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Spicy Pumpkin Bread

By: Andrea Durr  
"Cinnamon, nutmeg and cloves give this quick loaf its tasty appeal. 'The recipe yields three loaves, so we can eat one right away, then freeze the others to enjoy later,' jots Andrea Durr of Nicholasville, Kentucky."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 133 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 50 Min

Servings  (Help)

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Original Recipe Yield 48 servings
 

Ingredients

  • 5 cups all-purpose flour
  • 3 cups sugar
  • 1 cup packed brown sugar
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cloves
  • 1 (29 ounce) can solid pack pumpkin
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1/2 teaspoon rum extract or vanilla extract
  • 2 cups coarsely chopped pecans

Directions

  1. In a large bowl, combine the flour, sugars, baking soda, cinnamon, nutmeg and cloves. In another bowl, combine the pumpkin, oil, eggs and extract; stir into the dry ingredients just until moistened. Fold in pecans.
  2. Pour into three greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 degrees F for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2007 by KTCRUISER 
What I LIKED about this recipe: The idea of using brown sugar AND rum extract. Also it's one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2007 by Mojocooks 
I loved this bread. I gave it as gifts to my neighbors...and they raved! I didn't use cloves,... MORE

 
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