Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 (16 ounce) can pumpkin; 1 ¾ cups sugar; ⅔ cup vegetable oil; 1 teaspoon vanilla; 4 eggs; 3 cups flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ⅛ teaspoon ground cloves; ½ teaspoon baking powder; ½ cup raisins or ½ cup dried cranberries

Servings: persons

1 (16 ounce) can pumpkin
1 ¾ cups sugar
⅔ cup vegetable oil
1 teaspoon vanilla
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon ground cloves
½ teaspoon baking powder
½ cup raisins or ½ cup dried cranberries

1
Preheat oven to 350F.
2
Prepare six-cup loaf pan by brushing with solid vegetable shortening and dust with flour or coat with baking spray containing flour.
3
In large bowl, combine pumpkin, sugar, oil, vanilla and eggs; blend well.
4
Mix remaining dry ingredients together except for raisins or cranberries.
5
Stir in to wet mixture and mix until blended.
6
Stir in raisins.
7
Pour batter into prepared pan.
8
Bake for 65-75 minutes, until toothpick inserted comes out clean.
9
Cool in pan 10 minutes; remove from pan and cool completely.

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 13 ingredients. The key ingredients include: 1 (16 ounce) can pumpkin, 1 ¾ cups sugar, ⅔ cup vegetable oil, 1 teaspoon vanilla, 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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