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Perfect Pumpkin Bread

Updated: Nov 17, 2019

This Perfect Pumpkin Bread is another one of my Dad's famous recipes. Years ago he used cleaned out coffee cans to bake this deliciously moist bread. The result was wonderful cylinders filled with pumpkin goodness. Those cans are hard to come by these days so I used regular baking pans. While I miss the coffee can shape this pumpkin bread is just as delicious as I remember.

Ingredients for Perfect Pumpkin Bread:

makes 2 8"x 4" loaves

3 1/2 cups flour

2 cups granulated sugar

1 1/2 teaspoons baking powder

2 teaspoons baking soda

1 1/2 cinnamon

1 teaspoon salt

1 cup canned pumpkin

1 cup canola oil

4 eggs

3/4 cup raisins

1 1/2 cups chopped walnuts

Time-Saving Tip: This bread can be made ahead and frozen.

Let's see what we need.

Let's bake.

Preheat the oven to 350 degrees. Coat pans well with cooking spray. Set aside.

Combine the pumpkin, oil and eggs in a bowl. Set aside.

In another bowl combine the sugar, flour, baking powder, baking soda, cinnamon, and salt. Once combined add the raisins and walnuts to the flour mixture.

Now add the wet mixture to the bowl with the dry ingredients. Stir just until combined. Divide between the two prepared pans. Bake for about an hour. At 50 minutes pierce the middle of each bread with a toothpick to see if they are ready. If the toothpick comes out wet they need to bake longer. Try not to over bake or else they will be dry.

After taking them out of the oven cool for about 10 minutes and then remove from the pan. Don't they look awesome?

It's ready! Look how delicious this looks. Now cut yourself a nice piece and I promise you will love this bread. It is really the best pumpkin bread I have ever had.



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