pumpkin bread

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Servs: 32  Prep: 15m  Cook: 60m  

"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."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

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

Instructions

1. 1. 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.

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