Spicy, sweet pumpkin bread – A moist, sweet bread, or a tasty loaf cake? It is both!

Pumpkin spices, raisins, and walnuts galore! A family favorite year after year!

Any way you slice it, it is always so moist and delicious. Good to the last few, tasty crumbs.

  • Try a slice warmed as a bread, with butter at meals or,
  • Chilled with cream cheese for a snack or,
  • Have a warm slice for breakfast, with your morning cup of coffee, tea, or milk or,
  • Best of all, warm, with a dollop of whipped cream and lightly sprinkled with cinnamon, for tonight’s dessert. Yes. Please!


Sift together in a large bowl:

1 1/2 cups of flour
1/2 teaspoon powdered cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon salt

Mix together separately in a medium bowl:

2 eggs, beaten
1/2 cup oil
1/2 cup water
1 cup canned Libby’s seasoned, Pumpkin Pie, Mix

Add to the medium bowl:

11/2 cups sugar
1 cup chopped walnuts
1 cup raisins

Preheat the oven to 325 degrees:

Combine all ingredients in the large bowl. Mix thoroughly, scraping the bottom and sides of the bowl. Spoon into a large buttered and floured loaf pan.
Bake on the center oven rack for 1 hour.
Check that bread center has risen and a test toothpick comes out clean.
Cool. Insert knife to free edges of bread from sides of pan if needed. Invert onto a plate. 


Sprinkle with powdered sugar for a nice finishing touch.


Raisins and nuts are optional.


Unseasoned pumpkin can be used if you prefer fewer spices. I prefer Libby’s Pumpkin Pie Mix because we like the extra spices.


I buy the large can of Libby’s Pumpkin Pie Mix and triple the recipe. You won’t regret it. It’s that tasty!


Yum, Yum Rum Cake from Mom



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