Spicy pumpkin Bread by Terri Dougherty

This recipe is delicious and can be eating anytime of the year.


10 or more


4 cups of flour, plus more for pan dusting (do not use self rising) 2½ cups packed dark brown sugar 1 teaspoon baking soda 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ground cloves 1 tablespoon ground ginger 1 cup (2 sticks salted butter ) room temperature 4 large eggs 1 can of carnation evaporated milk 1 can of pumpkin puree (29 oz.) can confectioners sugar for dusting 2 cups raisins (soak in warm water 10 min) drain before adding to mixture

Nutritional information

No nutrition information available


1. Preheat oven to 350 degrees. Spray a 14 cup bundt pan with cooking spray and dust with flour. 2. Whisk together flour, baking powder, baking soda, salt ginger, cinnamon, nutmeg, and cloves 3. Beat butter and brown sugar together in the bowl of an electric mixer with a paddle attachment, on med speed until pale and fluffy 2-3 min add one egg at a time beating well after each egg and scraping down the sides of bowl. Reduce speed to slow and beat in flour one cup at a time then add evaporated milk little at a time beating until it is just combined. Add pumpkin puree beat until mixed add raisins until mixed in to well pour batter in to bundt pan. 4. Bake until golden and center comes out clear with toothpick. About 1 hour. Let cool for about 30 min carefully turn on to plate and let completely cool before serving dust with confectioner's sugar. ENJOY can be served with butter