Thursday, May 19, 2011

Pumpkin Bread

This is a recipe my mom always used when she would make her holiday bread. It's an original Betty Crocker Pumpkin Bread Recipe.. You can you Pumpkin Pie Spices in place of all the spices and you can also add Chocolate chips for that chocolate lover in you!! YUMMY!!

can (15 ounces) pumpkin (not pumpkin pie mix)
1 2/3
cups sugar
cup vegetable oil
teaspoons vanilla
cups Gold Medal® all-purpose or whole wheat flour
cup coarsely chopped nuts
cup raisins, if desired
teaspoons baking soda
teaspoon salt
teaspoon ground cinnamon
teaspoon baking powder
teaspoon ground cloves You can use Pumpkin Pie Spice in place of all the spices..

  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
  2. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. ** You can also add Chocolate Chips to the mix for that yummy chocolate goodness!!**
  3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Makes 2 loaves (24 slices each) 

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