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Pumpkin-Spice Bread Recipe

Pumpkin-Spice Bread Recipe photo by Taste of Home

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This recipe for Pumpkin Bread was given to me years ago by one of the best cooks in our church. It is ideal to bake ahead and keep in the freezer to take to someone who is sick or have on hand to give as a little gift.

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Pumpkin-Spice Bread Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 32 Servings

15 60 75

Ingredients

2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 can (15 ounces) solid-pack pumpkin
1 cup raisins
1 cup chopped pecans

Directions

In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9-in. x 5-in. loaf pan. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack. Yield: 2 loaves.

If Cooking for Two: Freeze one loaf for another time.

Nutritional Facts 1 serving (1 slice) equals 225 calories, 10 g fat (1 g saturated fat), 27 mg cholesterol, 168 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pumpkin Bread in Reminisce November/December 1991, p35

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Reviews for Pumpkin-Spice Bread

Pumpkin-Spice Bread

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Reviewed on Nov. 19, 2012 by lurky27

Yum! Great with whole wheat flour. So nice that the recipe makes 2 loaves. Great for gift-giving.

~ Theresa

Reviewed on Dec. 14, 2011 by twodogs16

very good

Reviewed on Nov. 06, 2009 by greatmum

Absolutely delicious! I did increase the amount of cinnamon and nutmeg. Also melted butter instead of butter flavoring. Be sure to use Buttermilk! It makes the difference - sooo much better!