During the fall, I'll probably post several different variations of pumpkin flavored yummies. It's my favorite fall ingredient ... and my favorite color so I never tire of it. Each variation is a tad different. The Sweet Potato Muffins I posted earlier can also be made with pumpkin. They're a little more hearty and healthy, where this one is moist and decadent.

Inez with Christopher's Inn gave this recipe to me a few years back.  Her inn sort of becomes a factory for these things in October as she bakes them for her family, friends, church and anyone smart enough to take a loaf.

It has to be one of my favorite recipes because it's so easy.  Mix all the ingredients in one bowl and you've got a rich moist pumpkin bread without a whole lot of clean up.  I used to buy pumpkin bread mix at the store and just doctor it up with a few ingredients.  But no more!  Once you try this recipe and see how easy it is you'll add it to your seasonal holiday recipes too.

Here's what you'll need:

One can or about 14 ounces of pumpkin, 1 cup of oil, 3 cups of sugar (yes, I said 3 cups.  I didn't say this was healthy!),
3 1/2 cups of all purpose flour, 3 eggs, 2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1 teaspoon of nutmeg, 1/2 teaspoon of salt, 1/2 teaspoon of cloves, one cup of chopped walnuts and  one cup of raisins.

This is just a little honorable mention to what makes this sooooooo good.  Spices. Mmm. Here's my little mountain range of goodness.  Don't sneeze.

Mix it all in one big ole bowl.

Big.

HUGE.

GIGANTIC.

If not, you're gonna have spillage.  Start with the dry stuff.

Flour ...

Sugar ...

Watch out ... you're getting ready to move mountains here ...

Gasp!  Huh!  What's this?  A second boooowl?  I lied!  This is supposed to be one bowl bread!  Well DARN!  I learned through making this a dozen times that whisking the eggs first helps them mix in a little easier.  But ... if you want ... you can just plop the eggs into the flour/sugar bowl and make it truly a one bowl recipe.  Just be sure to mix real good.  Like, until your arm falls off or your mixer smokes.  But I digress ... add the eggs whisked or not.

Then add your other wet ingredients including the pumpkin and oil.

See!  Even with one extra bowl for whipping eggs ... little mess.

Mix all your ingredients together before adding the walnuts and raisins.  They're a little chunkier, so we'll fold them in.   Just don't call them "chunky" to their face.  Food does have feelings too ya now.

I like to scrape the side with a spatula to make sure it's well blended and there are no powdery bits hanging out on the edge.  Look at that cool yin yang symbol I made!  Must be some left over zen from this morning's yoga class.

Next, add in your crunchy chunky bits ... the raisins and walnuts.  I started out with some finesse and then just ended up dumping the bowl into the batter.

Some may be asking ... what exactly is "folding."  Well, basically you scoop up the batter from the bottom and bring it up to the top/middle and squish it in. Repeat.  Repeat. Repeat. Until the raisins and nuts are pretty evenly dispersed.

Next, scoop into greased/floured bread pans.  I used one large bread baking stone and two little tin bread pans.  If I were only using the tin pans, it would make 4 loafs.

Good thing I had some help in the kitchen today 'cause my "big ole bowl" was a bit to heavy to lift when full of batter.

Bake at 350 degrees for about 1 hour.

This is the best part.  Singing loudly to Van Halen and "pre-washing" the bowl and utensils.

This is me catching my friend Beth stealing the spatula and keeping it all to herself.  What a mischievous little kitchen helper.  Or, she could just be flirting with her husband ... he's the one behind the camera.

This is my baby girl also doing a "pre-wash" of the floor.  No wonder she's turned into such a beggar!

After baking, let cool on a wire rack.

Slice thick portions and serve with butter.  This is almost like dessert.  YUM!

Ingredients & Directions

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