Moist Pumpkin Bread

Moist Pumpkin Bread

by Rocio Carrasco 1 year ago
0 (0)
1 hour
392.6 kcal
56.3 g carbs
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Description

Four years after my mother's death, I finally dealt with going through her many boxes of pictures and books. I loved reading the spiral notebook of recipes she had assembled over many years. Growing up, I would always ask her to make this moist pumpkin bread. Enjoy.

Ingredients
  • 2 ⅔ cups all-purpose flour
  • 3 cups white sugar
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • ⅔ cup water, room temperature
  • ½ cup pecans, roughly chopped
Directions
  1. 1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
  2. 2. Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.
  3. 3. Divide the mixture between the two prepared loaf pans.
  4. 4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition Facts
serving: 1 loaf
calories: 392.6 kcal
carbohydrates: 56.3 g
protein: 4.2 g
saturated fat: 2.8 g
cholesterol: 40.9 mg
sodium: 455.7 mg
fiber: 1.8 g
sugar: 38.6 g