Pumpkin Bread

Thanksgiving is over, but this Pumpkin Bread is so good that you will want to make it for all of your festivities between now and the new year!!

It’s very simple to make and you can use either fresh or canned pumpkin purée. We are partial to fresh pumpkin, but I’ve also made it with canned pumpkin and it is just as yummy. 🙂

Here’s a thick, warm slice with a little butter melting into it…Oh My!!!

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Pumpkin Bread

  • 5 cups flour
  • 4 cups sugar
  • 4 cups pumpkin purée
  • 1 cup vegetable oil
  • 1 cup chopped nuts (we like pecans)
  • 1 cup raisins or chopped dates (we like raisins)
  • 4 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. Spray loaf pans generously with nonstick spray. Mix all ingredients together in a large bowl. (I do this in my 5-quart Kitchen Aid mixer.) Pour into prepared pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool in pan for 15 to 20 minutes. Then remove from pans and finish cooling on cooling racks.

Here are a couple of loaves ready to go into the oven…

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They smell heavenly fresh from the oven…

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This recipe makes a lot of Pumpkin Bread! I made three loaves in a 9 1/4 by 5 1/4 pan and one loaf in an 8 1/2 by 4 1/2 pan. Of course you could cut the recipe in half, but why would you do that?!?! It freezes beautifully – just wrap it tightly in foil after it has cooled completely and pop it in a freezer bag.

You can also make little individual loaves that would make great Christmas gifts! Just make sure to adjust your baking time – I would check it after 25 to 30 minutes. Wrap it in foil with a pretty ribbon or put it in one of those cute boxes you can find in the baking section of your favorite craft store.

I hope you enjoy this yummy Pumpkin Bread!

Thanks for stopping by,

Anita

 

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