Cookbook:Pumpkin Bread II

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Pumpkin Bread II
Category Bread recipes
Servings 16
Time 1 hour
Difficulty Medium

Cookbook | Ingredients | Recipes | American cuisine | Midwestern cuisine | Breakfast Cuisine | Vegetarian Cuisine | Holiday Recipes | Bread | Dessert

Pumpkin Bread

Ingredients[edit]

Procedure[edit]

  1. Preheat oven to 375°F.
  2. Butter and lightly flour 2 medium loaf pans (8 1/2 by 4 1/2 by 2 1/2 inches).
  3. Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
  4. In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
  5. With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
  6. Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
  7. Divide the mixture equally between the 2 loaf pans.
  8. Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
  9. Bake 40 to 45 minutes until a tester inserted into the center of each loaf comes out clean.
  10. Allow loaves to cool in the pans for 5 to 10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.