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Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from The Haseltine Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Haseltine
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sifted all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp salt
3 cups sugar
1 cup vegetable oil (canola)
3 eggs
1 16-ounce can pumpkin
1 cup coarsely chipped, dark seedless raisins
1 cup chopped walnuts

Directions:
Directions:
Heat oven to 350 F. Grease a 10-inch fluted, tubed baking pan with unsalted shortening and dust lightly with flour. In a medium-sized bowl, sift together flour, baking powder, baking soda, nutmeg, cloves, cinnamon, and salt. In a large mixing bowl, place sugar, oil, and eggs; stir until well blended. Stir pumpkin into egg mixture. Gradually add sifted dry ingredients to egg mixture, stirring well after each addition. Fold raisins and nuts into batter. Pour batter into prepared pan and bake 1 hour and 15 to 20 minutes, or until a cake tester inserted into center comes out clean. Remove bread from oven and cool on a wire cake rack for 10 minutes before removing from pan. Then cool completely on a rack. Makes 1 round loaf.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I don't add nuts, and I add the raisins after pouring a little of the batter into the bottom of the pan. That way the raisins won't stick.

 

 

 

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