Prep 10 mins
Cook 1 hr
This is a dense, moist loaf that is a great way to use up that extra pumpkin puree when you are tired of pumpkin pie. We love it for breakfast, and my daughter likes to take a slice in her lunch. It makes two loaves. Hope you enjoy!
- 2 cups pumpkin puree
- 2 cups white sugar
- 1 cup oil
- 4 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1⁄4 teaspoon ginger
- 2 cups raisins
- Preheat oven to 350 degrees and grease 2 loaf pans.
- Mix together well the pumpkin, sugar, oil and eggs.
- Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
- Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.
Awesome loaf ! After reading some reviews I decided to sub applesauce for the oil (sorry I cannot bring myself to add a cup of oil to ANYTHING) I used egg beaters (again for "health") and I added a touch more cinnamon, dash of pumpkin pie spice, nutmeg and allspice (personal taste)
My son loves Starbucks pumpkin bread. I made this recipe adding additional spices and topped the loaf with toasted sunflower seeds(like Starbucks). He said I hit a homerun. My son and I thank you for such an outstanding recipe, not to mention the fact, that it's so much cheaper to make than buying it by the slice at Starbucks.
oh my goodness... devoured in too short a time frame! so yummy!! I too added some nutmeg and a bit of clove, added toasted crushed walnuts... and i also took the suggestion of using applesauce instead of oil.... brilliant idea! loooved this loaf... will definitely make again and again!