Pumpkin Bread With No Canned Milk
photo by Cynna
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
1 loaf
- Serves:
- 10
ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon pumpkin pie spice (optional)
- 1 1⁄2 cups fresh pumpkin
- 1 cup sugar
- 1⁄2 cup milk (2/3 cup if you use canned pumpkin)
- 2 eggs
- 1⁄4 cup butter
- 1 cup nuts, chopped (I don't ever use nuts) (optional)
directions
- Mix together flour, baking powder, soda, salt and spices.
- Combine pumpkin, sugar, milk, eggs and butter.
- Add wet ingredients to dry ingredients, mix until well blended.
- Stir in nuts if desired.
- Pour into VERY well greased loaf pan.
- Bake at 350°F for 45-55 minutes.
- NOTE: This has a tendency to stick, make sure you spray the pan very well.
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Reviews
-
This is perfect pumpkin bread. The bread rose to a nice height in the oven. It is moist but not soggy. The balance of spices is perfectly autumn and lovely and it has just the right amount of sugar. Not too sweet, not too savory. I added nuts, pecans to be precise, and they make a great addition though I know this bread would be wonderful without them, as well. I used pumpkin that I froze last year and it worked out extremely well. I had a slice of this with coffee for breakfast. It made a terrific start to my morning. Thank you for sharing this recipe, it is most definately a keeper and going into my autumn treats and holidays cookbooks!