Pumpkin Bread

Pumpkin Bread

By:
Janie F
Edited on Jan 27, 2004

/fragrant with cinnamon and chopped nuts, this pumpkin bread is a classic.

Ingredients

1 can (15 oz.) pumpkin (not pumpkin pie mix)
1-2.3 c. sugar
2/3 c. vegetable oil
2 tsp. vanilla
4 eggs
3 c. all-purpose flour
1/2 c. coarsely chopped nuts
1/2 c. raisins, if desired
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. ground cloves

Directions

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8-1/2 x 1-1/2x1-1/2" or one loaf pan 9 x 5 x 3:, with shorting.

Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutesor until a toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and palce top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Not a NESTLÉ®-tested recipe.


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