Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3-1/2 cups (825 ml) flour; 2 tsp (10 ml) baking soda; 1 tsp (5 ml) cinnamon; 1 tsp (5 ml) nutmeg; 3 cups (700 ml) sugar; 1 cup (225 ml) veg. oil; 4 eggs, beaten; 3/4 cup (175 ml) buttermilk; 1 tsp (5 ml) vanilla; 1 16 oz (448 grm). can pumpkin; 1 cup (225 ml) raisins; 1 cup (225 ml) chopped pecans

Servings: persons

3-1/2 cups (825 ml) flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) cinnamon
1 tsp (5 ml) nutmeg
3 cups (700 ml) sugar
1 cup (225 ml) veg. oil
4 eggs, beaten
3/4 cup (175 ml) buttermilk
1 tsp (5 ml) vanilla
1 16 oz (448 grm). can pumpkin
1 cup (225 ml) raisins
1 cup (225 ml) chopped pecans

1
In a large mixing bowl,sift together, flour, soda, salt, cinnamon, and nutmeg.
2
Add sugar, oil, eggs, and buttermilk.
3
Mix well.
4
Stir in flavorings, pumpkin, raisins, and pecans.
5
Pour into two greased bread pans.
6
Bake at 350 degrees (175 C.) for 60-65 minutes or until a toothpick inserted into the center comes out clean.
7
Let stand for 10 minutes before removing from pans.
8
These freeze very well.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3-1/2 cups (825 ml) flour, 2 tsp (10 ml) baking soda, 1 tsp (5 ml) cinnamon, 1 tsp (5 ml) nutmeg, and more.

Yes, Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread

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