Pumpkin Bread(Spicy Cake Type Bread)
Spicy pumpkin bread features warm cinnamon and nutmeg flavors, with added raisins and nuts, perfect for fall gatherings or cozy afternoons with a moist, flavorful crumb.
Ingredients
- 3 1/3 cups flour
- 2 teaspoons baking soda ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 1/2 tablespoons ground nutmeg ⓘ
- 2 1/4 cups mashed pumpkin ⓘ
- 3 cups sugar ⓘ
- 1 1/2 tablespoons ground cinnamon ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 3/4 cup vegetable oil ⓘ
- 1/3 cup cream sherry ⓘ
- 1/3 cup water ⓘ
- 4 eggs ⓘ
- 1/2 cup raisins ⓘ
- 1/2 cup chopped nuts ⓘ
Instructions
- Cut a pie pumpkin in half and scoop out the seeds.
- Place the pumpkin halves cut side down on a cookie sheet and bake at 375°F for 40 to 50 minutes, until soft.
- Let the pumpkin cool, peel off the skin, cube, mash, and drain, or use one 18-ounce can of pumpkin pie mix, adjusting cinnamon and nutmeg if using canned.
- Preheat oven and prepare a baking pan as needed.
- In a large mixing bowl, combine flour, baking soda, salt, ground nutmeg, ground cinnamon, and ground ginger.
- In another bowl, mix mashed pumpkin, sugar, vegetable oil, cream sherry, water, and slightly beaten eggs.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Fold in raisins and chopped nuts.
- Pour batter into a greased loaf pan.
- Bake at 375°F for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
Nutrition & Diet Analysis (per serving)
819
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).