Deliciously moist and full of the rich flavors of autumn, this pumpkin bread will be the perfect way to welcome fall. If you don't want to bake quite yet, just pin it to make on that first cool day when the leaves have started to turn.
Pumpkin bread would make a fun treat for the kids when they rush home from their first day of school. Enjoy a couple of slices and a glass of cold milk while you get all the school-day news.
Welcome Fall Pumpkin Bread Print
Makes 2 (9X5) loaves
3 and 1/3 cups all purpose flour
3 cups sugar
2 teaspoons baking soda
1 and 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (see Cook's Notes for substitution)
1 teaspoon vanilla
1 (15 oz.) can pumpkin (not pumpkin pie filling)
1 cup canola oil
1 cup water
1 cup chopped pecans
1. Spray two 9X5 loaf pans with cooking spray. Set Aside. Preheat oven to 350 degrees.
2. In a large bowl, combine the flour, sugar, soda, salt, baking powder, and spices. Whisk to combine well.
3. In another large bowl, combine vanilla, eggs, pumpkin, oil, water, and nuts. Mix thoroughly.
4. Stir pumpkin mixture into flour mixture, stirring until just combined. Do not over-mix.
5. Divide batter evenly between the two prepared pans. Bake for 60 to 70 minutes or until toothpick inserted in the center comes out with a couple of moist crumbs attached. Let pan cool on wire rack for about 15 minutes, then remove bread from pan. Cool completely on wire rack. Store tightly covered.
- 1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp allspice + 1/8 tsp nutmeg + pinch cloves = 1 tsp pumpkin pie spice
- The bread in my darker metal pan was done at about 59 minutes. The bread in the clear Pyrex was done in about 70 minutes. There was a little more batter in the Pyrex pan, too.