World's Best Pumpkin Bread
photo by Outta Here
- Ready In:
- 1hr 40mins
- Ingredients:
- 20
- Yields:
-
2 loaves
ingredients
- 473.18 ml pecans (chopped)
- 473.18 ml almonds (chopped)
- 709.77 ml flour
- 9.85 ml baking powder
- 2.46 ml baking soda
- 4.92 ml ground cinnamon
- 3.69 ml ground nutmeg
- 1.23 ml salt
- 177.44 ml butter (room temp.)
- 236.59 ml sugar
- 236.59 ml brown sugar
- 4.92 ml vanilla
- 4 eggs (beaten)
- 473.18 ml cooked mashed pumpkin (drained very well)
- 118.29 ml evaporated milk
- 29.58 ml maple syrup
- 226.79 g cream cheese (room temp.) (optional)
- 78.78 ml butter (room temp.) (optional)
- 22.18 ml honey (optional)
- 236.59 ml powdered sugar (optional)
directions
- Heat oven 350.
- Combine the nuts, flour, baking powder and soda, cinnamon, nutmeg and salt.
- In another bowl beat butter at medium speed for 30 seconds.
- Add sugars and vanilla. Beat 2 minutes.
- Add eggs one at a time until blended.
- Stir in pumpkin.
- Add dry mix and milk, alternating 1 cup at a time until incorporated.
- Pour into 2 sprayed loaf pans.
- Bake 1 hour.
- Let cool in pans for 15 minutes.
- Remove to racks. Brush with syrup. Let cool.
- If desired beat together the cream cheese, butter, honey and sugar until smooth.
- Serve with bread.
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Reviews
-
Not sure my late grandmother would agree with the name of this recipe, but it gave hers a run for the money :) and since I don't have her recipe (no one does :( ) this one will do from now on! Lots of flavors going on here. I had some pumpkin left from one I roasted for soup. I used the brown sugar, but used Splenda for the granulated sugar. Worked fine! Thanks for posting this keeper!