Pumpkin Bread

Recipe By Anna Loutsos

Makes 2 loaves

Ingredients needed:

Cooking Spray to grease pans

1 can (15oz) Pumpkin Mix (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cups vegetable oil

2 tsp vanilla extract

4 large eggs

3 cups whole wheat flour (or all purpose)

2 tsp baking soda

½ baking powder

1 tsp salt

1 tsp ground cinnamon

½ tsp ground cloves

½ chopped walnuts

½ cup chopped dried dates

½ cup golden raisins

2 – 8”x4” bread loaf pans


Pre-Heat oven to 350 degrees.

Spray ONLY bottoms of  both bread loaf pans with cooking spray.

In Large bowl, stir PUMPKIN, SUGAR, OIL, VANILA, AND EGGS until well mixed. Do not over mix.

Stir in remaining ingredients EXCEPT NUTS, DATES, and RAISINS. Do not over mix.

Once well mixed, fold in NUTS, DATES, and RAISINS.

Divided batter evenly between both pans.  Smooth tops.


50-60 mins at 350 degrees.

Test with toothpick and bread is done if toothpick comes out clean.

Let cool in pans on cooling rack for 10 mins.

Once cooled, loosen sides of pan by tapping and by using a spatula to help loosen loafs from the inside.

Place bread top side up on cooling rack for 2-3 hours.  (loaf will slice better once completely cooled).

Use serrated knife to get a cleaner slice.  Make approx ½”-1” slices.

Wrap loaves tightly in plastic wrap.

Store at room temp (up to 4 days)

Refrigerate (up to 10 days)

*The key to a good loaf: Do not over mix batter.  Use fresh ingredients.  Spray ONLY bottom of pan.