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Purfect Pumpkin Bread

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“Found the base for this Pumpkin Bread Recipe in an old Southern Living Cookbook. My 'Mom's Banana Bread' Recipe has a little 'secret' tip to making it so great - (seperating the eggs and beating the whites...). So, I put 2 and 2 together, and oila! Also, I like the rich spiciness that should accompany pumpkin dishes - thus I added the chinese 5 spice, makes it that much better! This is a great Fall / Holiday Bread -- I think you'll agree.”
READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
2 Loaves
UNITS:
Metric

Ingredients Nutrition

Directions

  1. *Cream together oil & sugars at medium speed with an electric hand mixer.
  2. *Add egg yolks - one at a time, beating after each addition.
  3. *Stir in canned pumpkin, water, & milk.
  4. *Combine flour & the next 5 ingredients in a separate mixing bowl, and add to the creamed mixture, a little at a time – mixing well.
  5. *Add in Vanilla and the flax seed, - blend.
  6. *Meanwhile, beat the egg whites with hand mixer until stiff, (make sure to use clean beaters), whites will form meringue peaks.
  7. *Next, gently stir in dried raisins or cranberries, and nuts into the batter.
  8. *Fold the meringue gently into the pumpkin bread batter.
  9. *Spoon batter into greased & floured loaf pans.
  10. *Bake at 350° for 1 hour, or until a toothpick when inserted in the center of the loaves, comes out clean.
  11. *Cool loaves on wire racks.

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