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. This pumpkin is less starchy and 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! Want more? See Pumpkin Bread and Apple and Cinnamon Steel Cut Oatmeal
For more pumpkin recipes see The Great Pumpkin Roundup
- 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
- 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 1/2x4 1/2x2 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.
- Greasing just the bottoms of the pans helps form a gently rounded top. If the sides are greased, edges of the loaf may have ridges.
- Go ahead and leave the raisins out if you don't like them. The bread will still be delicious!