Moist Pumpkin Bread
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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. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
- 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. Divide the mixture between the two prepared loaf pans.
- 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
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