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Pumpkin Bread

By: Martha Sue Stroud

"This recipe for Pumpkin Bread was given to me years ago by one of the best cooks in our church. It is ideal to bake ahead and keep in the freezer to take to someone who is sick or have on hand to give as a little gift."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 32 servings

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 (16 ounce) can pumpkin
1 cup raisins
1 cup chopped pecans

Directions

In a large mixing bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.