Farmer John's Favorite Pumpkin Bread

Farmer John's Favorite Pumpkin BreadRecipe
Angela Wyant
Prep and Cook Time: about 1 1/4 hours. Rich spice flavors shine in this tender, cakelike bread. Notes: You can store this bread airtight at room temperature up to 3 days or freeze up to 3 months.


Makes 2 loaves, about 10 servings each

Recipe from


Nutritional Information

Calories 279
Caloriesfromfat 42 %
Protein 3.3 g
Fat 13 g
Satfat 1.7 g
Carbohydrate 38 g
Fiber 0.8 g
Sodium 198 mg
Cholesterol 32 mg


2 cups all-purpose flour
1 1/4 cups firmly packed dark brown sugar
1 cup granulated sugar
1 cup coarsely chopped walnuts or pecans
1/2 cup raisins
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
3/4 teaspoon salt
3/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
3 large eggs
1 3/4 cups Mashed Pumpkin
3/4 cup vegetable oil


1. Preheat oven to 350° (325° convection).

2. In a large bowl, mix flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger until well blended.

3. In another bowl, whisk together eggs, Mashed Pumpkin, and oil until well blended.

4. Add wet ingredients to flour mixture and stir just until well blended. Pour equally into two oiled 8 1/2- by 4 1/2-inch loaf pans (with 2 2/3-cup capacity each).

5. Bake until bread pulls from pan sides and a wooden skewer inserted in center of thickest part comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack for about 15 minutes. Cut around outside edges of bread and invert onto racks. Cool thoroughly.