This recipe for Pumpkin bread is one that we come back to time and time again. Prepare yourself for the most wonderful handmade pumpkin bread of your life by turning on your coziest playlist, gathering your baking supplies, and getting ready to start baking.
Give a little bit away with this delicious pumpkin loaf; it’s the perfect present for anything from a teacher appreciation event to a housewarming party. The most exciting part?
Our incredibly moist pumpkin bread won’t throw off your diet because each serving contains only 95 calories. Have another helping of this. Despite popular belief, pumpkin season does not endure indefinitely.
Ingredients
- 1 can (15 ounces) of pumpkin (not pumpkin pie mix)
- Approximately two-thirds a cup of vegetable oil
- 2 tsp. of vanilla extract
- 4 eggs
- 3 cups Flour, either all-purpose or whole wheat, from Gold MedalTM
- 1/2 cup of nuts, roughly chopped
- Baking soda, 2 tsp.
- 1 Tablespoon of Salt
- 1 tsp. of cinnamon powder
- 2 teaspoons of baking powder
- Half a teaspoon of clove powder
- Half a cup of raisins, optional
Instructions
- Put the rack in the lower position in the oven so that the tops of the pans will be in the middle of the oven. Preheat oven to 350 degrees Fahrenheit.
- Only the bottoms of two loaf pans and eight muffin cups should be greased. 1/2×4 1/2×2 1/2 inches, or one loaf pan measuring 9 by 5 by 3 inches, with the addition of shortening.
- Mix pumpkin puree, sugar, oil, and vanilla in a large basin. Mix in the remaining ingredients while stirring. Pour into pans.
- Bake loaves of 8 inches for 50 to 60 minutes, and loaves of 9 inches for 90 minutes. One hour and ten minutes to one hour and twenty minutes, or until a toothpick inserted in the center come out clean.
- Cool for 10 minutes. Loosen the edges of the loaves from the pans, remove the loaves from the pans, and lay them on the wire rack with the top side facing up.
Pumpkin bread is dry—why?
Dry bread can result from too little liquid, too much flour, over-mixing, and high baking temperatures. Store slices of bread in an airtight container.
Betty Crocker Pumpkin Bread Recipe
Equipment
- Oven
Ingredients
- 1 can (15 ounces) of pumpkin (not pumpkin pie mix)
- Approximately two-thirds a cup of vegetable oil
- 2 tsp. of vanilla extract
- 4 eggs
- 3 cups Flour, either all-purpose or whole wheat, from Gold MedalTM
- 1/2 cup of nuts, roughly chopped
- Baking soda, 2 tsp.
- 1 Tablespoon of Salt
- 1 tsp. of cinnamon powder
- 2 teaspoons of baking powder
- Half a teaspoon of clove powder
- Half a cup of raisins, optional
Instructions
- Put the rack in the lower position in the oven so that the tops of the pans will be in the middle of the oven. Preheat oven to 350 degrees Fahrenheit.
- Only the bottoms of two loaf pans and eight muffin cups should be greased. 1/2x4 1/2x2 1/2 inches, or one loaf pan measuring 9 by 5 by 3 inches, with the addition of shortening.
- Mix pumpkin puree, sugar, oil, and vanilla in a large basin. Mix in the remaining ingredients while stirring. Pour into pans.
- Bake loaves of 8 inches for 50 to 60 minutes, and loaves of 9 inches for 90 minutes. One hour and ten minutes to one hour and twenty minutes, or until a toothpick inserted in the center come out clean.
- Cool for 10 minutes. Loosen the edges of the loaves from the pans, remove the loaves from the pans, and lay them on the wire rack with the top side facing up.
