Betty Crocker Pumpkin Bread Recipe

What’s nicer than baking bread at home? I am sure you will agree with me: the magic of seeing simple ingredients such as yeast, water and flour that come together to form a soft mixture, the waiting during the leavening phases, the heavenly scent while the bread is baking in the oven … how to resist?

Pumpkin, cooked and blended, is added to the dough and gives the bread a splendid color and delicious softness. The particular binding makes the slices easily come off with your hands, transforming this bread into a spectacular centerpiece to serve during your autumn lunches and dinners.

I have tasted it, and I assure you that it is unbelievable good. And then, don’t you also find it beautiful? Try it, and let me know, please!

Ingredients

1 can (15 ounces) pumpkin (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups all-purpose or whole wheat flour

½ cup coarsely chopped nuts

½ cup raisins, if desired

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon baking powder

½ teaspoon ground cloves

How to make pumpkin bread

Preheat oven to 350°F. Grease bottoms only two 8-inches loaf pans or one 9-inch pan.

In a large bowl, mix pumpkin, sugar, vanilla, eggs and oil together. Then add remaining ingredients. Stir them well and pour the mixture into pans.

Bake 8-inch loaves for 50 to 60 minutes, 9-inch loaf for 1 hour 10 minutes or until wooden pick inserted comes out clean.

Let the pans cool for 10 minutes then remove loaves from pans and place them on cooling rack. Slice loaves when they cool down completely.

You can store this pumpkin bread at room temperature for 4 days or in refrigerator for 10 days.

Betty Crocker Pumpkin Bread Recipe
Print Recipe

Betty Crocker Pumpkin Bread Recipe

Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: dessert
Cuisine: American
Servings: 12 people
Author: Rehan

Equipment

  • Oven

Ingredients

  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 3 cups all-purpose or whole wheat flour
  • ½ cup coarsely chopped nuts
  • ½ cup raisins, if desired
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon ground cloves

Instructions

  • Preheat oven to 350°F. Grease bottoms only two 8-inches loaf pans or one 9-inch pan.
  • In a large bowl, mix pumpkin, sugar, vanilla, eggs and oiltogether. Then add remaining ingredients. Stir them well and pour the mixtureinto pans.
  • Bake 8-inch loaves for 50 to 60 minutes, 9-inch loaf for 1 hour 10 minutes or until wooden pick inserted comes out clean.
  • Let the pans cool for 10 minutes then remove loaves frompans and place them on cooling rack. Slice loaves when they cool down completely.
  • You can store this pumpkin bread at room temperature for 4 days or in refrigerator for 10 days.

Video

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