Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. vegetable oil; 2/3 c. water; 4 eggs, beaten; 1 (16 oz.) can pumpkin puree; 1 c. raisins; 1 c. chopped walnuts; 3 1/3 c. plus 2 Tbsp. unsifted flour, divided; 3 c. sugar; 2 tsp. baking soda; 1 1/2 tsp. salt; 1 tsp. cinnamon; 1 tsp. nutmeg

Servings: persons

1 c. vegetable oil
2/3 c. water
4 eggs, beaten
1 (16 oz.) can pumpkin puree
1 c. raisins
1 c. chopped walnuts
3 1/3 c. plus 2 Tbsp. unsifted flour, divided
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg

1
Preheat oven to 325u00b0.
2
Grease 2 (9 x 5-inch) loaf pans.
3
In medium bowl, combine oil, water, eggs and pumpkin; stir until well mixed.
4
Combine raisins, walnuts and 2 tablespoons flour in a plastic bag; shake well until coated and set aside.
5
In separate bowl, combine remaining flour and remainder of ingredients; add liquid ingredients and stir until well coated.
6
Spoon evenly into prepared pans.
7
Bake 1 1/2 hours or until toothpick inserted in center comes out clean.
8
Recipe will also make 2 dozen muffins. Bake at 325u00b0 for 35 to 40 minutes.

2493

kcal

Calories

111

Fat

342

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 12 ingredients. The key ingredients include: 1 c. vegetable oil, 2/3 c. water, 4 eggs, beaten, 1 (16 oz.) can pumpkin puree, 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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