3 1/2 c. all-purpose flour
1/4 teaspoon. baking powder
2 teaspoon. sodium bicarbonate
1 1/2 teaspoon. salt
1 teaspoon. each nutmeg, cloves, cinnamon
1 1/2 c. each granulated sugar and packed brown sugar
1 c. oil
2 c. canned pumpkin
4 eggs
1 c. each raisins and nuts (optional)
Sift together flour, baking powder, sodium bicarbonate, salt and spices. Add some sugars, mixing well.
Mix dry ingredients using the oil and pumpkin, stirring until well combined.
Add eggs, individually, blending completely. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.
Bake at 350 levels for 50 to an hour or until tester arrives clean. Awesome for five minutes. Remove from pans. Put on wire rack to awesome.
Diet (per serving): 476 calories, 20.1g total fat, 2g saturated fats, 7.6g polyunsaturated fat, 239.7mg potassium, 70.9g carbohydrates, 45.5g sugar, 2.6g fiber, 6.2g protein, 52.9mg cholesterol, 482.1mg sodium, 54.8mg calcium, 4830.4IU Vit A, 1.7mg Ascorbic Acid, 4.4IU Vitamin D, 2.5mg iron.
Joanna H. (U . s . States) states:
Your recipe is nearly like mine that was handed lower in my experience from the mother and she or he first got it from her mother. I've been making pumpkin bread for little over 4 decades now and also have attempted many more, but mine I keep returning to. Lol. We make use of the 2 different types of raisins, British walnuts and often use dates instead of the raisins that are initially within the recipe. We never bake in loaf pans as grandmother and my mother always used coffee cans making round loaves and that i have ongoing that tradition. I attempted your recipe to every detail as well as your recipe is definitely the very best of all the ones I attempted through the years and yours switched out great within the coffee cans because they are now within the freezer as creating batches for Christmas presents just like each year and my loved ones and buddies always expect for this. Lol. Appreciate discussing this type of great recipe :))
Judy Wyatt (California) states:
I have tried personally this recipe for more than half a century. I discovered it on the rear of your can and tried on the extender a long time. In some way it got lost and tonight I acquired the vibrant idea to Google it. I'm so glad Used to do. I really like it and thus does anybody who eats it, thanks. I've even tried on the extender with fresh pumpkin every bit as good.
Judy (Mississippi) states:
I chose to make this for Christmas brunch 2012. It made 2 regular loaves, plus 2 small loaves for gift-giving. It had been absolutely scrumptious and incredibly moist. It is important to sift dry ingredients. I believe that is what provides it with this type of great texture. I did not appraise the pumpkin, used just it's possible to of Libby's pumpkin. I additionally did not add raisins and nuts this time around. I acquired rave reviews about this! This a person's a keeper.
Sandra Robinson (Michigan) states:
Hi. I leaped online another night searching for any good pumpkin bread recipe and boy. did I've found it. The following on Cooks.com. I designed a double batch of the on Friday night. It made 2 large loafs and a pair of small loafs (I believed about giving the smaller sized loafs to buddies) Well my loved ones and that i have eaten basically 1 . 5 loaves, it had been so great. (sorry buddies. maybe the next time) Appreciate this recipe. Sandra Robinson
Diana Hopkins (Washington) states:
Excellent taste and moist. Freezes perfectly (wrap tightly).
Lula (Texas) states:
I have used the Libby's pumpkin bread package before - it comes down out round the holidays and that i loved it however it is not available all of those other year. I finally considered to Google it and here' wound up. Thank Heavens! This will make the very best pumpkin bread period! I personally use 1 cup applesauce rather of oil and employ pumpkin cake spice instead of all of the others individually. I went ahead and set the entire can of pumpkin within the recipe because we like the flavour and I'd rather not waste any. I baked mine within my surefire muffin pan. This way it's simpler to split what gets into the freezer and also the servings are the same size. I cooked them for nearly 1/2 time since i have used the muffin cups rather of the loaf pan. I would suggest this recipe to everybody it's excellent.
Debra (North Dakota) states:
Always excellent, but I love to add about 1 cup wheat grains flour rather of all of the white-colored flour, allow it a most dense texture. Yes, I've put it right into a Bundt pan also it constitutes a good cake too!
Leslie (New York) states:
Scrumptious and moist. I only used half the quantity of sugar, just 1 1/2 glasses of light brown sugar. So great! Made 24 muffins. Just perfect! Baked at 350°F for 25 minutes.
Rhett (Nj) states:
I really like this recipe but designed a couple of changes. At the moment of the year, I make homemade wine and so i add some fermented apple mash, unpasteurized cider (1/4 cup) and rum. Works out scrumptious. Using the extra ingredients, I add yet another egg. Rum Raisin Pumpkin Bread, by Rhett Stimmler. ENJOY.
Ginger root Napier (Pennsylvania) states:
Wonderful recipe. I accidentally bought the canned pumpkin cake mix and so i I made use of might overlooked all the spices also it switched out Great. My loved ones and my co-workers loved it. It's certainly a keeper.
Aneprosario (Texas) states:
My hubby and three boys were upset which i was preparing pumpkin bread, rather of blueberry bread, that is their most favorite. After they sampled it, they could not get enough, they practically finished everything! I recommend this recipe.
Nancy (Arkansas) states: