Total Time
1hr 35mins
Prep 25 mins
Cook 1 hr 10 mins

An all time favorite recipe.

Ingredients Nutrition


  1. Beat together pumpkin, sugars, eggs, and oil.
  2. Combined dry ingredients and add to pumpkin mixture alternately with sour cream and water; mixing well after each addition.
  3. Stir in raisins and pecans.
  4. Pour into two well greased 9 X 5- inch loaf pans.
  5. Bake in a preheated 350°F oven for about 1 hour and 10 minutes.
  6. Cool 10 minutes; remove from pan.
  7. •Variation: Substitute one 10-inch tube pan for the two loaf pan; bake in a pre-heated 350°F oven l hour and 25 minutes.
Most Helpful

This recipe is missing an important ingredient-FLOUR! I sent a message to the chef but got no reply. Thanks to LainieBug, who found the same recipe on another website, I used 3 1/2 cups flour. This turned out to be one of the best pumpkin breads I have had. The cornmeal gives it a nice texture. The bread is very moist. I subbed dried cranberries for the raisins.

Outta Here December 03, 2012