Christina Fogal

Christina Fogal Pumpkin Bread with Raisi
Best Pumpkin Bread
old witch's magic nut cake
Adapted from Old Witch and the Polka Dot Ribbon by Wende and Harry Devlin

3 eggs
1 pound pumpkin puree (15 oz. can will work)
3/4 cup vegetable oil (I use canola)
1/2 cup water
2 1/4 cups flour
2 1/4 cups sugar
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 cup raisins/chocolate chips/nuts or a combination


Preheat the over to 350°F.

Line 3 medium loaf pans with parchment paper and spray with cooking spray.  

In an extra large mixing bowl (this makes a large batch of pumpkin bread) whisk together the eggs, pumpkin puree, vegetable oil and water.  (I don't use a mixer with this recipe - this part is very liquidy and I find that it splashes.  I've had the best results using a sturdy wire whisk for making the entire recipe.)

Carefully add the flour, sugar, baking soda, salt, nutmeg and cinnamon (1 1/2 teaspoon pumpkin spice can be substituted for the nutmeg and cinnamon).  Whisk the mixture together until the batter is smooth.  Fold in raisins/chocolate chips and/or nuts.  

Pour the batter into the prepared pans. (I usually use 3 medium loaf pans.  The mixture can be divided into 2 large pans or even several small pans - just adjust the cooking time.)

Bake 3 medium loaf pans for 55-60 minutes - or until a toothpick inserted in the center, comes out clean.

Allow the pumpkin bread to cool for 15 minutes before removing from the pan and transferring it to a wire rack to finish cooling.

Best Pumpkin Bead
Christina Fogal