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Pumpkin Bread

Oh, and I forgot to include this- this Betty Crocker Pumpkin Bred recipe is really tasty. I knew I had all the ingredients but the canned pumpkin, and it was incredibly delicious! Here’s the recipe.

1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal™ all-purpose or whole wheat flour (I just used regular flour here)
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves

Directions
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
2. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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Author:

I love good coffee, good bikes, and good people.

2 thoughts on “Pumpkin Bread

  1. Hi Sally, this looks delicious. I appreciate the recipe because my wife absolutely loves pumpkin bread—I like it too. I think I’ll surprise her and make her one when she’s not home! All the best in your continued recovery. Patrick R.

  2. Thanks for sharing this recipe! Just made it and it tastes AMAZING!! Love your high-altitude recipes, as I am in the mountains as well so that insight is always helpful. Thanks! 🙂

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