Kathleen Frake’S Fantastic Pumpkin Bread

This fantastic pumpkin bread is a moist, dense loaf infused with warm spices like cinnamon, nutmeg, and cloves. The combination of freshly cooked pumpkin, dark molasses, and chopped nuts creates a rich, comforting flavor profile that defines the season. It has a tender crumb and a slightly sweet taste that pairs beautifully with coffee or tea. Ideal for breakfast, a mid-afternoon snack, or as a festive side dish for holiday dinners. This recipe yields three loaves, making it perfect for sharing with friends and family or freezing for later enjoyment.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 3

Calories: 1133.1

Dietary: Vegetarian

Description

This fantastic pumpkin bread is a moist, dense loaf infused with warm spices like cinnamon, nutmeg, and cloves. The combination of freshly cooked pumpkin, dark molasses, and chopped nuts creates a rich, comforting flavor profile that defines the season. It has a tender crumb and a slightly sweet taste that pairs beautifully with coffee or tea. Ideal for breakfast, a mid-afternoon snack, or as a festive side dish for holiday dinners. This recipe yields three loaves, making it perfect for sharing with friends and family or freezing for later enjoyment.

Ingredients

1 cup White Sugar
1 cup Brown Sugar (Dark)
1 1/4 teaspoon Salt
3 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Ground Cloves
2 tablespoon Molasses (Dark)
1 cup Salad Oil (Vegetable)
4 Eggs
2/3 cup Water
2 cup Pumpkin (Freshly Cooked or Canned)
3 1/2 cup Sifted All Purpose Flour
1 cup Chopped Nuts (Walnuts or Pecans)
1 cup Raisins

Directions

1
Preheat the oven to 350F (175C).
2
Grease and flour three 8.5 x 4.5 inch loaf pans, or two larger loaf pans.
3
In a large bowl, combine the white sugar, brown sugar, salt, baking soda, cinnamon, nutmeg, and ground cloves.
4
Add the vegetable oil, molasses, eggs, water, and pumpkin puree to the dry ingredients.
5
Mix vigorously until the wet and dry ingredients are fully incorporated and smooth.
6
Fold in the sifted all-purpose flour, chopped nuts, and raisins until just combined. Do not overmix.
7
Divide the batter evenly among the prepared loaf pans.
8
Bake for 1 to 1.5 hours, or until a toothpick inserted into the center of the loaves comes out clean.
9
Allow the bread to cool in the pans on a wire rack before removing.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 1133.1kcal

% Daily Value *
Total Fat 66.2g102%
Saturated Fat 10.8g54%
Cholesterol 187.0mg63%
Sodium 6199.1mg259%
Total Carbohydrate 135.5g46%
Dietary Fiber 1.5g6%
Sugars 129.4g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This bread freezes beautifully. Wrap cooled loaves tightly in plastic wrap and then foil before freezing for up to 3 months. Thaw at room temperature before serving.

Pumpkin: You can use freshly cooked, mashed pumpkin or canned pure pumpkin. Ensure it is pure pumpkin, not pumpkin pie filling.

Nuts: Walnuts and pecans are traditional, but you can omit them or substitute with other chopped nuts if preferred.

Pan Size: If using larger loaf pans, you may need to adjust the baking time slightly, checking for doneness earlier.

Keywords: pumpkin bread, fall baking, spiced loaf, walnuts, raisins, molasses, cinnamon, nutmeg, cloves, homemade bread, autumn recipe, thanksgiving side, moist cake, breakfast bread, freezer friendly, classic pumpkin, vegetable oil, baking soda, all purpose flour

Read it online: https://www.chefs-mate.com/recipe/kathleen-frakes-fantastic-pumpkin-bread/