Pumpkin Loaf Bread Recipe for the Holidays and Beyond
Perfect for Halloween, Thanksgiving, Christmas or Anytime!
This healthy bread is so deliciously moist that I usually bake it in a bundt pan. This can make a yummy brunch offering, or you can even dust it with sifted confectioner's sugar, or add a light glaze, and serve it for dessert.
Dry ingredients:
2 ¼ cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice
Other ingredients:
1 cup margarine or butter (softened)
1 cup granulated sugar
1 cup brown sugar (packed)
4 eggs
1 cup pumpkin (1 can)
Substitutions:
You may substitute 2 ¾ cups flour for whole-wheat flour, if you prefer a denser result.
Two cups of brown sugar may be used, in place of the white and brown sugars.
A cup mashed summer squash or sweet potatoes may replace the pumpkin, if desired.
Instructions:
Preheat oven to 350 (F).
In a small bowl, mix dry ingredients. Set aside.
In a larger bowl, beat butter and sugar/s till light and smooth. Add eggs, one at a time, and continue mixing.
Add dry ingredients gradually. Mix till thoroughly moistened.
Pour into two greased/floured loaf pans or one prepared bundt pan.
Bake for 70 minutes at 350 (F).
Cool at least 20 minutes before removing from pan/s to finish cooling on baking racks. (If you do not have baking racks, the inner rack from a roast pan works nicely as well.)
Published by Linda Ann Nickerson - Featured Contributor in Lifestyle and Sports
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- Great for an autumn party, Thanksgiving feast, or anytime!
- This healthy bread is so deliciously moist that I usually bake it in a bundt pan
- Muffin tins or mini-bundt pans may also be used. Adjust cooking times accordingly.
3 Comments
Post a CommentPumpkin bread is one of my favorite breakfast items. This one sounds great.
Mmmmmmmmm...might have to try this this year.
sounds heavenly