This Pumpkin Bread is moist and flavored with warm Fall spices. It’s made here with nuts, but fee free to add chocolate chips if you prefer.
- 1 2/3 cups sifted all purpose flour
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup vegetable or canola oil
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 cup pure Pumpkin puree*
- 1/3 cup water
- 1 cup coarsely chopped pecans or walnuts
- Preheat oven to 350 degrees.
- Grease a large loaf pan with shortening. I used a 9.25 x 5.25 x 2.75″ Wilton loaf pan.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, salt and baking powder and set aside.
- In a large mixing bowl, combine the vegetable oil, sugars, eggs, pumpkin and water and mix on low speed for about one minute until combined. The batter will be thin.
- Add the dry ingredients and mix on medium speed for about thirty seconds, just long enough to almost incorporate the flour. Add the nuts and mix for an additional thirty seconds to combine.
- Pour batter into the prepared loaf pan and gently shake the pan back and forth to level batter.
- Bake for about one hour and fifteen minutes or until a toothpick inserted into the center comes out with just a few moist dense crumbs on it. Do not over mix.
- Allow bread to sit for 5 minutes. Run a sharp knife around the edges and invert bread onto a wire rack to cool.
- Use a serrated knife to slice bread into thick slices.
- Use pure Pumpkin Puree in this recipe. Do not use Pumpkin Pie Mix.
- Store in an airtight container. This bread should stay fresh for up to five days. However, it never does last more than a day in my house.
- This recipe can easily be doubled for two loaves.
- Category: Bread
- Method: Bake
- Cuisine: American
- Serving Size: 8
Keywords: pumpkin bread, bread, pumpkin, Fall breads, Fall recipes,