Spiced Pumpkin Bread

For this weeks pumpkin post, I am bringing you Spiced Pumpkin Bread. This bread is moist and is full of fall flavor. It is a wonderful bread for breakfast. I read many of the reviews on Epicurious for this recipe and changed it around just a bit. The recipe calls for a 16 ounce can of pumpkin. Pumpkin comes in a 15 ounce can and I didn't want to open another can for just a few ounces. Next time I will add about a 1/2 cup to the recipe to amp up the pumpkin flavor. I also changed the spices around just a tab. My adaptations are shown in the recipe below. I also used one 9x5x3 loaf pan and 3 mini bread pans for the recipe. The mini ones are just so cute! Enjoy!!

Spiced Pumpkin Bread
Printer friendly recipe
Source: Adapted from Epicurious

Ingredients:

1 cup sugar
1 cup light brown sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

Directions:

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugars and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.