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Pumpkin Bread

  • 24servings
  • 205minutes
  • 95calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (15 ounces) pumpkin (not pumpkin pie mix)

  2. 1 2/3 cups sugar

  3. 2/3 cup vegetable oil

  4. 2 teaspoons vanilla

  5. 4 eggs

  6. 3 cups Gold Medal® all-purpose or whole wheat flour

  7. 1/2 cup coarsely chopped nuts

  8. 1/2 cup raisins, if desired

  9. 2 teaspoons baking soda

  10. 1 teaspoon salt

  11. 1 teaspoon ground cinnamon

  12. 1/2 teaspoon baking powder

  13. 1/2 teaspoon ground cloves

Instructions Jump to Ingredients ↑

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

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

  3. 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.

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