Happy November 1st! Wow…can’t believe October has come and gone already. Soooo looking forward to November and the month of fabulous food and Thanksgiving! Isn’t November just the best time of year with PUMPKIN spice everything!?! I love it and this recipe for Pumpkin Bread is one of our favorites. I make it every fall and usually give some out to share with friends. Hope it becomes a favorite for your family as well! Enjoy!!
May you be Thankful, Grateful, and Blessed….and Just Keep Cooking! 🙂
Hugs, Jacque
I like to bake the Pumpkin Bread in mini foil bread pans~perfect to share with friends! 🙂
To get started…mix your oil, sugar and eggs together in mixing bowl. Next add pumpkin and water.
Wisk your dry ingredients together in another bowl.
(Flour, baking soda, salt, cinnamon, and pumpkin pie spice)
Add dry ingredients into mixer with pumpkin mixture.
Mix until smooth.
Pour into pans and sprinkle with pecans(if using!)
Ta-da!! Beautiful browned Pumpkin Bread!
Slice a warm piece and slather with honey cinnamon butter~Yum!
Enjoy!!! 🙂
- 3 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 15 oz can pure pumpkin
- 2/3 cup water
- 3-1/4 cups flour
- 2 tsp baking soda
- 1-1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 cup chopped pecans *Optional
- Preheat oven to 350 degrees. Spray pans with nonstick spray. You can use 2 regular size( 9x5) loaf pans, or 4 (2 lb) medium loaf pans, or 8 (1 lb) mini loaf pans.
- Mix sugar and oil with mixer. Add eggs and blend. Add pumpkin and water and mix until incorporated. In separate bowl whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Add dry mixture into wet pumpkin mix until smooth. Pour into pans equally. Sprinkle with pecans(if using!)
- Bake regular loaf pans for aprox 60 minutes. Bake medium(2 lb) pans for aprox 50-55 minutes. Bake mini(1 lb) pans for aprox 40-45 minutes.
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