Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 4 cups sugar; 4 cups canned pumpkin; 1 cup vegetable oil; 5 cups flour; 4 teaspoons baking soda; ½ teaspoon ground cloves; 1 tablespoon ground cinnamon; 1 tablespoon salt; 1 cup raisins; ½ cup chopped nuts

Servings: persons

2 eggs
4 cups sugar
4 cups canned pumpkin
1 cup vegetable oil
5 cups flour
4 teaspoons baking soda
½ teaspoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon salt
1 cup raisins
½ cup chopped nuts

1
Turn on oven to 350 degrees.
2
Grease and flour 3 large loaf pans.
3
Mix together eggs, sugar, canned pumpkin & cooking oil until well blended.
4
Add dry ingredients a cup at a time, mixing well after each addition until batter is thick and smooth.
5
We have nut allergies, so we omit the nuts, however I usually bake at least one loaf with the raisins for my husband.
6
:).
7
Add Optional Ingredients:.
8
1 cup raisins.
9
1/2 cup chopped nuts.
10
Bake for 1 hour to 1 hour 15 minutes, or until the center is just barely done.
11
Do not over bake.
12
Let cool on cooling rack for about 30 min, then turn pans upside down on rack and keep the baking pans over the top of the bread until it is completely cooled.
13
(about 2-3 hours or overnight).

1931

kcal

Calories

Fat

318

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 2 eggs, 4 cups sugar, 4 cups canned pumpkin, 1 cup vegetable oil, 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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