pumpkin bread
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Pumpkin Bread


My many painstaking hours of research have come to a conclusion. The best things about October are detailed below in this lengthy, comprehensive list I’ve written out:

(1) Baking
(2) Pumpkin

Mind-blowing, right?

There are so many  things that can be made with Pumpkin: pie, pasta, cookies, french toast, soup. But it’s fall and there is no better time to be baking. Put the two together, and we get pumpkin bread heaven.

PB-2 PB-5 copy

With nuts, raisins, and a cinnamon sugar glaze added to a traditional Pumpkin Bread recipe, you can’t go wrong. Great for breakfast or dessert, delicious for any time of the day. It’s an hour before dinner time but I’m about to grab a slice after writing this post because it is making me hungry.


I know my research confirms that baking is the very best part about October. But as we near the holiday season, I’ve been feeling the urge to bakeandbakeandbake because I just want to share whatever it is with those people who make my days that much better. Baking with love is real and I couldn’t think of something more pleasing than a fresh loaf of Pumpkin Bread to pass along.

p.s. I doubled the recipe below which fit three 8×4 in. pans and one 9×5 in. pan.


Pumpkin Bread

Makes two 9×5 in. loaves/three 7×3 in. loaves

I N G R E D I E N T S :

  • can of pumpkin puree (15 oz.)
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup sweetened applesauce
  • 2 cups granulated sugar (and 2 tbsp set aside)
  • 3 1/2 cups flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. cinnamon (and 1 tsp. set aside)
  • 1 tsp. nutmeg
  • 1/4 tsp. ground ginger
  • 1 tsp. vanilla extract
  • 1 cup walnuts
  • 1/2 cup raisins
  • 1/2 cup butter (set aside)

I N S T R U C T I O N S :

Preheat oven to 350 degrees F.

Grease two 9×5 in. pans or three 7×3 in. pans.

In a large bowl, mix pumpkin, eggs, vegetable oil, applesauce, sugar, and vanilla extract until combined.

In a separate medium-sized bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

Pour the dry ingredients into the bowl with the wet ingredients in two separate intervals. Do not over mix. Then fold in the walnuts and raisins.

Bake for 50 min. or up to 1 hour and 10 minutes depending on the size of the pans you are using. The larger pans will take more time to cook. The pumpkin bread is done once a toothpick inserted into its center comes out clean.

While the bread is baking, melt 1/2 cup of butter on low heat in a small pan. Once fully melted, pour into a small bowl. Mix in the two tbsp of sugar and 1 tbsp of cinnamon and set aside.

Remove the bread from the oven and poke holes on the top. Use a pastry brush to cover the top of the bread with the cinnamon sugar mixture, making sure it is evenly soaked and that the holes soak it up.



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About Courtney C.

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  • This looks so yum! We can’t get canned pumpkin in Australia, So i have to do the whole steam and puree thing!

    • chun.courtney@gmail.com

      Thank you! Wow, that’s a lot of hardwork but I’m sure your pumpkin bread would taste even better with fresh pumpkin puree!

  • i’m falling in love with your blog. this bread is adorable!