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Pumpkin Cake Bread
At a Glance
- Prep
- 20 minutes
- Cook
- 1 hour 30 minutes
- Yield
- 1 large loaf or cake bread, about 12 slices
Categories
- Bread
Cuisine
- American
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Contains or may contain: Tree Nuts
- Wheat
- Possible Nuts — check ingredient labels
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This vintage Pumpkin Cake Bread recipe is a great recipe for beginner bakers! Pumpkin puree, walnuts, raisins and pumpkin spice!
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Ingredients
- 1 cup of Walnuts, chopped
- 1/2 cup of raisins
- 2 1/2 cups of sifted flour
- 1 3/4 teaspoon of salt
- 1 1/2 teaspoon of baking soda
- 1 teaspoon of pumpkin spice
- 2 eggs
- 1 1/2 cups of light brown sugar
- 2 cups of pumpkin puree
- 1/3 cup of soft oleo (margarine - can use butter or preferred fat)
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Instructions
Preheat oven to 325F - grease and flower tube (bread) pan
Chop nuts into course pieces and chop the raisins fine.
Sift flour with salt, baking soda and spice.
Beat eggs, add sugar, pumpkin puree and margarine.
Beat in dry mixture and stir until well combined (do not over mix)
Add raisins and most of the walnuts.
Pour mixture into the pan.
Sprinkle the topo with reserved nuts.
Bake 1 1/2 hours or until done.
Remove from oven. Let stand 10 minutes before turning onto a wire rack to cool.
Keep Cooking
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