Quick Harvest Time Pumpkin Bread Recipe Video

In this video, Betty demonstrates how to make Harvest Time Pumpkin Bread. This is a delicious bread containing pumpkin, flavorings, raisins, and nuts. It can be baked in a variety of pans for various purposes, and this is the perfect time of the year to make it!

Summary

Preparation Time10 MinCooking Time55 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexJust EnjoyServings5
CuisineCourse
TasteMethod
Main IngredientHealthy,

Ingredients

 Butter3⁄4 Cup (12 tbs), softened to room temperature
 Sugar2 Cup (32 tbs)
 Eggs4
 Molasses2 Tablespoon
 Orange juice2⁄3 Cup (10.67 tbs)
 Canned mashed pumpkin2 Cup (32 tbs) (Cooked)
 All purpose flour3 1⁄3 Cup (53.33 tbs)
 Baking powder1 Teaspoon
 Baking soda1 Teaspoon
 Salt1 1⁄4 Teaspoon
 Ground cinnamon1 Teaspoon
 Ground cloves1 Teaspoon
 Vanilla extract1 1⁄4 Teaspoon
 Golden raisins1 Cup (16 tbs) (I Used Golden Raisins, But You May Use Any Type Of Raisins)
 Chopped pecans/Nuts1 Cup (16 tbs) (You May Omit The Pecans / Substitute Another Type Of Nut, If You Don'T Like Pecans.)

Nutrition Facts

Serving size

Calories 1244 Calories from Fat 426

% Daily Value*

Total Fat 49 g75.8%

Saturated Fat 20.4 g101.9%

Trans Fat 0 g

Cholesterol 241.8 mg

Sodium 912.4 mg38%

Total Carbohydrates 191 g63.6%

Dietary Fiber 9.5 g37.9%

Sugars 110.4 g

Protein 19 g37.1%

Vitamin A 321.4% Vitamin C 37.9%

Calcium 20.7% Iron 43.1%

*Based on a 2000 Calorie diet

Directions

In a very large mixing bowl, beat ¾ cup butter at medium speed of an electric mixer. Gradually add sugar, beating well. Add 4 eggs, one at a time, beating after each addition. Add 2 tablespoons molasses, 2/3 cup orange juice, and 2 cups cooked mashed pumpkin. Set aside. In a large mixing bowl, combine 3 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ½ teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon ground cloves. Stir thoroughly. Add to pumpkin mixture, mixing just until blended. Add 1 ½ teaspoons vanilla, 1 cup raisins, and 1 cup chopped pecans. Spoon batter into four greased and floured 7-inch by 3 ½-inch by 2-inch loaf pans. Bake at 350 for 50 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Note: I use 5 greased and floured 5-inch by 3-inch by 2-inch baking pans, plus 6 muffin tins with paper liners, and had a small amount that I placed in a small Pyrex glass dish. I bake all of these at the same time at 350, using 40 minutes for the pumpkin loaves, 15 minutes for the pumpkin muffins, and 10 minutes for the small glass dish of pumpkin bread. Each of these was tested for doneness, using a toothpick. You can see that this is a large recipe, and you can choose to use it in various ways. It is particularly nice at this time of year to make the miniature pumpkin bread loaves to give as gifts from fall up through Christmas. These do freeze well also. Happy holiday season from my house to yours, and I hope you enjoy this Harvest Time Pumpkin Bread! Love, Betty

Editors Review

What better way to bring in the flavors of the fall to your table than gorge on a yummy pumpkin dessert? Betty treats her viewers with a sumptuous pumpkin cake recipe that isn’t just crowd-pleasing, but also a cinch to make. This knockout dish is a great way to expand your culinary repertoire. Learn and enjoy!
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