Spiced Pumpkin Bread {Foodie Friday}

November 1, 2013

I love fall and everything about it! From the cooler weather to the changing colors of the foliage, I am in my element. But, the new choices of fresh ingredients really has me going this year.

I am currently in love with all things pumpkin. I researched several pumpkin bread recipes and came up with one that my friends, family and I just love.


1 can pumpkin puree
1/2 cup vegetable oil
2 medium eggs, beaten
1 cup sugar
1 1/2 cup all purpose flour
1 tsp baking soda
1/2 tsp ground cloves
1 1/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1 tsp vanilla
1/4 tsp salt


Mix the first 4 ingredients together well. Add in the flour in small intervals. I had a problem with the flour wanting to pocket in the pumpkin mixture, so I advise adding the flour slowly and mixing well. Once the flour is blended in, you can add the remaining ingredients and stir well.

Pour mixture into a loaf pan that has been sprayed with non-stick oil and bake at 350 for 35-40 minutes or until toothpick inserted comes out clean.

Allow the bread to rest for 5 minutes after coming out of the oven. Carefully removed from loaf pan and allow to cool on rack. The bread will be delicate while it is hot.

This pumpkin bread is wonderful by itself or if topped with apple butter it is heavenly. A co-worker told me she felt like she had been transported to the Apple Barn in Sevierville, TN while she was eating it with the apple butter! I floated the remainder of that day on a cloud of self-satisfaction.


SAMSUNGBorn in Oklahoma. Transplanted in Mississippi. Robin has one daughter and one grandson. She a nurse, and she loves to cook and travel. You can keep up with Robin at This is My Life.

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