Pumpkin Bread

 


Ingredients

  • 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

Steps

1 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.

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.

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