Betty Crocker’s Pumpkin Bread is a classic American recipe that is perfect for any occasion! This recipe from Betty Crocker is the most popular pumpkin bread in the United States. This recipe has a short complicated making process, but this thing requires patience and some practice. Once you have gotten the hang of it, you will find that you will be able to make this pumpkin bread recipe in no time!
Today I am going to share with you a Betty Crocker Pumpkin Bread Recipe that is super delicious. This recipe for Betty Crocker Pumpkin Bread is one of our favorites because it’s easy to make and so delicious. With just a few simple ingredients, you can have a fresh loaf of pumpkin bread to enjoy with your morning coffee or afternoon tea.
Almost everyone loves pumpkin bread, and it’s a great way to use up leftover pumpkin puree from Thanksgiving. Not only is this recipe easy to follow, but it also turns out delicious every time. This recipe is perfect for any occasion, and it’s sure to please everyone who tastes it. It is simple to make, and you can use this recipe to make great pumpkin bread for yourself, your family, and your friends.
How To Make Betty Crocker Pumpkin Bread
There’s nothing better than a warm cup of coffee or tea with a slice of pumpkin bread to go along with it. This recipe for Betty Crocker’s Pumpkin Bread is one that will make you feel right at home in your kitchen. The pumpkin bread recipe is classic, easy to make and delicious. In my family, this recipe has been passed down for generations. So if you’re looking for a quick and simple way to make pumpkin bread, then look no further than this recipe.
- Pumpkin, 1 can (15 oz)
- Sugar, 1 2/3 cups
- Vegetable oil, 2/3 cup
- Vanilla, 2 teaspoons
- Eggs, 4
- All-purpose Flour, 3 cups
- Nuts (coarsely chopped), ½ cup
- Raisins (if desired), ½ cup
- Baking soda, 2 teaspoons
- Salt, 1 teaspoon
- Ground cinnamon, 1 teaspoon
- Baking powder, ½ teaspoon
- Ground cloves, ½ teaspoon
Preheat the oven to 350 degrees Fahrenheit. Grease the bottoms of two 8-inch loaf pans or one 9-inch pan.
Mix pumpkin, sugar, vanilla, eggs, and oil together in a large bowl. Stir in the remaining ingredients. Pour the mixture into the prepared pans.
For an 8-inch loaf, bake 50 to 60 minutes; for a 9-inch loaf, bake 1 hour 10 minutes or until wooden pick is clean when inserted.
Remove loaves from pans and place on cooling racks after letting them cool for 10 minutes. Once the loaves are completely cooled, slice them.
This pumpkin bread can be stored at room temperature for 4 days or in the refrigerator for 10 days.
Betty Crocker Pumpkin Bread Recipe
Cuisine type: Breakfast
Servings: 12 Serving
Preparation time: 20 Minutes
Cooking time: 1 Hour 20 Minutes
Total time: 1 Hour 40 Minutes
Also Read: Libby’s Pumpkin Bread Recipe