Grandmas Pumpkin Bread With Raisins And Pecans Recipes

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PUMPKIN BREAD WITH RAISINS AND PECANS

Orange juice adds a subtle zest to this moist and delicious pumpkin bread. You may choose to substitute dried cranberries or blueberries for the raisins and walnuts or other nuts for the pecans to add variety.

Provided by Nelena Brown

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 45m

Yield 10

Number Of Ingredients 13



Pumpkin Bread with Raisins and Pecans image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
  • Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
  • Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
  • Pour batter evenly between the 2 prepared loaf pans.
  • Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 42.2 g, Cholesterol 61.3 mg, Fat 9.1 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 3.7 g, Sodium 592.3 mg, Sugar 24.9 g

1 ½ cups all-purpose flour
1 tablespoon baking soda
½ tablespoon pumpkin pie spice, or more to taste
¼ teaspoon baking powder
½ teaspoon salt
⅓ cup raisins
⅓ cup chopped pecans
1 cup white sugar
¼ cup butter
1 cup pumpkin puree
¼ cup orange juice
3 eggs
½ teaspoon vanilla extract

GRANDMA'S PUMPKIN BREAD

The aroma of pumpkin bread baking never fails to whet the appetite. This classic recipe is tender, moist and perfectly spiced and creates a sugary crust around the edges.-Kathleene Baker, Plano, Texas

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 12



Grandma's Pumpkin Bread image

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, pumpkin and water (mixture will appear curdled). Combine the flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in nuts. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 179 calories, Fat 7g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 92mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

2/3 cup shortening
2-2/3 cups sugar
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2/3 cup water
3-1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup chopped pecans or walnuts

RAISIN-FILLED PUMPKIN SPICE BREAD

Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. -Martha Sue Stroud, Clarksville, Texas

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 14



Raisin-Filled Pumpkin Spice Bread image

Steps:

  • In a large 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 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

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 canola oil
4 large eggs, beaten
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 can (15 ounces) solid-pack pumpkin
1 cup raisins
1 cup chopped pecans

PUMPKIN BREAD

We 'fall' for this Pumpkin Bread recipe over and over again. Fire up your coziest playlist, grab your baking gear and get ready for the most incredible homemade pumpkin bread of your life. This pumpkin loaf makes for a great gift, from housewarmings to a teacher appreciation moment, go on and give a little! The best part? With only 95 calories per serving, our moist pumpkin bread won't derail your diet. So have another piece. After all, pumpkin season doesn't last forever.

Categories     Side Dish

Time 3h25m

Yield 24

Number Of Ingredients 13



Pumpkin Bread image

Steps:

  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
  • Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
  • Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 95, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 110 mg

1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal™ all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves

GRANDMA'S PUMPKIN BREAD WITH RAISINS AND PECANS

This pumpkin bread recipe with raisins and pecans has been handed down through 4 generations of my family and it makes 2 loaves. Over time, the recipe has changed a bit to accommodate more modern ingredients. It is the the best pumpkin bread recipe I have come across yet.

Provided by L. Graham

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13



Grandma's Pumpkin Bread with Raisins and Pecans image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 253.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 9.2 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 318.9 mg, Sugar 25.5 g

2 ⅔ cups white sugar
⅔ cup shortening
1 (16 ounce) can pumpkin puree
4 eggs
⅔ cup water
3 ⅓ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves
½ teaspoon baking powder
⅔ cup pecan nuts
⅔ cup raisins

GRANDMA'S PUMPKIN BREAD

Dry cake mix makes this and easy recipe with flavorful results. I've tried this recipe in the form of cup cakes, sheet cake, bundt cake and mini loaves and all were exceptional! Cream cheese or cream cheese frosting go well, but they are just as good without! I found this recipe on the Grandma's Brand Molasses label.

Provided by Heart N Soul

Categories     Quick Breads

Time 55m

Yield 2 loaves

Number Of Ingredients 8



Grandma's Pumpkin Bread image

Steps:

  • Heat oven to 350 degrees F.
  • Grease 2, 8X4 inch loaf pans.
  • Place first 6 ingredients into a large mixing bowl.
  • Beat at medium speed for 2 minutes, scrapping sides.
  • Pour into prepared pans.
  • Bake until toothpick inserted in center comes out clean, about 45 minutes.

Nutrition Facts : Calories 1563.9, Fat 40.8, SaturatedFat 8, Cholesterol 428.2, Sodium 1865.6, Carbohydrate 279.2, Fiber 5.7, Sugar 161.5, Protein 26.9

1 (18 1/4 ounce) box dry yellow cake mix
1/3 cup molasses
4 eggs
1 (15 ounce) can pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
1/3 cup chopped nuts, plus (optional)
1/3 cup raisins or 1/3 cup additional chopped dates (optional)

GRANDMA'S RAISIN BREAD

My grandmother's famous recipe. She mad it often and we all loved it. I must admit that I do not know why my family calls this raisin bread, because it has always seemed more like a cake to me.

Provided by seesko

Categories     Quick Breads

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 10



Grandma's Raisin Bread image

Steps:

  • Place raisins and 2 cups water in sauce pan and bring to boil for five minutes.
  • Remove from heat and add 1 cup cold water.
  • Let cool until it is lukewarm.
  • Cream together sugar and shortening, then add the salt, cinnamon, nutmeg, cloves and baking soda. Mix well.
  • Add raisins and flour to dry mixture. Mix well.
  • Bake in greased and floured cake pan for one hour at 350°F.
  • Recipe is great as is or add some cream cheese frosting.

Nutrition Facts : Calories 670.2, Fat 9.6, SaturatedFat 2.4, Sodium 624.5, Carbohydrate 143.4, Fiber 4.1, Sugar 84, Protein 8.2

1 (15 ounce) box raisins
2 cups water
2 cups sugar
1/3 cup shortening
4 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon clove
1 tablespoon baking soda

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