Easy Pumpkin Bread Recipe
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This easy pumpkin bread recipe will remind you of autumn; nothing says fall like the smell of pumpkin baking. This pumpkin nut bread, like other quick breads, comes together very easily and the results are very rewarding. There is no need to process your own pumpkin flesh now-a-days; canned pumpkin is an amazingly tasty product. Just remember to check the labels; you don’t want pumpkin pie filling, you want pure (sometimes called packed) pumpkin.
2 cups all purpose flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
½ tsp salt
¼ tsp baking soda
1 cup packed light brown sugar
½ cup shortening
2 large eggs
1 cup canned pumpkin
¼ cup milk
½ cup chopped walnuts
Preheat oven to 350º F. Grease and flour a 1 lb. loaf pan, or spray it with bakers cooking spray, the kind with flour.
In a gallon sized Ziploc bag combine the following: flour, baking powder, pumpkin pie spice, salt and baking soda. Seal bag well and shake, shake, shake. Your goal is to combine all ingredients well; set aside. With your , cream together sugar and shortening until light and fluffy. This will take some time, usually 5 minutes or so. Scrape down the sides of the bowl as necessary with a silicone spatula. Add eggs one at a time, beating well after each addition. Add milk and pumpkin and beat well. With your on it’s slowest speed, slowly add the flour mixture; beating only until incorporated. Fold in the chopped walnuts, reserving some if you want to decorate the top of the loaf with them.
Pour batter into prepared 1 lb. loaf pan
and sprinkle with reserved nuts if desired. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire cooling rack
and cool the bread in the pan for 10 minutes. Remove the pan and cool completely on a wire cooling rack.
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Photo credits:
Picture of
pumpkin bread by
akaplummer @ istockphoto.com
Picture of cookie dough hearts by PIKSEL @ istockphoto.com
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