Yay, more pumpkin! Yum, how can you go wrong with bread and pumpkin? Answer: You can’t. I found this recipe from one of my favorite bloggers Michelle from Brown Eyed Baker check her out shes amazing.She also found the recipe from an outside source see her website for further information. In the recipe it calls for nuts, I didn’t use any however I’m sure it would be godly, I’ve also heard of people putting chocolate chips in as well, I’m not quite sure why I didn’t? I must be crazy. You can also try an icing or cream cheese frosting.
Yield: Two 8½x4½-inch loaves
Prep Time: 10 minutes | Bake Time: 1 hour
3-1/3 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon nutmeg
1 cup vegetable oil
2-2/3 cups granulated sugar I used bakers sugar
2 cups (15 ounces) canned pumpkinI used Libby’s
2/3 cup water
1 teaspoons vanilla extract
1 cup chopped pecans or walnuts I didn’t use either
1. Preheat oven to 350 degrees F. Lightly grease two 8½x4½-inch loaf pans.
2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.
3. In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, pumpkin, water and vanilla and whisk until thoroughly combined and smooth. Add the dry ingredients and mix gently until combined. Using a large spoon or spatula, stir in the nuts.
4.Divide the batter evenly between the two pans and bake for 60 to 80 minutes, or until a thin knife inserted into the center comes out clean.
5. Remove the bread from the oven and place the pans on a cooling rack. Once the breads are completely cool, turn out of the pans. You can serve immediately or, for even better flavor and moistness, wrap the loaves in plastic wrap and store at room temperature overnight.
Does freeze well.