Name: Grandma's Pumpkin Bread with Raisins and Pecans
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: White sugar - 2 ⅔ cups; Shortening - ⅔ cup; Pumpkin Puree - 1 (16 ounce) can; Eggs - 4; Water - ⅔ cup; All-purpose flour - 3 ⅓ cups; Baking soda - 2 teaspoons; Salt - 1 ½ teaspoons; Cinnamon - 1 teaspoon; Ground cloves - 1 teaspoon; Baking powder - ½ teaspoon; Pecan nuts - ⅔ cup; Raisins - ⅔ cup

Grandma's Pumpkin Bread with Raisins and Pecans

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grandma's Pumpkin Bread with Raisins and Pecans

1. White sugar - 2 ⅔ cups

2. Shortening - ⅔ cup

3. Pumpkin Puree - 1 (16 ounce) can

4. Eggs - 4

5. Water - ⅔ cup

6. All-purpose flour - 3 ⅓ cups

7. Baking soda - 2 teaspoons

8. Salt - 1 ½ teaspoons

9. Cinnamon - 1 teaspoon

10. Ground cloves - 1 teaspoon

11. Baking powder - ½ teaspoon

12. Pecan nuts - ⅔ cup

13. Raisins - ⅔ cup

How to cook deliciously - Grandma's Pumpkin Bread with Raisins and Pecans

1. Stage

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

2. Stage

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. Stage

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.