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Holiday Pumpkin Bread

Yield Makes 2 loaves
You can serve this with or without the glaze. The loaves make great gifts.


  • 1 (15-ounce) can unsweetened pumpkin
  • 1 cup CRISCO Oil
  • 3 cups sugar
  • 3 large eggs
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 1 cup raisins
  • CRISCO No-Stick Cooking Spray
  • Orange Glaze (optional)

How to Make It

  1. Beat first 11 ingredients at low speed with an electric mixer 1 to 2 minutes or until blended. Stir in walnuts and raisins. Pour batter into 2 (9- x 5-inch) dark, nonstick loafpans coated with cooking spray.

  2. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool loaves in pans on wire racks 15 minutes; remove from pans, and let cool completely. Drizzle bread with Orange Glaze, if desired.

  3. Note: For light, shiny loafpans, bake 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.

  4. Holiday Pumpkin Muffins: Spoon batter evenly (about 1/4 cup each) into lightly greased muffin pans. Bake at 350° for 20 to 25 minutes. Remove from pans immediately; cool on wire racks. Makes 3 dozen.