I’m sure this late into the fall season you’ve had quite a bit of Pumpkin flavored things. However, if you are not burnt out on pumpkin yet, I’m going to show you how to make a classic Betty Crocker Pumpkin bread using a loaf pan that I absolutely adore. I also feel like pumpkin bread that you make at home always tastes better than store-bought. So if you like me find yourself stuck at home, and craving a nice slice of something delicious, keep reading!
This recipe comes from a Betty Crocker Cookbook I received as a wedding gift 13 years ago! My mother tried to teach me how to cook, but I think my anxiety over getting it right and making her proud was just too much. When I got married and got this cookbook I decided to really work hard on learning to make good food. Today I’m confident in my cooking skills and actually a bit proud. So if you know someone who is struggling to feel confident in the kitchen I recommend this book.
I also got this pan from either a William-Sonoma sale or something like that. If you really like expensive holiday items, I recommend buying those items AFTER the holiday. That’s how I usually snag my special items anyway. And now for the recipe!
- 1 can (15oz) pumpkin (not pumpkin pie mix)
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla
- 4 large eggs
- 3 cups all-purpose or whole wheat flour (if using self-rising flour, omit baking soda, salt, and baking powder)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 cups coarsely chopped nuts
- 1/2 cup raisins, if desired (I left them out).
1.) As always it’s best to read through this recipe and measure everything out ahead of time to make the cooking experience go smoothly.
2.) Move oven rack to low position so that the top of the pans will be in the center of the oven. Heat the oven to 350 degrees F.
3.) Grease bottoms only of two 8×4 inch loaf pans or one 9×5 inch loaf pan with shortening or spray with cooking spray.
4.) In a large bowl, stir in pumpkin, sugar, oil, vanilla, and eggs until well mixed. Stir in remaining ingredients except nuts and raisins to thoroughly mix everything together. Then add in the nuts and raisins and mix them in.
5.) Divide batter evenly between the 8-inch pans or pour it all into one 9 inch pan. If you’re wondering if it will rise, the answer is yes…a little, so I would suggest cooking this over a baking sheet so that if it does overflow you’re not stuck with a massive mess to clean up. Example of how much mine rose is shown below.
If this happens to you don’t worry. Just wait till it is fully cooled and slice that off before plating.
6.) Bake the 8-inch loaves for 50-60 minutes, or the one 9-inch loaf for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes in the pan on a wire rack.
7.) Loosen the sides of the loaves from the pans; remove from pans and place topside up on the wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature for up to 4 days, OR refrigerate up to 10 days! For one slice it’s 95 calories which I think is really reasonable!
8.) If you want to make it extra special, take a loose tea spoon like the one shown and fill it with confectioners or powdered sugar and dust the top of it to give it a snow-covered look.
I hope you really enjoyed this post. If you’d like to be notified of future posts please be sure to SIGN UP HERE. If you’re looking for Christmas gifts still, you may want to take a look at my SHOP. Thank you so much for reading this post and have a wonderful day! – Heather Astaneh