This easy spiced pumpkin bread recipe is wonderful during the fall holiday season, but is also great enjoyed throughout the year. Add your favorite nut (we like pecans) and raisins or currants if you desire. This recipe is based on one from Betty Crocker.
Ingredients
- Cooking spray
- 1 15-ounce can pumpkin puree (not pumpkin pie mix)
- 1 2/3 cup sugar
- 2/3 cup vegetable oil
- 2 tsps vanilla
- 4 eggs
- 3 cups all-purpose or whole wheat flour
- 1/2 cup coarsely chopped pecans (optional)
- 2 tsps baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp ground cloves
Servings:
Instructions
- Place oven rack to low position so that the tops of your pans will be in center of the oven. Heat oven to 350ºF.
- Spray the bottoms only of 2 loaf pans (roughly 8 x 4 x2 inches, or 1 loaf pan 9x5x3 inches), with cooking spray.
- Stir together the pumpkin puree, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients and pour into the prepared pans.
- Bake 8-inch loaves for 50 to 60 minutes, a 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
- Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing.
- Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Recipe Notes
Source: Foodista.com
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