Pumpkin Bread

Pumpkin Bread

I got this from Jane Brody's Good Food Book. Have made a few changes that are reflected below. Here's a link (on someone's blog) to the original recipe.
Course Dessert


  • 1/2 cup sugar (or 1 tablespoon less)
  • 1/3 cup vegetable oil or melted butter
  • 1 can pumpkin (15 oz)
  • 2 eggs
  • 1-1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 to 3 tsp ground cinnamon (optional: amount depends on your preference and how strong your cinnamon is)
  • 1/2 tsp ground cloves (optional)
  • 1/2 tsp ground cardamom (optional)
  • 1/2 cup raisins
  • 1 cup walnuts or pecans, chopped


  • Preheat oven to 350.
  • In large bowl, beat together the sugar, oil, pumpkin, and eggs.
  • In a medium bowl, stir together the dry ingredients.
  • Fold dry ingredients into the wet ingredients. Stir just to moisten.
  • Gently stir in the raisins and nuts.
  • Pour into a greased loaf pan.
  • Bake for 35 minutes to an hour (if using convection oven it takes less time). Done when a toothpick comes out clean.
  • Set pan on a rack for 10 minutes and then turn out the loaf to cool completely.

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