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    You are in: Home / Recipes / Indian Summer Pumpkin Bread Recipe
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    Indian Summer Pumpkin Bread

    Indian Summer Pumpkin Bread. Photo by Katzen

    1/1 Photo of Indian Summer Pumpkin Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    10 mins

    55 mins

    Sydney Mike's Note:

    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!

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    Serves: 18



    Units: US | Metric





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

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on June 27, 2010


      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.

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    • on January 16, 2009


      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.

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    Nutritional Facts for Indian Summer Pumpkin Bread

    Serving Size: 1 (120 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 453.9
    Calories from Fat 162
    Total Fat 18.0 g
    Saturated Fat 2.3 g
    Cholesterol 35.2 mg
    Sodium 238.4 mg
    Total Carbohydrate 70.7 g
    Dietary Fiber 1.7 g
    Sugars 48.5 g
    Protein 5.0 g

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