Friday, November 30, 2012

Pumpkin Bread

What could be better on a brisk winter's night than a cold glass of milk and a slice of homemade pumpkin bread. Or in the morning with a hot cup of coffee. Our pumpkin harvest of Long Island Cheese Pumpkins was healthy this year. With  pumpkin canned in jars and pumpkins stored under the stairs this is a wonderful treat for the family as well as a way to use up some of that excess pumpkin stock.  An easy recipe that makes 2 loaves so there is even plenty to share and either freeze or send home with the grandchildren. Makes great muffins also. I have even used this recipe with sweet potatoes or butternut squash substituted for pumpkin puree. Each has their own distinctive flavor. Dress these loaves up with some nuts and raisins and wouldn't they be great wrapped as holiday gifts. I think I will leave a couple loaves in the mailbox for the mail carrier. 

Pumpkin Bread

1 quart canned pumpkin chunks or 1 15 oz can pumpkin
4 eggs
1/2 cup vegetable oil
1/2 cup ..1 stick unsalted butter
2/3 cup water
1 cup brown sugar
2 cups white granulated sugar
1/2 tsp vanilla
3 1/2 cups all purpose flour
2 teaspoons baking soda 
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger

1/2 cup raisins
1/2 cup toasted pecans or walnuts

If using home canned pumpkin chunks open jar and allow chunks to drain in colander reserving liquid to use in place of water in recipe. 

Preheat oven to 350 degrees F. 

Grease and flour 2 loaf pans. 

In large mixing bowl combine all liquid ingredients together mixing well. (pumpkin, water, eggs, oil, butter and vanilla. Add sugars and mix until well blended.

In another large bowl sift together flour, baking soda, salt. Add cinnamon, nutmeg, cloves and ginger.

Combine dry ingredients into wet ingredients just until blended. Add nuts or raisins if desired (do not over work dough)

Pour into greased loaf pans

Bake approximately 1 hour or until toothpick inserted in center comes out clean

Blessings from The Holler

The Canned Quilter


  1. As a mail carrier myself, I say the idea of leaving some in the mailbox is FANTASTIC! I get to know and really care about the people that I deliver to and a sweet gesture like that goes a long way.

  2. Looks good . Banana bread is our fave . Thanks for sharing the recipe though . Have a good day !

  3. Great recipe, thank you for sharing. Your mail carrier will be extremely thankful for this wonderful gift.

  4. I love pumpkin bread so thank you for this recipe, CQ!
    And thanks for the substitution for those of us who don't can pumpkin.
    Yet. ;o)
    Have a wonderful weekend!

  5. I baked my pumpkin like any squash, removed the "meat" from the skin, and mashed it all up and canned it. It's not even close to being as thick as store bought canned pumpkin. Do I have to cook it down like apple butter before I can use it?

    1. My canned pumpkin chunks once drained are not as thick as store bought either and they come out fine !

    2. Terrific! Thanks! I can't wait to start using it, then. I was afraid I would end up with a gloppy mess if I didn't cook it down.

  6. I put my pumpkin in a strainer and put it in the fridge overnight. A lot of liquid strains out and the pumpkin is then more dense. From a large pumpkin there is more than a quart of liquid that will come out. I haven't come up with a use for pumpkin juice, but I'm sure it would be healthy to cook with or to use as soup stock.

  7. Seriously! Why did I never think to put raisins in my pumpkin bread? Awesome! Thanks, as always a great post!

  8. Now I think I'm starving. Wonderful bread. I knew someone who had the tiny loaf pans and always wrapped breads as gifts.


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