Best Grandmas Pumpkin Bread With Raisins And Pecans Recipes

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RAISIN-FILLED PUMPKIN SPICE BREAD



Raisin-Filled Pumpkin Spice Bread image

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

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

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.

GRANDMA'S PUMPKIN BREAD



Grandma's Pumpkin Bread image

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

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

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.

GRANDMA'S PUMPKIN BREAD - A MOIST PUMPKIN BREAD RECIPE (WITH NUTS, RAISINS OR CHOCOLATE CHIPS)



Grandma's Pumpkin Bread - A Moist Pumpkin Bread Recipe (with nuts, raisins or chocolate chips) image

Grandma's Pumpkin Bread is a moist pumpkin bread recipe that can be made plain, with nuts, raisins or chocolate chips. This easy to follow recipe gives options for one pumpkin loaf or two depending on whether or not you want to use an entire can of pumpkin.

Provided by Barbara

Categories     Breakfast     Dessert

Time 1h10m

Number Of Ingredients 14

1 cup canned pumpkin puree
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1 2/3 cup flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice (optional)
1 cup chocolate chips
1/2 cup chopped nuts
1/2 cup raisins, soaked in 1/3 cup water (water drained and discarded)

Steps:

  • Preheat oven to 325 degrees F. Spray a 9 x 5 inch bread pan with nonstick cooking spray.
  • Combine pumpkin, sugar, oil and eggs and mix well.
  • Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.
  • Add sifted, dry ingredients to wet ingredients. Mix until smooth.
  • Optional step: add in one or more of the optional additions. If adding raisins, be sure to drain off soaking water first.
  • Pour into prepared loaf pan.
  • Bake for approximately 1 hour or until a toothpick comes out clean.

SPICED PUMPKIN BREAD WITH RAISINS AND PECANS



Spiced Pumpkin Bread with Raisins and Pecans image

Wonderful nutmeg and clove pumpkin bread with raisins and nuts from New Mexico.

Provided by Noble

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h15m

Yield 24

Number Of Ingredients 14

cooking spray (such as Pam®)
3 ⅓ cups all-purpose flour
3 cups white sugar
2 cups pumpkin puree
2 cups raisins
1 cup chopped pecans
1 cup vegetable oil
⅔ cup hot water
4 eggs
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  • Mix flour, sugar, pumpkin, raisins, pecans, oil, water, eggs, baking soda, salt, nutmeg, cinnamon, and cloves together in a large bowl. Pour into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.

Nutrition Facts : Calories 331.7 calories, Carbohydrate 50.4 g, Cholesterol 31 mg, Fat 14 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 264.9 mg, Sugar 33.2 g

CHOCOLATE PECAN PUMPKIN BREAD



Chocolate Pecan Pumpkin Bread image

Every time I make this, it goes so quickly! It's moist, tender, and flavorful. I was surprised how much I like this, and I don't even like chocolate. It can be made into muffins, loaves, or even a Bundt cake.

Provided by Rachael Dcameron

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 20

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
2 cups canned pumpkin
2 ½ cups white sugar
1 cup vegetable oil
4 beaten eggs
1 cup chopped pecans
1 cup miniature chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
  • Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
  • In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
  • Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 47.8 g, Cholesterol 37.2 mg, Fat 18.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 4 g, Sodium 207.7 mg, Sugar 30.9 g

PUMPKIN BREAD PUDDING WITH PECANS



Pumpkin Bread Pudding with Pecans image

This pumpkin bread pudding with pecans couldn't be much easier - using canned pumpkin speeds things up, but use fresh pumpkin puree if you have it. Top with caramel sauce and ice cream!

Provided by JONILEWIS

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 12

Number Of Ingredients 11

1 (8 ounce) loaf French bread, torn into bite-sized pieces
2 ½ cups whole milk
2 cups pumpkin puree
2 cups white sugar
3 eggs
1 tablespoon vanilla extract
1 tablespoon orange flavoring
1 teaspoon pumpkin pie spice
2 cups chopped pecans
1 cup golden raisins
1 stick butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Put torn French bread into a bowl. Mix milk and pumpkin puree together in a separate bowl and pour over French bread. Let soak until moistened, about 5 minutes.
  • Mix sugar, eggs, vanilla extract, orange flavoring, and pumpkin pie spice together in a bowl. Pour into bread mixture and stir. Fold in pecans and raisins.
  • Place butter in a 9x13-inch baking pan and put into the preheated oven, about 5 minutes. Remove pan from oven when butter has melted and spoon in bread mixture.
  • Bake in the hot oven until pudding is firm in the middle and edges are brown and crisp, 35 to 45 minutes.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 63.4 g, Cholesterol 71.9 mg, Fat 24.2 g, Fiber 4 g, Protein 8.1 g, SaturatedFat 7.5 g, Sodium 315.7 mg, Sugar 46.5 g

PUMPKIN PECAN RAISIN BREAD



Pumpkin Pecan Raisin Bread image

Make and share this Pumpkin Pecan Raisin Bread recipe from Food.com.

Provided by Aroostook

Categories     Quick Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 13

2 eggs
1 (16 ounce) can pumpkin
1 cup packed light brown sugar
1/2 cup maple syrup
1/4 cup canola oil
3 cups flour
1 1/4 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins (optional)
1/2 cup chopped pecans (optional)

Steps:

  • Preheat oven to 350F Grease a loaf pan Mix eggs, pumpkin, oil, sugar and syrup in a medium bowl.
  • Sift in dry ingredients Stir in raisins and pecans.
  • Pour into loaf pan.
  • Bake 1 ¼ hrs.
  • Remove from oven and let stand 10 mins.
  • Turn out on wire rack.

Nutrition Facts : Calories 281.5, Fat 5.8, SaturatedFat 0.7, Cholesterol 35.2, Sodium 428.7, Carbohydrate 53.6, Fiber 1.2, Sugar 26.3, Protein 4.7

GRANDMA'S PUMPKIN BREAD



Grandma's Pumpkin Bread image

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

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)

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

PUMPKIN BREAD WITH RAISINS AND PECANS



Pumpkin Bread with Raisins and Pecans image

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

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

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

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