Pumpkin Bread

A lovely loaf bread that is perfect for Thanksgiving or winter holiday seasons and needs no icing/topping. Can serve with gingered cream cheese, as an option or just plain butter.


Yields 2 loaves


4 extra large eggs 1 cup vegetable oil ⅔ cup water 2 cups pumpkin puree 3 ½ cups sifted plain flour 2⅔ cups sugar 2 teaspoons baking soda ½ teaspoon baking powder ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon ground cloves ⅔ cup chopped walnuts ⅔ cup coarsely chopped raisins (or currants)

Nutritional information

No nutrition information available


Preheat oven to 350 degrees. Grease 2 8 ½ - by 4 ½-inch loaf pans with Pam cooking spray. Beat eggs lightly and blend in oil and water. Add pumpkin puree and stir. Combine dry ingredients together and stir into pumpkin mixture. Add nuts and raisins. Pour into prepared pans and bake for 60 minutes, or until bread tests clean in the center. (I normally bake for 85 minutes for complete doneness). Cool in pan and then remove.