Easy Spiced Pumpkin Bread
By: Sheri Wetherell
Published: Tuesday, November 15, 2016 - 12:03pm

Ingredients




Cooking spray
1 15-ounce can pumpkin puree (not pumpkin pie mix)
1 2/3  cups sugar
2/3 cup vegetable oil
2  teaspoons vanilla
4  eggs
3  cups  all-purpose or whole wheat flour
1/2 cup coarsely chopped pecans (optional)
2  teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves

Preparation

1 Place oven rack to low position so that the tops of your pans will be in center of the oven. Heat oven to 350ºF. 2 Spray the bottoms only of 2 loaf pans (roughly 8 x 4 x2 inches, or 1 loaf pan 9x5x3 inches), with cooking spray. 3 Stir together the pumpkin puree, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients and pour into the prepared pans. 4 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. 5 Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. 6 Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

About

This easy spiced pumpkin bread recipe is wonderful during the fall holiday season, but is also great enjoyed throughout the year. It's delicious on its own or sliced and used in a festive bread pudding or trifle like this Easy Pumpkin Bread Trifle recipe here. Add your favorite nut (we like pecans) and raisins or currants if you desire. This recipe is based on one from Betty Crocker.