Pumpkin Bread
I have had this recipe since I was a little girl in the 1960s. I don’t know where it came from, but I make it every year because people request it every year. It’s really the best pumpkin bread I’ve ever had.
When you add the water, it may seem like the batter is too watery but don’t worry, the bread firms up and and looks just like the photo above.
You can skip the walnuts, switch it to pecans, or even add chocolate chips, it’s your bread so make it the way you want to. However, I personally don’t vary from this recipe, because it’s so good just the way it is.
I do want to mention that sometimes I make muffins instead of bread. It’s quicker and much easier to hand out.
Yield: 6
Pumpkin Bread
The best pumpkin bread you've ever tasted!
Prep time: 10 MinCook time: 1 HourInactive time: 10 MinTotal time: 1 H & 20 M
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp ginger (optional)
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 cup cooked or canned pumpkin
- 1/2 cup oil
- 2 large eggs
- 1/2 cup chopped walnuts
- 1/4 cup water
Instructions
- Preheat oven to 350° F.
- Prepare a loaf pan by greasing it thoroughly with oil or use parchment paper (folded and cut to fit).
- Whisk together flour, baking soda, salt, nutmeg, cinnamon, and ginger (if using) in a separate bowl. Set aside.
- Use a hand or stand mixer on medium speed to mix together sugars, pumpkin, oil, and eggs until well blended. Scrape the sides to assure an even mixture.
- Use the lowest speed on your mixer to slowly add in flour mixture. Mix only until you no longer see the white flour.
- Fold in nuts
- Stir in water.
- Spoon in loaf pan and bake at 350° F for 55 to 60 minutes. Oven times vary so check on the bread by poking the top with a toothpick. The toothpick should come out clean when the bread is done.
Notes
You can substitute pumpkin pie spice instead of nutmeg.