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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 253 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Step 2

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.

Step 3

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.