The Best Pumpkin Bread

My Mom’s decades old, super easy, moist, spicy and delicious pumpkin bread recipe that can even be made using canned pumpkin pie filling instead if you like.

The Best Pumpkin Bread

There is definitely no shortage of pumpkin bread recipes out there; everyone who bakes probably already has a favourite recipe but after several recent requests from readers I decided to post our family’s super easy recipe that I have been making for decades.

Pumpkin bread is really a kind of spice cake, made particularly moist by the addition of pumpkin puree. I used roasted pumpkin puree, made simply from roasting pumpkin pieces on a parchment lined baking sheet until tender and then pureeing in a food processor until smooth. At this time of the year canned pumpkin puree or even pumpkin pie filling can be used instead.

If using pumpkin pie filling you will probably need to cut back on the spices a little because spices are already added to the filling. The raisins are optional but I always preferred my pumpkin bread with raisins when I was a kid and still do. 

The Best Pumpkin Bread

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5 from 2 votes

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The Best Pumpkin Bread

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

The Best Pumpkin Bread is Mom's super easy recipe that's over 40 years old and still my favourite ever.

Course: Cakes/Dessert, Snack, Tea Time

Cuisine: North American

Servings: 2 loaf cakes or 1 bundt cake

Author: Barry C. Parsons

Ingredients

• 2 cups all purpose flour
• ½ tsp salt
• 3 tsp ground cinnamon
• 2 tsp allspice
• ½ tsp ground cloves
• 2 tsp baking powder
• 2 tsp baking soda
• 1½ cups sugar
• 4 eggs
• 1¼ cups vegetable oil
• 2¼ cups pumpkin puree, fresh or canned (or canned pumpkin pie filling)
• ¾ cup raisins (optional

Instructions

1. Sift together the flour, salt, cinnamon,allspice, cloves, baking powder and baking powder. Set aside.
2. Whisk together the sugar, eggs, oil and pumpkin puree.
3. Fold in the dry ingredients until the flour is all incorporated in the batter. If using raisins, fold them in when the flour is almost incorporated.
4. Divide the batter evenly between two greased and floured loaf pans. (or line the pans with parchment paper) This can also be baked in a tube pan or large bundt pan.
5. Bake for 50-60 minutes at 350 degrees F or until a wooden toothpick inserted in the center comes out clean.
6. Cool on a wire rack.

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