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Pumpkin Loaf


This is a very tasty and moist loaf and helps to use up any pumpkin filling you may have left over from Thanksgiving.

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  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp baking soda
  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 sugar
  • 1 cup canned pumpkin
  • 1/2 cup milk
  • 2 eggs
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup raisins



Step 1

Preheat oven to 350F. Grease loaf pan with nonstick spray.
Stir together flour, baking powder, salt, salt, cinnamon, nutmeg and baking soda. In large bowl beat shortening for 30 seconds. Add sugars; beat well. Add eggs, one at a time, beating 1 minute after each one. Stir together pumpkin and milk.
Alternately add flour mixture and pumpkin/milk mixture to beaten mixture, beating on low speed after each addition until just combined. Stir in walnuts and raisins.
Turn batter into prepared pan. Bake for 50 to 55 minutes or until toothpick comes out clean. Cool 10 minutes, remove from pan; cool completely. Wrap in foil and store overnight before slicing.

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