Pumpkin Bread

By á-12274

Ingredients

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

Preparation

Step 1

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF.
Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with
shortening.
2.
Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into
pans.
3.
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.
Makes 2 loaves (24 slices each)

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success

Greasing just the bottoms of the pans helps form a gently rounded top. If the sides are greased, edges of the
loaf may have ridges.

Variation

Go ahead and leave the raisins out if you don't like them. The bread will still be delicious!