Ingredients for Pumpkin Autumn Bread
- Self-Rising Flour (not used in this recipe, 2 cups all-purpose flour + leavening specified)
- Pumpkin Pie Spice (recipe specifies individual spices: 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves)
- Instant Vanilla Pudding (not used in this recipe)
- 2 large eggs
- 1 (15 ounce) can pumpkin puree (about 1 3/4 cups)
- 1/2 cup vegetable oil
- 1 cup light brown sugar, packed
- Apple (not used in this recipe)
- Brown Sugar (recipe specifies 1 cup light brown sugar, packed, and 1 1/2 cups granulated sugar)
- 2 cups all-purpose flour
- Butter (not used in the bread batter, oil is specified)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup chopped pecans (optional)
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How to Make Pumpkin Autumn Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together pumpkin puree, eggs, sugar, oil, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped pecans (if using).
- Pour batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
156g
Fat
25g
Carbs
18g
