This recipe has been in my family since the late 1800s, passed down from my great-great-grandmother. This bread also inspired the pumpkin spice latte cupcake that’s added to the menu at Gigi’s Cupcakes every fall; it’s one of our most beloved recipes. When I slice this bread it brings back many warm memories—of working at my aunt’s elbow, of making my way through recipes with my mom, of laying out a Thanksgiving spread for the whole family. I love it so much I can eat almost a whole loaf in one sitting! (Seriously, I can!) Put a slab of butter on it and… PERFECTION!
Technique tip: Check for doneness by inserting a toothpick or knife into the bread—if it comes out clean, the bread is done.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground ginger
- 2 cups canned pumpkin puree (or cubed, cooked fresh)
- 4 large eggs
- 1 cup canola oil
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1 cup raisins (optional)
1. Preheat the oven to 350°F. Grease 2 standard loaf pans.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and spices.
3. Add the pumpkin puree, eggs, oil, and 2/3 cup water.
4. Fold in the pecans, vanilla, and raisins (if desired).
5. Pour the batter into the prepared pans.
6. Bake for 1 hour. When a toothpick comes out clean, it's done.