Pumpkin Patch Bread
Pumpkin Patch Bread offers a moist, spiced pumpkin flavor with raisins, perfect for autumn gatherings or cozy mornings, blending sweetness and warmth in every slice.
Ingredients
Instructions
- Combine the shortening and sugar in a large bowl.
- Mix with a spoon until blended and crumbly.
- Add eggs and beat until fairly smooth.
- Mix in orange juice, water, and pumpkin.
- Combine flour, baking soda, cinnamon, and baking powder.
- Sift the dry ingredients into the pumpkin mixture.
- Stir until the dry ingredients are just moistened.
- Stir in raisins.
- Pour evenly into pans.
- Bake at 350°F for 1 hour and 10 minutes.
- Cool for 10 minutes before removing from pans.
- Cool completely on a wire rack.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don’t have Crisco, melted butter can be used as a substitute. To enhance the spice profile, try adding nutmeg or allspice. Make sure to measure the flour accurately to avoid a dense loaf by spooning it into the measuring cup and leveling it off.
Serving Suggestions
Serve slices of Pumpkin Patch Bread warm with a pat of butter or cream cheese for a delightful treat. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside other autumn favorites like Fresh Apple Cake for a seasonal dessert spread.
Storage & Reheating
Store leftover Pumpkin Patch Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Patch Bread contains roughly 876 calories, with 5g protein, 80g carbohydrates, and 64g fat. It is a good source of calcium (16% of the Daily Value), dietary fiber (15% of the Daily Value), and potassium (13% of the Daily Value). Note that it is relatively high in sodium, at 705mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin. Simply cook and puree it before measuring out 1 cup for the recipe. However, canned pumpkin tends to be more consistent in texture and flavor, making it a convenient option.
How can I make this recipe gluten-free?
To make Pumpkin Patch Bread gluten-free, replace the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder and baking soda are also gluten-free to maintain the integrity of the recipe.
What can I substitute for raisins in this recipe?
If you prefer not to use raisins, dried cranberries or chopped nuts can be great alternatives. You can also omit them entirely for a plain pumpkin bread or add chocolate chips for a sweeter variation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).