Make this pumpkin bread and freeze the rest for later, or make it for the bake sale. If you don't have self-rising flour, substitute with 3 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 4 teaspoons of baking powder.
This recipe makes 3 loaves of pumpkin bread, perfect for gifts or holiday entertaining.
Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 30 minutes
Ingredients:
- 3 cups sugar
- 4 large eggs
- 1 cup vegetable oil
- 1 (16-ounce) can pumpkin pureé
- 3 1/2 cups self-rising flour *
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 to 1 1/2 cups chopped pecans or walnuts
Preparation:
Combine sugar, eggs, and oil in a large bowl; beat at medium speed of
an electric mixer until well blended. Stir in pumpkin pureé.
Combine flour and spices; gradually add to pumpkin mixture, beating until blended; stir in pecans. Spoon mixture into 3 greased and floured 1-pound coffee cans or 8 x 4 x 3-inch loaf pans, or 2 9 x 5 x3-inch loaf pans. Bake at 300° for 1 hour and 10 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in cans or loaf pans for 10 minutes on wire racks. Remove from pans and let cool completely on wire racks.
Makes 2 to 3 loaves of pumpkin pecan bread.
Makes 2 to 3 loaves of pumpkin pecan bread.
*If you don't have self-rising flour, substitute with 3 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 4 teaspoons of baking powder.
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