MAKING LIFE TASTE BETTER

Sunday, November 3, 2013

Pumpkin Bread








  • 4 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 can (15 ounces) Pure Pumpkin
  • 2 cups packed brown sugar
  • 1 cup Apple Juice (or cider if available)
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup chopped nuts, divided (I used roasted pumpkin seeds THIS time, usually don't add any nuts)
  • I doubled the recipe and used small loaf pans and got 12 mini loaves.......

  • Directions

    PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans.

    SIFT flour, pumpkin pie spice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture and 3/4 cup nuts just until moistened. Spoon into prepared loaf pans. Sprinkle remaining 1/4 cup nuts over top of loaves.

    BAKE for 30-40  minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

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