Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Betty Crocker’s Pumpkin Bread Recipe

Pumpkin Bread
Betty Crocker’s Cookbook

1 can (15 oz) pumpkin (2 cups fresh pumpkin)
1 2/3 cup sugar
2/3 cup vegetable oil
2 tspn vanilla
4 large eggs
3 cups all-purpose flour or whole wheat flour
2 tspn baking soda
1 tspn ground cinnamon
1/2 tspn ground cloves
1/2 tspn baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins (dried cranberries) if desired
(I also add in dried ginger. It seems to bring out the pumpkin flavor)

Note: If you use fresh pumpkin, there are 2 pretty easy ways to prepare it.

  • Preheat oven to about 350/375.  Cut pumpkin in half, scoop out innards,  and place cut sides down on a cookie sheet. Bake for about 30 minutes or until meaty party is soft. Scoop out meat and use.
  • Cut pumpkin in half and scoop out innards. Cut pumpkin into cubes and boil for about 30 minutes. Meat will come right off the skin.

Preheat oven to 350 degrees F. Grease bottoms only of 2 loaf pans (I like to use the mini loaf pans). Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 2 loaf pans or fill mini loaf pans about 3/4 full (will make about 12-16). Bake 8 inch loaf pans 50-60 minutes, 9 inch loaf pans 1hr 10min to 1 hr 20 min, mini loaf pans 40-50 minutes.

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