Pumpkin Spice Bread

Lori Hartnett Leave a Comment

This bread disappears quickly and freezes beautifully. You can double the recipe and use a full can of pumpkin, so bake some today and freeze a loaf for later. (And fill the house with an amazing aroma while you’re at it!)

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Pumpkin Spice Bread
Vegetarian, Soy Free, Nut Free
Makes:   1 loaf  
Makes:   1 loaf  
  1. Heat oven to 350ºF. Grease 9x5-inch loaf pan.
  2. BEAT butter and sugar in large bowl with electric mixer until fluffy. Blend in eggs, pumpkin, and water. Blend in dry ingredients, scraping sides of bowl. Fold in nuts. Spread evenly in pan.
  3. Spread evenly in pan. Bake 50 to 54 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; invert onto wire rack and cool completely.
Fresh Tips

Make your own Pumpkin Pie Spice: Mix 1-1/2 Tbsp. ground cinnamon, 1 tsp. each ground ginger and nutmeg, and 1/2 tsp. each ground allspice and cloves. Makes 2-1/2 tablespoons.

Stir 1/3 cup raisins into batter with dry ingredients.

Use part whole wheat and/or oat flour.

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