American Pumpkin Bread

Did you know that pumpkins are from Central America, specifically Mexico—as we know from seeds that date back about 10,000 years. And that pumpkins grow from a flower, which makes them a fruit—a prolific seed bearer in the botanical world with voluminous varieties and a range of colors from green to yellow, orange and browns, even red, white, and blue. As you enjoy every bite of your pumpkin bread, know that this treat is more American than apple pie. Des Frutas!
Course Breakfast, Dessert, Snack


  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon each ground cloves, cinnamon, nutmeg
  • (3/4 cup) sticks unsalted butter, (softened)
  • 2 cups sugar
  • 2 large eggs
  • 2 cups of roasted/baked pumpkin, puréed.
  • Chopped pecans and golden raisins (optional)


  • Preheat the oven to 325 degrees and set an oven rack in the middle position. Prepare two 8” x 4” loaf pans with butter and dust with flour.
  • In a medium bowl, combine the dry ingredients. Whisk to combine and set aside.
  • In a large bowl, cream together the butter and sugar by hand or mixer until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin.
  • Add the flour mixture and mix on low speed until combined, one cup at a time.
  • Turn the batter into the prepared pans, dividing evenly, and bake for 65 to 75 minutes, or until a cake tester inserted into the center comes out clean. Cool in pans for 10 minutes, remove from pan, cool on a wire rack.
  • If not serving immediately, wrap in foil and freeze up to 3 months. Thaw in the fridge overnight before serving.


Cook’s note: I like to soak my raisins in rum or whiskey before adding to the recipe.