Everyone needs a good pumpkin bread recipe! And this one is just so moist and scrumptious! Adults and kids alike love this recipe. It’s perfect for breakfast, lunch or as a snack...well honestly, it’s good anytime.
In our house we eat pumpkin bread year round and I often have a loaf or two in the freezer. I also love to give it away as gifts, because who doesn’t like pumpkin bread! Not that you need anymore reasons to make pumpkin bread other than it tastes amazing, but eating pumpkin has a lot of health benefits as well. Pumpkin is very high in vitamin A, as well as containing vitamin C, Vitamin B2 and E. Pumpkins is loaded with nutrients that can boost your immune system as well as containing beneficial antioxidants. Pumpkin should be a regular part of our diet and this pumpkin bread is a good place to start.
About this recipe:
Pumpkin bread is easy to make. The hardest part is waiting until it’s cool enough to sample. But trust me it is worth the wait.
This recipe makes two loaves and uses two 8×4 loaf pans. This is a smaller loaf pan, as some pans are 9×5. It may seem like a small difference, but it will make a big difference with how your loaves will turn out. If you use the larger sized pan, the result will be very short, unattractive loaves. Always prepare your loaf pans by greasing and then flouring your pans. This will allow the loaves to be removed easily from the pans when they are done.
I have always made pumpkin bread with raisins. Not only does it add more flavor, but it helps to make this bread so incredibly moist. If you haven’t tried pumpkin bread with raisins, give it a try, you won’t regret it.
Like all quick-bread recipes, mix all your dry ingredients in one bowl and all your wet ingredients in another. Be sure to add the raisins to the flour mixture. I like to mix them in with my hands, breaking up any clumps of raisins. As you know raisins are sticky and mixing them into the flour keeps them from sticking to each other. It’s a simple trick, but completely necessary to avoid having clumps of raisins in your bread. You then add the dry ingredients to the wet, mixing just until combined. It’s important to not over mix your batter once you’ve added the flour! Over mixing will change the texture of your bread from light and fluffy to tough and chewy.
Bake the bread for about 60 minutes. I always set my timer for 55 minutes and check my bread. I stick a knife in the very center, if it comes out clean, the bread is done. If some batter clings to the knife, the bread needs another 5 to 10 minutes, (then check again). Be sure to check both loaves. Do not over bake the bread or you will end up with dry pumpkin bread. When the bread is done, set the loaves on cooling racks for 15 minutes, before removing them from the loaf pans. If you used enough grease and flour, they should come right out. Allow the bread to cool for another 30 minutes before sampling.
This bread freezes very well. I have two loaves in the freezer as I type this. Allow the bread to cool completely. Place in a freezer storage bag, press all the extra air out and seal it up tight. Eat within 3 months.
My favorite 8×4 bread pans:
- 2 – 8 X 4 loaf pans
- ¾ cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- 2 ¼ cups flour
- ½ teaspoons baking powder
- 1 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 cup raisins
- 1 can pure pumpkin, 15 ounces
- Preheat oven to 325°F. Grease and flour two 8 X 4 loaf pans. Set aside.
- In a medium bowl, beat butter at medium speed with an electric mixer until creamy.
- Gradually add the sugars, beat well.
- Add room temperature eggs, one at a time, beating just until the yellow disappears.
- Add in the vanilla, and mix.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Add the raisins and toss with your hands, breaking up any clumps of raisins.
- Add the flour mixture to the butter mixture, alternating with the pumpkin, with the lowest setting on the mixer – beginning and ending with the flour mixture. Mix until just combined, do not over mix.
- Spoon the batter into the prepared loaf pans, filling about ⅔ full. Bake at 325°F for 50-60 minutes (or a little more) or until a wooden toothpick inserted in the center comes out clean.
- Cool bread on a cooling rack for 10 minutes, then remove the bread from pans and let the bread cool completely.