Recipe: Monastery Pumpkin Bread

Monastery Pumpkin Bread
You might say this pumpkin bread is just heavenly. Recipe: Monastery Pumpkin Bread
(For the Los Angeles Times)

DEAR SOS: With holidays approaching I would like to bake some pumpkin bread using canned pumpkin. Is there a recipe in your vast files?


DEAR KIM: From our vast pumpkin bread recipe file we chose the Monastery Pumpkin Bread, made and sold by nuns of the Monastery of the Angels in Hollywood. It’s been a favorite of our readers throughout the decades.



3 1/2 cups sifted flour

3 cups sugar

2 teaspoons soda

1 teaspoon ground cinnamon


1 teaspoon ground nutmeg

1 1/2 teaspoons salt

4 eggs, beaten

1 cup oil

2/3 cup water

2 cups mashed, cooked pumpkin

Walnut halves



Sift together flour, sugar, soda, cinnamon, nutmeg and salt. Combine eggs, oil, water and pumpkin and mix well. Stir into dry ingredients.

Turn into 3 greased 8x4-inch loaf pans and top with walnut halves. Bake at 350 degrees 1 hour or until wood pick inserted in center comes out clean. Cool before slicing. Serve with butter. Makes 3 (8x4-inch) loaves.

Note: Bread freezes well and tastes best slightly warm, spread with butter.

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