This is a great bread to make in the fall. It is very moist, and makes for a hearty breakfast. This recipe is from the archives of Ethel Eynard, my grandmother. Jefferson City, MO. 1975.
Pumpkin Loaves
Yield: 12 servings.
Pumpkin Loaves
Pumpkin bread loves are a perfect way to enjoy the flavors of fall any time of the year.
Print Pin RatePrep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 384kcal
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups sugar
- 3/4 cup butter
- 15 ounces pumpkin puree
Instructions
- Lightly grease four small loaf pans and preheat the oven to 325 degrees. Sift flour with salt, baking powder, soda, and spices; set aside. In large bowl of an electric mixer on medium speed, beat sugar with butter just until blended.
- Add eggs one at a time, beating well after very light and fluffy. Beat in pumpkin. At low speed beat in flour mixture until combined. Turn batter into greased pans, dividing evenly. Bake 1 hour, or until a cake tester comes out clean. Let cool in pans 10 minutes. Turn out onto wire racks to cool completely.
Nutrition
Calories: 384kcal | Carbohydrates: 63g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 351mg | Potassium: 138mg | Fiber: 2g | Sugar: 41g | Vitamin A: 140.9% | Vitamin C: 2.2% | Calcium: 3.1% | Iron: 10%
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Ruth says
Do you have a recipe for the icing?
Pat Winowiecki says
Does anything change for high altitude baking?
Keri says
what size loaves are these, or what size pans do i need to use? also, do you have a recipe for the icing thats in the picture? thanks
Jamie says
This was great pumpkin bread.
Stephanie says
It was an accidental omission on my part, the baking soda is back in.