Recipe For Pumpkin Bread In A Bundt Pan

If a recipe calls for the use of two loaf pans would it be ok to use a bundt pan instead.

Recipe for pumpkin bread in a bundt pan. Grease and lightly flour two 9 by 5 by 3 inch loaf pans or one 12 cup bundt pan. Add pumpkin and water and beat until combined. For almost all baking applications you can freely substitute a bundt pan for a loaf pan especially for quick breads like banana bread or pumpkin bread.

If using a bundt or full size loaf pan spread the batter in the pan again filling the pan no more than two thirds full smooth the top of the batter. Add 2 cups flour hot water milk butter sugar egg and salt. Preheat oven to 350 f.

Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean about 40 minutes for mini loaf pans 60 minutes for a bundt pan and 60 to 70 minutes for a full size loaf pan. Spoon the batter into the prepared bundt cake pan. Blend on low speed until moist then beat on medium speed for 2 minutes.

In a medium bowl whisk together flour baking soda pumpkin pie spice and salt. Beat on medium high until well combined. Stir in remaining flour by hand until a soft dough forms.

The pears and syrup add sweet flavor and prevent the cake from drying out. Add eggs one at a time beating well after each addition. Or line 24 muffin cups with paper muffin cup liners.

Bake in the preheated oven for about 1 hour and 15 to 20 minutes or until a wooden pick or cake tester inserted in center comes out clean. Spray a cookie sheet with cooking spray. Add to egg mixture alternately with pumpkin beating well after each addition.