Fall is the perfect time of year for Spiced Pumpkin Bread. I’ve used the Libby’s Pumpkin recipe for years – and loved every bite. This recipe from the Very Virginia Cookbook by the Hampton Roads Junior League is even more delicious – my mother made this treat and I’m sharing the recipe with you….I’m joining Foodie Friday and all the fun Friday festivities!
Spiced Pumpkin Bread
This recipe adds a little extra flavor and yumminess to the old recipe I've used for years - the one I found on the label of the can.
Author: Valerie@Snap-Peas
Cook time:
Total time:
Ingredients
- 2 sticks softened butter or margarine
- 3 cups sugar
- 3 large eggs
- 3 cups flour
- 1 teaspoon each baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- ½ teaspoon nutmeg
- 2 cups pumpkin
- 1 teaspoon vanilla extract
- 1 cup raisins
- 1 cup chopped pecans
Instructions
- Cream butter until smooth
- add the sugar and eggs, beating well
- in a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and nutmeg
- Add to butter/egg mixture, alternating with 2 cups pumpkin - mix well after each addition.
- Stir in vanilla extract, raisins and chopped pecans.
- Pour into 3 9x5x3inch greased and flour baking pans
- Bake @ 350° for 1 hour or until a toothpick comes out clean