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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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There are quite a few recipes out there for pumpkin bread but this is the one I have used for over 15 years. It is just a little bit different from all the others, but quite moist and full of spicey flavor. I love it just plain but you can dress it up for guests - slice bread thinly, spread with a mixture of softened cream cheese & orange mrmalade, then put another thin slice on top. Cut each sandwich in half and serve. Very delicious! I also use this recipe to make mini loaves for gift baskets. For small loaf pans, fill each about 2/3 full before baking and adjust your baking time. Ingredients:
1 cup vegetable oil, plus |
2 tablespoons vegetable oil |
3 cups sugar |
3 eggs |
1 tablespoon vanilla |
1 (16 ounce) can pumpkin |
3 cups all-purpose flour |
1 1/2 teaspoons cinnamon |
1 teaspoon clove |
1 teaspoon ginger |
1 teaspoon nutmeg |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup chopped pecans or 1 cup walnuts (optional) |
Directions:
1. Preheat oven to 325 degrees.
2. Grease or spray with non-stick cooking spray; 2 9x5x3 inch loaf pans.
3. Blend together oil, sugar, eggs and vanilla.
4. Add pumpkin and mix until smooth.
5. Mix dry ingredients together, in a separate bowl.
6. Add dry ingredients to pumpkin mixture and combine until incorporated.
7. Add chopped nuts last (if using).
8. Divide mixture between the two loaf pans.
9. Bake for approximately 1 hour or until loaves test done.
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