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Pumpkin Bread
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Description
This is one of my favorite recipes as a college student because it’s wonderful for breakfast, and great for a quick snack when you don’t have time to spare. Makes 2 small loaves.
Ingredients
- 1-¼ cup Sugar
- ½ cups Butter
- 2 whole Eggs
- 1 teaspoon Vanilla
- 1 cup Canned Pumpkin
- ¾ cups Milk
- 1-¾ cup Whole Wheat Flour
- ¼ cups Cornstarch
- ½ teaspoons Salt
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ½ teaspoons Ginger
- 1 Tablespoon Baking Powder
- ⅔ cups Nuts (optional)
Preparation
Preheat oven to 350.
In large mixing bowl, mix together sugar, butter, eggs, and vanilla. Set aside.
In a separate bowl, combine pumpkin and milk. Set aside.
In a separate bowl, sift dry ingredients together and add to sugar mixture alternately with pumpkin mixture.
Stir in nuts if desired (I like to use pecans).
Bake in lightly greased, lightly floured loaf pans at 350 for 45 minutes.
You can make 2 small loaves, or 1 big one, but the small ones seem to last longer. 
Enjoy!
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2 Comments
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Melanie O on 9.14.2009
Loved it! I used a fresh ginger paste because its what I had, and it came through so subtly and wonderfully in the bread I would consider doing that every time! This bread was fabulous. Just perfect! Thanks for sharing, texascapcadet.
daisee on 9.8.2009
This recipe turned out very well. We used white flour instead of whole wheat (it’s what we had on hand) and we used 2 teaspoons of pumpkin pie spice instead of Cinnamon, Nutmeg and Ginger.
My 12 year old and 10 year old made it on their own while I made dinner. It got rave reviews!