Grandma's Pumpkin Bread with Raisins and Pecans recipe

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Ingredients

2 ⅔ cups white sugar
⅔ cup shortening
1 (16 ounce) can pumpkin puree
4 eggs
⅔ cup water
3 ⅓ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves
½ teaspoon baking powder
⅔ cup pecan nuts
⅔ cup raisins

Nutrition Info

253.3 calories
carbohydrate: 40.9 g
cholesterol: 31 mg
fat: 9.2 g
fiber: 1.6 g
protein: 3.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 318.9 mg
sugar: 25.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 loaves

Recipe Note

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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