Grandma Atha's Pumpkin Bread
This is the pumpkin bread I grew up with. My grandmother Atha Hardesty has been making this every year for the holidays for over 40 years.
- Preparing Time: 6 hours
- Total Time: 2 hours
- Served Person: 4
bread
bake
christmas
kid friendly
american
pumpkin
winter
comforting
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs
- 1 cup raisins
- 1 cup vegetable oil
- 3 cups sugar
- 3 teaspoons cinnamon
- 3 1/3 cups flour
- 2 teaspoons nutmeg
- 1 16-oz can pumpkin puree (not pie mix)
- 1 cup chopped nuts either walnuts or pecans, or both
- Carbohydrate 655.6975625 g
- Cholesterol 1057.5 mg
- Fat 95.544945 g
- Fiber 23.1773252446055 g
- Protein 62.9352375 g
- Saturated Fat 15.212685 g
- Serving Size 1 1 loave (1125g)
- Sodium 1235.1185 mg
- Sugar 632.520237255394 g
- Trans Fat 6.83052150000001 g
- Calories 3615 calories
Measure and sift together all the dry ingredients. Cream the sugar and eggs. Add the oil, pumpkin puree, and the raisins to the sugar/egg mix. Add the dry ingredients to the wet mix. Add the nuts last. Fold everything together. Pour into 4 greased and floured (or "sprayed") one pound metal coffee cans. (This is the only way I know how to make the loaves of bread, although I am sure that one pound loaf pans would also work!) Bake at 350 for 1 hour. Cool for 5 minutes in the cans and then remove to a cooling rack to finish cooling. Wrap with plastic wrap and store in the refrigerator for up to 2 weeks. Place in zipper bags in the freezer for long term storage.
