Ingredients Jump to Instructions ↓

  1. 3 cups sugar

  2. 1 cup corn oil

  3. 420 g can pumpkin puree

  4. 2/3 cup water

  5. 4 large eggs, beaten to blend

  6. 3 1/2 cups all purpose flour

  7. 2 tsp. salt

  8. 1 tsp. baking powder

  9. 2 tsp. baking soda

  10. 1 tsp. ground nutmeg

  11. 1 tsp. ground cinnamon

  12. 1 tsp. ground allspice

  13. 1/2 tsp. ground cloves

  14. 2/3 cup chopped pecans

  15. 2/3 cup raisins

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Grease the bottoms only of two 9x5 inch loaf pans. Blend together the sugar and corn oil in a large bowl. Stir in the pumpkin, water and eggs. Sift together the flour, salt, baking powder, baking soda, nutmeg, cinnamon, allspice and cloves in a medium bowl. Add the flour mixture to the batter and mix well. Stir in the pecans and raisins. Divide the batter between the prepared pans. Bake about 60 to 70 minutes until a toothpick comes out clean. Cool the loaves 5 minutes in the pans. Turn the bread out onto a rack and cool completely. Wrap the bread tightly and store at room temperature.


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