Pumpkin Bread
Posted September 29, 2011 by
Prep Time 10 min Cook Time 60 min Ready Time 1 hour, 10 min Servings:


  • 1-1/2 cup granulated sugar
  • 1/2 cup canola or vegetable oil
  • 2 eggs lightly beaten
  • 1 cup pumpkin puree
  • 1/3 cup water
  • 1-1/4 cup Stone-Buhr All Purpose or White Bread Flour
  • 3/4 cup Stone-Buhr Whole Wheat Flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking powder
  • 1/2 cup raisins


Preheat oven to 350°F and butter a 9 by 5-inch loaf pan. Whisk together sugar and oil in a medium-sized bowl.  Add eggs,  pumpkin puree and water. Sift white and whole wheat flour, baking soda, salt, allspice, cinnamon, cloves, nutmeg and baking powder together.  Add to pumpkin mixture and blend well.  Fold in raisins. Pour batter into prepared pan and bake in the middle of the oven for one hour rotating the pan once, halfway through the baking time.  The loaf is ready when a skewer inserted in the tallest part of the loaf comes out clean. Cool on a rack 10 minutes before removing from pan to cool completely.