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Indian Summer Pumpkin Bread

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“The original of this more than-a-little-tweaked recipe was found in the Nov 2003 cookbooklet Crisco Best Recipes -- Year-Round Holiday Magic. Although my mom passed her great pumpkin bread recipe on to me, this one is right up there along side!”
READY IN:
1hr 5mins
SERVES:
18
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE BREAD ~ Preheat oven to 350 degrees F, then spray two 9-inch loaf pans with cooking spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cloves, cinnamon, nutmeg & salt, then set aside.
  3. In an electric mixer bowl, combine pumpkin, oil, sugar & eggs, mixing until well blended.
  4. Add dry ingredients & mix well.
  5. With a wooden spoon stir in walnuts, raisins & orange zest.
  6. Divide batter between the two prepared loaf pans & bake 50 to 55 minutes.
  7. Remove from oven & cool in pans on wire rack for 15 minutes, before removing from pans to cool completely on wire rack.
  8. FOR THE GLAZE ~ In a small bowl, combine powdereed sugar, orange zest & orange juice, stirring with a spoon to blend.
  9. Spoon over top of cooled loaves.
  10. FOR THE GARNISH ~ If desired, sprinkle chopped walnuts on top of glaze.
  11. Slice, serve & enjoy!

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