Stuffed Monster Heads
Moist Spiced Pumpkin Bread
This is my favorite basic pumpkin bread recipe. This recipe makes two regular sized loaves of bread and 4 mini loaves. This bread is one of the most convenient recipes to have. It stores well (in the refrigerator or freezer) and is actually better if you make it a day or two ahead of time. This bread is essential for Halloween Stuffed Acorn Squash, Pumpkin Bread Cream Cheese Sandwiches, and .
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons freshly grated nutmeg
3 cups sugar
2 cups of fresh pumpkin puree
1/2 cup water
1 tablespoon pure vanilla extract
1 cup vegetable oil
1 cup chopped roasted pecans
Preheat the oven to 350 degrees (325 for mini loaf pans) and heavily grease your loaf pans. Combine flour, soda, salt, cinnamon, nutmeg and sugar in a large mixing bowl. In a medium bowl beat the eggs. Add the water, vanilla, oil, and pumpkin puree. Stir until well blended. Add the roasted pecans. Pour into the prepared loaf pans. Bake for 1 hour (40 minutes or until firm for the mini loaf pans). Place the pans on a rack and let cool for 10 minutes. Remove the bread from the pan and let cool on a rack until at room temperature. Bread seasons best if chilled overnight and then served at room temperature the next day.
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