Spiced Pumpkin Bread II

Cloves, cinnamon and molasses add plenty of spice to this appealing pumpkin bread. And you needn't wait till next autumn make it -- you can use convenient canned pumpkin anytime of year!


32 servings


3/4 cup butter, room temperature
2 cups granulated (white) sugar
4 eggs
2 cups canned pumpkin
2/3 cup orange juice
2 tablespoons molasses
1 1/2 teaspoons vanilla extract
3 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 to 1 teaspoon ground cloves
1 cup raisins
1 cup chopped pecans


Preheat oven to 350°F (177°C). Grease two 9 x 5 x 3-inch loaf pans with Pan Release or cooking spray.

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the pumpkin, orange juice, molasses and vanilla. Combine dry ingredients; add to the creamed mixture and mix until blended. Stir in remaining ingredients. Pour into prepared loaf pans.

Bake for 65 to 75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire cooling racks.

Nutritional Information

1 serving (1 slice) equals 192 calories, 8 g fat (3 g saturated fat), 38 mg cholesterol, 179 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

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