I have one to share, I've been baking this one for 35 years.

Adapted from Good Housekeeping Cookbook 1973

Pumpkin Loaves

3 cups all purpose flour
1 cup white sugar
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon double acting baking powder
2 cups of pumpkin (one 16 oz can, but they seem to all be 15 oz cans now)
2/3 cup oil
3 eggs, lightly beaten
1 cup coarsely chopped walnuts or pecans

Sift dry ingredients together. Combine remaining ingredients. Add wet ingredients to dry, mix just until blended, do not over beat. Pour into 2 prepared 9x5 loaf pans (grease and flour).

Bake an 45-60 minutes at 350° or until toothpick comes out clean. Cool in pans on wire rack for 10 minutes. Turn out onto racks and cool completely before serving.

I don't ever use raisins but why not!

The original recipe calls for all white sugar and a slightly different spice mix, more cloves and nutmeg and no ginger. And no nuts. I adjusted it to my tastes. I have also baked it with butter instead of oil.

This is a new addition to my recipe file.

Pumpkin Maple Bread Recipe #177225
(The recipe online describes this as making one loaf. The amount given make two. I have cut the ingredients in half and made one loaf.)

by Pastryismybiz

1¾ hours : 20 min prep

SERVES 6

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon allspice
2 eggs
1 (16 ounce) can pumpkin
1 cup light brown sugar, firmly packed
1/2 cup maple syrup
1/2 cup vegetable oil
1/2 cup golden raisins
1/2 cup pecans, chopped

Preheat oven to 325°F.

Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside.

Sift flour, baking powder, baking soda, salt,
cinnamon and allspice in large bowl. Mix with whisk.

Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl.

Stir egg mixture into flour mixture until just moistened.

Gently fold in raisins and nuts.

Spoon batter evenly into prepared pans.

Bake 1 hour and 15 minutes,or until toothpick test indicates done.

Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan.

Cool in pan for 10 minutes and turn out on rack.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

* My notes: I subbed nutmeg and ginger for the allspice. I like ginger with pumpkin. Allspice is nice, too, though.

Here is a link that might be useful: Pumpkin-Maple Bread

Someone gave me a piece of pumpkin bread that she had made, and it had no nuts and no raisins, which I very much appreciated. It did have a few small pieces of walnuts on top of the chocolate icing, however.

Lars

Chocolate icing on pumpkin bread? Interesting combination!

Pumpkin and chocolate? You better believe it. Yum.

Kate

Thank you for coming to my rescue so quickly. I'm pretty sure chocolate goes with everything and is calorie free at the holidays.

Did you make some pumpkin bread?

I cooked one of the porch pumpkins from Halloween (I rarely carve them) and while I know it's not the proper pumpkin, I suspect that made into pumpkin bread it will be fine. I'm going to try it today.