LAURA LEE ALICE
COOKS
®
Our Very Best Pumpkin Bread Recipe
Makes 2, 7-inch loaves
For those of you who bake for gift giving, this is an ideal recipe for you.
You will love that it is so delicious, moist, and tender. Plus, a pumpkin
bread recipe couldn't get any easier than this one. All the familiar fall
spices are included in this recipe so the aroma is incredible. Read the
options below for more information.
• Nuts are definitely an options for this bread, but raisins and dates
would also be good.
KEYWORDS
best pumpkin bread recipe, simple pumpkin bread, easy pumpkin bread, quick bread
Our Very Best Pumpkin Bread Recipe
Makes 2, 7-inch loaves
Ingredients
• 1¾ all-purpose flour, scooped into measuring cup and leveled off
• ¾ tsp baking powder
• 1 tsp baking soda
• ¾ tsp salt
• 1½ cups sugar
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp cloves
• ½ tsp ginger
• 2 eggs, well beaten
• ½ cup of a good vegetable oil
• ¼ cup melted butter, cooled
• ½ cup milk, whole is best but use what you have
• 1 cup canned pumpkin
• 1 cup chopped nuts, raisins or dates (optional)
Preheat oven to 325°F. You will need 2, 7-inch loaf pans*, buttered and
floured or buttered, lined with parchment.
Instructions
1. In a large bowl, whisk the first 5 ingredients plus the spices. In a
medium bowl, combine the eggs, oil, butter, milk and pumpkin; mix
thoroughly.
2. Add the pumpkin mixture to the flour mixture and stir until mixed
t horoughly; fold in walnuts.
3. Divide the mixture evenly between the 2 prepared pans. Bake in
preheated oven for 50 to 60 minutes or until a toothpick inserted in
center comes out clean.
*The loaves shown were baked in 3 by 7-inch loaf pans (bottom
measurement).
Options
• I used refined coconut oil, melted for the loaves shown.
• A teaspoon of grated orange zest adds a little punch.
• I used walnuts in this recipe, but other options are pecans and black
walnuts.
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac