Pumpkin Bread Recipe
Here is my favorite recipe to whip up each Autumn. The key to fresh pumpkin bread is to use organic eggs and fresh spices. I prefer to use fresh pumpkin but you can also use the can pumpkin product.
Ingredients:
* 3 cups sifted all-purpose flour
* 1/2 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground nutmeg
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 3 cups granulated sugar
* 1 cup vegetable oil
* 3 organic eggs
* 1 can (16 ounces) pumpkin (or fresh pumpkin )
note: you can use different types of pumpkin or even a butternut squash.
Directions
I use a stone loaf pan. Be sure to prepare your pan as needed. Heat oven to 350*F.
In a bowl, sift together the flour, baking powder and soda, spices, and salt.
In a large mixing bowl, combine sugar, oil, and eggs; stir until well blended. Stir pumpkin into the egg mixture. Gradually add sifted dry ingredients to the pumpkin and egg mixture, stirring well after each addition.Spoon batter into prepared tube pan. Bake for 1 hour and 15 to 20 minutes, or cake tester inserted in center comes out clean. Remove from oven and cool on a rack for 10 minutes before removing from pan.
Looks wonderful, Bren, a perfect autumn treat. Thanks for sharing.
Printing this now to make next week. Sounds so good with a Chai Latte!!
I lost my favorite pumpkin bread recipe a couple of years ago. This is the first one that seems close to it. Thanks for posting!
I added pecans — like nuts in my pumpkin bread.
This is great tasting — thanks for the recipe. I especially liked the proportion of the spices (some are too heavy on nutmeg, I think).
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