Sandie's Pumpkin Bread Recipe

Sandie's Pumpkin Bread Recipe
I have been making this Pumpkin Bread since I was 16 years old. Given as gifts, it is a welcomed treat throughout the holidays. Over the years, I have made several changes, but the basic recipe is still great as dessert or an afternoon snack. A few years ago, I began using Toasted Pumpkin Grapeseed Oil in place of vegetable oil. The flavor is incredible! I have also made this recipe with a good quality, mild flavored, Extra Virgin Olive Oil with good results as well.

This recipe makes 1 standard loaf although you can divide the batter into mini loaf pans if you wish.

Sandie's Pumpkin Bread


1/2 cup Toasted Pumpkin Grapeseed Oil
2 eggs, slightly beaten
1/3 cup water
1 cup solid packed Pumpkin (not pumpkin pie filling!)
1 2/3 cups unbleached flour
1 1/4 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 cup raisins (golden or black)
1/2 cup chopped walnuts


Adjust oven rack to the center of the oven preheat to 350 degrees F. Grease & flour a 9 X 5 inch loaf pan.

Combine the oil, eggs, 1/3 cup water, and the pumpkin in a bowl. In a large mixing bowl, stir together the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Gradually beat in the liquid ingredients to combine. Do not over mix. Stir in the raisins and walnuts.

Pour the batter into the prepared pan. Place on the middle rack in the oven and bake for about 1 hour or until a toothpick inserted in the center comes out clean.

Cool in pan on a wire rack for 10 minutes. Turn out onto wire rack and cool completely. Wrap cooled loaf in plastic film.

To serve, slice and enjoy plain or with whipped fresh cream, vanilla ice cream, or spread with softened cream cheese! For those with a big sweet tooth, melt some Kraft Caramels and drizzle over the warm slices.


Replace the raisins with semi sweet Chocolate Chips.
Replace the raisins with cut up candied cherries.

Cook's Notes:

Although this recipe makes 1 standard loaf, you may use mini loaf pans or even mini bunt pans. The recipe is easy to double. Fill the pans no more than 2/3 full and adjust baking times as follows:

9 X 5 inch loaf pan = 60 – 65 minutes
8 X 4 inch loaf pan = 55 – 60 minutes
Mini loaf pans = 50 – 55 minutes

Test for doneness about 10 minutes before the specified time. First, insert a toothpick or broom straw into the center of the bread. If it comes out clean, then the bread is done. Second, the bread should rise above the edge of the pan. The top will crack down the center. The visible batter will look dry. Third, the bread will slightly pull away from the sides of the pan.

I used to make dozens of loaves of sweet 'quick bread' a couple of weeks before the holidays. Wrap in plastic wrap or put in baggies and store for a few days at room temperature. Whole loaves freeze well if wrapped in plastic wrap, then wrapped in foil. Thaw at room temperature before unwrapping and slicing.

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