Pumpkin Bread Recipe
An Autumn Favorite With Spices, Walnuts and Raisins
This moist pumpkin bread has been an autumn favorite in my family for decades. The fragrant spices of this delectible bread take the chill out of any crisp, autumn day.
Pumpkin Bread Recipe
This recipe makes 2 large 9 x 5 inch loaves or 4 small ones. Small loaf pans are approximately 7 3/8 by 3 5/8 inches.
Ingredients:
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 2 cups cooked pumpkin
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 2/3 cup water
- 1 cup raisins
- 1 cup chopped walnuts
Directions:
- Preheat the oven to 350 degrees.
- Grease 2- 9 x 5 inch loaf pans or 4 small loaf pans.
- Combine the sugar, oil, eggs and cooked pumpkin in a large mixing bowl. Beat the mixture well with an automatic mixer.
- In a separate mixing bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder.
- Add the dry ingredients alternately with water to the pumpkin mixture a little at a time. Allow time for the flour and water to be completely incorporated.
- Use a spoon to fold in the raisins and walnuts. Make sure the fruits and nuts are evenly distributed throughout the batter.
- Pour the mixture into the prepared loaf pans.
- Bake the small loaves for 1 hour. Bake the large loaves for 1 hour 20 minutes. Since oven temperatures can vary, test the loaves for doneness with a toothpick or straw before the baking time is completed.
- Allow the pumpkin bread loaves to cool for 1 hour on a rack before removing from the loaf pans.
Serve the cooled pumpkin bread with a cream cheese spread. It is perfect for breakfast, brunches, holiday buffets, tea time or an autumn evening snack before a cozy fire.
This moist pumpkin bread even makes a great dessert! For a real treat, warm thick slices of the pumpkin bread in a microwave for 15 seconds, and serve with a dollop of rich whipped cream or vanilla ice cream. This is comfort food at its best!
A big advantage of this pumpkin bread recipe is that it freezes extremely well so it can be made in advance. Place individual loaves in freezer bags and wrap in aluminum foil. Be sure to keep several loaves on hand for unexpected holiday visitors! Pumpkin bread also makes a welcome “hostess gift” for all your holiday parties. Just remove a loaf from the freezer, tie with some festive cord or ribbon and top with a sprig of holly. The small loaves are the perfect size to use for holiday bake sales. Happy Baking!
