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Pumpkin Bread

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Pumpkin Bread is another way to use those pie pumpkins for a unique fall flavor.

Pumpkin Bread

A good pumpkin recipe starts with the season of the pumpkin.

I used canned pumpkin here but you can certainly use fresh. Remember though that pie pumpkins are the smaller pumpkins we all use to decorate our home. Canned pumpkin does so much better in recipes.

This bread is stuffed with the goodness of dried fruit and nuts. If you are a “vanilla” type of baker this recipe is still great. Enjoy!

It comes together quickly and is folate free for those like us that are folic acid restricted. Just make sure the wheat flour is not enriched.

The addition of nuts, raisins and cloves make this bread a hit on the table.

Most of my extended family are surprised at the subtle difference in flavor.

And of course the nuts and raisins add a nice texture and a bit of moisture. The bread isn’t heavy. But be careful not to over mix or it will.

These are the INGREDIENTS you will need:

  • 1 can 15 ounces pumpkin (not pumpkin pie mix) SAVE
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 3 cups Gold Medal™ all-purpose or whole wheat flour
  • 1/2 cup coarsely chopped nuts
  • 1/2 cup raisins if desired
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cloves

These are the INSTRUCTIONS for preparation:

  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
  • Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
  • Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing.
  • Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

NOTES:

  • There is a significant difference between an 8-inch versus a 9-inch loaf pan. The volume each holds will affect how much batter is needed and how high a bread will be. A large 9×5-inch loaf pan will hold nearly double the amount of batter that an 8×4-inch pan will.
  • Greasing just the bottoms of the loaf pans helps the batter rise up evenly, forming a loaf with gently rounded tops rather than creating ridges along the edges.
  • To ensure success in this recipe, use canned pumpkin (not pumpkin pie mix). Canned pumpkin is not only convenient but provides consistent texture when used in baking.
  • Go ahead and leave the raisins out if you don’t like them. The bread will still be delicious!
  • Swap in bits of dried fruit (cranberries or cherries) or mini chocolate chips for the raisins and nuts or in tandem with them (try chopped cashews with mini chocolate chips or walnuts with dried cherries). Be sure to use the same amount of the ingredient being replaced.

My granddaughter was 5 years old when she assisted me in greasing the pans and mixing the dough.

I remember she wanted to help but she was put off getting her hands “dirty” which was not a feeling she appreciated.

She quickly bounced out of the kitchen and didn’t come back until it was time to free the bread from the pan.

And even then she was leery of what might lie ahead. She was a hoot.

I learned that if she was going to help in the kitchen that measuring and getting out what was needed better suited her.

I am confident though that these little tasks won’t stop you from making your own Pumpkin Bread

Whether you get your pumpkin from a can or cut up and cook a fresh one, the taste of the bread will be something you won’t soon forget.

It also travels easily to donate at a bake sale or add to a gift basket.

Sharing your homemade baked good is a win win. The giver and receiver both feel a sense of being thought of.

We need more of that at the Holiday!

Pumpkin Bread is another way to use those pie pumpkins for a unique fall flavor.

Pumpkin Bread

I used canned pumpkin here but you can certainly use fresh. Canned pumpkin does so much better in recipes.
4.73 from 18 votes
Print Pin Rate
Course: Bakery
Cuisine: American
Keyword: banana, bread
Method: Bake
Skill Level: Basic
Prep Time: 25 minutes
Cook Time: 1 hour
Cool: 2 hours
Total Time: 3 hours 25 minutes
Adjust Servings: 2 Loaves
Calories: 95kcal
Author: Marilyn

Ingredients

  • 1 can 15 ounces pumpkin (not pumpkin pie mix)
  • 1-2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 large eggs
  • 3 cups all-purpose or whole wheat flour
  • 1/2 cup coarsely chopped nuts, optional
  • 1/2 cup raisins, optional
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cloves

Instructions

  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
  • Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
  • Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing.
  • Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Notes

  • There is a significant difference between an 8-inch versus a 9-inch loaf pan. The volume each holds will affect how much batter is needed and how high a bread will be. A large 9×5-inch loaf pan will hold nearly double the amount of batter that an 8×4-inch pan will.
  • Greasing just the bottoms of the loaf pans helps the batter rise up evenly, forming a loaf with gently rounded tops rather than creating ridges along the edges.
  • To ensure success in this recipe, use canned pumpkin (not pumpkin pie mix). Canned pumpkin is not only convenient but provides consistent texture when used in baking.
  • Go ahead and leave the raisins out if you don’t like them. The bread will still be delicious!
  • Swap in bits of dried fruit (cranberries or cherries) or mini chocolate chips for the raisins and nuts or in tandem with them (try chopped cashews with mini chocolate chips or walnuts with dried cherries). Be sure to use the same amount of the ingredient being replaced.
 
©MARILYN’S TREATS. All images are copyright protected.
 

Nutrition

Serving: 1slice | Calories: 95kcal (5%) | Carbohydrates: 14g (5%) | Protein: 2g (4%) | Fat: 4g (6%) | Saturated Fat: 1g (5%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 15mg (5%) | Sodium: 110mg (5%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

    • blankMarilyn says

      Pumpkin anything reminds me of my mom. She used to prepare a type of pumkin puree in the pressure cooker and blender when I was a kid and it became a special treat. My mom never could cook. Anything! But her pumpkin was always something we looked forward to. Enjoy your week Jessica!

      Reply

        • blankMarilyn says

          I think I cook just because she couldn’t. She had dinner on the table everyday, but her meals weren’t edible. She started dinner at 4 and cooked it until my dad came home. Many times it was after 10pm as he did his thing with friends. We didn’t eat until he sat down at the table. There were many nights we were pulled out of bed to eat dinner. LOL. Her answer was how important it was to eat a warm meal as a family. How much more we know today than in those days. My grandma, on the other hand was a great cook!!

          Reply

    • blankMarilyn says

      I am so glad Amy!! You have waited forever for that oven. I don’t know how you lives without it. Thank you for being so kind to like my recipes. Enjoy your weekend!

      Reply

  10. blankAmy says

    We love pumpkin bread. Some of us prefer chocolate chips in it and some of us prefer raisins. Whichever, this bread sounds great.

    Reply

    • blankMarilyn says

      I think you will like this one Florence. Sweet breads are all I make. I think the bakery does a better job than I do on the others. LOL. Have a great week!

      Reply

  15. blankPetra says

    I have never heard of pumpkin bread before. I can imagine the flavors and how well they go together! Thank you for bringing this to Fiesta Friday! 🙂

    Reply

  18. blankMiz Helen says

    I love making Pumpkin Bread it’s like the introduction to the fall season. Your recipe looks moist and delicious and one we will really enjoy! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

    Reply

  19. blankDebbie says

    Hi Marilyn, I had no idea that there were different pumpkins! They aren’t something we really see here, although on the mainland we’ve seen sellers at the side of the road selling them in autumn. I love the spices in the recipe, proper warming spices.

    Thank you for linking up with the #MMBC.

    xx

    Reply

    • blankMarilyn says

      They are very good and you can use them for all sorts of dishes. The smaller pie pumkins are sweeter and have softer meat inside. The larger ones are more tubeerous but yield many more seeds whcich are tasty baked and salt added! Have a great week!

      Reply

  29. blankCheryl says

    Yum! Pumpkin bread! I tried anew recipe and baked 2 loaves this morning but mine had chocolate chips and walnuts. It was OK but maybe no walnuts if I make it again. Last weekend I made baked pumpkin donuts and had leftover glaze that I froze. Pulled it out today for my pumpkin loaves. And I still have more glaze back in the freezer! I’m always on the lookout for new recipes. Thanks for sharing.

    Reply

    • blankMarilyn says

      I am so glad to hear all about your baking. I love to use pumpkin and will be making a pudding (more like a gravy than normal pudding) this week. I tried the chocolate chips in a banana bread but my hubs thought it was too sweet. I however loved it! Have a great week!

      Reply

  31. blankJaneEllen says

    I used to make pumpkin bread every year but had carpal tunnel surgery on both hands six weeks apart shortly before holidays one year so couldn’t mix it. No didn’t have fancy mixer and still don’t. Haven’t made pumpkin bread since and that was 1979. Since your recipe looks so good will try it this year, family always loved pumpkin bread, so yummy.
    Been finding few good baking recipes tonight, must be my year to make up for not baking much for while.
    However – When I bake I eat and can’t wear my jeans, that doesn’t make me happy at all, lol. Will have to have Mr.Furry hide whatever I bake. Not fair but that’s life.
    Happy Sunday

    Reply

    • blankMarilyn says

      I had carpal tunnel when I worked at a desk job but fortunately only had to wear the brace. I can’t imagine doing that surgery. I have a fancy mixer, (finally), but got it after all the kids were gone and I no longer host all the holidays. It became an expensive dusty decoration so I put it in a lower cabinet. Now I am not strong enough to pull it out so I mainly beat by hand. LOL. Our secret. I hope you get to bake a bit again. I am trying to put up my healthier recipes and convert my decadent ones. I don’t bake enough anymore to get the recipes refined and take new pictures. Good luck and have some fun!! Thanks for sharing your thoughts.

      Reply

      • blankJaneEllen says

        Thanks for reply Marilyn.Now I can’t do much with arthritic hands and wrists, no strength and no feeling in fingertips plus pain from nerve damage from an accident in 1998, right arm was broken above elbow, arm broken all way thru bone, just hanging there. Mr. Furry rolled our Bronco, theythink I must have stuck my arm out window when truck rolled over on passenger side. Also messed up my shoulder,had to have it finally replaced in Dec. 2015. Such fun.

        Reply

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