Venango County Recipe of the Day: Ruthie’s Pumpkin Bread

| March 26, 2017

Warm Pumpkin bread with a little bit of butter is perfect for a mid-morning snack!

Ruthie’s Pumpkin Bread


one 16 ounce can of canned pumpkin
3 ½ cups all-purpose flour (not self-rising flour)
2 tsp. baking soda
3 cups sugar
4 eggs – beaten
1 cup vegetable oil
1 ½ tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
½ teaspoon allspice
1 cup chopped pecans
1/2 cup raisins


~Preheat oven to 350 F.

~In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar.

~Add the eggs, water, oil and pumpkin. Stir until blended. Add the raisins and/or nuts. Mix well, either by hand or with a mixer.

~Pour into two lightly greased and floured 9×5″ loaf pans. Bake approximately 1 hour at 350 F (175 C). The test for doneness is the knife test: when a clean knife can be stuck in and removed cleanly. Remove from the oven and cool slightly (10 minutes). Then take out of pans to let cool on a rack.

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Category: Breads, Local News, News, Recipes