Home > Recipes > Spicy Pumpkin Bread

Spicy Pumpkin Bread Recipe

Cinnamon, nutmeg and cloves give this quick loaf its tasty appeal. "The recipe yields three loaves, so we can eat one right away, then freeze the others to enjoy later," jots Andrea Durr of Nicholasville, Kentucky.

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Spicy Pumpkin Bread Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

48 Servings
Prep: 20 min. Bake: 1-1/2 hours + cooling

Ingredients

5 cups all-purpose flour
3 cups sugar
1 cup packed brown sugar
1 tablespoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1-1/2 teaspoons ground cloves
1 can (29 ounces) solid-pack pumpkin
1 cup canola oil
4 eggs, lightly beaten
1/2 teaspoon rum extract
2 cups coarsely chopped pecans

Directions

In a large bowl, combine the flour, sugars, baking soda, cinnamon, nutmeg and cloves. In another bowl, combine the pumpkin, oil, eggs and extract; stir into the dry ingredients just until moistened. Fold in pecans.
Pour into three greased 8-in. x 4-in. loaf pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 loaves.

Nutrition Facts: 1 serving (1 slice) equals 201 calories, 9 g fat (1 g saturated fat), 18 mg cholesterol, 87 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein.

Spicy Pumpkin Bread published in Country Woman November/December 2002, p41

More recipes like this...

more...

Menus, videos and more

Alton Brown shares his secret on how to make this sweet pumpkin bread.

VIDEO: Pumpkin Bread

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »

Reviews for Spicy Pumpkin Bread (0)