• 5 eggs

• 1-1/4 cups vegetable oil

• 1 can (15 ounces) solid-pack pumpkin

• 2 cups all-purpose flour

• 2 cups sugar

• 2 packages (3 ounces each) cook and serve vanilla pudding mix

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

Instructions

In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five greased 5-in. x 2-1/2-in. x 2-in. loaf pans. Bake at 325 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. Yield: 5 miniature loaves. Editor's Note: Bread may also be baked in two greased 8-in. x 4-in. x 2-in. loaf pans for 75-80 minutes.

Story

I wore this recipe out. I’ve made this pumpkin bread recipes for family and neighbors for years. My grandson never wants to leave without some just for him.