Click for Cookbook LOGIN
"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin bread Recipe

  Tried it? Rate this Recipe:


Pumpkin bread image


This recipe for Pumpkin bread, by , is from The West-Cunningham Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Genny West-Cunningham


2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1Tablespoon molasses
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 cups brown sugar
2 large eggs
1 15-oz can 100% pure pumpkin

1. Preheat the oven to 325F and set an oven rack in the middle position.
2. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour
(alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's
3. In a medium bowl, combine the flour, salt, baking soda, baking powder, and all
spices. Whisk until well combined; set aside.
4. In a large bowl of an electric mixer, beat the butter, sugar and molasses on
medium speed until just blended.
5. Add the eggs one at a time, beating well after each addition. Continue beating
until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might
look grainy and curdled at this point -- that's okay.
6 Add the flour mixture and mix on low speed until combined.
7. Turn the batter into the prepared pans, dividing evenly, and bake for 65 75
minutes, or until a cake tester inserted into the center comes out clean.
8. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack
to cool completely.

Number Of Servings:
Number Of Servings:
2 Loaves
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
**Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

**Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!