Spiced Pumpkin Bread

Spiced Pumpkin Bread is a classic quick and easy to make staple of the fall table. Perfect for the holidays ahead, it is also a great go-to for tailgate parties, brunches or everyday snacking. Our recipe is based on a classic provided by White Lily includes ground ginger, cinnamon and nutmeg to round out the pumpkin flavor without the typical 'pie' flavor. Remember to buy and use pumpkin puree and not pie filling!
By & / Photography By White Lily Flour | October 25, 2015


No-Stick Cooking Spray
3 1/2 cups White Lily┬« Self-Rising Flour**
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 cup Pure Vegetable Oil
4 large eggs
1 (15 oz.) can pureed pumpkin (not pumpkin pie filling)

Heat oven to 350┬░ F. Spray two 9 x 5 x 3-inch loaf pans lightly with no-stick cooking spray.

Combine flour, cinnamon, ginger and nutmeg in small bowl.

Stir together granulated sugar, brown sugar, oil and eggs in large bowl. Beat until well blended. Add pumpkin, blend well.

Stir in flour mixture. Pour batter into prepared pans.

Bake 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans 15 minutes. Remove from pans; cool on wire rack.

** Substitute 3 1/2 cups all-purpose flour, 5 teaspoons baking powder and 1 teaspoon salt for the 3 1/2 cups Self-Rising Flour if desired.

Original recipe credit to White Lily Flour which was used with their permission.

Original photography provided by White Lily Flour and is also used with their permission.

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