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PUMPKIN BREAD Recipe

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This recipe for PUMPKIN BREAD, by , is from GRANDMA JUDY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judith Thompson

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup coarsely chopped nuts if desired
1/2 up raisins, if desired

You can make Zucchini Bread from this recipe by substituting 3 cups of shredded zucchini for the pumpkin.

Directions:
Directions:
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.

Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Number Of Servings:
Number Of Servings:
12 slices each loaf
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a great favorite of Grace and Elsa who ask for it often.

 

 

 

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