Zutaten für Pumpkin Bread The Best I Ve Ever Tasted
- Flour
- Sugar
- Salt
- Baking Powder
- Cinnamon
- Allspice
- Baking Soda
- Water
- Oil
- Pumpkin
- Eggs
- 1/2 cup raisins (optional)
- 1 cup chopped walnuts or pecans (optional)
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Zubereitung von Pumpkin Bread The Best I Ve Ever Tasted
- Preheat oven to 350°F (175°C). Grease and flour three 9x5 inch loaf pans, or prepare a muffin tin with liners.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1 1/2 cups granulated sugar.
- In a separate bowl, combine the wet ingredients: 1 (15 ounce) can pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Mix on low speed until just combined.
- Create a well in the center of the dry ingredients. Pour in the wet ingredients and gently fold until just moistened. Do not overmix.
- Stir in 1 cup chopped walnuts or pecans (optional) and 1/2 cup raisins (optional), folding to distribute evenly.
- Divide batter evenly among prepared loaf pans or muffin cups, filling each about 2/3 full.
- Bake loaves for 45-50 minutes, or muffins for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Adjust baking time as needed depending on your oven and pan size.
- Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Enjoy immediately or freeze for later. This pumpkin bread freezes beautifully!
Nutrition Information (Approximate per serving)
Sodium
103 g
Sugar
930g
Fat
74g
Carbs
122g
