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.
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.
Like this Pumpkin Bread recipe?
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- 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
Sift together the flour, salt, cinnamon,allspice, cloves, baking powder and baking powder. Set aside.
Whisk together the sugar, eggs, oil and pumpkin puree.
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.
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.
Bake for 50-60 minutes at 350 degrees F or until a wooden toothpick inserted in the center comes out clean.
Cool on a wire rack.
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