Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. flour; 2 tsp. cinnamon; 1/2 tsp. salt; 1/4 tsp. ground cloves; 1/2 c. butter or oleo; 1 (16 oz.) can pumpkin; 1 c. walnuts (optional); 1 1/2 tsp. soda; 1/2 tsp. baking powder; 1/4 tsp. ginger; 2 c. sugar; 1 1/2 c. water; 4 eggs; 1/2 c. raisins (optional)

Servings: persons

2 1/2 c. flour
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 c. butter or oleo
1 (16 oz.) can pumpkin
1 c. walnuts (optional)
1 1/2 tsp. soda
1/2 tsp. baking powder
1/4 tsp. ginger
2 c. sugar
1 1/2 c. water
4 eggs
1/2 c. raisins (optional)

1
Preheat oven to 350u00b0.
2
Grease three 8 x 4 x 3-inch pans.
3
Set aside.
4
Combine flours, baking soda and spices.
5
Set aside.
6
In a large bowl, cream sugar and butter until light and fluffy.
7
Add pumpkin, water and eggs.
8
Mix well.
9
Stir in flour mixture until well blended.
10
Fold in raisins and nuts.
11
Pour in pans and bake until cake tester comes out clean (35 to 40 minutes).
12
Cool 10 minutes, then turn on wire rack.

1768

kcal

Calories

Fat

246

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 14 ingredients. The key ingredients include: 2 1/2 c. flour, 2 tsp. cinnamon, 1/2 tsp. salt, 1/4 tsp. ground cloves, 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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