Pumpkin Bread

Written by on in Breads, Desserts

For me, pumpkin bread was one of those “take it or leave it” kind of foods…until I tasted this fantastic recipe. My sister-in-law Nancy shared this recipe years ago and I just love it. It’s moist with the the right blend of spices. Goes great with a cold glass of milk! Yum!

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Pumpkin Bread

Recipe by Diane Becker
Servings

16

servings

Ingredients

  • 3 1/3 cup flour

  • 2 teaspoons baking soda

  • 1½ teaspoons salt

  • 1 teaspoon cinnamon

  • 1 t.nutmeg

  • 3 cups sugar

  • 1 cup pecans (chopped)

  • 4 eggs

  • 1½ cup pumpkin

  • 1 cup vegetable oil

  • 2/3 cup water

  • Topping

  • 2 Tablespoons melted butter

  • 2 Tablespoon sugar

  • 1/2 teaspoon cinnamon

Directions

  • Preheat oven to 350 degrees
  • Grease 2 loaf pans
  • Sift the flour, baking soda and salt together.. ingredients together.
  • Add the sugar and eggs and mix well.
  • Add the cinnamon, nutmeg, pumpkin, oil and water and mix well.
  • Stir in the pecans
  • Pour into the prepared loaf pans.
  • Bake for 1 hour or until done.
  • Cool 5 minutes and then remove from pan.
  • 10. While still warm, brush the tops with the 2 Tablespoons melted butter.
  • 11. Mix the 2 Tablespoons of sugar with the 1/2 teaspoon cinnamon and sprinkle over the top.
  • 12. Cool thoroughly before serving.

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