Pumpkin Loaf

A Pumpkin Loaf goes great with coffee on a sunny fall day!


  • 1 pkg Kathie’s Bakery Scratch Muffin Mix
  • ¼ cup sugar
  • 1 tsp. cinnamon
  • ½ tsp. ground cloves
  • ½ tsp. nutmeg (or other spices of your choice)
  • ½ cup vegetable oil
  • ½ cup whole milk (or substitute other milk)
  • 2 large eggs
  • 1 cup canned pumpkin (100 percent natural pumpkin, not pumpkin pie mix)
  • ½ to 1 cup raisins (optional)


Preheat oven to 350°F. Grease or spray a 9×5” loaf pan.

In a medium bowl, combine Kathie’s Bakery Scratch Muffin Mix with sugar, cinnamon, cloves, and nutmeg.

In a large bowl, combine oil, milk, and eggs. Add dry mixture and stir until mixed thoroughly.  Add raisins, if using. Pour into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove from pan and continue to cool on wire rack.