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Spiced Pumpkin Bread Recipe

{Best Finds For Fall Eating}

It’s that time of year again! Leaves are changing colors, the air is getting a bit chilly… FALL IS HERE! Well, at least for most of you. Here is Las Vegas, we’re still sweating it out in the 90’s. But that’s a buzz kill, huh? With fall though comes pumpkins! And oh the awesome stuff you can make with pumpkins! Stick around because aside from this super yummy spiced pumpkin bread, in the next couple of weeks I’ve got a pumpkin cheesecake (to die for!) and some other great pumpkin stuff’s hiding up my sleeve. You don’t want to miss those, right?

Ok, so this spiced pumpkin bread recipe is from the super secret hidden files of some long ago relative. And technically, I’m not supposed to be plastering it all over the blog like this. But, I figure since I over share all our families foibles, why not this too! (you’re welcome) We finally made it last night and OMGLeeee…. that good! I forgot how great this spiced pumpkin bread recipe was. Not too heavy, perfect hint of spice to make it stand out and above. Just DELICIOUS! Ethan had some after dinner and then decided he could have it for breakfast before school today too. Let’s just say he picked this over his favorite pumpkin pop-tarts! You know how picky he is, so… it is that good! How about we stop chatting and get to baking? Works for me!

Spiced Pumpkin Bread Recipe

INGREDIENTS:

3 Cups Pumpkin Puree (if using canned, 2 15oz cans)

1 1/2 Cups Vegetable Oil

6 Eggs

4 Cups White Sugar

1 1/2 Tsp Baking Powder

4 3/4 Cups All-Purpose Flour

1 1/2 Tsp Salt

1 1/2 Tsp Baking Soda

1 1/2 Tsp Ground Cinnamon

1 1/2 Tsp Ground Cloves

1 1/2 Tsp Ground Nutmeg

(mixing works best with this spiced pumpkin bread recipe)

DIRECTIONS:

Preheat the oven to 350* F. Grease and flour three 9×5 inch loaf pans. (yes, you will need 3 pans!) In a large bowl, mix together the pumpkin, oil, sugar, and eggs. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Slowly mix dry ingredients into the pumpkin mixture until well blended. We use a mixer for this because there’s so much and you really need it to be well mixed or the bread will be heavy. Divide the batter up evenly between the 3 greased and floured pans and fill no higher the 1/2 inch from the top. Bake for 1 hour. Depending on your oven, this could vary by a few minutes either way. (the top of the loaf should spring back when lightly pressed) Remove all 3 loaves from oven. Leave in pans to cool on racks.

(how pretty is that!)

And that’s it!! The hardest part is mixing! And, if you have a mixer, you’re set for some really great spiced pumpkin bread in your future! We made some glaze and grandpa over here even got a bit creative with designs! Here’s the easy how to on glaze…

Spiced Pumpkin Bread Glaze:

INGREDIENTS:

2 Cups Powdered Sugar

3 TBS Melted Butter (use real butter and not margarine)

1/2 Tsp Vanilla Extract

2 TBS Milk (water is also ok, but… why?)

DIRECTIONS:

In medium sized bowl, mix powdered sugar, butter, and vanilla extract. Add milk (or water) until you reach a desired consistency for your decorating purposes. Apply glaze after spiced pumpkin bread has cooled slightly.

This is great in the morning with some coffee. it’s great after dinner as a dessert. And, truth – it’s great at 2AM when you wake up to raid the fridge… (don’t tell on me)