Web baking powder, (1/8 tsp) 1 tsp:

Pumpkin bread recipe joy of baking. Web in a large bowl with an electric mixer, blend sugar, oil and eggs. Butter (or spray with a non stick vegetable spray) a 10 inch (25 cm) bundt pan. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.

Preheat the oven to 350 degrees f (177 degrees c) and place rack in the center of the oven. Combine in a small bowl milk and vanilla. Stir into dry ingredients just until moistened.

Check out our tips for making this recipe into chocolate chip pumpkin bread—yum! I topped the batter with walnuts before baking though you can use pecans, pumpkin seeds, or sunflower seeds according to what you have in your pantry. Beat butter and sugars in a large bowl until fluffy.

This is the star of the show, bringing in the rich, earthy flavor. Stir in the baking soda and spices. While blending the mixture add water incrementally.

Preheat your oven to 350 degrees f (180 degrees c). You can butter or spray the muffin cups with a non stick spray. Canned pumpkin now add the sifted dry ingredients in 3 additions alternately with:

Bake in a preheated 350 degrees f (175 degrees c) oven for 90 minutes. Web preheat oven to 350°. Web beat together the wet ingredients, including the pumpkin.