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Pumpkin Bread Recipe

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This recipe for Pumpkin Bread is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 C all-purpose flour
3/4 C whole wheat flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp baking powder
1/3 C water or milk
1/2 tsp vanilla
6 tbsp unsalted butter
1 C sugar
1/3 C packed light or dark brown sugar
2 large eggs
1 C pumpkin puree
1/2 C coarsely chopped pecans or walnuts
1/2 C raisins or chopped dates
Directions:
Directions:
Have all ingredients at room temperature. Position a rack in the lower third of the oven. Preheat the oven to 350ºF. Grease a 9 x 5-inch (8 cup) loaf pan. Whisk together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder thoroughly. In another bowl, combine the milk and vanilla. In a large bowl,beat the butter until creamy, about 30 sec. Gradually add the sugars and beat on high speed until lightened in color and texture, 3 to 4 min. Beat in 1 egg at a time. Add pumpkin and beat on low speed just until blended. Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Fold in the nuts and raisins or dates. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 min before unmolding to cool completely on the rack.
Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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