Pumpkin Bread

Pumpkin Bread

Fall is pumpkin time and baking it into bread is a great way to cook with it.  My pumpkin bread is moist and delicious.  Feel free to leave out the raisins or walnuts if you want. 


1 Cup Dark Brown Sugar

1/4 Cup Sugar

1 Cup Canned Pumpkin

1/2 Cup Vegetable Oil

3 Eggs

2 Cups Unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Nutmeg

1/2 Teaspoon Cinnamon

1/4 Teaspoon Ground Ginger

1/4 Cup Milk

1 Cup Raisins (Optional)

1 Cup Chopped Walnuts (Optional)

Preheat your oven to 350° F.  Grease two 9×5 inch loaf pans.  In a large size mixing bowl combine the sugars, oil and eggs.  Beat until smooth.  Stir in the pumpkin, milk, ginger, nutmeg and cinnamon.  In a medium size bowl combine the flour, salt and baking soda.  Add the wet ingredients to the dry ingredients.  Stir in the raisins and nuts.  Pour into the greased loaf pans and bake for 1 hour and 15 minutes.  When done remove from the oven and cool on a wire rack. Remove from the pans by turn the pans over.  Slice when completely cool.  Makes 2 loaves. 



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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