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Pumpkin Bread Recipe

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

J Sue Townsend
Added: Monday, November 17, 2008


1 (15-ounce) can unsweetened pumpkin
1 cup Crisco Oil
3 cups sugar
3 large eggs
3-1/2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. ground cloves
1 cup chopped walnuts
1 cup raisins

No stick cooking spray
Orange Glaze (optional)

1. Beat first 11 ingredients at low speed with an electric mixer 1-2 minutes or until blended. Stir in walnuts and raisins. Pour batter into 2 (9x5-inches) dark, nonstick loafpans coated with cooking spray.
2. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool loaves in pans on wire racks 15 minutes; remove from pans, and let cool completely. Drizzle bread with Orange Glaze, if desired.

Orange Glaze:
1 1/2 cup powdered sugar
1 tsp. grated orange rind
3 tblsp. orange juice
2 tblsp. chopped walnuts

Stir together first 3 ingredients until blended; stir in walnuts. Makes 1 cup.

Spoon batter evenly into lightly greased muffin pans. Bake at 350 for 20 minutes. Makes 3 doz.

Number Of Servings:
Number Of Servings:
2 Loaves or 3 doz. Muffins




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