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Pumpkin Bread Recipe

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This recipe for Pumpkin Bread is from Made with Love , 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:  
1 Can (15oz) Pumpkin Puree
¼ Cup Vegetable Oil
¼ Cup unsalted Butter (melted and cooled)
¾ Cup Sugar
½ Cup light Brown Sugar (packed)
2 Lg. Eggs
⅓ Cup Buttermilk
2 Cup Flour (all purpose)
1½ tsp. Ground Cinnamon
1 tsp. Salt
¾ tsp. Baking Soda
¼ tsp. Ground Nutmeg
⅛ tsp. Ground Cloves

Preheat oven to 350ºF
Grease and flour 1 - 9x5 loaf pan
Directions:
Directions:
1. In a large mixing bowl, combine the oil, butter, and sugars. Stir with risk until combined.
2. Add eggs, one at a time mixing well after each addition.
3. Add the pumpkin puree and buttermilk and whisk to combine.
4. In medium bow, combine the flour, cinnamon, salt, baking soda, nutmeg and cloves. Stir with whisk.
5. Add flour mixture to pumpkin mixture and mix just until the flour in incorporated. Take care not to overwork the batter.
6. Transfer batter to the prepared pan and bake in a 350ºF oven for 45-65 minutes. Test to see if bread is done insert a toothpick. If it comes our clean it is done. If it doesn't continue to cook until it does.
7. Cool the bread on wire rack in pan for 30, then remove from pan and continue to completely cool on the wire rack.

If when cooking the top begins to darken to much, loosely tent with aluminum foil.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Bread will keep for up to 3 days wrapped in plastic wrap and stored at room temperature.

 

 

 

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