Pumpkin Bread

Yields: 16 Servings

Pumpkin Bread

Mom's favorite. Add ginger. Use 2 pans. It will not look very full but it will rise

  • 2 cups All purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon each ground cloves, nutmeg
  • 1 Tbl 5 spice
  • 2 cups Sugar
  • 1 1/2 sticks Unsalted butter
  • 2 large Eggs
  • 1 15 oz can pure pumpkin
  1. Preheat oven to 325 degrees.
  2. Lightly grease two 8 1/2 by 4 1/2 pansCombine all dry ingredients in a bowl.
  3. mix wellWith an electric mixer, beat butter and sugar until just blended.
  4. Add eggs one at a time, beat well as each is added.
  5. Continue to beat until light and fluffy.
  6. Beat in pumpkin.At low speen beat in flour until just combineUse 2 pans.
  7. It will not look very full but it will rised.Pour into pans and bake about 65-75 mins.**cool in pan for about 10 min, then turn out and cool on wire rack.

Nutrition

  • Calories: 0
  • Fat: 0 grams
  • Carbs: 0 grams
  • Protein: 0 grams
Recipe by Big Oven.com