Farmer John’s Favorite Pumpkin Bread
Angela Wyant
YieldsMakes 2 loaves, about 10 servings each
Prep and Cook Time: about 1 1/4 hours. Rich spice flavors shine in this tender, cakelike bread. Notes: You can store this bread airtight at room temperature up to 3 days or freeze up to 3 months.

How to Make It

Step 1
1

Preheat oven to 350° (325° convection).

Step 2
2

In a large bowl, mix flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger until well blended.

Step 3
3

In another bowl, whisk together eggs, Mashed Pumpkin, and oil until well blended.

Step 4
4

Add wet ingredients to flour mixture and stir just until well blended. Pour equally into two oiled 8 1/2- by 4 1/2-inch loaf pans (with 2 2/3-cup capacity each).

Step 5
5

Bake until bread pulls from pan sides and a wooden skewer inserted in center of thickest part comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack for about 15 minutes. Cut around outside edges of bread and invert onto racks. Cool thoroughly.

Ingredients

 2 cups all-purpose flour
 1 1/4 cups firmly packed dark brown sugar
 1 cup granulated sugar
 1 cup coarsely chopped walnuts or pecans
 1/2 cup raisins
 1 1/2 teaspoons baking soda
 1 1/2 teaspoons ground cinnamon
 1 1/4 teaspoons ground nutmeg
 3/4 teaspoon salt
 3/4 teaspoon ground cloves
 1/2 teaspoon ground allspice
 1/2 teaspoon ground ginger
 3 large eggs
 3/4 cup vegetable oil

Directions

Step 1
1

Preheat oven to 350° (325° convection).

Step 2
2

In a large bowl, mix flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger until well blended.

Step 3
3

In another bowl, whisk together eggs, Mashed Pumpkin, and oil until well blended.

Step 4
4

Add wet ingredients to flour mixture and stir just until well blended. Pour equally into two oiled 8 1/2- by 4 1/2-inch loaf pans (with 2 2/3-cup capacity each).

Step 5
5

Bake until bread pulls from pan sides and a wooden skewer inserted in center of thickest part comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack for about 15 minutes. Cut around outside edges of bread and invert onto racks. Cool thoroughly.

Farmer John’s Favorite Pumpkin Bread