Betty Crocker Pumpkin Bread
Betty Crocker Pumpkin Bread is a delicious and moist dessert that captures the warm and comforting flavors of pumpkin, making it a perfect treat for the fall season. Enjoy the delightful blend of spices and pumpkin goodness in every bite.
Servings 24
Calories 95kcal
Equipment
- Oven
Ingredients
- 1 can (15 ounces) of pumpkin (not pumpkin pie mix)
- Approximately two-thirds a cup of vegetable oil
- 2 tsp. of vanilla extract
- 4 eggs
- 3 cups Flour, either all-purpose or whole wheat
- 1/2 cup of nuts, roughly chopped
- Baking soda, 2 tsp.
- 1 Tablespoon of Salt
- 1 tsp. of cinnamon powder
- 2 teaspoons of baking powder
- Half a teaspoon of clove powder
- Half a cup of raisins, optional
Instructions
- Put the rack in the lower position in the oven so that the tops of the pans will be in the middle of the oven. Preheat oven to 350 degrees Fahrenheit.
- Only the bottoms of two loaf pans and eight muffin cups should be greased. 1/2x4 1/2x2 1/2 inches, or one loaf pan measuring 9 by 5 by 3 inches, with the addition of shortening.
- Mix pumpkin puree, sugar, oil, and vanilla in a large basin. Mix in the remaining ingredients while stirring. Pour into pans.
- Bake loaves of 8 inches for 50 to 60 minutes, and loaves of 9 inches for 90 minutes. One hour and ten minutes to one hour and twenty minutes, or until a toothpick inserted in the center come out clean.
- Cool for 10 minutes. Loosen the edges of the loaves from the pans, remove the loaves from the pans, and lay them on the wire rack with the top side facing up.