autumn pumpkin bread
(2 ratings)
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Every Fall when it begins to get cool I look for a bread recipe that is good for serving with a hot drink. Beautifully colored Pumpkin simply scream Autumn. Add nuts and Pumpkin to make bread and it simply has an Autumn bite to it. You can serve it warm, cold or freeze it to serve later.
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(2 ratings)
yield
10 - 12
prep time
30 Min
cook time
1 Hr 10 Min
Ingredients For autumn pumpkin bread
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115 oz can pumpkin / not pumpkin pie mix
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1 2/3 cwhite sugar
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2/3 cvegetable oil
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2 tspvanilla extract
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4eggs
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3 call purpose flour
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1/2 ccoarsely chopped nuts (walnut or pecan)
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1/2 craisins, (optional)
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2 tspbaking soda
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1 tspsalt
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1 tspground cinnamon
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1/2 tspbaking powder
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1/2 tspground cloves
How To Make autumn pumpkin bread
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1Move oven rack to low position so tops of pans will be in center of oven. Pre-heat oven to 350 degrees, Grease bottoms only of two loaf pans, (8 1/2 by 4 inches or 1 loaf pan 9x5x3) with shortening.
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2Stir together pumpkin, sugar, oil,vanilla and eggs in a large bowel. Stir in remaining ingredients. Pour into pans.
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3Bake 8 inch loaf pans 50 - 60 minutes, 9 inch loaf pan 1 hr and 10 minutes to 1 hr and 20 minutes until a tooth pick inserted in center comes out clean. Cool and place tops sides up 10 minutes, Loosen sides of loaves from pans, remove from pans and place top side up on cooling 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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