Ole Timey Pumpkin Bread

Susann McCormick

By
@Susann

I have no idea how old this recipe is. This has been passed down for generations. It has always been a big hit with family and friends. Hope you enjoy it as much as I do.


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Rating:
★★★★★ 4 votes
Comments:
Serves:
2 Loaves
Prep:
15 Min
Cook:
1 Hr

Ingredients

3 c
all purpose flour
2 tsp
baking soda
2 tsp
baking powder
1 tsp
salt
3 tsp
cinnamon, ground
1 tsp
nutmeg
1/4 tsp
cloves, ground
2/3 c
milk
1 tsp
vanilla extract
2/3 c
vegetable oil
2/3 c
light brown sugar, firmly packed
4
egg
2 c
pumpkin, canned or cooked
1 c
pecans, in pieces
1 c
raisens (dark)

Step-By-Step

1Preheat oven 350 Deg. Butter and flower two 9 x 5 loaf pans, or spray with non stick baking spray.
2Mix all the dry ingredients (including spices) together in one bowl. Mix the milk and the vanilla together in another bowl.
Mix the sugars and canola oil in a mixer bowl. Mix until it is completely blended, about 2 minutes.
Add the eggs one at a time. Add the pumpkin and blend well.
Add the flour mixture in thirds alternating with the milk, starting with the flour mixture. Mix until just blended. Stir in the nuts.
3Divide batter between the two loaf pans and bake for 1 hour or until a wooden pick comes out clean. Let rest for 10 - 20 min then invert.

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