Sara's Spiced Pumpkin Bread

By Sara Lynn Paige on Jan 13th, '10. Viewed 1,055 times.

Deliciously spiced autumn pumpkin bread. Recipe makes 3 loafs (8 x 3 x 2) and 12 muffins. Or 4 loafs.

Ingredients

  • 1 (15 ounce) can pumpkin pie mix
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
Sara's Spiced Pumpkin Bread
  • Prep Time: 15 minutes
  • Total Time: 1 hour 15 minutes

1

Preperation

Preheat your oven to 350 °F (175 °C). Prepare (either with baking spray, flour, or parchment paper) your loaf pans and muffin pan.

2

The Wet Stuff

In a large bowl mix together the pumpkin pie mix, eggs, oil, water and sugar until well blended.

3

The Dry Stuff

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

4

Mix Them Together Now

Fold the dry ingredients into the wet pumpkin mixture until just barely blended! DO NOT OVER STIR. Lumps are okay!

5

Bake!

Pour your mixture into the prepared pans. I find it helps to use an ice cream scoop if you're making muffins. I filled everything 2/3 the way full, however, the bread can be about half way if you'd like.

Bake the muffins for 15 minutes at 425° F.

Bake the bread for about 50 minutes at 350° F.

Your goodies are done when a toothpick inserted in to the center comes out clean.
Sara Lynn Paige
After you've let the bread cool you're welcome to wrap it up and pop it in the freezer. I've heard that sometimes it tastes even better after it's been frozen!