Pumpkin Bread

 Pumpkin spice may be the trending flavor for autumn beverages, but it’s also the heart and soul of warm, fragrant pumpkin bread. This favorite fall treat comes together in just 15 minutes. Pop it in the oven and enjoy how your kitchen soon fills with delicious aromas.


Ingredients

  • 1can (15 ounces) pumpkin (not pumpkin pie mix)
  • 1 2/3cups sugar
  • 2/3cup vegetable oil
  • 2teaspoons vanilla
  • 4eggs
  • 3cups Gold Medal™ all-purpose or whole wheat flour
  • 1/2cup coarsely chopped nuts
  • 1/2cup raisins, if desired
  • 2teaspoons baking soda
  • 1teaspoon salt
  • 1teaspoon ground cinnamon
  • 1/2teaspoon baking powder
  • 1/2teaspoon ground cloves

Steps

  • 1
    Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
  • 2
    Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
  • 3
    Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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