Mmmm, I love pumpkin stuff! I believe that my love for pumpkin started with the pumpkin bread that my mom always used to make around Christmas time. It was moist, flavorful and oh-so-pumpkiny! I was in love.
A few weeks ago, I felt the need for some pumpkin bread, and I happened to have some canned pumpkin leftover from making my pumpkin butter, so I got to baking.
Usually recipes for pumpkin bread make at least 2 loaves, but I didn’t want 2 loaves that were the same. I don’t know why, but I just didn’t. So, I made one “classic” loaf using Libby’s pumpkin bread recipe and I made another favorite of mine, Pumpkin Gingerbread.
Both were delicious, as always! The classic recipe takes me right back to be a little kid and eating the bread that my mom made; while the gingerbread one is a delicious twist to pumpkin bread and I love the flavorings. Yum, yum, yum! I could eat pumpkin bread all day. Actually, when I made these recipes…I did. :)
Pumpkin Gingerbread Loaf.
Classic Pumpkin Bread.
Deliciousness is served.
Libby’s Pumpkin Bread
- 3 1/2 c. all-purpose flour
- 1/4 tsp. baking powder
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. each nutmeg, cloves, cinnamon
- 1 1/2 c. each granulated sugar and packed brown sugar
- 1 c. oil
- 2 c. canned pumpkin
- 4 eggs
- 1 c. each raisins and nuts (optional)
- Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.
- Mix dry ingredients with the oil and pumpkin, stirring until well combined.
- Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.
- Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.