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Gigi's Blue Ribbon Pumpkin Bread
Gigi Butler's Banana Bread, Banana Bread Cupcakes, Pumpkin Bread
Nathan Congleton / TODAY
print recipe
Rating:
3.8888888 (18 rated)
Cook time:
Prep time:
Yield:
4 loaves

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. 

Ingredients

    • 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)

Preparation

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.

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Gigi Butler makes her famous banana cupcakes

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