Pumpkind Bread Recipes
I wanted it to be spicy and full of flavor like a pie so I added cloves, nutmeg, ginger and cinnamon. I used extra pumpkin puree because I wanted a lot of pumpkin flavor and I also added walnuts for a great crunch. It turned out so moist and delicious. My kids LOVED it, they both had two pieces and asked if they could have it for dessert after dinner.
- 1 15 oz can pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/3 cups of white sugar
- 1 1/2 cups + 1 tbsp of flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup walnut pieces
Preheat the oven to 350 degrees. Grease and flour a 9×5 inch loaf pan. In a large bowl, mix together the pumpkin, oil, eggs, and sugar. Combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves and ginger; stir into the pumpkin mixture until well combined, add walnuts and mix. Pour the batter into the greased loaf pan. Bake in the oven for 55-65 minutes or until a tester comes out clean when inserted into the center of the loaf. Enjoy.
This bread is perfectly wonderful plain but it’s even better slathered with a little bit of butter. It’s absolutely irresistible.
