November Recipe: Old-Fashioned Pumpkin Bread
A delicious fall favorite for Thanksgiving gatherings, holiday breakfasts, or homemade gifts!
Prep Time: 15 minutes | Bake Time: 55–65 minutes | Makes: 2 loaves
Ingredients
- 1 can (15 oz.) pumpkin purée
- 3½ cups all-purpose flour
- 2 cups sugar
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F. Grease two 9×5-inch loaf pans.
- In a large bowl, whisk together pumpkin, eggs, oil, water, and sugar.
- In another bowl, combine flour, baking soda, salt, and spices.
- Gradually stir dry ingredients into the pumpkin mixture until just combined. Fold in nuts if desired.
- Divide batter between the loaf pans.
- Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pans, then transfer to a wire rack.
Country Kitchen Tip: Serve warm with butter or cinnamon honey butter for a wonderful November treat.
