Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 c. flour; 2 tsp. baking soda; 1 1/2 tsp. salt; 1 tsp. cinnamon; 1 tsp. cloves; 1/2 tsp. baking powder; 2 2/3 c. sugar; 2/3 c. shortening; 4 eggs; 1 (16 oz.) can pumpkin; 2/3 c. water; 2/3 c. chopped nuts; 2/3 c. raisins

Servings: persons

3 1/3 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. baking powder
2 2/3 c. sugar
2/3 c. shortening
4 eggs
1 (16 oz.) can pumpkin
2/3 c. water
2/3 c. chopped nuts
2/3 c. raisins

1
Preheat oven to 350u00b0.
2
Grease 2 (9 x 5 x 3-inch) loaf pans. In medium bowl, mix dry ingredients.
3
In large bowl at medium speed, beat sugar and shortening until fluffy.
4
Beat in eggs, pumpkin and water until blended.
5
At low speed, beat in flour mixture until blended.
6
By hand, stir in nuts and raisins.
7
Spoon into loaf pans.
8
Bake for 65 to 75 minutes or until toothpick inserted in center comes out clean.
9
Cool in pans for 10 minutes. Remove from pans and cool on wire racks.
10
Serve at room temperature.

1494

kcal

Calories

Fat

314

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 13 ingredients. The key ingredients include: 3 1/3 c. flour, 2 tsp. baking soda, 1 1/2 tsp. salt, 1 tsp. cinnamon, 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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