Pumpkin Patch Bread Recipe

Name: Pumpkin Patch Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. orange juice; 2/3 c. warm water; 2/3 c. Crisco shortening; 2 2/3 c. sugar; 1 c. Egg Beaters; 1 (16 oz.) can pumpkin; 3 1/2 c. all-purpose flour; 2 tsp. baking soda; 2 tsp. cinnamon; 1/2 tsp. baking powder; 2/3 c. raisins

Servings: persons

1/3 c. orange juice
2/3 c. warm water
2/3 c. Crisco shortening
2 2/3 c. sugar
1 c. Egg Beaters
1 (16 oz.) can pumpkin
3 1/2 c. all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. baking powder
2/3 c. raisins

1
Combine the shortening and sugar in a large bowl.
2
Mix with spoon until blended and crumbly.
3
Add eggs and beat until fairly smooth.
4
Mix in orange juice, water and pumpkin.
5
Combine flour, baking soda, cinnamon and baking powder.
6
Sift into pumpkin mixture.
7
Stir until dry ingredients are just moistened.
8
Stir in raisins.
9
Pour evenly into pans.
10
Bake at 350u00b0 for 1 hour and 10 minutes.
11
Cool 10 minutes before removing from pans.
12
Cool completely on wire rack.
13
Contains per serving (1 slice): 170 calories; 5 grams fat; 70 mg. sodium and 35 mg. cholesterol.

1486

kcal

Calories

Fat

325

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 11 ingredients. The key ingredients include: 1/3 c. orange juice, 2/3 c. warm water, 2/3 c. Crisco shortening, 2 2/3 c. sugar, and more.

Yes, Pumpkin Patch 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 Patch Bread

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