Wednesday, October 19, 2011

Pumpkin Bread

Made bread, cinnamon rolls, and pumpkin bread this weekend.  Love the smells of fall baking!


(Made in a pan that makes eight mini loafs at a time)

2 c. all purpose flour
1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. pie pumpkin
1 c. brown sugar
1/2 c. apple juice (I used apple cider)
2 large eggs
1/8 c. oil
1 tsp. vanilla
1/2 c. chopped nuts

  • Mix flour, spice, baking poweder, baking soda and salt in a bowl.
  • Mix pumpkin, brown sugar, juice, eggs, oil and extract in large bowl; mix well.
  • Stir in flour mixture and nuts until moistened.
  • Spoon in greased pans (one 9x5 pan)
  • Sprinkle additional nuts on top if you like.
  • Bake in preheated oven 350F for 60 to 70 minutes (less if using small pans)  until wooden pick comes out clean.
  • Cool in pans on wire rack for 10 minutes; remove and cool completely.

Enjoying a chilly fall evening.


    Cheryl said...

    This looks really yummy. I never thought of using apple cider/juice for liquid in my pumpkin bread. I will have to try that.

    Have a wonderful day.


    Shabbby and Frills said...

    I can smell it all the way to Utah.