This is the perfect seasonally inspired recipe for fall!
Servings 1Loaf
Author Chef Tiffany Blackmon
Ingredients
1 ⅔cupsall-purpose flour
1 ½cupsgranulated sugar
1tspbaking soda
½tspbaking powder
¾tspsalt
1tspcinnamon
½tspground nutmeg
¼tspground cloves
2large eggs,slightly beaten
1cupcanned pumpkin
½cupvegetable oil
½cupwater
½cupchopped 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 9x5-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
Tiffy's Tips~Careful not to overbake as this produces a dry quick bread.~Freeze loaves for the holidays! Wrap loaf in foil, plastic wrap, or place in an airtight container. Freeze up to 3 months.~Substitute walnuts, or chocolate chips for the pecans.~I love having quick breads on hand for holiday gifts!