Pumpkin loaves with orange butter recipe
Pumpkin Loaves with Orange Butter recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 2 cups sugar
- 1 cup melted butter
- 3 eggs
- 2 cups canned heated pumpkin
- 2 cups sifted flour (1/2 white and 1/2 wheat, or all white)
- 1/2 teaspoon salt
- 1/2 teaspoon double acting baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 cup chopped pecans or walnuts
- 1/2 cup golden raisins
In bowl, beat sugar, butter and pumpkin to blend. Beat in eggs, one at a time and continue beating until blended. In separate bowl sift together flour, salt, baking powder, baking soda and all spices. Beat into pumpkin mixture. Divide batter between 3 greased loaf pans (7-1/2 x 3-1/2 x 2-1/4 inches). Bake at 325 degrees for 60 minutes or until straw test comes out clean. Cool in pans for 10 minutes. Remove and cool on wire racks.
Orange Butter: Beat together 1 container of sweet whipped butter with 1/2 jar of orange marmalade. Serve with pumpkin bread, toast, or French toast.
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