Pumpkin Nut Bread Recipe

Name: Pumpkin Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. margarine, softened; 1 tsp. baking powder; 1 1/2 tsp. cinnamon; 1 tsp. cloves; 3 c. sifted flour; 1 1/2 tsp. salt; 1 tsp. soda; 3 c. sugar; 3 eggs; 1 tsp. vanilla; 1 (16 oz.) can solid pack pumpkin; 1/2 tsp. nutmeg; 1 c. chopped walnuts; 1 c. dark or golden raisins

Servings: persons

1 c. margarine, softened
1 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. cloves
3 c. sifted flour
1 1/2 tsp. salt
1 tsp. soda
3 c. sugar
3 eggs
1 tsp. vanilla
1 (16 oz.) can solid pack pumpkin
1/2 tsp. nutmeg
1 c. chopped walnuts
1 c. dark or golden raisins

1
Preheat oven to 350u00b0.
2
Cream butter and add sugar gradually; beat in eggs and vanilla.
3
Add pumpkin, mixing to combine.
4
Sift together the flour, salt, soda, baking powder and spices.
5
Blend with pumpkin mixture.
6
Add nuts and raisins.
7
Place batter in 2 greased and floured 9 x 5 x 3-inch loaf pans.
8
Bake approximately 60 to 65 minutes.
9
Let stand 10 minutes.
10
Remove from pans and cool.
11
Wrap and store overnight before slicing.
12
Makes 2 loaves. Dates can be used instead of raisins.

1861

kcal

Calories

Fat

328

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: 1 c. margarine, softened, 1 tsp. baking powder, 1 1/2 tsp. cinnamon, 1 tsp. cloves, and more.

Yes, Pumpkin Nut 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 Nut Bread

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