Recipe

Pumpkin Loaf Recipe

Add Step-by-Step Photos	Annielikestocook / All my dishes 1 year ago This is a dense, moist loaf that is a great way to use up that extra pumpkin puree when you are tired of pumpkin pie. We love it for breakfast, and my daughter likes to take a slice in her lunch. It makes two loaves. Hope you enjoy! From RecipeZaar.com... More Prep:30m Cook:65m Servings:24	Annielikest
	pumpkin cinnamon ginger raisins pecannuts

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Fans

momo_55gra

angelinaw

tuilelaith

rosemarybl

lacrenshaw

Ingredients

2 cups pumpkin puree

2 cups white sugar

1 cup oil

4 eggs

2 cups flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1/4 teaspoon ginger

2 cups raisins (optional)

Directions

Preheat oven to 180 C and grease 2 loaf pans.

Mix together well the pumpkin, sugar, oil and eggs.

Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.

Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.

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Comments

rosemaryblue 1 year ago said:
Such a good recipe!

lacrenshaw 1 year ago said:
I can't wait to taste this, annie. Thanks and a five.
Lorraine

momo_55grandma 1 year ago said:
Great pumpkin bread thanks high5

tuilelaith 1 year ago said:
This is a great way to use up all of that extra pumpkin. This one is going right next to the "How to cook a pumpkin to make puree" recipe and of course the baked pumpkin seeds. Thanks for the great post.

angelinaw 1 year ago said:
Thank you for sharing. It sounds yummy!

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Alterations

annielikestocook 1 year ago said:
I added 1 cup of pecan nuts - chopped coarsely. as well as whole pecans to garnish the top - place on the top (squash them in a bit ;o)) before baking.

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