Once again we are at the time of the year when it is all things pumpkin!! I am always on the search for the “best” pumpkin bread recipe. Sometimes I make it as a traditional loaf but often, I’ll make muffins from it. Muffins are such an easy serving method aren’t they?
This particular recipe is probably the best that I’ve come across. (So far) I make it frequently at this time of the year. My husband doesn’t like nuts in his baked good so I don’t put any in but you absolutely could add a cup or so of your favorite nuts (or raisins!) to the batter. This bread freezes extremely well (and thaws out quick!) making it perfect for mixing up a double batch and storing in the freezer. It’s great for something quick when someone stops by unexpectedly or you need something to take to a potluck or sick friend and you just don’t have the time to get in the kitchen and bake something fresh. Or- get a jump start on all that holiday baking! You’ll thank yourself later!
Make it in a traditional loaf pan or in 3-4 mini loaves. Perfect for gift giving! Any way you decide to make and use it, I guarantee you’ll love this spicy, pumpkiny loaf of deliciousness.
Pour yourself a cup of coffee or tea and enjoy!
Pumpkin Bread
1 1/2 C sugar
2 eggs (slightly beaten)
1/2 C oil
1 C canned pumpkin. (not pumpkin pie mix)
1 3/4 C flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp allspice
1/3 C water
1/2-1 C nuts
Mix sugar, eggs, oil and pumpkin in a bowl. Add dry ingredients and water in the order they are given. Mix well. Stir in nuts if desired. Pour into a greased and floured loaf pan. Bake at 350 for 1 hour or longer if needed. (Use a toothpick or sharp knife inserted into the center of the loaf to test doneness. Bread is done when the toothpick or knife is clean when removed.)
Enjoy!