Pumpkin Bread

Delicious bread that reminds you of fall/winter....Halloween, Thanksgiving, Christmas! This recipe is from Diana Hadden who dropped some off at our house upon our return from Italy and Paris! I added some glaze on top, just to give it a little bit of sweetness. You could also do a cream cheese frosting, if you desired a richer topping! Recipe from Diana Hadden, Loveland, OH, Nov. 2011

Pumpkin Bread
Pumpkin Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

loaves

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 3

    c. sugar

  • 1

    c. canola oil

  • 4

    eggs

  • 1

    – 15 oz. can pumpkin

  • 3 1/2

    c. flour

  • 2

    t. baking soda

  • 2

    t. salt

  • 1

    t. cinnamon

  • 1

    t. allspice

  • 1

    t. nutmeg

  • 1/2

    t. ground cloves

  • 2/3

    c. water

  • 1 1/2

    c. chopped pecans

Directions

Beat everything but water and pecans at low speed until blended. Add water and mix well. Stir in pecans. Pour batter into 2 greased, floured 9x5” loaf pans Bake @ 350 for 1 hour (or until toothpick comes out clean). Cool in pans for 10 minutes and remove. Optional: Frosting Powdered sugar & Milk Cream Cheese Frosting

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