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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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
24
Yield:
2 loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

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  • 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.

  • 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.

Cook's Note:

Feel free to substitute walnuts for the pecans.

Nutrition Facts

253 calories; protein 3.5g 7% DV; carbohydrates 40.9g 13% DV; fat 9.2g 14% DV; cholesterol 31mg 10% DV; sodium 318.9mg 13% DV. Full Nutrition
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