Pumpkin Bread

The entire hort society team is obsessed with this bread. Longtime MSHS member, volunteer and past administrative support staff Linda Stewlow generously bakes a loaf for our office to share (and drool over) every fall. Most years she'd even bring warm caramel sauce to drizzle over each slice! When she retired in October 2020, we begged her for the recipe so that we could keep the tradition alive.

linda's pumpkin bread


  • 3 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups fresh or canned mashed pumpkin
  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup chopped nuts


Preheat oven to 350 degrees. Beat sugar, oil, eggs, 2/3 cup water and pumpkin together. Sift dry ingredients together and beat into egg mixture. Stir in nuts. Pour into two well-greased and floured loaf pans (or 4 mini loaf pans). Bake in preheated oven for approximately one hour for regular-size loaf pans or just 30 minutes for mini pans. Test for doneness during baking—don't overbake. Cool and enjoy!