Pumpkin Spice Quick Bread is great for brunch or as a snack with whipped cream cheese.
- 1 3/4 cups all-purpose flour
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 3/4 cup firmly packed brown sugar
- 1/2 cup (1 stick) butter (we recommend Land O Lakes®), softened
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
PREHEAT oven to 350° F. Grease 9x5-inch loaf pan.
COMBINE flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl. Beat at medium speed, scraping bowl often for 1 to 2 minutes until well mixed. Spoon batter into prepared pan.
BAKE for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove to wire rack to cool completely.
*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves for pumpkin pie spice.
Banana Bread: Prepare quick bread as directed above, substituting 3/4 cup sugar for brown sugar and 1 cup mashed bananas for pumpkin; omit pumpkin pie spice.
Banana Chocolate Chip Bread: Prepare quick bread as directed above. Stir 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels and 1 cup mashed banana into batter.
Pumpkin Chocolate Chip Bread: Prepare quick bread as directed above. Stir in 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels into batter.
TIP: Wrap bread in plastic food wrap or aluminum foil. Refrigerate up to 3 days or freeze up to 3 months.
Review This Recipe
Under Bake It
I see some comments about being dry, add a little more pumpkin, under bake it a touch all helps. And for something a little differant sprinkle brown sugar on top of the mixture in the loaf pan and shake on cinnamon, adds a nice top crust. Great recipe.
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