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–+ servings
Pumpkin Bread
Pumpkin bread is a beloved quick bread that captures the cozy flavors of autumn. With warm spices like cinnamon, nutmeg, and ginger, this recipe blends canned pumpkin, sugar, and raisins or nuts for a moist, flavorful loaf. Unlike yeasted breads, quick breads rely on baking soda for leavening, making them easy to prepare. Pumpkin bread became especially popular in American kitchens during the mid-20th century when canned pumpkin was widely available, and it remains a seasonal staple today. This version is lightly spiced, perfectly moist, and versatile enough for breakfast, an afternoon snack, or even a sweet holiday gift.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course bread
Cuisine American
Servings 1 loaf
Calories 280 kcal

Ingredients
  

  • 1 cup sugar
  • ½ cup brown sugar (firmly packed)
  • 1 cup canned pumpkin
  • ½ cup salad oil
  • 2 eggs (unbeaten)
  • 2 cups all-purpose flour (sifted )
  • 1 tsp baking soda
  • ¼ tsp ginger
  • ½ tsp salt
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 1 cup raisins
  • ½ cup nuts (chopped )
  • ½ cup water

Instructions
 

Step 1: Mix Wet Ingredients

  • In a large bowl, combine sugar, brown sugar, canned pumpkin, oil, and eggs. Mix until smooth.

Step 2: Sift Dry Ingredients

  • In a separate bowl, sift together flour, baking soda, salt, ginger, nutmeg, and cinnamon.

Step 3: Combine Mixtures

  • Add dry ingredients to the pumpkin mixture. Stir gently until just combined.

Step 4: Add Mix-ins

  • Stir in raisins, nuts, and water until evenly distributed.

Step 5: Bake

  • Pour batter into a greased loaf pan. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve

  • Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy.

Tips

  • Substitute chocolate chips for raisins for a sweeter version
  • Leave out nuts if preferred or due to allergies
  • Add 1 tsp vanilla extract for extra aroma
  • Use pumpkin pie spice instead of separate spices if desired
  • Line loaf pan with parchment for easier removal
  • Test doneness by inserting a toothpick, should come out clean
  • This bread freezes well when tightly wrapped
  • Great served warm with butter or cream cheese
  • Bake as mini loaves or muffins, educe baking time accordingly
  • Add orange zest for a citrus note

Nutrition

Calories: 280kcalCarbohydrates: 39gProtein: 3gFat: 13gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 160mgPotassium: 140mgFiber: 2gSugar: 24gVitamin A: 2500IUVitamin C: 2mgCalcium: 20mgIron: 1.2mg
Keyword cozy, fall baking, family recipe, homemade, pumpkin bread, quick bread, raisins and nuts, vintage