autumn pumpkin bread
(2 RATINGS)
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.
No Image
prep time
30 Min
cook time
1 Hr 10 Min
method
---
yield
10 - 12
Ingredients
- 1 - 15 oz can pumpkin / not pumpkin pie mix
- 1 2/3 cups white sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 4 - eggs
- 3 cups all purpose flour
- 1/2 cup coarsely chopped nuts (walnut or pecan)
- 1/2 cup raisins, (optional)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
How To Make autumn pumpkin bread
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Step 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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Step 2Stir together pumpkin, sugar, oil,vanilla and eggs in a large bowel. Stir in remaining ingredients. Pour into pans.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Sweet Breads
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