Pumpkin Bread

A little taste of Uganda from World Gospel Mission’s International Cookbook

Pumpkin bread can be served warm or at room temperature. This is a great fall treat or a delicious breakfast side to your favorite cup of joe. This recipe made a couple large loaves of bread, so the WGM test kitchen reminds you that this is a great recipe to share with your family and maybe even your neighbor. Think about whom you could share some bread with or drop a loaf in the freezer for a sweet treat later. Enjoy!


  • 2 cups pumpkin (1 can)
  • 1 cup vegetable oil
  • 3 cups sugar
  • 4 eggs, beaten
  • 3 ¼ cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cloves (optional)
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 cup nuts and/or raisins



Preheat your oven to 350 degrees. The WGM test kitchen opted to just use nuts in our recipe and not the raisins. We also chose not to include the optional cloves. The results were still delicious.

combine the sugar and flour
add in the spices, baking powder and baking soda

Start by mixing your dry ingredients. 

Next, the spices, baking powder, and soda were added to the mixture.

Beat the eggs in a separate bowl
Mix in the oil and pumpkin.

In a separate bowl, beat four eggs.

The oil and pumpkin were then added to the eggs and mixed.

Mix the wet and dry ingredients.

Finally, it’s time to mix the wet and dry ingredients.

Add nuts and raisens.
Bake in a greased and floured bread pan.

Fold in your nuts and/or raisins, and be sure to grease and flour your bread pans before piling in the batter.

Read The Call magazine while you wait for the bread to bake (about one hour).

The bread takes an hour to bake, so that gave the test kitchen plenty of time to grab a drink and enjoy reading The Call magazine while we waited.

RECIPE: pin or print

RECIPE: Pumpkin Bread