Recipe

Pumpkin Bread Recipe

Add Step-by-Step Photos	Suzakel / All my dishes 2 years ago Easy to make, tastes wonderful, and makes your home smell great. It's great for breakfast, snack time, or with a meal. Prep:10m Cook:60m Servings:0	Suzakel
	easy moist pumpkin

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Ingredients

4 eggs

2/3 c. butter

3 c. sugar

1 15 oz. can pumpkin

3 c. flour

1/2 tsp. salt

1/2 tsp. baking powder

2 t. baking soda

1 t. cinnamon

1/2 t. cloves

1/2 t. nutmeg

1 c. chopped pecans

Directions

Cream the butter and sugar together.

Add the eggs and pumpkin and mix well.

Add the dry ingredients and mix well.

Stir in the nuts. (I often use nuts in one loaf, and leave the other plain because my kids prefer it without nuts.)

Pour into 2 greased loaf pans.

Bake at 350 degrees for 1 hour. Test with a toothpick.

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Comments

suzakel 2 years ago said:
For my friends over the ocean, my can of 15 oz. pumpkin says 425 g. in parenthesis on the label.

After the loaves cool, store them in a plastic bag, or wrap in foil.

ambauer 2 years ago said:
I was thinking of making pumpkin bread for a meeting next week, I'll try this recipe! Thanks.

suzakel 2 years ago said:
Hello ambauer!
If you make this I hope you like it! My daughter just made it to share with friends and she tells me it was a big hit!

ambauer 2 years ago said:
I made this for my lab meeting today and it was decreed delicious. I made a slight modification, subbing half the AP flour for white whole wheat flour. So my loaves didn't rise quite as high as yours! Unfortunately one of my bread pans is dark metal and the loaf in that pan burned a bit on the outside, but I just cut that portion off and it was still good.

suzakel 2 years ago said:
I'm so glad that the pumpkin bread was well received! Adding the white whole wheat flour is a good idea, even if they loaves didn't rise as much.