Sugar And Spice Pumpkin Bread Recipe

Name: Sugar And Spice Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Eggs; 2 cups Sugar; 1 cup Brown Sugar; 1 cup Vegetable Oil; 1 can (15 Oz. Size) Pumpkin Puree; 2 cups Whole Wheat Flour; 1-1/2 teaspoon Cinnamon; 1 teaspoon Salt; 1 teaspoon Baking Soda; 1 teaspoon Freshly-ground Nutmeg; 3/4 teaspoons Ground Ginger; 2 cups Raisins (I Use Trader Joe's Raisin Medley); 1 cup Chopped Walnuts Or Pecans (optional); 2 teaspoons Sugar, Or As Desired For Sprinkling On Top

Servings: persons

4 Eggs
2 cups Sugar
1 cup Brown Sugar
1 cup Vegetable Oil
1 can (15 Oz. Size) Pumpkin Puree
2 cups Whole Wheat Flour
1-1/2 teaspoon Cinnamon
1 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Freshly-ground Nutmeg
3/4 teaspoons Ground Ginger
2 cups Raisins (I Use Trader Joe's Raisin Medley)
1 cup Chopped Walnuts Or Pecans (optional)
2 teaspoons Sugar, Or As Desired For Sprinkling On Top

1
Generously butter/oil a standard size bundt pan or two 9x5x3 loaf pans and set aside. Preheat oven to 350 F.
2
In a large mixing bowl, lightly beat the eggs with a whisk until frothy. Whisk in the sugars, then add the oil and whisk again until smooth and combine. Add pumpkin and whisk again.
3
Place whole wheat flour, cinnamon, nutmeg, salt, baking soda, nutmeg and ginger in a sifter or a strainer, and sift over the pumpkin mixture. Discard any wheat germ that's left in the sifter (shouldn't be more than a spoonful or two).
4
Using a large spoon or spatula, mix until no traces of dry ingredients remain. Gently stir in the raisins and nuts, if using.
5
Transfer batter to your prepared pan(s), and use the spoon to level out the batter. Sprinkle the extra sugar on top. The sugar will form into a delicious crispy layer when the bread bakes.
6
Bake for 65 minutes (loaf pans) to 75 minutes (bundt pan) or until a toothpick inserted in the center comes out clean. Remove from oven. Cool in the pan for at least an hour, then turn it out onto a rack to cool completely.
7
The bread keeps and travels very well. Enjoy!
8
I've had this recipe for years and have no idea where it originally came from. My guess is a newspaper article my mom clipped out ages ago. Wherever it came from, this is certainly a treasured keeper now.

1737

kcal

Calories

Fat

225

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 14 ingredients. The key ingredients include: 4 Eggs, 2 cups Sugar, 1 cup Brown Sugar, 1 cup Vegetable Oil, and more.

Yes, Sugar And Spice 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!

Sugar And Spice Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions