Ruth Van Goor of Dapple-Gray Bed and Breakfast in Eagle Harbor says this bread is a guest favorite. Don’t overbake and let it dry out, she advises. It’s a more moist bread than most.

Ruth says she’s never used a cooling rack. “I cool my loaves on an upside-down plate.” To retain its moisture, she also refrigerates the loaves until ready to use. Once opened, loaves are kept on a covered cake plate.

”I serve my pumpkin bread at room temperature. It is almost like a dessert,” Ruth said, adding that it also freezes well.

Eagle Harbor is located on the Keweenaw Peninsula in the Upper Peninsula. This log home B&B offers views of Lake Superior.


3 1/2 cups flour

3 cups sugar

2 tsp baking soda

1 1/2 tsp salt

1 tsp each of cinnamon, ginger, cloves, and nutmeg

1 cup vegetable oil

4 eggs

2/3 cup water

1 15-oz can of pumpkin (use Libby’s only, less watery)

A cup of chopped nuts (optional)


Grease loaf pans (I use butter). For easier removal of the baked loaf, cut to size two pieces of aluminum foil and place one on the bottom of each pan.

Combine all ingredients, except the flour and pumpkin, with a mixer.

Sift flour and add slowly to the wet mixture.  Once thoroughly combined, add pumpkin and mix.

Stir in chopped nuts, if using. (I don’t because they don’t add to the taste, and make it more difficult to slice.)

Pour mixture into two bread loaf pans. Bake at 350 degrees F for approximately 55 minutes.

Use a toothpick to test doneness. When it comes out clean, it’s done.

Let cool in the pan. Then use a knife around the sides and the loaf should come out.