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Grandma's Pumpkin Bread with Raisins and Pecans

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"This pumpkin bread recipe with raisins and pecans has been handed down through 4 generations of my family and it makes 2 loaves. Over time, the recipe has changed a bit to accommodate more modern ingredients. It is the the best pumpkin bread recipe I have come across yet."
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Ingredients

1 h 30 m servings 253
Original recipe yields 24 servings (2 loaves)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Footnotes

  • Cook's Note:
  • Feel free to substitute walnuts for the pecans.

Nutrition Facts


Per Serving: 253 calories; 9.2 40.9 3.5 31 319 Full nutrition

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