Spiced Pumpkin Bread Recipe

4.5 3 3
Spiced Pumpkin Bread Recipe
Spiced Pumpkin Bread Recipe photo by Taste of Home
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Spiced Pumpkin Bread Recipe

Read Reviews
4.5 3 3
Publisher Photo
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!
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling

Ingredients

  • 3/4 cup butter or margarine, softened
  • 2 cups sugar
  • 4 eggs
  • 2 cups cooked or 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 mixing 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 form the pans to wire racks. Yield: 2 loaves.
Originally published as Spiced Pumpkin Bread in Country Woman January/February 1999, p40

Nutritional Facts

1 slice: 192 calories, 8g fat (3g saturated fat), 38mg cholesterol, 179mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 3/4 cup butter or margarine, softened
  • 2 cups sugar
  • 4 eggs
  • 2 cups cooked or 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
  1. In a mixing 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 form the pans to wire racks. Yield: 2 loaves.
Originally published as Spiced Pumpkin Bread in Country Woman January/February 1999, p40

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MY REVIEW
cookinfanatic25 User ID: 6098804 24838
Reviewed Sep. 19, 2012

"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!"

MY REVIEW
molliep User ID: 2468552 50933
Reviewed Oct. 30, 2009

"this is the best pumpkin bread I have ever tasted, yum, yum,"

MY REVIEW
molliep User ID: 2468552 24823
Reviewed Sep. 26, 2008 Edited Oct. 30, 2009

"this is the best pumpkin bread I have ever had, I used splenda and added white chocolate chips it was the best MP"

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