Grandma's Pumpkin Bread with Raisins and Pecans
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Ingredients1 h 30 m servings 253
Original recipe yields 24 servings (2 loaves)
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- 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.
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- Cook's Note:
- Feel free to substitute walnuts for the pecans.
Per Serving: 253 calories; 9.2 40.9 3.5 31 319 Full nutrition