pumpkin bread recipe, finished loaf with butter on a slice

Amarel Family’s Amazing Pumpkin Bread Recipe

Name: Amarel Family’s Amazing Pumpkin Bread
Prep time: 15 min
Cook time: 60 min
Ingredients: 1 1/4 cups all-purpose flour; 1 tsp baking soda (bicarb); 1 tsp ground cinnamon; 1 tsp nutmeg; ¼ tsp cloves; ¼ tsp allspice; ¼ tsp salt; 1 cup pure pumpkin purée; 1 cup granulated sugar; ⅓ cup olive oil; 2 eggs (beaten); 1 cup walnuts (plus 1 TBSP chopped walnuts for the top); ¾ cup chopped California Prunes; ½ cup chocolate chips

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Fall is pumpkin-everything season, and this Pumpkin Bread recipe is sure to become a must-have all autumn and winter long. Cooky Amarel, part of a multi-generational farming family producing prunes and other crops in Northern California, shared her recipe for pumpkin bread that’s full of warm spices and California grown goodness. It’s so delicious, you may want to make two loaves.

pumpkin bread recipe ingredients lined up for baking

What ingredients do you need to make this easy pumpkin bread recipe?

all-purpose flour
baking soda
ground cinnamon
nutmeg
ground cloves
allspice
salt
canned pure pumpkin purée
granulated sugar
olive oil
eggs
walnuts
prunes
chocolate chips (optional)

While you can customize this pumpkin bread recipe with your favorite mix-ins, the prunes are a must-have! Feel free to switch up the nuts and leave out the chocolate chips, although the Amarel family will tell you this recipe is best as-is.

slice of farmer's pumpkin bread recipe with butter

Meet the Amarel Family:

The Amarels produce prunes, almonds and walnuts in the Yuba area of Northern California. Their third-generation farming operation is called Reason Farms – a name developed by wife and mother Cooky combining her husband’s initials: Robert Edward Amarel and “son,” to include their son John and his wife Shanann. In addition to their commitment to growing the highest quality produce in a sustainable way, the family serves on the boards of many community and industry groups, including Sunsweet Growers, where Bob is a director.

Tips for making the perfect loaf of pumpkin bread:

Don’t skip the parchment paper! There’s nothing worse than creating the perfect pumpkin bread and not being able to get it out of the pan.

Use a 9 x 5-inch (23 x 13 cm/2L) loaf pan, or prepare to adjust your cooking time. This pumpkin bread recipe is formulated for the correct-sized pan. A wider pan may result in a shorter baking time, as the batter won’t be as thick.

Chop prunes into uniform pieces. Smaller pieces will make it easier to cut slices of pumpkin bread after baking.

Add bits to the top! This pumpkin bread recipe has a tantalizing crust studded with chopped walnuts, making a beautiful presentation.

loaf of homemade pumpkin bread in the pan

Can you make your own pumpkin puree for this pumpkin bread recipe?

Yes, since this recipe calls for pure pumpkin puree, you can make fresh puree from a whole pumpkin if desired.

pumpkin bread recipe: whole loaf of pumpkin bread with slices, topped with walnuts

Amarel Family’s Amazing Pumpkin Bread

Cooky Amarel

5 from 4 votes

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Prep Time 15

Cook Time 1

Course Breakfast, Dessert, Snack

Cuisine American

Servings servings

Calories 373 kcal

Equipment

9 x 5-inch loaf pan (23 x 13 cm/2L)

Ingredients

1 1/4 cups all-purpose flour
1 tsp baking soda (bicarb)
1 tsp ground cinnamon
1 tsp nutmeg
¼ tsp cloves
¼ tsp allspice
¼ tsp salt
1 cup pure pumpkin purée
1 cup granulated sugar
⅓ cup olive oil
2 eggs beaten
1 cup walnuts plus 1 TBSP chopped walnuts for the top
¾ cup chopped California Prunes
½ cup chocolate chips

Instructions

Preheat oven to 350°F (180°C)
Line a 9 x 5-inch (23 x 13 cm/2L) loaf pan with parchment paper.
In a small bowl, stir together flour, baking soda, spices, and salt.
In a large bowl, whisk together pumpkin purée, sugar and oil until smooth. Whisk in the eggs.
Add the flour mixture to the pumpkin mixture and stir until just combined.
Stir the nuts into the batter. Add the chopped prunes and chocolate chips, and stir to combine.
Pour the batter into the prepared loaf pan. Sprinkle the top of the loaf with the chopped walnuts.
Bake for 1 hour or until the loaf springs back when touched. Let cool for 15 minutes before slicing.

Video

Notes

Store sealed at room temperature for up to four days – if it lasts that long!

Nutrition

Calories: 373kcalCarbohydrates: 50gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 34mgSodium: 189mgPotassium: 229mgFiber: 3gSugar: 32gVitamin A: 3986IUVitamin C: 1mgCalcium: 44mgIron: 2mg

Keyword baking, healthy baking, Heritage Recipes, pumpkin

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