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Prep Time:
15 minutes

Cook Time:
1 hour

Servings:
2 loaves

Prep Time:
15 minutes

Cook Time:
1 hour

Servings:
2 loaves

Pumpkin Spice Bread

INGREDIENTS

Pumpkin Spice Bread

  • Bread
  • 3 1/4 C. (800 mL) all-purpose flour
  • 2 tsp. (10 mL) baking soda
  • 1 tsp. (5 mL) baking powder
  • 2 tsp. (10 mL) ground Saigon cinnamon
  • 1/2 tsp. (2 mL) ginger
  • 1/4 tsp. (1 mL) nutmeg
  • 1/2 tsp. (2 mL) salt
  • 1 14-oz (398 mL) can pumpkin purée
  • 1 C. (250 mL) Crisco® Pure Canola Oil or Crisco® Pure Vegetable Oil
  • 2 C. (500 mL) sugar
  • 3 eggs
  • 1 C. (250 mL) chopped walnuts or pecans
  • 1 C. (250 mL) raisins
  • Orange Glaze (optional)
  • 1 1/2 C. (375 mL) icing sugar
  • 1 tsp. (5 mL) grated orange zest
  • 2 Tbsp. (30 mL) orange juice, or more
  • additional chopped walnuts

DIRECTIONS

  1. Bread: In a bowl, combine flour, baking soda, baking powder, Ground Saigon Cinnamon, ginger, nutmeg and salt. In bowl of electric mixer, combine pumpkin, oil, sugar and eggs until well blended. Add dry ingredients. Mix well. Stir in walnuts and raisins. Divide batter between two greased and parchment-lined 9″ x 5″ (2 L) loaf pans.
  2. Bake in a preheated 350ºF (180ºC) oven for 55 to 60 minutes or until cake tester inserted in centre comes out clean. Cool on wire rack for 15 minutes. Remove from pans and cool completely.
  3. Orange Glaze: In a bowl, blend together icing sugar, orange zest and orange juice (do not make too thin). Spoon over top of cooled bread. Sprinkle with additional nuts.