Inez with Christopher’s Inn gave this recipe to me a few years back. Her inn sort of becomes a factory for these things in October as she bakes them for her family, friends, church and anyone smart enough to take a loaf.
Here’s what you’ll need:
One can or about 14 ounces of pumpkin, 1 cup of oil, 3 cups of sugar (yes, I said 3 cups. I didn’t say this was healthy!),
3 1/2 cups of all purpose flour, 3 eggs, 2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1 teaspoon of nutmeg, 1/2 teaspoon of salt, 1/2 teaspoon of cloves, one cup of chopped walnuts and one cup of raisins.
Mix it all in one big bowl. Start with the dry stuff — flour and sugar.
Then the fragrant pumpkin bread spices … cinnamon, nutmeg, and clove. I also have baking soda, baking powder, and a bit of salt on this trivet.
Next add your wet ingredients – the eggs and the oil. For the eggs, it helps to whisk them a bit in a measuring up before adding them in.
Mix all your ingredients together before adding the walnuts and raisins.
They’re a little chunkier, so we’ll fold them in.
I like to scrape the side with a spatula to make sure it’s well blended and there are no powdery bits hanging out on the edge.
Next, add in your crunchy chunky bits … the raisins and walnuts. You can omit the raisins and add chocolate chips instead if you like.
Some may be asking … what exactly is “folding.” Well, basically you scoop up the batter from the bottom and bring it up to the top/middle and squish it in.
Repeat. Repeat. Repeat.
Until the raisins and nuts are pretty evenly dispersed.
Next, scoop into greased/floured bread pans.
I used one large bread baking stone and two little tin bread pans (3 total loafs). If I were only using the tin pans, it would make 4 loafs.
Good thing I had some help in the kitchen today ’cause my “big ole bowl” was a bit to heavy to lift when full of batter.
Bake at 350 degrees for about 1 hour.
This is the best part. Singing loudly to Van Halen and “pre-washing” the bowl and utensils.
This is me catching my friend Beth stealing the spatula and keeping it all to herself.
What a mischievous little kitchen helper. Or, she could just be flirting with her husband … he’s the one behind the camera.
This is my baby girl also doing a “pre-wash” of the floor. No wonder she’s turned into such a beggar!
After baking, let cool on a wire rack. Slice thick portions and serve with butter. I’ve got the printable recipe for you below as well as a pinnable if you’d like to save it to your recipe box on Pinterest.
One Bowl Pumpkin Bread RecipePrint
- 2 8×4″ bread pans
- 1 15 ounce can unsweetened pumpkin
- 1 cup of oil
- 3 cups of sugar
- 3 large eggs
- 3 1/2 cups of all purpose flour
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of nutmeg
- 1/2 teaspoon of salt
- 1/2 teaspoon of cloves
- 1 cup of raisins
- 1 cup of chopped walnuts
- Set aside the raisins and walnuts.
- Pre-heat oven to 350 degrees.
- Add the dry ingredients and spices to a large bowl and mix well.
- Next, add the wet ingredients and blend into the dry ingredients either by hand or with a mixer on low speed until blended. (Do not over blend)
- Using a spatula, fold the raisins and walnuts into the batter
- Spray bread pans with non stick spray, then divide batter between 2 loaf pans
- and bake at 350 degrees for 55 minutes.
- **You can substitute chocolate chips for the raisins above.
Keywords: Pumpkin Bread, Easy Pumpkin Bread, Homemade Pumpkin Bread