RCI-BR.003.0331.001
Pumpkin Bread I
Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1½ cups
- cooked or canned pumpkin1 cup
- ½ cup
- ½ cup
- 2 unit
- 1⅔ cups
- 1 teaspoon
- 1 teaspoon
- ¾ teaspoon
- ½ teaspoon
- ½ teaspoon
- ¼ teaspoon
- ½ cup
- raisins½ cupoptional
Method
1
Preheat oven to 350°F (175°C) and grease a standard loaf pan or two smaller loaf pans with vegetable oil or cooking spray.
2
Combine sugar, pumpkin, vegetable oil, and water in a large mixing bowl, stirring until well blended.
3
Beat eggs in a separate small bowl, then add to the pumpkin mixture and stir until fully incorporated.
4
In a medium bowl, whisk together all-purpose flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves.
5
Pour the dry ingredients into the wet ingredients and stir until just combined; do not overmix. Fold in chopped walnuts and raisins if using.
6
Pour batter evenly into prepared loaf pan(s), smoothing the top with a spatula.
7
Bake in preheated 350°F oven for 50–60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
60 minutes
8
Remove from oven and allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.