Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

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!

Ingredients Nutrition


  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!
Most Helpful

5 5

Superb!! Other than being heavy on the orange zest, and using golden raisins instead of dark ones, I followed the ingredient list right on down. Strangely, I couldn't find my second loaf pan, so I chose to use my bundt pan and make it a little prettier. What a beatiful cake this is, and the flavours are incredible, too. This was a wonderful reminder of cool fall days in the middle of the hot & humid summer. Thanks, Syd - this one's a keeper! Made for PRMR Tag.

5 5

We are always looking for ways to eat pumpkin from our garden, and this recipe is perfect. I substituted pecans for walnuts, and it was wonderful. Froze well too (for about 2 weeks). Since I used fresh pumpkin, I drained it very well by pressing it against the sides of a sieve.