Spiced Pumpkin Bread

In fall...pumpkin spice reigns supreme! Moist and spiced just right...this bread should be added to your favorite fall recipes!

IMG_0070 copy.jpeg

Directions

IMG_0058.jpg

1. Gather ingredients. Preheat oven to 350 degrees. Grease and flour six mini-loaf pans (or three 7x3 loaf pans or two 9x5 loaf pans).

IMG_0060.jpg

2. In a medium-sized bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

IMG_0063.jpg

3. In a large bowl, whisk together pumpkin puree and sugars.

IMG_0064.jpg

4. Add eggs, sour cream, oil, melted butter, and water. Mix until fully combined.

IMG_0066.jpg

5. Add dry ingredients to pumpkin mixture. Mix until just combined. Do not overmix.

IMG_0068.jpg

6. Add batter to prepared pans. Bake approximately 40-45 minutes for mini-loaf pans (50-55 minutes for 7x3 pans, 60-65 minutes for 9x5 loaf pans) or until a toothpick inserted in center of loaf comes out clean.

 
IMG_0070.jpg

7. Allow loaves to sit in pan for 10 minutes before turning out onto wire racks to cool completely.

 
Spiced Pumpkin Bread

Spiced Pumpkin Bread

Servings: 36 servings
Author:
Prep time: 15 MCook time: 1 hourTotal time: 1 H & 15 M
In fall...pumpkin spice reigns supreme! Moist and spiced just right...this bread should be added to your favorite fall recipes!

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 1 3/4 cup pumpkin puree (equal to one 15 oz. can pumpkin puree)
  • 2 cups sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 3/4 cup vegetable oil
  • 1/4 cup butter, melted and cooled to room temperature
  • 2/3 cup water

Instructions:

How to cook Spiced Pumpkin Bread

  1. Preheat oven to 350 degrees. Grease and flour six mini-loaf pans (or three 7x3 loaf pans or two 9x5 loaf pans).
  2. In a medium-sized bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, whisk together pumpkin puree and sugars.
  4. Add eggs, sour cream, oil, melted butter, and water. Mix until fully combined.
  5. Add dry ingredients to pumpkin mixture. Mix until just combined. Do not overmix.
  6. Add batter to prepared pans. Bake approximately 40-45 minutes for mini-loaf pans (50-55 minutes for 7x3 pans, 60-65 minutes for 9x5 loaf pans) or until a toothpick inserted in center of loaf comes out clean.
  7. Allow loaves to sit in pan for 10 minutes before turning out onto wire racks to cool completely.

Calories

171.98

Fat (grams)

6.72

Sat. Fat (grams)

1.50

Carbs (grams)

26.58

Fiber (grams)

0.76

Net carbs

25.82

Sugar (grams)

16.51

Protein (grams)

1.98

Sodium (milligrams)

147.87

Cholesterol (grams)

19.83
Did you make this recipe?
@bakingwithjoshandange @bakingwithjoshandange @bakingwithjoshandange #bakingwithjoshandange
Created using The Recipes Generator