Auntie Dona’S Pumpkin Bread Recipe

Name: Auntie Dona’S Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRY MIXTURE; 3 cups Sugar; 3-1/2 cups All-purpose Flour; 1 teaspoon Baking Powder; 2 teaspoons Baking Soda; 1/4 teaspoons Ground Cloves; 1-1/2 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Nutmeg; 1 teaspoon Salt; FOR THE WET MIXTURE:; 3/4 cups Vegetable Oil Or Walnut Oil; 1 cup Water; 16 ounces, weight Canned Pumpkin; 4 whole Eggs, Slightly Beaten; 1 cup Chopped Nuts (Walnuts Or Pecans); 1 cup Raisins

Servings: persons

FOR THE DRY MIXTURE
3 cups Sugar
3-1/2 cups All-purpose Flour
1 teaspoon Baking Powder
2 teaspoons Baking Soda
1/4 teaspoons Ground Cloves
1-1/2 teaspoon Ground Cinnamon
1/2 teaspoons Ground Nutmeg
1 teaspoon Salt
FOR THE WET MIXTURE:
3/4 cups Vegetable Oil Or Walnut Oil
1 cup Water
16 ounces, weight Canned Pumpkin
4 whole Eggs, Slightly Beaten
1 cup Chopped Nuts (Walnuts Or Pecans)
1 cup Raisins

1
Coat 2 standard sized loaf pans with cooking spray, or prepare muffin tins with cupcake liners. Mix the dry ingredients together in a large bowl or a stand mixer. Add the wet ingredients and mix till well blended. Pour into the prepared pans.
2
Bake loaves at 325 degrees F for 1 to 1 1/2 hours, or until toothpick inserted in center comes out clean. You may have to cover them with foil during the last 20 minutes to prevent the tops from getting too dark. Bake muffins at 350 degrees F for 20-25 minutes, or until toothpick inserted in center comes out clean.
3
Store, well-wrapped in plastic wrap or in a zippy bag, in the refrigerator. Freezes well, too.
4
Note: I like to substitute walnut oil for the vegetable oil for flavor and nutritional reasons. Also, for a slightly different flavor, substitute brown sugar for the white sugar.

1457

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE DRY MIXTURE, 3 cups Sugar, 3-1/2 cups All-purpose Flour, 1 teaspoon Baking Powder, and more.

Yes, Auntie Dona’S Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Auntie Dona’S Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions