Cookbook:Pumpkin Bread II

Pumpkin Bread II
CategoryCake recipes
Time1 hour

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  1. Preheat oven to 375°F.
  2. Butter and lightly flour 2 medium loaf pans (8 ½ by 4 ½ by 2 ½ inches).
  3. Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
  4. In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
  5. With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
  6. Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
  7. Divide the mixture equally between the 2 loaf pans.
  8. Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
  9. Bake 40–45 minutes until a tester inserted into the center of each loaf comes out clean.
  10. Allow loaves to cool in the pans for 5–10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.