Pumpkin Nut Bread Recipe

Name: Pumpkin Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 3 1/2 c. unsifted all-purpose flour; 2 tsp. baking soda; 2 tsp. cinnamon; 1 tsp. salt; 1 tsp. baking powder; cream of 1 tsp. ground allspice; 2 2/3 c. sugar; 1 c. salad oil; 1/3 c. water; 1 (16 oz.) can pumpkin; 1 c. chopped pecans; 1 c. chopped raisins or dates

Servings: persons

3 1/2 c. unsifted all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
cream of 1 tsp. ground allspice
2 2/3 c. sugar
1 c. salad oil
1/3 c. water
1 (16 oz.) can pumpkin
1 c. chopped pecans
1 c. chopped raisins or dates

1
Preheat oven to 350u00b0.
2
Grease two 9 x 5-inch loaf pans; set aside.
3
Combine flour and the next 5 ingredients; set aside.
4
In large mixing bowl, beat sugar and oil.
5
Add eggs, water and pumpkin; beat well.
6
Gradually add dry ingredients; stir just until blended.
7
Stir in nuts and raisins (optional).
8
Pour batter into greased loaf pans.
9
Bake for 55 to 60 minutes, until toothpick inserted in center comes out clean.
10
Remove from oven to wire rack.
11
Cool 10 minutes before removing from pans.
12
Let cool completely on wire racks.

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 12 ingredients. The key ingredients include: 3 1/2 c. unsifted all-purpose flour, 2 tsp. baking soda, 2 tsp. cinnamon, 1 tsp. salt, and more.

Yes, Pumpkin Nut Bread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pumpkin Nut Bread

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