Pumpkin Bread
We love banana bread and zucchini bread, but fall will always belong to warm, cinnamon-accented homemade pumpkin bread. If you have some fresh pumpkin, we encourage replacing the canned vegetable with the real thing. Feel free to add half a cup of raisins if you have some lying around, but we’ve found that this homemade pumpkin bread tastes just as delicious without them. You can also take out the nuts to make this recipe even simpler!
Yield
Conversions
Ingredients
1
can pumpkin (15 oz.)
2
cups sugar
⅔
cups vegetable oil
1½
tsp vanilla
4
eggs
3
cups flour
½
cups coarsely chopped nuts
2
tsp baking soda
1
tsp salt
2
tsp ground cinnamon
½
tsp baking powder
½
tsp ground cloves
Preparation
Preheat oven to 350º F. Grease the bottom of a 9 by 5 loaf pan with shortening. (Avoid greasing the sides; greasing just the bottom of the pan helps the loaf develop a rounded top. Greased sides might cause the edges of the loaf to develop ridges.)
Stir together pumpkin, sugar, oil, vanilla, and eggs in a large mixing bowl.
Add remaining ingredients, and pour into pan.
Bake the loaf for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a toothpick that’s inserted in the center comes out clean.
Let cool for 10 minutes. Loosen sides of the loaf from the pan, remove, and then place top side up on wire racks. Let cool completely for about two hours before you slice it. Delicious!
Nutrition Information
Serving Size
