Pumpkin Bread

Fragrant with cinnamon and chopped nuts, this pumpkin bread is a classic.

  • Prep Time 15 min
  • Total Time 3 hr 25 min
  • Servings 24

1
can (15 ounces) pumpkin (not pumpkin pie mix)
1 2/3
cups sugar
2/3
cup vegetable oil
2
teaspoons vanilla
4
eggs
3
cups Gold Medal™ all-purpose or whole wheat flour
1/2
cup coarsely chopped nuts
1/2
cup raisins, if desired
2
teaspoons baking soda
1
teaspoon salt
1
teaspoon ground cinnamon
1/2
teaspoon baking powder
1/2
teaspoon ground cloves

  • 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
  • 2 Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
  • 3 Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Expert Tips

Greasing just the bottoms of the pans helps form a gently rounded top. If the sides are greased, edges of the loaf may have ridges.

Go ahead and leave the raisins out if you don't like them. The bread will still be delicious!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
95
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
15 mg
15 %;
Sodium
110 mg
110 %;
Total Carbohydrate
14 g
14 %
(Dietary Fiber
1 g
1 %
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
42%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.