Pat’s Pumpkin Bread

by | Aug 18, 2013

Guest Post by Pat Powell

For those requesting the recipe for the pumpkin bread I brought to the meeting.


Pumpkin Bread
Yield: 2 loaves


  • 1 can (15oz) pumpkin puree
  • 1 cup vegetable oil
  • 2 2/3 cups white granulated sugar
  • 4 eggs
  • 1 1/2– 2 cups raisins
  • 3 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves


Preheat oven to 350 degrees F. Grease and flour two (2) – 9×5 inch loaf pans.

In a large bowl, mix together the pumpkin, vegetable oil, sugar, eggs and raisins.

Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

Stir combined flour into the pumpkin mixture until well blended.

Divide the batter evenly between the prepared pans.

Bake in preheated oven for 50 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Freezes well.

Pat Powell
(Original recipe submitted by Cheryl Riccioli to This version has been modified.)