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Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from The Becker 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!

Contributor:  
Contributor:  
Teri Becker

Category:
Category:

Ingredients:  
Ingredients:  
4 cups all purpose flour
4 tsp. pumpkin pie spice
4 tsp. baking powder
2 tsp. salt
1 tsp baking soda
1 24 oz. can pumpkin (not pie filling)
1 cup sugar
1 cup firmly packed brown sugar
1 cup evaporated milk
2 eggs
2 egg whites
2 Tbs. vegetable oil

Equipment needed:

Flour sifter
Mixer
2 8" x 4" loaf pans

Directions:
Directions:
Preheat oven to 350. Lightly grease and flour 2 loaf pans (or spray with baking spray)

Sift together flour, pumpkin pie spice, baking powder, salt and baking soda. Set aside.

In mixing bowl, blend pumpkin, sugar brown sugar, milk, eggs, egg whites and oil on medium speed until well blended. Gradually add flour mixture on low speed until just blended. Divide batter evenly between the loaf pans. Bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool bread in pans for 10 minutes, then remove and allow to cool on baking racks.

This recipe will also make 6-7 mini loaves. Prepare pans as directed and bake for 40-45 minutes.

This bread freezes well tightly wrapped in plastic and foil.

Number Of Servings:
Number Of Servings:
2 Loaves
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This bread is very flavorful and moist. Goes great for breakfast especially during the winter months. Makes a great gift for Christmas or a housewarming.

 

 

 

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