Pumpkin Bread
A big-batch spiced pumpkin bread of canned pumpkin, sugar, eggs and margarine with cinnamon, cloves, nutmeg and allspice, baked in 2 loaf pans at 375°F for 1 hour.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's pumpkin bread makes two loaves, one to eat and one to freeze or give away. Canned pumpkin, sugar, eggs and margarine are mixed with flour and warm spices: cinnamon, cloves, nutmeg and allspice.
Everything goes into one bowl, which makes it an easy fall baking project.
Ingredients
- 2/3 cup stick margarine
- 3 cups sugar
- 4 eggs, well beaten
- 1 3/4 cups of canned pumpkin
- 3 1/3 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon each of cloves, nutmeg and allspice
Instructions
- Heat the oven. Preheat the oven to 375°F and grease 2 loaf pans.
- Mix. Combine all of the ingredients and mix well.
- Bake. Pour into the 2 greased loaf pans and bake at 375°F for 1 hour, until a toothpick inserted in the center comes out clean.
Tips
- Use plain canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Soften the margarine first and beat it with the sugar and eggs before adding the dry ingredients for the most even batter.
More breads and rolls
All breads and rolls | All recipes | Cooking guide and safe temperatures