A moist and rich traditional quick bread recipe.
1 3/4 cups all-purpose flour
1 cup mashed cooked pumpkin
3/4 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter softened
2 large Land O Lakes® Eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
*Substitute 1 cup canned pumpkin.
**Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves.
Heat oven to 350°F. Grease 9x5-inch loaf pan; set aside.
Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
Spoon batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely..
Wrap bread in plastic food wrap or aluminum foil. Refrigerate up to 3 days or freeze up to 3 months.
Variation: Pumpkin Chocolate Chip Bread: Prepare quick bread as directed above. Stir in 3/4 cup mini semi-sweet chocolate chips into batter.
Explore reviews fromour online community
This is a wonderfully easy recipe. I used a dark green buttercup squash. Very tasty.
Less sugar, too - I used 1/2 cup plus 1/8 instead of 3/4 cup. And half whole wheat pastry flour.
Great recipe, I changed it and made it into muffins. Baked them for 25 minutes and they turned out great!