Pumpkin Bread Recipe

5 from 10 votes

This moist and delicious Pumpkin Bread has all the Fall flavors you are looking for including cinnamon and allspice. Makes bread and muffins.

Note: This recipe makes 3 full loaves. See note in recipe card.

Prep Time40

Cook Time1 15

Total Time2 15

Course: Bread, Breakfast, Dessert

Cuisine: American

Servings:

Calories: 188kcal

Preheat oven to 350° F.
Grease and flour, or line with parchment paper, loaf pans.
Grease and flour muffin tins, or use paper liners.
In a large bowl combine flour, salt, baking soda, ground allspice, and cinnamon. Mix well and set aside.
In a separate 6-quart bowl, beat eggs. Add in the sugar 1/3rd at a time and blend completely before adding more sugar
Add oil 1/3rd at a time and blend completely before adding more oil
Next, add pumpkin 1/2 at a time and blend thoroughly.
Add the flour mixture 1 cup at a time to the pumpkin mixture. Blend thoroughly between each addition and repeat until flour mixture is gone.
Add in walnuts and raisins, if desired, and gently stir until well blended.
Fill large loaf pans with 3 cups of batter
Fill mini loaf pans with 1 cup of batter
Fill muffins with about 2 Tablespoons of batter
Bake the large loaves for 1 hour, 15 minutes.
Bake mini loaves for 45 minutes.
Bake muffins for 25 minutes.
Test loaves or muffins with a wooden toothpick by inserting toothpick into the middle of each loaf, and make sure the toothpick is clean when removed. If not, add additional baking time, checking every few minutes until done, and toothpick comes out clean.