Lisa’s AP Pumpkin Bread
📜 Collection: UK5 | ✍️ Attribution: Lisa | 📂 Category: Bread A classic, moist pumpkin bread loaded with warm spices, nuts, and raisins. This large-batch recipe yields two aromatic loaves perfect for sharing.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 10 mins | 10 mins | 2 loaves |
🔪 Key Equipment
- Two 9x5 loaf pans
- Large mixing bowl
- Whisk
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2/3 cup | Shortening | Softened |
| 2 2/3 cups | Sugar | Granulated |
| 4 | Eggs | Large |
| 1 (15 ounce) can | Pumpkin | Puree |
| 2/3 cup | Water | Room temperature |
| 3 1/3 cups | Flour | All-purpose |
| 2 teaspoons | Baking Soda | Leavening |
| 1 1/2 teaspoons | Salt | Standard |
| 1/2 teaspoon | Baking Powder | Leavening |
| 1 teaspoon | Cinnamon | Ground |
| 1 teaspoon | Cloves | Ground |
| 2/3 cup | Nuts | Chopped |
| 2/3 cup | Raisins | Dried |
Instructions
Step 1: Prep and Mix Wet Ingredients
- Preheat the oven to 350°F. Grease the bottoms of two 9x5 loaf pans.
- In a large bowl, cream the 2/3 cup shortening and 2 2/3 cups sugar together until well combined and fluffy.
- Add the 4 eggs, one at a time, beating well after each addition. Stir in the 1 (15 ounce) can pumpkin and 2/3 cup water until smooth.
Step 2: Combine and Bake
- In a separate bowl, whisk together the 3 1/3 cups flour, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, and 1 teaspoon cloves.
- Gradually add the dry ingredient mixture to the wet pumpkin mixture, stirring until just combined.
- Fold in the 2/3 cup nuts and 2/3 cup raisins.
- Pour the batter evenly into the prepared pans until smooth on top.
- Bake for approximately 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean and the loaves are fragrant and golden brown.
- Let the loaves cool in the pans for about 10 minutes before loosening the sides and turning them out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Wrap cooled pumpkin bread tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 3 months.
Original Recipe Scan
