Spiced Pumpkin Bread
A wonderful moist and flavorful pumpkin bread... great for the Fall season!"A great recipe thanks. I add 1/4 teaspoon of cloves which makes it taste like American Pumpkin Pie :-). For my fellow Kiwis - I use crown pumpkin which I cook & mash - approx 425 g. " - KerrinC
Yield: 10 Ready in 1 hours, 40 minutes
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|2 cupsall-purpose flour|
|1 tspbaking soda|
|1 tspbaking powder|
|1 tspground cinnamon|
|1/2 tspground ginger|
|1 canpumpkin (not pie filling)*|
|8 tbspbutter; melted and cooled|
|1 cuppecans or walnuts; toasted and chopped|
|1 cupdried cranberries; (optional)|
|almond flavoring; I also added some|
Spiced Pumpkin Bread Preparation
Be sure to buy unsweetened canned pumpkin...
~Preheat oven to 350~
Grease an 8 1/2 by 4 1/2 loaf pan...(I always cut a piece of parchment for the bottom to ensure that the bread will come out.)
Whisk the flour, baking soda,baking powder, cinnamon,salt,spices in a large bowl.
In a medium bowl, whisk the pumpkin,sugar,melted butter, eggs and vanilla together until smooth.
Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined (do not over mix).
Gently fold the pecans and cranberries (if using). The batter will be very thick. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached 45 -55 minutes, rotating the pan halfway through baking. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hr before serving.
Adapted from America's Test Kitchen Baking Cookbook
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