Pumpkin Bread

📜 Collection: Unknown Nine | ✍️ Attribution: Cheri | 📂 Category: Bread Cheri’s classic homemade pumpkin bread features aromatic warm spices like cinnamon, nutmeg, and cloves blended into a moist canned pumpkin batter. Yielding two loaves, it bakes up rich and flavorful with optional nuts, chocolate chips, or raisins.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	60 mins	5 mins	16 servings

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🔪 Key Equipment

• Sifter
• Large mixing bowl
• 2 Loaf pans
• Wire cooling rack

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Ingredients

Dry Ingredients

Measurements	Ingredients	Prep / Notes
3 1/2 cups	Flour	None
1/4 tsp	Baking Powder	None
2 tsp	Baking Soda	None
1 1/2 tsp	Salt	None
1 tsp	Nutmeg	Ground
1 tsp	Cloves	Ground
1 tsp	Cinnamon	Ground
1 1/2 cups	Sugar	Granulated
1 1/2 cups	Brown Sugar	Packed

Wet Ingredients & Add-Ins

Measurements	Ingredients	Prep / Notes
1 cup	Vegetable Oil	None
1 can	Pumpkin Puree	None
4	Eggs	None
1 cup	Nuts, Chocolate Chips, or Raisins	Optional

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Instructions

Prep & Mix Dry Base

1. Preheat oven to 350°F and grease two loaf pans.
2. Sift together the 3 1/2 cups flour, 1/4 tsp baking powder, 2 tsp baking soda, 1 1/2 tsp salt, 1 tsp nutmeg, 1 tsp cloves, and 1 tsp cinnamon.
3. Add 1 1/2 cups sugar and 1 1/2 cups packed brown sugar to the sifted dry mixture and mix well.

Combine & Bake

4. Mix the dry ingredient mixture with 1 cup oil and 1 can pumpkin until well combined.
5. Add 4 eggs one at a time, blending thoroughly after each addition.
6. Fold in 1 cup nuts, chips, or raisins if using.
7. Pour evenly into the 2 prepared loaf pans.
8. Bake at 350°F for 50 to 60 minutes, until a tester inserted into the center comes out clean.

Cool

9. Cool in pans on a wire rack for 5 minutes.
10. Remove loaves from pans and allow to cool completely on the rack.

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💡 Make-Ahead & Storage: Loaves can be wrapped tightly in plastic wrap and stored at room temperature for up to 4 days or frozen for up to 3 months.

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Original Recipe Scan