Pumpkin Bread

pumpkin bread

I absolutely love the smell of pumpkin bread baking. It says “Fall is hear!”. This bread can be made in advanced. Once cooled, slice the pumpkin bread and place the slices on a baking sheet. Place the sheet in the freezer for 40 minutes or until the bread is frozen. Place the individual slices in sandwich size plastic bags and refreeze. The frozen bread can be placed in a toaster and cooked until golden brown. Let me know how you like the bread, if you found it made your mornings easier or you added an ingredient that you would like to share.

Thanks for stopping by.

Pumpkin Bread


  • 1 3/4 cup all purpose flour (sifted)
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 1/3 cup white sugar
  • 1/3 cup unsalted butter
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/3 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 cup pecan (chopped)
  • 1/3 cup dates or raisins (optional)

Photo courtesy of  King Arthur Flour


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