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  • SPICED PUMPKIN BREAD

    1 vote
    SPICED PUMPKIN BREAD
    Prep time:
    Cook time:
    Servings: 16-18, 2 l
    by Ritz Martin
    2 recipes
    		 >
    This is an absolutely delicious pumpkin bread recipe. Bar none!. It was originally found in a 1995 edition of Bon Appétit magazine. However, Here is one caveat-The original recipe called for 3 cups sugar, which is too much for my taste. So,in my opinion and if you like, this recipe takes alterations and changes beautifully. It's not necessarily, necessary. I'm just sayin'.

    Ingredients

    • 3 cups sugar
    • 1 cup vegetable oil
    • 3 large eggs
    • 1 can 16 oz can pumpkin
    • 3 cups all-purpose flour
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1 cup coarsely chopped walnuts

    Directions

    1. Preheat oven to 350°F.
    2. Butter and flour two 9"x5"x3" loaf pans.
    3. Beat sugar and oil in large bowl to blend.
    4. Mix in eggs and pumpkin.
    5. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
    6. Stir in pumpkin mixture in two additions.
    7. Mix in walnuts, if desired.
    8. Divide batter equally between prepared pans.
    9. Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes.
    10. Using sharp knife, cut around edge of loaves.
    11. Turn loaves out onto racks and cool completely

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