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Pumpkin Bread

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I love the fall and just got a new cookbook with a Autumnal Pumpkin Bread. I changed it a little to add raisins and switched out the butter for olive oil. You can also do half butter and half oil which would be 1 stick of butter and 1/4 cup plus 2 Tablespoons oil.

I also used whole wheat flour but you can use all - purpose like the recipe calls for if you want. *Recipe adapted from The unofficial Hocus Pocus Cookbook

Butter to grease pan (need 2 8x4 inch loaf pans)
2 cups all - purpose flour, plus more to sprinkle in the loaf pan 
1/2 tsp Salt 
1 tsp Baking Soda 
1/2 tsp Baking powder 
1 tsp Cloves
1 tsp Cinnamon 
1 tsp ground Nutmeg or freshly grated 
1/2 tsp ground ginger or freshly ground 
1 1/2 sticks softened butter or Substitute 3/4 cup Blood Orange Olive Oil or Butter Olive Oil 
2 cups Sugar 
2 large Eggs 
1 (15 oz) can pumpkin puree, not pumpkin pie 
1/2 cup or to taste pumpkin seeds 
1/4 cup raisins
Preheat Oven to 325F. 
Grease loaf pan and sprinkle with flour 
Add the dry ingredients together and whisk to blend. 
In a separate bowl, add the butter or oil or a combination of both. Oil makes a wetter cake. Beat the sugar and oil/butter and add 1 egg at a time. Blend in the pumpkin puree. 
Add the flour mixture to the pumpkin and beat with a mixer until fluffy. Add in the raisins (optional) by folding with a spatula. You can also add the seeds here by hand, but I add them to the top after the batter is in the loaf pan. 
Split the batter in half and bake for 65 minutes, when the center comes out clear with a toothpick. 
Cool for at least 10 minutes in the pan and then transfer to a wire rack.