Pumpkin Bread

Pumpkin Bread

This pumpkin bread is moist and rich in flavor. It has the perfect amount of spice, to give you that fall kick. By @life.and.liz

  1. Makes: 8-10 slices
  2. Time: 60-70 minutes


  • 2 cups all-purpose flour
  • 1 tsp Great Lakes Culinary Gelatin
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 teaspoon pumpkin pie spice
  • 1-1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 15-oz can pure pumpkin 


  • Preheat the oven to 325°F Generously grease two 8 x 4-inch loaf pans with butter and dust with flour. 
  • In a medium bowl, combine the flour, gelatin, salt, baking soda, baking powder, and pumpkin pie spice. Whisk until combined; set aside. 
  • In a large bowl, beat the butter and sugar on medium speed until blended. Add the eggs one at a time, beating well after each addition. Continue beating until light and fluffy. Beat in the pumpkin. 
  • Add the flour mixture and mix on low speed until combined. 
  • Pour the batter into the prepared pans, dividing evenly, and bake for 60– 75 minutes, or until a cake tester inserted into the center comes out clean. 
  • Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 

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