Angela Wyant
Yield
Makes 2 loaves, about 10 servings each

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.

How to Make It

Step 1

Preheat oven to 350° (325° convection).

Step 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.

Step 3

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

Step 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).

Step 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.

Ratings & Reviews

Shack2's Review

SOdiseos
September 15, 2013
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.

Bp30135's Review

marandall
January 06, 2013
I've been making pumpkin bread for 40 yrs., but this is the best I've ever tasted! It's moist and flavorful! It's a keeper! I made 4 small loaves and each one was excellent.

annie12073's Review

Rikked
November 27, 2012
Awesome pumpkin bread -- spicy and moist!! I'll make it again!

Rikked's Review

Bp30135
November 01, 2012
Made one loaf & one 8x8 pan cake, baked for 40-45 mins. Super easy to make! Used 1 cup brown sugar, 3/4 cup gran suger, cut cloves to 1/2 tsp, and used coconut oil as the vegetable oil. Very moist and delicioius, more like a spice cake than a pumpkin bread.

ifriday's Review

bakergirl17
November 06, 2011
Definitely would use less sugar. Would also decrease the amount of allspice and cloves - a bit over powering. Quick to make. Easy recipe. Glass bread pan takes longer to bake. Neighbor boy says it "tastes amazing!"

lauraanaya's Review

ifriday
November 06, 2011
loved this recipe. i used roasted sweet potato in place of the pumpkin and it is excellent. i did add 1 teaspoon of vanilla extract to recipe. this is a keeper!

SOdiseos's Review

joboe1
November 04, 2011
Any advice on ingredient or preparation adjustments for high altitude -- 5,000 ft?

marandall's Review

samder
October 03, 2011
Delicious! Gets even better the second day if there is any left! Also great if you add some shredded coconut and use coconut oil for half or all of the oil.

samder's Review

annie12073
November 29, 2010
Wow - this recipe makes great pumpkin bread! I took a chance with a recipe I didn't know and it paid off with my Thanksgiving guests. Thank you Farmer John. The only advice I would make would be to make sure you cook it all the way thru. If not it can get soggy.

acureese's Review

acureese
February 24, 2010
WOW!! This is AWESOME!!! I thought I'd make one for my husband's friends and one for us, but after the first couple bites we looked at each other and realized we can easily eat both! Note to self, if I want to share this, make four batches!! :) Instead of raisins I used chocolate chips, and I used about a 1/4 cup less granulated sugar than it called for. I'd definitely recommend this to anyone!! Definitely one for the recipe files and soon to become a family favorite!