The Best Pumpkin Bread

The Best Pumpkin Bread

There is definitely no shortage of pumpkin bread recipes out there; everyone who bakes probably already has a favorite recipe but after several recent requests from readers I decided to post our family's super easy recipe that I have been making for decades. Pumpkin bread is really a kind of spice cake, made particularly moist by the addition of pumpkin puree. I used roasted pumpkin puree, made simply from roasting pumpkin pieces on a parchment lined baking sheet until tender and then pureeing in a food processor until smooth. At this time of the year canned pumpkin puree or even pumpkin pie filling can be used instead. If using pumpkin pie filling you will probably need to cut back on the spices a little because spices are already added to the filling. The raisins are optional but I always preferred my pumpkin bread with raisins when I was a kid and still do.

Makes 2 loaves

Sift together and set aside:

2 cups all purpose flour
1/2 tsp salt
3 tsp ground cinnamon
2 tsp allspice
1/2 tsp ground cloves
2 tsp baking powder
2 tsp baking soda

Whisk together:

1 1/2 cups sugar
4 eggs
1 1/4 cups vegetable oil
2 1/4 cups pumpkin puree

Fold in the dry ingredients until the flour is all incorporated in the batter. Divide the batter evenly between two greased and floured loaf pans. (or line the pans with parchment paper) This can also be baked in a tube pan or large bundt pan.

Bake for 50-60 minutes at 350 degrees F or until a wooden toothpick inserted in the center comes out clean.

The Best Pumpkin Bread

There is definitely no shortage of pumpkin bread recipes out there; everyone who bakes probably already has a favorite recipe but after several recent requests from readers I decided to post our family's super easy recipe that I have been making for decades. Pumpkin bread is really a kind of spice cake, made particularly moist by the addition of pumpkin puree. I used roasted pumpkin puree, made simply from roasting pumpkin pieces on a parchment lined baking sheet until tender and then pureeing in a food processor until smooth. At this time of the year canned pumpkin puree or even pumpkin pie filling can be used instead. If using pumpkin pie filling you will probably need to cut back on the spices a little because spices are already added to the filling. The raisins are optional but I always preferred my pumpkin bread with raisins when I was a kid and still do.

Makes 2 loaves

Sift together and set aside:

2 cups all purpose flour
1/2 tsp salt
3 tsp ground cinnamon
2 tsp allspice
1/2 tsp ground cloves
2 tsp baking powder
2 tsp baking soda

Whisk together:

1 1/2 cups sugar
4 eggs
1 1/4 cups vegetable oil
2 1/4 cups pumpkin puree

Fold in the dry ingredients until the flour is all incorporated in the batter. Divide the batter evenly between two greased and floured loaf pans. (or line the pans with parchment paper) This can also be baked in a tube pan or large bundt pan.

Bake for 50-60 minutes at 350 degrees F or until a wooden toothpick inserted in the center comes out clean.