I have been making this bread for about 5 years and am always asked for the recipe. I cut the brown sugar down to 1 cup, use 2 cups pumpkin and double the raisins as my husband cannot eat nuts. The spices give it a wonderful flavor. I buy a huge pumpkin in the fall when they are at their lowest price. After peeling, cut it up in small chunks and microwave several small batches in a glass covered bowl, with a touch of water (takes about 7-8 minutes on high). Drain before mashing. Freezing in one cup increments carries me to the next fall. Squash, yams and sweet potatoes also work well with this recipe. Good way to use leftovers. All can be baked or microwaved and prior to Thanksgiving are very reasonable. I use four 5.5x3" smaller loaf pans and bake 1 hour. The smaller loaves are always a hit for hostess gifts, neighbors, etc. I make up two batches of the dry mix at a time and keep stored in airtight containers. Lessons prep time when making a new batch.
Farmer John's Favorite Pumpkin Bread
More From Sunset
Amount per serving
- Calories: 279
- Calories from fat: 42%
- Protein: 3.3g
- Fat: 13g
- Saturated fat: 1.7g
- Carbohydrate: 38g
- Fiber: 0.8g
- Sodium: 198mg
- Cholesterol: 32mg
- 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.
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