American
Pumpkin Bread II
A community recipe for Pumpkin Bread II, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 4 Eggs
- 1 cups Canola Oil
- 1 can Pumpkin purée
- 3 cups Sugar
- 3½ cups Flour
- 1½ teaspoons Baking Soda
- 2 teaspoons Salt
- 2 teaspoons Allspice
- 2 teaspoons Cinnamon
- 1½ teaspoons Nutmeg
- 2 tablespoon Raw Pumpkin Seeds for garnish
Make it
Method
- 1
Preheat oven to 375°F.
- 2
Butter and lightly flour 2 medium loaf pans (8 ½ by 4 ½ by 2 ½ inches).
- 3
Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
- 4
In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
- 5
With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
- 6
Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
- 7
Divide the mixture equally between the 2 loaf pans.
- 8
Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
- 9
Bake 40–45 minutes until a tester inserted into the center of each loaf comes out clean.
- 10
Allow loaves to cool in the pans for 5–10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.
Source & rights
Where this recipe comes from
Adapted from “Pumpkin Bread II” by Wikibooks contributors, revision 4517191, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.