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Pumpkin Bread Recipe

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I’m not a fan of cooking or baking.  Yes, I do feed my family at least two out of three meals a day, sometimes even seven days a week.  But it’s not my thing.  So, if you ever see a recipe on my blog… you can be sure it’s awesome and worth making!

This recipe came from my friend Kerry.  She loves to bake and share her recipes.  Enjoy!

Ultimate Pumpkin Bread
Yields 2 Medium Loaves


3 cups all-purpose flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 cups granulated sugar
1 cup butter, really soft, half melted really
3 large eggs
1 16 oz can of pure pumpkin
1 tsp. vanilla

1/2 cup chopped pecans (optional)


1 1/2 cups powdered Sugar
2 Tbsp. melted butter
milk  (as much as you need for desired frosting thickness)


1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking

2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking
powder and set aside.

3. In the bowl of a stand mixer with the wire whisk attached, dump in the
sugar. Take the butter and put it in the microwave for about 30 seconds, so that
it is half melted. Dump it into the sugar. Add the eggs. Cream these three
ingredients together on medium speed for about 2 minutes or until fluffy. Add
the pumpkin, and vanilla and combine well.

4. In three batches, add the dry ingredients and mix gently until each batch
is just incorporated. Scrape the sides between each batch.

5. Pour half of the batter into a one of the prepared pans. Fold the pecans
into the remaining batter and then pour it into the other prepared pan. Bake
side-by-side for about one hour or until an inserted toothpick or knife comes out clean and the top is golden.

6.  Remove from pans and cool completely before frosting.  (I like to let the frosting run down the sides of the loaf.)


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