Pumpkin Bread
The taste and feel of fall is in the air when you smell Pumpkin Bread baking in the oven. Full of rich pumpkin, warm spices, toasted nuts and sweet raisins. This bread will be one of your favorites.
Recipe type: Dessert | Quick Bread
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: Two 9"x5"x2¾" Loaf Pans Pan Prep: Greased Oven Temp: 375° Yield: 2 Loaves Storage: Tightly Wrapped, Room Temperature
Help: Toasting Nuts and Seeds
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Toasting Nuts and Seeds
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Batter:
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 15-oz can pumpkin
- 2⅓ cups granulated sugar
- 4 large eggs
- 1 cup vegetable oil
- 1 cup toasted walnuts or pecans, coarsely chopped
- ½ cup golden raisins
Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat oven to 375 degrees F. Prepare two 9x5x2¾ inch loaf pans; lightly grease the pans with shortening. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper.
Batter:
- In a medium mixing bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Set aside.
- In a large bowl, combine pumpkin, sugar, eggs, and oil; whisk together until well blended. Add flour mixture; stir just until blended. Add nuts and raisins; lightly stir to mix in.
- Pour batter into the loaf pans, dividing the batter evenly between the 2 pans.
Topping:
- In a small bowl, combine ¼ cup sugar and 1 teaspoon cinnamon. Sprinkle tops of batter with sugar cinnamon mixture.
- Bake: Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Remove pans from oven and let cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on a wire cooling rack to finish cooling. Remove parchment paper and discard.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the bread and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.