Pumpkin Bread
My family’s favorite pumpkin bread recipe is from a recipe book that I received as a wedding gift. You know a recipe is good if the page is worn and splattered with batter stains!
The first year we were married, I made this recipe of pumpkin bread and took little mini loaves to work as gifts for my coworkers. I’ll admit, I was having a bit of culture shock when we moved to Hawaii. I had never been away from home. My husband was deployed a lot and I spent a lot of time alone (a whole lot). I didn’t have any friends and so I was pretty determined that was going to change. And change it did. I made friends in Hawaii that are still my friends to this day.
Making this pumpkin bread became a family tradition for us long before we started a family. So, of course, when the kids came along, they loved it as much as we did. Paige and Matthew have both made this pumpkin bread themselves now that they are on their own. I’m happy that we have a family tradition that started with me. I hope it never ends! Once you try this recipe you may just have a new family tradition of your own. 😊
Since we make this pumpkin bread recipe every year and almost every year I’ve been trying a different diet, I’ve made a few variations over the years.
If you prefer gluten-free, you can substitute King Arthur’s Gluten-Free Flour one-for-one for the all-purpose flour in this recipe.
If you prefer sugar-free, I have successfully substituted this monkfruit sweetener one-for-one for the sugar.
If you prefer grain-free and sugar-free then I’ve tried substituting cassava flour one-for-one. It required an extra egg and 12 tablespoons of coconut milk.
I believe a combination of grain-free flours would yield the best results, but I haven’t tested that yet. If I do, I'll update my post with those measurements.
My kids prefer the muffins/bread without the raisins and nuts so I usually make the muffins without them. My husband prefers it without raisins but with nuts, so I add about 1/3 cup of chopped pecans before I pour the remaining batter into the mini loaf pans. And, yes, I try to accommodate my family’s likes and dislikes. They are worth it!!!
Pro tip: I’m fairly liberal with the cinnamon, cloves and nutmeg. So, instead of having an even teaspoon of cinnamon, I add a rounded teaspoon of cinnamon and cloves, and a rounded ½ teaspoon of nutmeg. )
Pumpkin Bread Recipe
1 cup butter, softened
3 cups sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground nutmeg
1 (16-ounce) can pumpkin OR 2 cups fresh baked pumpkin puree (I like this brand)
1 teaspoon vanilla extract
1 cup raisins (optional)
1 cup chopped pecans (optional)
Directions: Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine next 7 ingredients and sift together; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in vanilla, raisins and pecans. If the batter seems a little stiff, add milk, cream or coconut milk 1 tablespoon at a time until it is smooth. I’ve even used a little orange juice and that has worked as well.
Spoon into greased and floured muffin tin (holds 12) and 2-3 mini loaves. Bake at 350 degrees. The muffins usually take 18-20 minutes. The loaves take around 40 minutes. Insert a wooden toothpick in the center and if it comes out clean, it’s done. Cool for 10 minutes and then remove from pan and allow to completely cool on a wire rack.