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Pumpkin Bread

pumpkin bread Side
Pumpkin Bread
  • Prep 15 min
  • Total 3 hr 25 min
  • Servings 24

Pumpkin spice may be the trending flavor for autumn beverages, but it’s also the heart and soul of warm, fragrant pumpkin bread. This favorite fall treat comes together in just 15 minutes. Pop it in the oven and enjoy how your kitchen soon fills with delicious aromas. MORE+ LESS-

Ingredients

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

Steps

Hide Images
  • 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

  • There is a significant difference between an 8-inch versus a 9-inch loaf pan. The volume each holds will affect how much batter is needed and how high a bread will be. A large 9x5-inch loaf pan will hold nearly double the amount of batter that an 8x4-inch pan will. Fill pans only 2/3 full so there’s room for rising.
  • Swap in bits of dried fruit (cranberries or cherries) or chunks of dark or white chocolate for the nuts or in tandem with them (try chopped cashews with white chocolate or walnuts with dried cherries).
  • Cooking your own pumpkin is actually quite easy. Treat a small pumpkin like any winter squash, cutting it up into large chunks and scaping out the seeds and pulp. You can peel it beforehand (which is nice if you plan to simmer the pumpkin in a large saucepan) or if you bake it in the oven at 375°F until very tender, it’s easy to peel the skin off. Zip it up in the food processor and freeze it in covered containers in 2-cup portions—perfect for bread or pie.
  • Go ahead and leave the raisins out if you don't like them. The bread will still be delicious!
  • Greasing just the bottoms of the loaf pans helps the batter rise up evenly, forming a loaf with gently rounded tops rather than creating ridges along the edges.

Nutrition Information

Nutrition Facts

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

More About This Recipe

  • When your favorite coffee shop starts advertising the first Pumpkin Spice Latte of the season, you know that autumn is truly here at last. Why not make it official by stirring up a batch of this easy pumpkin bread? You don’t need an electric mixer or any fancy equipment—just a bowl, a spoon and a loaf pan. The best part about this pumpkin bread recipe is that it’s infinitely customizable. You can frost it, fill it with chocolate chips or top it with streusel. Once you’ve mastered the basic loaf pan recipe, you can try making smaller, giftable-sized loaves or a batch of muffins from the same batter. If you’d like to add freshly baked homemade pumpkin bread to your autumn cooking, check out Betty’s best pumpkin bread recipe collection where you’ll find time-tested favorites and new flavor twists.

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