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Pumpkin bread is a thing that really says, “It’s FALL!! Finally!” According to the calendar, the official start of fall is this week so I felt it was high time to start whipping up some of our traditional fall favorites. But even though the calendar says it’s almost fall, the thermometer says it’s still August. It was 90 degrees here this past weekend but I wanted some pumpkin bread, damn it! After spending a few hours floating in the pool, I came inside and made some of this.
This pumpkin bread is so easy to pull together. In an hour or so, you’ll have 3 glorious loaves to eat, share or freeze. This makes a wonderful choice for potlucks or office food days. They’ll be begging you for the recipe! Alex and I can do some serious damage to one of these loaves in no time flat. 🙂
Let’s Make Some Pumpkin Bread
Preheat oven to 350 degrees and grease 3 loaf pans. Begin by mixing the pumpkin puree, sugars, milk, eggs, and oil together in large bowl or the mixing bowl of a stand mixer.
In a separate medium bowl, combine the flour, baking soda, and spices.
Whisk the dry ingredients until well combined.
Slowly add the dry ingredients to the pumpkin mixture and mix until combined. Do not overmix. Adding walnuts and raisins is totally optional. Some people don’t the like raisins in baked goods (not me!). But if you have a nut allergy or are anti-raisin, the bread is just as good plain. If you wish to leave one of the loaves plain, pour batter into one of the loaf pans and then mix in 1 cup of walnuts and/or 1 cup of raisins. Fill the remaining 2 pans. The pan on the left in this picture is plain but the 2 pans on the right have had walnuts and raisins added.
Bake at 350 for 50 minutes or until a toothpick inserted into the center of the loaves comes out clean. Let bread cool in pans. To remove, slide a knife around the outside edge of the loaf and gently tip loaf onto a plate. This makes a great dessert when topped with some whipped cream or ice cream. It’s even good for breakfast! Or a snack, or after lunch, or for dinner…
Your New Favorite Pumpkin Bread
If you are a pumpkin lover (or even just have a pulse) then you are going to love this pumpkin bread recipe. Moist and full of pumpkin flavor, with just enough cinnamon, nutmeg, ginger, and cloves to remind you of all the best things about fall. This is a large batch recipe which will produce 3 loaves that are somehow even better the second day. This bread freezes well although there might not be any left to freeze if you’re not quick!
- 1 15 oz can pumpkin puree
- 3 large eggs
- 1 cup milk (I used 2%)
- 1 1/2 cup vegetable oil
- 2 cups white sugar
- 1 cup light brown sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves or allspice
- 1 cup chopped walnuts (optional)
- 1 cup raisins (optional)
Preheat oven to 350 degrees. Grease and flour 3 7×3 loaf pans.
In a large bowl, mix together the pumpkin puree, eggs, milk, oil, white sugar, and brown sugar until well blended.
In a medium bowl, combine flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves and whisk until mixed.
Slowly add the dry ingredients to the pumpkin mixture and stir until combined. Do not overmix.
Since this recipe makes 3 loaves, I will usually fill the first loaf plan with plain batter and then mix in 1 cup of walnuts and 1/2 cup of raisins before filling the other 2 pans. Not everyone likes nuts or raisins and this way you can accommodate that without making a separate batch of plain bread.
Place pans in the oven as evenly distributed as possible across the top rack. Bake for 50 minutes or until a toothpick inserted in the center of one of the pans comes out clean.