Enjoy pumpkin bread all season long with these recipe variations. 1 pumpkin bread, 4 ways. 

Pumpkin Bread
Makes 2 (9-inch) loaves
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  1. 3 1/2 cups all-purpose flour
  2. 3 cups sugar
  3. 2 teaspoons baking soda
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon ground cinnamon
  6. 1/4 teaspoon ground nutmeg
  7. 1/4 teaspoon ground cloves
  8. 2 1/2 cups canned pumpkin
  9. 4 large eggs
  10. 2/3 cup water
  11. 1/2 cup vegetable oil
  1. Preheat oven to 350°. Spray 2 (9-inch) loaf pans with nonstick cooking spray.
  2. In a large bowl, whisk together flour and next 6 ingredients. In a medium bowl, whisk together pumpkin and all remaining ingredients. Stir pumpkin mixture into flour mixture until well combined. Pour batter into prepared pans.
  3. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
  1. Loaves can be frozen in heavy-duty plastic wrap for up to 2 months.
  2. Flavor variations--
  3. Ginger-Pecan—Prepare Pumpkin Bread batter as directed, adding 1 cup chopped pecans and ½ cup chopped crystallized ginger to batter.
  4. Chocolate—Prepare Pumpkin Bread batter as directed, adding 8 ounces chopped bittersweet or semisweet chocolate to batter.
  5. Rum-Raisin—Soak 1 cup raisins in ¼ cup rum for 15 minutes. Prepare Pumpkin Bread batter as directed, adding raisins and rum to batter.
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