Homemade Pumpkin Bread

Homemade Pumpkin Bread made from Homemade Pumpkin Bread Mix

This homemade pumpkin bread mix is based and inspired by a recipe I found in a magazine called “THE GOOD OLD DAYS” November/December 2019 Issue.

HOMEMADE PUMPKIN BREAD MIX This moist quick bread is ideal for Thanksgiving or Christmas. Dust with confectioner’s sugar before serving. This mix can be stored or given. Makes: enough for 2 large loaves or 8 mini loaves


3 1/2 cups flour

2 tsps. Baking Soda

2 tsps. cinnamon

2 tsps. grated nutmeg

1/2 tsp. ground cloves

1/4 tsp. ground ginger

1/4 tsp. allspice

Whisk everything in a large mixing bowl.

This following recipe uses the HOMEMADE PUMPKIN BREAD MIX as an ingredient.

HOMEMADE PUMPKIN BREAD Preheat: 350 degrees farheinheit, Baking time: 50-60 minutes, Yields: 2 9x5x3 in loaves or 8 mini loaves


1 (15-ounce) can pumpkin puree

4 large eggs

1 cup salted butter, melted and cooled*

2/3 cup water

2 cups white sugar

1 cup light brown sugar


Preheat oven to 350 degrees Farheinheit. Grease 2 9x5x3-inch loaf pans or 8 mini loave pans with cooking (Pam baking) spray or grease and then flour. (With Pam baking spray there is no need to flour as it already contains flour.)

In a medium bowl, place the mix. set aside.

In a large bowl, place the pumpkin puree, eggs, butter, water and both sugars. Using an electric mixer on low speed, gradually add dry mix, mixing just until combined. do not overmix.

Divide the batter evenly between all of the prepared pans. bake for 50-60 minutes or until toothpick inserted in the center comes out clean. cool in the pans on wire racks for 10 minutes before running a knife around the edge to remove from the pans. This bread freezes well.

*If Salted Butter is not available, use 1 1/2 tsps. salt.

Place bread in clear cellophane bags. Use the enclosed cellophane bag twist ties.

Now you are ready to give gifts.

Published by Karen Loraine

Crafter and experimenter

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