Pumpkin Bread Recipe
A classic standby. I've been making this recipe for years and never has it let me down. Simple, fast, and really delicious.
Ingredients
| 2 1/2 | cups | sugar |
| 1 | cup | vegetable or canola oil |
| 4 | eggs | |
| 2 2/3 | unbleached all-purpose flour | |
| 2/3 | cup | whole-wheat flour |
| 2 | teaspoons | baking soda |
| 1 1/2 | teaspoons | salt |
| 2 | teaspoons | cinnamon |
| 2 | teaspoons | nutmeg |
| 2/3 | cup | water |
| 1 | 15-ounce can | pumpkin puree |
| 1 | cup | walnuts (optional) |
| . |
Directions
Preheat oven to 350°
Spray two 8-1/2" x 4-1/2"-loaf pans with non-stick cooking spray or grease and lightly flour.
1. In a large bowl, combine the sugar and oil.
2. Add the eggs and beat well.
3. In a separate bowl, combine the flour, soda, salt, cinnamon and nutmeg.
4. Add the dry mixture and water alternately to the sugar mixture, mixing just until combined.
5. Stir in the pumpkin and nuts.
6. Bake for 55–65 minutes, or until a tester inserted in the center of each loaf comes out clean.
7. Cool for ten minutes, then turn out of the pans and cool thoroughly on a metal rack.
Preparation Time:
Under 15 minutes plus 65–75 minutes baking and downtime.
