holiday pumpkin bread


Do you like wonder bread? Cause the lightness of this pumpkin bread from reminds me of fluffy white wonder bread, but perfectly spiced with cinnamon, nutmeg and cloves. It’s like the perfect xmas gingerbread, not a cookie but in loaf form, warm and so soft and smothered with a thin layer of creamy butter, so good.  I also added some rum soaked raisins to the batter, it definitely smells and tastes like the holidays around here, a perfect housewarming gift.

Holiday Pumpkin Bread (yields 3 9×5 loaves, adapted from

3 c canned pumpkin puree

1 1/2 c vegetable oil

4 c white sugar

6 eggs

3/4 c rum soaked raisins (optional)

4 3/4 c all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp salt

1 1/2 tsp ground cinnamon

1 1/2 tsp ground nutmeg

1 1/2 tsp ground clove

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9×5 inch loaf pans.

2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.

3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.


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