Easy Spiced Pumpkin Bread
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.
Total Steps
6
Ingredients
13
Tools Needed
6
Ingredients
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 cup coarsely chopped pecans(optional)
- 3 cups all-purpose or whole wheat flour
- 4 eggs
- 2 teaspoons vanilla
- 2/3 cup vegetable oil
- 1 2/3 cups sugar
- 1 can 15-ounce pumpkin puree (not pumpkin pie mix)
- Cooking spray
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
Instructions
Step 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.
Step 2
Spray the bottoms only of 2 loaf pans (roughly 8 x 4 x2 inches, or 1 loaf pan 9x5x3 inches), with cooking spray.
Step 3
Stir together the pumpkin puree, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients and pour into the prepared pans.
Step 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.
Step 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.
Step 6
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.