Spiced Pumpkin Perfection: Heavenly Homemade Pumpkin Bread Recipe

Pumpkin Bread Recipe 🎃🍞

Overview:

This Pumpkin Bread recipe is a delightful treat, perfect for those cozy autumn evenings or any time you’re craving something warmly spiced and comforting. 🍂 It yields two loaves, ensuring you have plenty to share or save for later. With just the right balance of sweetness and spice, it’s a true crowd-pleaser!

Nutritional Information:

Calories: 3675.5
Fat Content: 157.6g
- Saturated Fat: 23g
Cholesterol Content: 423mg
Sodium Content: 6700.6mg
Carbohydrate Content: 535g
- Fiber: 21.4g
- Sugar: 334.2g
Protein Content: 51g

Ingredients:

3 1/2 cups all-purpose flour
3 cups granulated sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 large eggs
1 cup water
1 can (15 ounces) canned pumpkin
1 cup raisins

Equipment Needed:

2 loaf pans (9×5-inch)
Mixing bowls
Whisk or electric mixer
Measuring cups and spoons
Sifter
Oven

Instructions:

Prep Time	Total Time	Yield
10 minutes	1 hour 30 minutes	2 loaves

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Prepare loaf pans: Grease and flour 2 loaf pans (9×5-inch) to prevent sticking.
Sift dry ingredients: In a medium bowl, sift together the flour, sugar, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside for later.
Prepare wet ingredients: In a large mixing bowl, beat the eggs until light and fluffy.
Add in liquids: To the beaten eggs, add the oil, water, and canned pumpkin. Blend the mixture until smooth and well combined.
Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Fold in raisins: Gently fold in the raisins until evenly distributed throughout the batter. This will add a burst of sweetness in every bite!
Fill loaf pans: Pour the batter evenly into the prepared loaf pans, filling them about halfway. This allows room for the bread to rise as it bakes.
Bake: Place the filled loaf pans in the preheated oven. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Once done, remove the loaves from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing.

Serving Suggestions:

Enjoy a slice of this Pumpkin Bread with a hot cup of coffee or tea for a cozy breakfast.
Serve it as a dessert, warmed up and topped with a dollop of whipped cream or vanilla ice cream.
Wrap slices individually for a quick grab-and-go snack during the day.
Share with friends and family as a thoughtful homemade gift during the fall season.

Storage:

Store leftover Pumpkin Bread in an airtight container at room temperature for up to 3 days.
For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Tips:

For an extra boost of flavor, add a teaspoon of vanilla extract to the batter.
If you prefer a nutty crunch, fold in 1 cup of chopped walnuts or pecans along with the raisins.
Don’t have canned pumpkin? You can use homemade pumpkin puree as a substitute.
To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready!