A couple of weeks before Thanksgiving, my daughter Sharon shared with me that she and her son Lawson were making a "Pumpkin Bread" recipe as a birthday gift for his teacher at school.
When they told me how good the recipe turned out, and how delicious the pumpkin bread tasted, of course I asked for the recipe.
Our grandson Ethan and his mom and sister were planning to visit for Thanksgiving. I had heard from his mom how much Ethan enjoyed Pumpkin Bread .... So, what a great time to try this recipe, just in time for his visit ......
As you can see this recipe makes two 9x5 loaves.
The Pumpkin Bread was really good with an outside crust and a nice soft bread inside.
PUMPKIN BREAD RECIPE
(Wish I could give credit for this recipe, but do not know where it came from originally.)
1 - 15 oz. can of pumpkin
1 cup oil
2/3 cup water
2 and 1/2 cups sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 cup chopped pecans
*** NOTE: (When I made this recipe, I used Self-Rising Flour and then the soda
and baking powder are not necessary.)
- Combine pumpkin, eggs, oil, water, sugar, salt, spices and vanilla in a large bowl.
- Whisk to blend.
- Add flour, soda, baking powder, and chopped nuts.
- Whisk again to combine.
- Pour into 2 greased 9x5 loaf pans.
- Bake @350 degrees for 45-50 minutes or until skewer comes out clean.
- Cool 10 minutes then turn out onto a platter.
As you can see this is a super simple recipe. One morning we enjoyed this delicious bread with our sausage and eggs.
The loaves wrapped in foil with a pretty red bow would make a very nice Christmas gift.
If you make this Pumpkin Bread recipe I hope you enjoy it as much as we did.
Wishing you a very nice first week of December wherever you may be.