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Home » From Scratch Recipes, What's Cooking

The Best Spiced Pumpkin Bread

Submitted by on January 6, 2010 – 8:03 pm 7 Comments
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Pumpkin Bread recipe

Here’s my favorite recipe for making pumpkin bread. I always make it using my pureed fresh pumpkin. It freezes really well, too. Just wrap it in plastic wrap, and seal it in a freezer bag. When you’re ready to enjoy it, allow it to thaw overnight in the fridge or on the counter. Of course, nothing beats a slice of fresh from the oven bread!

Spiced Pumpkin Bread

  • 3 cups sugar
  • 1 cup olive oil
  • 4 eggs, lightly beaten
  • 2 cups pumpkin puree
  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground clove
  • 1/2 tsp ground allspice

In a large bowl, combine the sugar, oil and eggs.

Add pumpkin puree and mix well.

In another bowl, combine the rest of the ingredients.

Add dry mixture to pumpkin mixture; stir together.

Pour into two large, greased and lightly floured, loaf pans. (Whatever size pans you use, remember to only fill them a little more than half way with batter, so they don’t spill over while cooking.)

Bake at 350* for 60-70 min. or until a toothpick comes out clean. Let cool in pans for about 10 min. before dumping the bread out onto a wire rack to finish cooling.

*NOTE: Do not open the oven door to check on them before the time is up. This will cause the centers of the bread to cave in. Believe me. I know. Watch it through the oven door, and when you see the center of the bread stop rising and bubbling, it’s probably safe to check.

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