Grandma's Spicy Pumpkin Bread (Family Favorite)
November 28, 2011
"I'm not sure where this originated but my Grandmother has been making it for over 30 years. It has become the go to recipe for pumpkin bread in our family. It has a very soft cake like consistency but I guess it's called bread because you just eat it with a dusting of powdered sugar. I love the soft texture and sweet spicy flavor so much that this is the number one thing that ruined my diet this Thanksgiving. "
- Serving Size: 1 (81.4 g)
- Calories 295.3
- Total Fat - 12.9 g
- Saturated Fat - 2.5 g
- Cholesterol - 34.2 mg
- Sodium - 223 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 2.4 g
- Sugars - 31.4 g
- Protein - 7 g
- Calcium - 59.3 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Heat oven to 325F for at least 15 minutes. Traditionally, a 9-inch spring-form pan was used but we've had better luck with a tube pan. You could probably use 2 loaf pans too but grease and flour those. No need to grease the spring-form or tube-pan.
Cream butter and sugar together. Add eggs, beating well after each one.
Add salt, baking powder, baking soda and spices. Mix well.
Add a fourth of the flour alternately with a fourth of the pumpkin till gone. Mix well.
For an tube-pan bake 1 hour, until tests clean. For a 9-inch spring-form pan bake 1 hr 15 min, until tests clean.
Let cool and remove from pan. Using a butter knife around the edges and bottom of the tube-pan or spring-form works well.
Place on a serving platter, whole or sliced, and dust with powdered sugar.
Tips & Variations
No special items needed.