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Pumpkin Spice Bread Recipe
Ingredients
Bread :
- 3 1/4 cups (800 mL) Robin Hood® Original All Purpose Flour
- 2 tsp (10 mL) baking soda
- 1 tsp (5 mL) baking powder
- 2 tsp (10 mL) cinnamon
- 1/2 tsp (2 mL) ginger
- 1/4 tsp (1 mL) nutmeg
- 1/2 tsp (2 mL) salt
- 1 14-oz (398 mL) can pumpkin purée
- 1 cup (250 mL) Crisco® Vegetable or Canola Oil
- 2 cups (500 mL) sugar
- 3 eggs
- 1 cup (250 mL) chopped walnuts or pecans
- 1 cup (250 mL) raisins
Orange Glaze (optional) :
- 1 1/2 cups (375 mL) icing sugar
- 1 tsp (5 mL) grated orange zest
- 2 tbsp (30 mL) orange juice, or more
- Additional chopped walnuts
| PREP TIME 15m |
COOK TIME 1h |
TOTAL TIME 1h15m |
YIELD 2 Loaves |
|---|
Instructions
Bread :
- In a bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.
- In bowl of electric mixer, combine pumpkin, oil, sugar and eggs until well blended.
- Add dry ingredients.
- Mix well. Stir in walnuts and raisins.
- Divide batter between two greased and parchment-lined 9" x 5" (2 L) loaf pans.
- Bake in a preheated 350ºF (180ºC) oven for 55 to 60 minutes or until cake tester inserted in centre comes out clean.
- Cool on wire rack for 15 minutes.
- Remove from pans and cool completely.
Orange Glaze :
- In a bowl, blend together icing sugar, orange zest and orange juice (do not make too thin).
- Spoon over top of cooled bread.
- Sprinkle with additional nuts.
- For muffins, divide batter evenly into 24 well-greased or paper-lined muffin cups.
- Bake in a preheated 350ºF (180ºC) oven for 20 to 25 minutes or until cake tester inserted in centre comes out clean.
A recipe from Crisco Canada
2020-09-02
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