I love the changing of seasons, especially fall. When I think of fall I think falling leaves, a chill in the air, and pumpkins. This time of year we find pumpkins in decor, scents, drinks, and… food! If you love the flavor of pumpkin, this recipe is for you! This is one of my cherished recipes for a multitude of reasons. Our grandchildren adore this recipe and it is one of their very favorites to make and eat. I have so many priceless memories making my traditional pumpkin bread recipe with them over the years! I also love the ease of this recipe… minimal equipment and steps required (no mixer). When baking, your kitchen will be filled with the fabulous aromas of pumpkin and all of the fabulous ingredients that make this so incredibly delicious. This pumpkin bread is truly a fall staple… flavorful and filled with fall spices! I love switching it up from time to time, adding pecans, walnuts, or chocolate chips as all of these ingredients add both added texture and flavor to this recipe. If you want to truly embrace the fall season, I love using this fabulous pan to bake this recipe… especially for Thanksgiving and special gifts, pumpkin loaf pan. Enjoy!
Pumpkin Bread
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs, slightly beaten
- 1 cup canned pumpkin
- ½ cup vegetable oil
- ½ cup water
- ½ cup chopped pecans, optional
Instructions
- Preheat oven to 350°. In a large bowl, combine first 8 ingredients. In a medium sized bowl, whisk together eggs, pumpkin, oil, and water. Stir into dry ingredients until moistened. Fold in pecans.
- Pour into a greased 9×5-inch loaf pan. Bake until a toothpick inserted in center comes out clean, approximately 60-75 minutes. Cool in a pan 10 minutes before removing to a wire rack.
Notes
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