Pumpkin bread is a classic recipe, and who doesn’t love Grandma’s best? It is a simple quick bread rich with the spicy flavor of nutmeg and cloves. Pecans add a little crunch factor while the pumpkin puree makes it moist. I also like to add plumped raisins and often top with a simple glaze of powdered sugar mixed with cream or milk. Great for a snack or toasted for breakfast. This quick bread is incredibly easy to make.
Pumpkin Bread Recipe
1-1/2 cups sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1-2/3 cups all-purpose flour
1/2 cup vegetable oil
1/2 cup water
1 cup canned pumpkin (See Notes)
1/2 cup chopped pecans
Preheat the oven to 350 degrees.
In a large bowl combine the sugar, baking powder, baking soda, salt, eggs, cloves, nutmeg, flour, oil, water, pumpkin, and pecans, mixing well after each addition. Pour the batter into a greased and floured 9 x 5-inch loaf pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature.
Yield: 1 loaf
• If fresh pumpkins are in season, try making your own Baked Pumpkin Puree.
Recipe Source: Submitted by Heidi Nichols (Hermitage, Tennessee) from her Nana, Sarah Lancaster (Lexington, Kentucky) in “At My Grandmother’s Knee: Recipes & Memories Handed Down By Women of the South” by Faye Porter and Bryan Curtis (Thomas Nelson)
Reprinted with express written permission.