Pumpkin Bread

Fall is in the air. These loaves make great gifts for friends, teachers, or bus drivers to let them know how much you appreciate them. Just wrap a cooled loaf in plastic wrap and tie with a ribbon.


2 loaves


1 teaspoon nutmeg 1 teaspoon cinnamon plus spice blend (I use The Pampered Chef Pantry brand) 1 teaspoon cinnamon 2 teaspoons baking soda 1½ teaspoons salt 2½ cups sugar 3 ½ cups flour (all purpose) 1 cup Crisco all natural pure vegetable oil 4 large eggs ¾ can (29 oz.) Libby's pumpkin puree

Nutritional information

No nutrition information available


Grease and flour two 9" x 5" x 3" loaf pans In a separate bowl, combine nutmeg, cinnamon plus spice blend, cinnamon, baking soda, salt, sugar, and flour. In your Cuisinart mixer, blend together the pumpkin puree and vegetable oil. Beat in eggs slowly. Beat until well mixed. Pour this into the flour mixture. Stir until moistened. Pour batter into pans. Bake at 350 degrees for one hour or until a wooden pick comes out of the center clean.