Pumpkin Cake Bread
This vintage Pumpkin Cake Bread recipe is a great recipe for beginner bakers! Pumpkin puree, walnuts, raisins and pumpkin spice!
- Total Time: 1 hour 50 minutes
Ingredients
Units
Scale
- 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)
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.
- Prep Time: 20
- Cook Time: 1 hour 30 minutes
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