Pumpkin Bread
This quick and easy pumpkin bread is super moist, with a tender crumb, and full of warming spices. It makes two loaves, perfect for sharing or freezing for later.
Equipment
- 2 - 9in loaf pans
Ingredients
- 2 cups granulated sugar
- ¾ cup vegetable oil (I use canola oil)
- 4 large eggs
- 1 can 16oz pumpkin puree NOT pumpkin pie filling
- 2 teaspoons vanilla extract
- 3 ⅓ cups all-purpose flour
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ⅔ cup water
- 1 cup pecans, chopped Optional
Instructions
- Preheat oven to 325°F. Lightly grease and flour two 9x5in loaf pans. Set aside.
- In a large mixing bowl, combine sugar and oil.
- Add eggs, 1 at a time. Mix after each addition.
- Stir in pumpkin puree and vanilla extract.
- In another bowl, combine all dry ingredients (flour, baking soda, baking powder, salt and spices) and mix.
- Add about ⅓ of the dry ingredients to the wet ingredients and begin to mix. Add part of the water. Mix. Continue alternating dry ingredients and water until fully combined. Do not overmix.
- Stir in pecans, if using.
- Divide the batter evenly between the two prepared loaf pans. Place in a preheated oven and bake for 1 hour to 1 hour and 10min, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for about 10 minutes; remove and cool on a wire rack.
- Pumpkin Bread will freeze well, tightly wrapped in plastic wrap or in a freezer bag, for up to 3mo. To thaw, simply set out at room temperature. Yield: About 18, 1-in slices. (9 slices per pan)
Notes
What can I serve this with? Pumpkin Bread is great with a cup of coffee, tea or cider. It also pairs nicely with a sharp cheddar cheese, fruit and breakfast sausage. Wrap up a slice for a snack on the go!
How long will this recipe keep? If kept in an airtight container or zip top bag, Pumpkin Bread will keep for about a week at room temperature. If wrapped well with plastic wrap, or placed in a freezer bag, it will keep for about 3 months.
Can I use pumpkin pie filling? Nope. Pumpkin pie filling has added ingredients that will tamper with the chemistry in this recipe and the end result might not be what you were hoping for.