This pumpkin bread recipe is moist, perfectly spiced, and packed with walnuts for a nice firmness. No fancy mixer or weird ingredients needed. It’s just honest-to-goodness spiced pumpkin wondermousness. A lovely Fall treat.
If you only make one fall treat this season, make it this pumpkin bread. You get three loaves out of one batch, so you can keep one, gift one, and stash the third in the freezer for when those late-night cravings hit.
Ingredients
- ▢ — 3 cups sugar
- ▢ — 1 cup salad oil
- ▢ — 1 tsp. cinnamon
- ▢ — ⅔ cup water
- ▢ — 2 cups cooked, unsweetened pumpkin (may use fresh or 1 lb. can)
- ▢ — 2 tsp. soda
- ▢ — 4 eggs
- ▢ — 1 ½ tsp salt
- ▢ — 3 ½ cups flour
- ▢ — 1 cup walnuts (pecans or English walnuts)
Instructions
- ▢ — Combine oil and sugar in large bowl.
- ▢ — Add eggs; beat well.
- ▢ — Combine dry ingredients and add alternately with water. Mix well.
- ▢ — Add pumpkin and nuts. Mix and pour into 3 small loaf pans which have been greased and floured.
- ▢ — Bake at 350 degrees for 50 to 60 minutes.
- ▢ — Test with straw or toothpick for done-ness. DO NOT OVERCOOK.
- ▢ — Allow to cool after baking and then wrap individually in foil and refrigerate.
- ▢ — They are better if you don’t cut them until after three days. They also freeze well! Try them as tiny sandwiches, using cream cheese between them! Very good!
A note from Mama Peggy...
-
“They are better if you don’t cut them until after three days. They
also freeze well! Try them as tiny sandwiches, using cream cheese between
them! Very good!”
