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Spiced Pumpkin Bread Recipe

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Cloves, cinnamon and molasses add plenty of spice to this appealing pumpkin bread from Ruby Williams of Bogalusa, Louisiana. And you needn't wait till next autumn make it - you can use convenient canned pumpkin anytime of year!

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Spiced Pumpkin Bread Recipe

Prep: 15 min. Bake: 65 min. + cooling

Yield: 32 Servings

15 65 80

Ingredients

3/4 cup butter, softened
2 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup orange juice
2 tablespoons molasses
1-1/2 teaspoons vanilla extract
3-1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 to 1 teaspoon ground cloves
1 cup raisins
1 cup chopped pecans

Directions

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the pumpkin, orange juice, molasses and vanilla. Combine dry ingredients; add to the creamed mixture and mix until blended. Stir in remaining ingredients. Pour into two greased and floured 9-in. x 5-in. loaf pans.
Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 192 calories, 8 g fat (3 g saturated fat), 38 mg cholesterol, 179 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Spiced Pumpkin Bread in Country Woman January/February 1999, p40

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Spiced Pumpkin Bread

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(1-1) of 1 reviews

Reviewed on Sep. 19, 2012 by cookinfanatic25

I didn't add the molasses and orange juice but did add a dash of ginger, allspice, pumpkin pie spice and nutmeg (along with the spices already included) and it gave the bread a nice touch. Also made the kitchen smell great!