Pumpkin Bread

It’s officially fall. The days are getting shorter. The shelves are stocked full of pumpkin products. Families are planning for traditional holiday gatherings, and what wonder way to bring the flavors of the season to life than a traditional pumpkin bread? Here is a wonderful Pumpkin Bread recipe included in the insert of the September 2016 edition of The Pumpkin Batch (including the missing measurement for baking soda).

Pumpkin Bread
Yields 1
A heavenly, moist pumpkin bread recipe perfect for an autumn afternoon.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 2 eggs
  2. 1 c pumpkin puree
  3. 1/2 c vegetable oil
  4. 1 1/4 c granulated sugar
  5. 1/4 c packed light brown sugar
  6. 1 tablespoon vanilla extract
  7. 1 teaspoon cinnamon
  8. 1 teaspoon ground nutmeg
  9. 1 teaspoon pumpkin pie spice
  10. 1/2 teaspoon ground cloves
  11. 1/4 teaspoon ground ginger
  12. 1 3/4 c all purpose flour
  13. 1 1/2 teaspoon baking soda
  14. pinch of salt
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9 x5” loaf pan.
  2. In a large mixing bowl, combine eggs, pumpkin, oil, sugars, vanilla, spices, and whisk.
  3. In a seperate bowl, combine flour, baking soda, and salt. Stir to combine. Fold dry ingredients into the first mixture, careful not to over mix.
  4. Pour batter into the prepared loaf pan. Bake for about 55 minutes. Check for doneness, cooking an additional 5 min if necessary. Allow bread to cool 15 min before removing onto a wire rack to cool completely.
Notes
  1. Bread will last about 5 days at room temperature or up to 3 months frozen.
Adapted from Cooking With Pumpkin
Adapted from Cooking With Pumpkin
The Pumpkin Batch http://www.thepumpkinbatch.com/

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