Spiced Pumpkin Bread
- Preparing Time: 20 minutes
- Total Time: 1 hour and 40 minutes
- Served Person: 10
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1 cup sugar
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1 can pumpkin (not pie filling)*
- 8 tbsp butter melted and cooled
- 2 tsps vanilla
- 1 cup pecans or walnuts toasted and chopped
- 1 cup dried cranberries (optional)
- almond flavoring i also added some
- Carbohydrate 68.1642301666667 g
- Cholesterol 109.024 mg
- Fat 19.694204 g
- Fiber 3.28746836943428 g
- Protein 8.56772016666667 g
- Saturated Fat 7.2298672 g
- Serving Size 1 1 Serving (149g)
- Sodium 259.7082 mg
- Sugar 64.8767617972324 g
- Trans Fat 1.5531298 g
- Calories 474 calories
Be sure to buy unsweetened canned pumpkin... ~Preheat oven to 350~ Grease an 8 1/2 by 4 1/2 loaf pan...(I always cut a piece of parchment for the bottom to ensure that the bread will come out.) Whisk the flour, baking soda,baking powder, cinnamon,salt,spices in a large bowl. In a medium bowl, whisk the pumpkin,sugar,melted butter, eggs and vanilla together until smooth. Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined (do not over mix). Gently fold the pecans and cranberries (if using). The batter will be very thick. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached 45 -55 minutes, rotating the pan halfway through baking. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hr before serving. Adapted from America's Test Kitchen Baking Cookbook
