Spiced Moist Pumpkin Bread
Spiced Pumpkin Bread recipe
Yield
24 servingsPrep
20 minCook
70 minReady
100 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 16 | ounce |
canned pumpkin purée
solid pack |
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
nutmeg
ground |
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
walnuts
coarsely chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 462.4 | ml/g |
canned pumpkin purée
solid pack |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
cloves
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
nutmeg
ground |
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
walnuts
coarsely chopped, optional |
|
Directions
Preheat oven to 350℉ (180℃).
Butter and flour two 9x5x3-inch loaf pans.
Beat sugar and oil in large bowl to blend.
Mix in eggs and pumpkin.
Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
Stir into pumpkin mixture in 2 additions.
Mix in walnuts, if desired.
Divide batter equally between prepared pans.
Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
Transfer to racks and cool 10 minutes.
Using sharp knife, cut around edge of loaves.
Turn loaves out onto racks and cool completely.
Serve one of these loaves the day you make them.
Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.
