Autumn Pumpkin Bread ππ
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 2 loaves
Description
Alright, let’s get real for a moment. This Autumn Pumpkin Bread recipe is a gem I stumbled upon, inspired by a Crisco oil ad, of all things! ππ But hey, don’t knock it till you’ve tried it! This delectable treat boasts a rich pumpkin flavor and is completely dairy-freeβperfect for those seeking a non-dairy dessert option!
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 1/2 cups | Flour |
| 1 teaspoon | Baking powder |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Ground cloves |
| 1 teaspoon | Ground cinnamon |
| 1 teaspoon | Ground nutmeg |
| 1/2 teaspoon | Salt |
| 2 cups | Solid pack pumpkin |
| 1 3/4 cups | Sugar |
| 4 | Eggs |
| 1 cup | Chopped walnuts |
| 1 cup | Raisins |
| 1 cup | Confectioners’ sugar |
| 1 teaspoon | Orange zest |
| 1 cup | Chopped walnuts (for topping) |
Instructions
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Preheat Oven: Preheat your oven to 350Β°F (175Β°C) and generously spray 2 loaf pans with cooking spray.
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Mix Dry Ingredients: In the bowl of an electric mixer, combine the flour, baking powder, baking soda, ground cloves, ground cinnamon, ground nutmeg, and salt.
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Add Wet Ingredients: To the dry ingredients, add the solid pack pumpkin, sugar, and eggs. Mix everything together until well combined.
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Combine Everything: Once the wet and dry ingredients are mixed, combine them together until you have a smooth batter.
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Fold in Nuts and Raisins: Gently fold in the chopped walnuts and raisins by hand, ensuring they are evenly distributed throughout the batter.
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Bake to Perfection: Pour the batter into the prepared loaf pans, dividing it evenly between the two. Place them in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Glaze (Optional): Once baked, allow the loaves to cool in the pans on a wire rack for about 15 minutes. After that, remove them from the pans and let them cool completely on the wire rack.
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Optional Glaze: If you’re feeling fancy, mix together the confectioners’ sugar, orange zest, and a splash of water to create a glaze. Drizzle this delightful concoction over the cooled loaves and top with additional chopped walnuts for an extra bit of flair.
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Enjoy!: Slice yourself a generous piece, grab a cozy blanket, and savor the flavors of autumn with every bite. This Autumn Pumpkin Bread is perfect for breakfast, dessert, or any time you need a comforting treat. ππ
Nutritional Information
- Calories: 3674.1
- Fat: 157.8g
- Saturated Fat: 20.8g
- Cholesterol: 317.2mg
- Sodium: 2144.3mg
- Carbohydrates: 543.1g
- Fiber: 14.3g
- Sugar: 347.3g
- Protein: 44.5g
Recipe Notes
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Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
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Customization: Feel free to customize this recipe to your liking! You can add in other nuts, such as pecans or almonds, swap the raisins for dried cranberries, or even add a sprinkle of pumpkin seeds on top for extra crunch.
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Sharing is Caring: This bread makes a wonderful gift during the fall season. Wrap it up in some festive paper or a cute loaf tin, and share the autumn joy with friends and family! π
So there you have it! A delightful Autumn Pumpkin Bread recipe that’s sure to become a favorite in your household. Whether you’re enjoying it with a warm cup of tea on a crisp autumn morning or as a sweet ending to your day, this bread will bring a smile to your face with its comforting flavors. πβ¨
