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 caloriescarbohydrate: 40.9 gcholesterol: 31 mgfat: 9.2 gfiber: 1.6 gprotein: 3.5 gsaturatedFat: 1.9 gservingSize: -sodium: 318.9 mgsugar: 25.5 gtransFat: : -unsaturatedFat: : -
Directions Grandma's Pumpkin Bread with Raisins and Pecans
Directions
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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.